Hors-d'oeuvres:
- Marinated asparagus tips with Atlantic tongue fillet poached in Riesling and Kräuterschmand
- Little broccoli cream soups
- Standard sheet and Friseesalat with cress, rungs, tomatoes, champignons, pine cores and sunflower cores with walnut Himbeer dressing
- Honeydew melons, mango columns, papaya plates and French stick
Main ways:
- Schweinefiletmedaillions »vintner of kind« with grapes in cream and Niersteiner potato frying pan
- Coq ouch Vin from fresh chicken's breast with Basmati-wild rice mixture
- Salmon on sheet spinach with tagliatelle
Additions:
- Asparagus, courgette and Romanescogemüse
Desserts:
- Grapes in wine jelly
- Mousse variations brightly & darkly with fruit salad
- Cheeseboard with grapes
Enjoy our winegrower's feast Buffet. It offers the biggest specialities for every friend of the traditional kitchen.
| Buffet overview | Standard refreshment bar | Italian refreshment bar | Caribbean refreshment bar | Winegrower's feast refreshment bar |
