Culinary Recommendations

Coffee breaks for your meeting

Monday

Morning
Apple tart, big fruit plate or salty bread bars with herb curd

Afternoon
Fresh fruit salad, chocolate croissant or sandwiches with egg spread

Tuesday

Morning
Mini curd tart, big fruit plate or lye bread with fresh cheese

Afternoon
Melon plate, nut tart or pumpkin bread with greaves

Wednesday

Morning
Apricot tart, big fruit plate and whole-grain bread with mountain cheese

Afternoon
Pineapple plate, chocolate-cherry cake or whole-grain bread with egg spread

Thursday

Morning
Sour cherry tart, big fruit plate or rye bread with tomato-pesto spread

Afternoon
Fresh strawberries with yogurt, biscuit cake or cheese spread with whole grain bread

Friday

Morning
Mini croissant, big fruit plate or homemade bread with butter and fresh chives

Afternoon
Kiwi plate, marble plat and whole grain bread with spicy ham spread

Cocktail reception

  • Melon and Prosciutto
  • Mozzarella with cherry tomatoes and pesto
  • Variation of salmon canapés
  • Pumpernickel with cream cheese and loin ham
  • Camembert canapés

* * * * *

  • Spinach ewe's cheese pastry with sour cream
  • Backed „Schnitzel“ of veal in in a small roll
  • Mini pizza
  • Crunchy prawn with different kinds of dips

* * * * *

  • Homemade variation of sweets

Fingerfood

Hot:

  • Butter schnitzel with truffled potato mash                
  • Mini spring rolls with sweat and sour sauce                    
  • Yakitori spit with pineapple                                           
  • Crunchy prawns                                                           
  • Prawns in Wan Tan dough                                                
  • Puff pastry with ham                                                  
  • Different kinds of mini pizza                                          
  • Spinach ewe's cheese pastry                                    
  • Pigs in a blanket                                                      
  • Quiche Lorraine                                                                 
  • Samosa vegetarian                                                            
  • Small pouch filled with sea food                                       


Cold:

  • Grapes with cheese cubes                                                   
  • Melon pearl with prosciutto                                                 
  • Canapes with salmon                                                           
  • Canapes with camembert                                                    
  • Canapes with salami                                                           
  • Canapes with burgundy ham                                                
  • Canapes with loin ham                                                     
  • “Pumpernikel” with cream cheese                              
  • Canapes with parfait of foie gras             
  • Canapes with caviar crème fraiche         

 

Dessert:

  • Burnt cream served in an Asia spoon                        
  • Fruit tartelettes                                               
  • Small cubes of “Sacher” cake             
  • Filled choux pastry                          
  • Small Danish pastry                            
  • Mixed petit fours                                     
  • Mixed chocolates                                      

All Snacks will be served with an appropriate dipping sauce.

Business lunch menus

Business lunch menu I 3 courses

 

Sweet potato foam soup
with dumpling of dry salted “Bündner” meat

* * * * *

Pink roasted fillet of beef coated in pepper,
two kinds of pepper foam with baby carrots and potato gratin

* * * * *

Puff pastry filled with curd cheese cream and fresh berries

 

Business lunch menu II 3 courses

Mousse of smoked sturgeon coated in graved salmon
with mizuna salad and wasabi foam

* * * * *

Breast of guinea fowl grilled in sesame oil on mash of Jerusalem artichoke,
wok vegetables and chili tomato sauce

* * * * *

Mousse of passion fruit on kumquat confit with Thai basil

 

Business lunch menu III 3 courses

Mixed green salad with cherry tomatoes,
butter milk dressing and roasted pine nuts

* * * * *

Fillet of sea bass grilled with fresh herbs
on Mediterranean vegetables, coated in polenta

* * * * *

Burnt cream of cappuccino with almond biscuit

 

Business lunch menu IV 3 courses vegetarian

Grilled vegetables in aspic, coated in leek
on salad of garden radish seedlings and old balsamic vinegar

* * * * *

Cannelloni filled with leaf spinach
on two kinds of bell pepper coulis with purple potatoes

* * * * *

Fresh fruit salad with peppermint and homemade yoghurt ice cream

 

 

BUSINESS LUNCH BUFFET


Salad buffet rich in vitamins
with a variation of homemade dressings and whole corn bread

* * * * *

Soup of the day

* * * * *

Turkey ragout with fresh mushrooms and vegetable rice
Grilled filet of pikeperch on leaf spinach with bouillon potatoes
Asian rice vegetable dish with tofu

* * * * *

Something light and fruity from our patisserie

 

 

ASIAN WOK LUNCH BUFFET


Vegetarian spring rolls
Yakitori spits, Surimi salad, Soba pasta salad with sweet and sour sauce, chili tomato sauce

* * * * *

Curry foam soup with backed banana

* * * * *

Marinated stripes of turkey, beef fillet tips, salmon cubes, smocked tofu with jasmine rice and wok vegetables
Backed Wan Tan pastry, lobster chips

* * * * *

Exotic fruit salad with saffron vanilla ice cream

10-course-gourmet menu

„AN DELIGHTFULLY EXPERIENCE“

 

Mini backed potato
with caviar crème fraiche

* * * * *

Carpaccio of beef fillet
with tomato vinaigrette and Grana Parmesan

* * * * *

Lobster foam soup
served in a Turkish coffee cup with grilled mango

* * * * *

“Crepinette” of venison fillet
on salad of mountain lentils with red wine juniper glace

* * * * *

Grilled king prawn
with herbal risotto and saffron foam

* * * * *

Sorbet „Kir Royal“

* * * * *

Pink roasted fillet of veal
coated in herbs on oyster mushroom cream with mini vegetables
and Jerusalem artichoke

* * * * *

Brillat Savarin cheese with grape ragout

* * * * *

Iced Turkish coffee cream on white coffee sauce

* * * * *

Homemade chocolates and tea pastry

 

Dinner menus with 4 to 6 courses

Gourmet Dinner Tyrolean menu I 4 courses

Beef broth with Tyrolean dumpling

* * * * *

Tyrolean „Schlutzkrapfen“ (filled pasta)
with parmesan and brown butter

* * * * *

Roast lamb
with potato cubes and stewed rosemary vegetables

* * * * *

„Spritzstrauben“ (fried pastry) with cranberry ragout

 


Gourmet Dinner Tyrolean menu II 4 courses

Potato leek foam soup
with puff pastry stick

* * * * *

Regional fillet of char
with Riesling foam, root vegetables and potatoes

* * * * *

Roasted loin of pigling coated in bacon
on garlic beer sauce with herbal spaetzle and mixed vegetables

* * * * *

Fried apple rings
with cider cinnamon sauce

 

Gourmet Dinner menu III 4 courses

Duck liver parfait
on thyme biscuit with orange jelly and mango chutney

* * * * *

Tomato bouillon with basil dumpling

* * * * *

Crepinette of venison fillet
on morel foam with glazed vegetables and filled potato pastry

* * * * *

Dessert variation „Weisses Rössl“
(Mousse, Parfait - depending on the season and curd cheese dumpling)

 


Gourmet Dinner menu IV 4 courses

Fruity papaya potato salad
with smoked breast of Muscovy duck and raspberries

* * * * *

Herbal foam soup
with truffle oil and grated potatoes

* * * * *

Poussin on vegetable linguini
with rosemary glace and white thyme foam

* * * * *

Mousse of dark chocolate
coated in biscuit with sauce and pastry

 

Gourmet Dinner menu V 4 courses

Prime boiled beef in aspic
coated in truffle ham with frisée salad and core oil marinade

* * * * *

Roasted fillet of ostrich in herbal crumbs
on potato foam with glazed port wine figs

* * * * *

Fillet of spined loach
with a crust of coriander and seeds, tomato tarhonya and grilled pumpkin

* * * * *

Mousse of green apple with Amarena cherries

 

Gourmet Dinner menu VI 4 courses Asian

Terrine of cream cheese
With mango crayfish salad and purple mustard honey sauce

* * * * *

Red curry foam soup
With pineapple and Thai asparagus

* * * * *

Pink roasted breast of Muscovy duck
On Chinese egg noodles with snow peas and spicy soya sauce

* * * * *

Cream of lemon grass
With sesame puff pastry and lotus root

 


Gourmet Dinner menu I 5 courses

Raw marinated saddle of venison with dumpling salad and cress

* * * * *

Celery foam soup with backed cream cheese

* * * * *

Medallion of monkfish
With parmesan risotto and bell pepper coulis

* * * * *

Pink roasted rack of lamb
With a pommery mustard crust, grilled vegetables and rosemary polenta terrine

* * * * *

Bavarian cream of lime chocolate
with balsamic strawberries

 

Gourmet Dinner menu II 5 courses

Tatar of Norwegian salmon
With horse radish mousse and homemade pesto

* * * * *

Strong meat broth with sherry and farce dumpling

* * * * *

Fillet of rabbit coated in pistachios
with port wine glass and parisienne vegetables

* * * * *

Pink roasted slice of roast beef
with red wine shallots, glazed young vegetables and potato gratin

* * * * *

Nougat mousse served in a pastry cup
with homemade Bourbon vanilla ice cream

 

Gourmet Dinner menu I 6 courses

Amuse bouche

* * * * *

Guinea fowl in aspic
With apple celery salad and sauce Cumberland

* * * * *

Bouillabaisse of gourmet fish with pesto toast

* * * * *

Ragout of sweetbreads in puff pastry
with marjoram foam and chocolate glace

* * * * *

Granita of hibiscus flower

* * * * *

Pink roasted saddle of veal steak
with a morel crust, potato leek ravioli and melted tomatoes

* * * * *

Strawberry yoghurt tartlet
with Grand Marnier orange sauce and fresh berries

 

Recommendations for buffets

BUFFET „WEISSES RÖSSL“

 

Variation of leaf salads
with 4 homemade dressing
Buffet of bread specialties with
fresh butter, Liptauer (cheese spread) and herbal curd cheese

* * * * *

Terrine of corn poulard with sauce Cumberland
Prime boiled veal in aspic with a vinaigrette of Styrian pumpkin seed oil
Marinated salmon with honey mustard sauce and cream horse radish
Serrano ham on honey dew melon, marinated with port wine

* * * * *

Sweet potato foam soup with croutons

* * * * *

„Backhendl“ roast chicken
Grilled fillet of pikeperch on leaf spinach
Roasted medallions of pork coated in bacon with sautéed gourmet mushrooms
Potato gratin, tomato basil rice, vegetable linguini
Seasonal vegetables
Pepper Cognac sauce, herbal foam, spicy Zingara sauce
Ragout of tomatoes, Grana parmesan

* * * * *

Dessert variation hot and cold by our pastry cook
Fruit basket
Tyrolean mountain cheese with grapes, nuts and chives bread

 

 

GALA BUFFET

French cliff oysters „Fine de Claire“ with Tabasco and lime
Shrimp cocktail with fresh avocado and cocktail sauce
Parfait of goose liver with sweet wine jelly and hot brioche bread
Quail spit on apple celery salad
Serrano ham and melon marinated with port wine
Spicy king prawn with garlic sauce
Pink roasted saddle of deer with quince ragout
Cold smoked fillet of sturgeon with honey mustard sauce

* * * * *

Truffled potato foam soup with sweet potato chips

* * * * *

Small monkfish with saffron foam
Breast of French corn pourlade with marinated ginger
Tyrolean rack of lamb with a Pomery mustard crust
and shallot confit
Pink roasted saddle of veal with morel foam

* * * * *

Original Italian risotto with parmesan
Potato leak gratin with crème double
Cannelloni of vegetable with sauce Mornay
Seasonal vegetables with fresh herbs
Gourmet mushroom dish with fresh chanterelles, porcini and oyster mushrooms
Ratatouille vegetables

* * * * *

Selection of French cheese specialties
with grapes and nuts, truffle honey and fig honey

* * * * *

Creme Caramel with exotic fruits
Two kinds of „Valrhona“ chocolate mousse coated in pyramid cake
Hot cinnamon nougat dumpling with Bourbon vanilla sauce
Terrine of grapefruit with marinated Amarena cherries
White peach Champagner sorbet with almond biscuits
Homemade chocolates, Petit Fours and tea biscuits

(We reserved the right for seasonal modifications)


 

TYROLEAN SPECIALITIES BUFFET
 

Prime boiled veal in aspic with garden radish core oil vinaigrette
Selection of local smoked fish with cream horse radish and honey mustard sauce
Tyrolean ham and sausage specialties
with fresh horse radish and pickled vegetables
Sausage salad with bell pepper, tomatoes and onions
Tyrolean grey cheese with tomatoes and onions, marinated with vinegar and oil
Salad South Tyrolean style
Liptauer (cheese spread) and homemade crackling fat with regional flat bread

* * * * *

Tyrolean barley soup
with bacon and vegetables cubes

* * * * *

Crispy duck filled with orange, apple and onions
Crusted roast with wheat beer sauce and garlic
Veal shank, stewed whole, with rosemary root vegetables
Original potato goulash with Brunswick sausage
Tyrolean black pudding dish with fried egg

Served with

Bread dumplings, caraway potatoes
seasonal vegetables, red cabbage, sour cabbage
cheese spaetzle with Tyrolean mountain cheese

* * * * *

Tyrolean specialties of mountain cheese
with grapes, nuts and chives bread

* * * * *

„Kaiserschmarren“ (sugared pancake with raisins) served with wild cranberries
Curd cheese dumpling with cinnamon crumbs and plum ragout
Homemade „Apfelstrudel“ served with vanilla sauce
Filled choux pastry

 

 

ITALIENISCHES BUFFET


Variation of Antipasti
Zucchini, aubergine, onion, bell pepper,
sea food, mixed mushrooms, black olives
Tomato and mozzarella marinated with homemade pesto
Vitello Tonnato
Italian specialties of sausage and dry cured ham with pickled vegetables
Salad buffet with Italian dressings and special oil

* * * * *

Minestrone
with Grana parmesan

* * * * *

Roasted fillet of spined loach
In parmesan crumbs with leaf spinach
Grilled lamb chops
Marinated with fresh garlic and rosemary
Penne with rocket,
Tomatoes and ewes cheese
Homemade lasagna Bolognese
With spicy tomato basil ragout
Small veal escalope
with caper lime cream sauce and gnocchi
Mediterranean vegetables
Grana Parmesan with fig mustard
Grapes, nuts and Olive ciabatta

* * * * *

Variation of Italian dessert
Homemade Tiramisu and cappuccino cream
Panna Cotta with balsamic strawberries
„Polentaschmarren“(sugared pancake) with red wine figs
Sorbet of white peach with almond biscuit

 

 

BARBECUE BUFFET


Two kinds of salmon with cream horse radish and honey mustard sauce
Exotic salad of crayfish and mango with Thai basil
Smoked gourmet fish in aspic with shallot horse radish vinaigrette
French truffle ham and original Bündnerfleisch (air dried meat) with Cornichons
Tomato mozzarella marinated with pesto
Plate with roast beef and sauce tartare

* * * * *

Spicy corn cream soup with cubes of red bell pepper
[winter]

Cold cucumber soup with stripes of graved salmon
[summer]

* * * * *

Grilled beef steak „Texas“ with sauce „Zingara“
Breast of corn chicken Creole with grilled bell pepper
Tyrolean chops of lamb with olive paste and garlic
Spit with roasted fillet of pork and sausage
Grilled aubergine and zucchini with olive oil
Variation of grilled vegetables
Potato gratin
Potato Wedges with sour cream
Tomato rice with basil garlic bread
Vegetable Pappardelle

* * * * *

Variation of Austrian cheese
with grapes, nuts, chives bread and fig mustard

* * * * *

Curd cheese dumplings with cinnamon crumbs
Biscuit roll filled with wild berry cream
Fruit salad with mint and vanilla ice cream
Mini apple strudel with homemade Bourbon vanilla sauce
Filled choux pastry

 

Christmas and Advent

Christmas menu I 3 courses

Wintry leaf salads
with celery, pink roasted fillet of venison and quince ragout

* * * * *

Breast of corn chicken, filled with dried plums,
on red wine onions with vegetable sticks and potato pastry

* * * * *

Anise condiment slice
with cinnamon rum sauce and chocolate cigar

 

Christmas menu II 4 courses

Galantine of guinea fowl
with Vulkano ham, salad „Waldorf“ cranberry marinade

* * * * *

Celery chestnuts foam soup
with cream and puff pastry stick

* * * * *

Saddle of deer steak, pink roasted,
with a red cabbage crust, honey juniper cream, a small filled backed apple and bread dumpling

* * * * *

Soufflé of ginger bread
with mandarins sauce and almond biscuit

 

Christmas menu III 4 courses

Mousse of smocked trout
coated in salmon with rocket and caviar cream fraiche

* * * * *

Mushroom consommé
with filled pasta and vegetable cubes

* * * * *

Pink roasted fillet of beef, coated in farce
with two kinds of pepper foam, pumpkin and potato leak gratin

* * * * *

Parfait of vanilla crescent cookies
on orange mint ragout with nut brittle


Christmas menu IV 5 courses

Mousse of condiment ham
Coated in “Bündnerfleisch” (air dried meat) with purslane and sauce Cumberland

* * * * *

Pumpkin foam soup
with roasted pumpkin seeds and Styrian pumpkin seed oil

* * * * *

Sorbet of backed apple

* * * * *

Fillet of turbot, roasted in olive butter,
with melted tomatoes, saffron foam and vegetable linguini

* * * * *

Pistachios walnut terrine,
coated in biscuit, with pear ragout

 

Christmas menu V 5 courses

Beef fillet carpaccio
marinated with a Sherry vinaigrette, served with parmesan

* * * * *

Truffled potato foam soup
with sauted oyster mushrooms and croutons

* * * * *

Grilled langoustine
with saffron risotto and coriander pesto

* * * * *

Crepinette of veal fillet
on Cognac foam with glazed vegetables and backed ham dumpling

* * * * *

Mousse of coconut and apricot,
coated in pyramid cake, with elderflower sauce

* * * * *

Homemade chocolates

 

 

ADVENT AND CHRISTMAS BUFFET


Gourmet fish in aspic with saffron jelly
Mousse of condiment ham, coated in “Bündnerfleisch” (air dried meat)
Vulkano ham with port wine figs and sauce Cumberland
Pink roasted saddle of venison with quinces ragout
Smoked sturgeon with cream horse radish and wild honey sauce
Pastry of game meat with „Waldorff“ salad
Poultry terrine with pistachios and fresh dates

* * * * *

Pumpkin foam soup
with roasted pumpkin seeds and Styrian pumpkin seed oil

* * * * *

Pink roasted saddle of chamois, glazed with juniper honey
Crunchy duck with sauted mushrooms
Fillet of halibut with fresh herbs and horse radish on root vegetables
Homemade spinach cream cheese dumpling with tomato ragout
Ragout of calf with chestnuts and wild cranberries

* * * * *

Apple cabbage
Seasonal vegetables with mini pumpkin
Confit of red onions and cream savoy cabbage
Homemade “spaetzli”
Potato marjoram dumplings
Vegetable rice with fresh herbs

* * * * *

Variation of Austrian cheese
with grapes, nuts, chives bread and fresh dates

* * * * *

Homemade nut noodle in mulled wine sauce with sugar and cinnamon
Small filled backed apple with cider sauce
Terrine of ginger bread, coated in biscuit with honey cherries
Vanilla parfait with kumquat sauce
Christmas Stollen