Soups

Green Pea & Mint Cream Soup

Asparagus & Potato Soup
vegan on request with oat milk

Salad Buffet

with a bread basket and a selection of dips

Green Quinoa Salad (VG)
with quinoa, green peas, cucumber, baby spinach, mint, lemon, and olive oil

Chicken Shawarma Salad
with tender chicken, mixed leaves, radishes, and yogurt–za’atar dressing

Mixed Leaf Salad
with rocket (arugula), baby spinach, radishes, sprouts, cherry tomatoes, and honey–mustard dressing

Dips

Hummus
made from chickpeas, tahini, garlic, lemon juice, and olive oil

Paprika & Feta Dip
with grilled peppers, feta, yogurt, and olive oil

Garlic & Herb Quark
with fresh herbs and garlic

Main Courses

Roasted Cauliflower “Steak”
with lemon–tahini sauce and creamy mashed potatoes

Vegetable Orzo with Fresh Herbs (VG)

Vegan Spring Shawarma Stew (VG)
chickpeas, asparagus, peas & lemon–tahini

New York–Style Herb Roast Chicken
with spring vegetables and baby potatoes

Salmon with Za’atar and Lemon Glaze
with roasted broccoli and sweet potatoes

“Spring Style” Beef Kofta
with rice, creamy yogurt dip, and green beans with almonds

Desserts

Strawberry Cheesecake
served in a glass

Lemon & Date Cake

Fresh Spring Fruit Salad with Mint (VG)

Banana Bread Bites

Light New York–Style Chocolate Mousse

Soup

Green Pea & Mint Cream Soup
served in a shot glass

Salad Buffet

with a bread basket and a selection of dips

New York–Style Lentil & Roasted Vegetable Salad (VG)
with spring herbs and a balsamic–citrus vinaigrette

Chicken Shawarma Salad
with tender chicken, mixed leaves, radishes, and yogurt–za’atar dressing

Mixed Leaf Salad
with rocket (arugula), baby spinach, radishes, sprouts, cherry tomatoes, and honey–mustard dressing

Dips

Hummus
made from chickpeas, tahini, garlic, lemon juice, and olive oil

Paprika & Feta Dip
with grilled peppers, feta, yogurt, and olive oil

Garlic & Herb Quark
with fresh herbs and garlic

Main Courses

Sous-vide Salmon
with a delicate dill yogurt sauce, grilled vegetables, and rosemary baby potatoes

Barbecue Chicken
with oriental spices and fragrant basmati rice

Slow-Braised Beef
with a rich jus, grilled asparagus with almonds, and crispy potato rösti

Cauliflower “Steak”
with herb polenta, grilled vegetables, and hollandaise sauce

“Spring Style” Beef Kofta
with rice, creamy yogurt dip, and green beans with almonds

Desserts

Mini Strawberry Shortcake

Vegan Strawberry Dessert
served in a glass

Moist Beetroot Brownie

Banana Bread Bites

Light New York–Style Chocolate Mousse

Salad Buffet

with a bread basket and a selection of dips

Mixed Leaf Salad
with rocket (arugula), baby spinach, radishes, sprouts, cherry tomatoes, and honey–mustard dressing

Italian Pasta Salad
with fusilli, mozzarella pearls, sun-dried tomatoes, basil, and olives, served with an olive oil–lemon dressing

Carrot & Cabbage Salad with Sesame
with grated carrots, white cabbage, spring onions, and toasted sesame seeds

Sesame & Ginger Dressing

Dips

Hummus
made from chickpeas, tahini, garlic, lemon juice, and olive oil

Paprika & Feta Dip
with grilled peppers, feta, yogurt, and olive oil

Garlic & Herb Quark
with fresh herbs and garlic

Sauces & Dips

Lemony Yogurt
with fine sesame paste (tahini)

Date Barbecue Sauce

Fresh Chimichurri Herb Sauce

Hummus
classic or spicy

Main Course

Mac and Cheese
macaroni in a creamy cheese sauce

Grilled Pork Tenderloin
in a delicate barbecue glaze, served with crispy rosemary baby potatoes

Lime-Marinated Salmon Cubes
with smoked paprika, served on tagliatelle in a flavourful lobster sauce

Juicy Chicken Steak
with fresh thyme, boiled corn with chili–lime oil, and crispy rösti

Aromatic Cauliflower Curry
with sweet potato, crisp broccoli, and fragrant basmati rice

Desserts

Classic Chocolate Brownie

Moist Beetroot Brownie

Summer Fruit Mix

Lemon & Mint Dessert
served in a glass

Salad Buffet

with a bread basket and a selection of dips

Green Quinoa Salad (VG)
with quinoa, green peas, cucumber, baby spinach, mint, lemon, and olive oil

Chicken Shawarma Salad
with tender chicken, mixed leaves, radishes, and yogurt–za’atar dressing

Mixed Leaf Salad
with rocket (arugula), baby spinach, radishes, sprouts, cherry tomatoes, and honey–mustard dressing

Prawn & Avocado Salad

Watermelon & Citrus Leaf Salad
with toasted seeds

Dips

Hummus
made from chickpeas, tahini, garlic, lemon juice, and olive oil

Paprika & Feta Dip
with grilled peppers, feta, yogurt, and olive oil

Garlic & Herb Quark
with fresh herbs and garlic

Sauces & Dips

Lemony Yogurt
with fine sesame paste (tahini)

Date Barbecue Sauce

Fresh Chimichurri Herb Sauce

Hummus
classic or spicy

Main Courses

Slow-Braised Beef Spareribs
with a spicy barbecue glaze and rosemary baby potatoes

Grilled Watermelon
with honey–lime dressing and feta, served with fragrant saffron rice

Grilled King Prawns
with smoked paprika–lime tagliatelle in a delicate lobster sauce

Chicken Breast “Supreme”
with fresh thyme, boiled corn with New York–style chili–lime oil, and creamy truffle mashed potatoes

Ravioli with Fine Vegetable Filling
with seasonal vegetables in a herb cheese sauce

Juicy Braised Barbecue Jackfruit
served with sweet potato and crisp broccoli

Desserts

Mini Key Lime Pie

Coconut & Lime Dessert
served in a glass

Espresso Panna Cotta

Moist Strawberry Slice

Soups

Roasted Pumpkin Cream Soup (VG)

Chicken Ragout Soup
with delicate tarragon

Salad Buffet

with a bread basket and a selection of dips

Mixed Leaf Salad
with rocket (arugula), baby spinach, radishes, sprouts, cherry tomatoes, and honey–mustard dressing

Lentil & Mushroom Salad (VG)
brown lentils, pan-fried mushrooms, spring onions & thyme

Carrot & Cabbage Salad with Sesame
with grated carrots, white cabbage, spring onions, and toasted sesame seeds

Sesame & Ginger Dressing

Dips

Hummus
made from chickpeas, tahini, garlic, lemon juice, and olive oil

Paprika & Feta Dip
with grilled peppers, feta, yogurt, and olive oil

Garlic & Herb Quark
with fresh herbs and garlic

Main Courses

Oven-Roasted Pork Shoulder
with roasted root vegetables and rosemary potatoes

Pan-Seared Pumpkin Gnocchi
with seasonal vegetables in a delicate pumpkin-butter sauce

Red Lentil Dal (VG)
with bulgur and fresh herbs

Tagliatelle with Wild Mushrooms
in a creamy white wine sauce, topped with Parmesan crisps

Chicken Saltimbocca
with autumn ratatouille and sweet potatoes

Slow-braised Beef Goulash
with kapia peppers and butter-fried Schupfnudeln (potato noodles)

Desserts

Pear Crumble

Kaiserschmarrn
with homemade apple compote

Assorted Muffins

Homemade Apple Strudel
with vanilla sauce and icing sugar

Soups

Pumpkin Cream Soup
with fine pumpkin seed oil

Wild Mushroom Cream Soup

Salad Buffet

with a bread basket and a selection of dips

Mixed Leaf Salad
with rocket (arugula), baby spinach, radishes, sprouts, cherry tomatoes, and honey–mustard dressing

Fennel & Orange Salad (VG)
with rocket (arugula), olives & toasted almonds

Autumn Couscous Salad (VG)
with dried cranberries, parsley, carrot & a hint of cinnamon

Carrot & Cabbage Salad with Sesame
with grated carrots, white cabbage, spring onions, and toasted sesame seeds

Sesame & Ginger Dressing

Dips

Hummus
made from chickpeas, tahini, garlic, lemon juice, and olive oil

Paprika & Feta Dip
with grilled peppers, feta, yogurt, and olive oil

Garlic & Herb Quark
with fresh herbs and garlic

Main Courses

Slow-braised Beef Brisket
with a delicate cherry jus, butter-fried Schupfnudeln (potato noodles), broccoli & fresh cress

Gnocchi with Wild Mushrooms
in a creamy white wine sauce, topped with crispy pecorino crisps

Grilled Norwegian Salmon
on fresh spinach with a crème fraîche wholegrain mustard sauce and Annabelle potatoes

Slow-braised Lamb Chops
with mint jus, French beans & potato gratin

Juicy Chicken Steak with Chanterelles
with creamy mashed potatoes and roasted root vegetables

Grilled Tofu in Teriyaki Marinade (VG)
with herb couscous and Asian vegetables

Desserts

Pecan Pie Bites

Date & Walnut Slices

Williams Pear Tiramisu

Cinnamon Berry Panna Cotta
with a delicate berry chutney

Moist Chocolate Brownie
dusted with icing sugar

Soups

Creamy Potato Soup

Pumpkin Cream Soup

Chestnut Cream Soup

Salad Buffet

with a bread basket and a selection of dips

Mixed Leaf Salad
with rocket (arugula), baby spinach, radishes, sprouts, cherry tomatoes, and honey–mustard dressing

Pear & Gorgonzola Salad
lamb’s lettuce, walnuts & honey–balsamic dressing

Beetroot & Apple Salad (VG)
walnuts, mixed greens & apple balsamic

Winter Potato & Mushroom Salad
with mountain cheese, leek & mustard vinaigrette

Sesame & Ginger Dressing

Dips

Hummus
made from chickpeas, tahini, garlic, lemon juice, and olive oil

Paprika & Feta Dip
with grilled peppers, feta, yogurt, and olive oil

Garlic & Herb Quark
with fresh herbs and garlic

Main Courses

Tender Braised Beef Roast
with winter root vegetables, butter-fried Schupfnudeln (potato noodles) & a rich red wine jus

Pan-Seared Celeriac “Steak”
with black sesame, sweet potato purée & cherry tomatoes

Pumpkin Gnocchi Pan (V)
pan-fried gnocchi with tomato pesto, plus marinated pumpkin cubes, cherry tomatoes, feta & toasted pumpkin seeds

Festive Savoury Strudel (V
filled with spinach and braised winter vegetables, served with homemade wild mushroom jus

Tender Chicken in a Honey–Cinnamon Glaze
with broccoli and sweet potato wedges

Crispy Duck Leg
with potato dumplings, apple braised red cabbage & a delicate jus

Venison Ragout
with glazed carrots and herb spätzle

Desserts

Creamy Chocolate Mousse
with blueberries and delicate vanilla cream

Kaiserschmarrn
with homemade apple compote

Homemade Apple Strudel
with vanilla sauce

Gingerbread Tiramisu
with mascarpone cream and winter spices

Soups (served in shot glasses)

Lobster Bisque
served in a shot glass

Celeriac & Cashew Cream Soup
served in a shot glass

Salad Buffet

with a bread basket and a selection of dips

Mixed Leaf Salad
with rocket (arugula), baby spinach, radishes, sprouts, cherry tomatoes, and honey–mustard dressing

Chicory Salad
with fresh orange segments and honey–mustard dressing

Pear & Gorgonzola Salad
lamb’s lettuce, walnuts & honey–balsamic dressing

Warm Beluga Lentil Salad
with roasted Jerusalem artichoke, hazelnuts, parsley oil & sherry vinaigrette

Potato Salad
with caramelised onions, fresh parsley & mild white wine vinegar

Sesame & Ginger Dressing

Dips

Hummus
made from chickpeas, tahini, garlic, lemon juice, and olive oil

Paprika & Feta Dip
with grilled peppers, feta, yogurt, and olive oil

Garlic & Herb Quark
with fresh herbs and garlic

Main Courses

(LIVE) Beef Fillet with Red Wine Jus
with roasted Brussels sprouts glazed with maple syrup and creamy truffle mashed potatoes

Lentil & Porcini Ragout
with roasted vegetables and fragrant saffron rice

Grilled Norwegian Salmon
on fresh spinach with a crème fraîche wholegrain mustard sauce and Annabelle potatoes

Goat Cheese Ravioli
in delicate sage butter, with wild herb salad and confit tomatoes

Pink-Roasted Duck Breast
with red wine pears and potato cakes

Tender Chicken in a Honey–Cinnamon Glaze
with broccoli and sweet potato wedges

Desserts

New York–Style Cheesecake
with wild berries

Poppy Seed Crumble “Cream Charlotte”
with delicate vanilla cream

Plum Chutney
with Vanilla Mousse

Homemade Apple Strudel
with vanilla sauce

Vegetarian & Vegan

Crispy Chickpea Bites (V)
with mint yogurt sauce

Sweet Potato Polenta Sticks (V)
with smoked paprika aioli

Spinach & Ricotta Arancini (V)
with lemon aioli

Pumpkin & Goat Cheese Crostini (V)
with fresh goat cheese & maple syrup

Caprese Wrap Rolls (V)
tomato, mozzarella & basil

Hummus & Grilled Vegetable Canapés (VG)

Meat & Fish

Marinated Prawn Skewer
on wakame salad

Chicken Teriyaki Skewers
with sesame

Honey Chilli Chicken Canapés

Salmon Wrap Rolls
with cream cheese & dill

Main Courses

New York–Style Herb Roast Chicken
with spring vegetables & baby potatoes

Salmon with Za’atar & lemon glaze
& Zitronenglasur

“Spring Style” Beef Kofta
with rice & yogurt dip

Roasted Cauliflower “Steak”
with lemon–tahini sauce

Vegan Spring Shawarma Stew (VG)

Desserts

Strawberry Cheesecake
im Glas

Fresh Spring Fruit Salad (VG)
with Mint

Banana Bread Bites

Light New York–Style Chocolate Mousse

Vegetarian & Vegan

Landenberger Caponata
with olives & capers

Hummus & Grilled Vegetable Canapés (VG)

Sweet Potato Polenta Sticks (V)
with paprika aioli

Caprese Bagel (V)
with basil pesto

Goat Cheese Bagel (V)
with caramelised carrots & honey

Meat & Fish

Marinated Prawn Skewers

Teriyaki Chicken Wrap Rolls

Toscana Canapés
with prosciutto & provolone

Salmon Bagel
with dill cream cheese

Mini Angus Burger
optional as a midnight snack

Main Courses

Grilled Pork Tenderloin
with BBQ glaze

Lime-Marinated Salmon Cubes
on tagliatelle in a lobster sauce

Juicy Chicken Steak
with corn & rösti

Aromatic Cauliflower Curry
with basmati rice

Vegetable-Filled Ravioli
in a herb cheese sauce

Desserts

Mini Key Lime Pie

Coconut & Lime Dessert
im Glas

Lemon & Mint Dessert

Summer Fruit Mix

Vegetarian & Vegan

Winter Magic Wrap Rolls
with roasted pumpkin & pomegranate tahini

Pumpkin & Goat Cheese Crostini (V)
with maple syrup

Gorgonzola & Walnut Arancini
with fig jam

Appenzeller Mountain Cheese Skewer
with tomato–apricot chutney

BBQ Lentil Bagel (VG)

Meat & Fish

Beef Meatballs
with cranberry–chilli glaze

Chicken Teriyaki Skewers

Toscana Canapés

Salmon Wrap Rolls

Main Courses

Tender Braised Beef Roast
with root vegetables & red wine jus

Crispy Duck Leg
with potato dumplings & apple braised red cabbage

Venison Ragout
with herb spätzle

Pumpkin Gnocchi
in a pumpkin-butter sauce

Red Lentil Dal (VG)
with bulgur

Vegetarian Winter Strudel
with wild mushroom jus

Desserts

Kaiserschmarrn
with apple compote

Homemade Apple Strudel
with vanilla sauce

Gingerbread Tiramisu

Cinnamon Berry Panna Cotta