Events

APERITIF
SPARKLING WINE AND CHAMPAGNE

SPARKLING WINE
Geheimrat J. Wegeler
»Edition Alter Meierhof«
N.V. Riesling Sekt Brut, Rheingau

PROSECCO
Fratelli Bortolin Spumanti
Prosecco di Valdobbiandene
N.V. Spumante Extra Dry, Veneto

CHAMPAGNE
Faÿ-Berjot elaboré pour Dirk Luther
N.V. Champagne blanc, Champagne

Faÿ-Berjot elaboré pour Dirk Luther
N.V. Champagne rosé, Champagne

NON-ALCOHOLIC
Wilhelmshof
N.V. Wilhelmina Traubensecco, Pfalz

BEVERAGES

SPARKLING WATER
Fürst Bismarck Gourmet Feinperlig

Fürst Bismarck Gourmet Still

NON-ALCOHOLIC
Granini fruit juces

Fanta, Sprite, Coca Cola, Coca Cola light, Coca Cola Zero, Ginger Ale, Tonic Water, Bitter Lemon

BEER
Flensburger Pilsener

Erdinger
Kristallweizen, Hefeweizen hell, Hefeweizen dunkel, Alkoholfrei

LONGDRINKS
Rum Cola
Havana Club 3 Year ́s, Kuba (40 %), Coca Cola

Wodka Orange
Wodka Absolut, Schweden (40 %), Orangensaft

Gin Tonic
Bombay Sapphire, England (40 %), Limette, Thomas Henry

COFFEE SPECIALITIES
Coffee cream
Small can of coffee
Espresso
Double Espresso
Cappuccino
Latte Macchiato

TEA SPECIALITIES
Served in a small can
Darjeeling Springtime
Assam Bari
Classic English Tea
Earl Grey
Vanilla Rooibos

Prices on request and subject to availability.

WHITE WINE
»Edition Alter Meierhof«
Grauburgunder Kabinett dry, Pfalz

Prinz Salm
»Edition Alter Meierhof«
Weißburgunder QW dry, Rheinhessen

Salwey
»Edition Alter Meierhof«
Grauer Burgunder Kabinett dry, Baden

RED WINE
Wilhelmshof
»Edition Alter Meierhof«
Spätburgunder im Holzfass gereift QW dry, Pfalz

Villiersdorp Celler
»Slowine«
Shiraz, W.O. Cape South Wide

Miguel Torres D.O. Ribera del Duero
»Celeste«
Tempranillo Crianza

Prices on request and subject to availability.

CROSTINIS

Crostini with tomatoes, pine nuts and basil

Crostini with fried mushrooms and aioli

Crostini with goat cheese, olives and pesto

Crostini with parma ham and sliced parmesan

Crostini with avocado mousse and tuna tartare

Crostini with beef tartare and quail egg

CANAPÉS
Canapé with cream cheese and radishes

Canapé with tartare from Matjes

Canapé with veal topping and olive cream

Canapé with home-pickled salmon and Swedish sauce

Canapé with Büsum shrimps and dill crème fraîche

Prices on request and subject to availability.

MENÜ I
Cream soup of herbs with poached fish cubes, tomato jam and roasted croutons
*****
Pink roasted veal steak with red wine jus, wild mushrooms and cauliflower with herb tapenade
*****
Panna cotta with berry ragout and homemade vanilla ice cream

MENÜ II
Poulard cream soup with vegetables and small chicken dumplings
*****
Roasted pink beef steak with sauce bearnaise, broad beans and potato gratin
*****
Yogurt cream of lime with fresh fruit compote

MENÜ III
Corn salad with pine nut vinaigrette, roasted duck liver and apple compote
*****
Braised lamb shoulder gratinated with herbs, fennel vegetables and olive potato foam
*****
Lukewarm chocolate cake with orange compote

SPRING MENUS

SPRING MENU I
Salad with sun-ripened tomatoes, pickled artichokes, pesto and potato straw
*****
Braised veal cheek with white onion purée, glazed young carrots and gratin dauphinois
*****
White mocha creme brulee with strawberries and liquorice ice cream

SPRING MENU II
Lukewarm fillet of char on marinated sugar snap peas, with avocado cream, herb salad and foamed vinaigrette
*****
Velvet soup of spring herbs with chicken balls, small vegetables and roasted brioche
*****
Pink roasted husumer roast beef with red wine jus, wild mushrooms à la crème and broad beans
*****
Buttermilk mousse with marinated berries and basil sorbet

SPRING MENU III
Filet of yellow fin tuna in a pepper coat with coriander mayonnaise and glass noodle salad
*****
Velvet soup of sugar snap peas with mint and lobster croustillant
*****
Fillet of the Dorade Royal with jus of wild herbs, ginger-Chinese cabbage and cherry vine tomato compote
*****
Back of salt meadow lamb with Ligurian olive crust, tarragon jus, broad beans and aubergine puree
*****
Mousse, ice cream and tarte of fine couverture with pineapple ragout

SUMMER MENUS

SUMMER MENU I
Summer leaf salads and young herbs with pesto, roasted pine nuts and garlic croutons
*****
Filet of Baltic cod Baden style with leaf spinach, tomato confit and small new buttered potatoes
*****
Red fruit yelly with crème anglaise and vanilla ice cream

SUMMER MENU II
Variation of rabbit with watercress salad, marinated mushrooms, rosemary vinaigrette and fried match potatoes
*****
Gazpacho and two kinds of crostini
*****
Pink roasted Pomeranian roast beef with red wine jus, creamy leek and potato gratin
*****
Caramelized sour cream tart with Tahiti vanilla ice cream and fresh strawberries from the Strawberry Farm Jensen

SOMMERMENÜ III
Quail salad with aiguillette beans, chicory and truffle vinaigrette
*****
Foamed bouillabaisse soup with sauce rouille
*****
Filet of pike-perch with crispy skin Grenoble style and puree of young peas
*****
Roasted leg of venison with pomerol jus, chanterelles, pearl onions and young pointed cabbage
*****
Iced champagne soup with fresh berries and elderflower sorbet

AUTUMN MENUS

AUTUMN MENU I
Autumn leaf salads with pistou, walnut vinaigrette and baked organic egg
*****
Poached cod fillet with Pommery mustard foam, root vegetables, leaf spinach and small potatoes
*****
Homemade apple strudel with vanilla sauce and rum ice creams

AUTUMN MENU II
Lukewarm filet of arctic char on marinated sugar snap peas with herb salad and frothed vinaigrette
*****
Velvet soup of the Bouchot mussel with curry, spinach leaves and vegetables
*****
Pink roasted Pomeranian roast beef with shallot jus, wild mushrooms and savoy cabbage à la crème
*****
White chocolate gâteau with plum ragout and Tahiti vanilla ice cream

AUTUMN MENU III
Smoked yellowfin mackerel with fennel and compote of vine tomatoes
*****
Canadian lobster velvet soup with champagne, tarragon and roasted cauliflower
*****
Fillet of gilthead royal with lemon-thyme foam, aubergine puree and paprika
*****
Pink roasted saddle of venison with red wine jus, pearl onions, black salsify à la crème and potato foam
*****
Dessert variation Alter Meierhof

WINTER MENUS

WINTER MENU I
Winter leaf salads with pesto, pickled pumpkin, pine nuts and roasted croutons
*****
Breast and leg of spring chicken with rosemary jus, savoy cabbage à la crème, vanilla carrots and mashed celery potatoes
*****
Filled red wine pear with chocolate ice cream

WINTER MENU II
Marinated lamb’s lettuce with poached char filet, cottage cheese, slices of beetroot and potato straw
*****
Velvet soup of muscat pumpkin with poached cod fillet, paprika and dill
*****
Pink roasted Pomeranian roast beef with red wine jus, herb strings, winter vegetables and parsley-potato puree
*****
Maple syrup parfait with kumquat ragout

WINTER MENU III
Lukewarm Label Rouge salmon fillet with char caviar, marinated kohlrabi radish salad, crème fraîche and roasted brioche
*****
Essence of wild mushrooms with sherry, vegetable rue and semolina dumplings
*****
Pink roasted Barbarie duck breast with red wine jus, two kinds of cabbage, trumpet mushrooms and rosemary polenta
*****
Parfait and mousse of nougat rum fruit

Prices on request and subject to availability.

BUFFET VARIATION I

STARTER

Variation of smoked fish with creamed horseradish (mackerel, trout and halibut fillets, Kiel sprats)
*****
Home smoked stremel salmon with lime foam, cucumber chutney and char caviar
*****
Cocktail of Greenland shrimps with paprika, dill and iceberg lettuce
*****
Brawn of beef boiled beef with tartar sauce and potato chips
*****
Wafer-thinly sliced Holstein smoked ham with princess bean salad and pickled red onions
*****
Pink roasted roast beef with green sauce, mixed pickles and potato chips
*****
Various leaf salads with young herbs, balsamic vinaigrette and marinated vegetables with pesto

SOUP
Strained Holstein potato soup with chives, crispy bacon and roasted croutons

MAIN COURSES
Sauteed fillet of Baltic cod with mustard seed tarragon foam, young leaf spinach, root vegetables and pilaf rice
*****
Poulard braised in Barolo with rosé mushrooms, vegetable cassoulet and gratin dauphinois

DESSERTS
Red berry jelly with Tahiti vanilla ice cream
*****
Curd cheese mousse with fresh fruit
*****
White mocha crèmebrûlée with mango ragout

BUFFET VARIATION II

STARTER
Sauteed shrimp tails with tomato pesto and cold ratatouille
*****
Filet of Loup de mer au gratin with herbs and Ligurian olive farfalle salad
*****
Salad of rock octopus with paprika and feta cheese, Piment d`Espelette
*****
Tartar of organic salmon with chive cream and fennel salad
*****
Air-dried Italian ham with Charentais melon
*****
Carpaccio of fish and meat with herb vinaigrette and pepper compote
*****
Vitellotonnato of pink roasted veal boiled fillet with anchovies, capers and marinated artichokes
*****
Coppa di Parma with marinated broad herb beans and rocket salad
*****
Cherry vine tomato salad with basil and mozzarella balls
*****
Various marinated vegetables with old balsamic vinegar and extra virgin olive oil

SOUP
Minestrone with spaghetti, small vegetables and pestocrostini

MAIN COURSES
Sautéed Dorade Royal with lemon-thyme foam, ginger-china cabbage, tomato confit and roasted rosemary potatoes
*****
Veal shank ossobuco with gremolatajus, Provencal vegetables and sage polenta

DESSERT
Selection of Italian cheese with grapes, red wine and fig marmalade, with grissini pastries
*****
Panna Cotta with raspberry pulp
*****
Tiramisu with berry compote and stracciatella ice cream
*****
Espresso parfait with fresh fruit
*****
Lemon tart with citrus fruit compote

BUFFET VARIATION III

STARTER
Variation of North Sea shirmps with dill sour cream
*****
Mousse and smoked sturgeon with chive cream
*****
Irish salmon with its caviar
*****
Canadian lobster cocktail with chicory and mushroom salad
*****
Pink roasted slices of veal with Frankfurter sauce, broccoli-cauliflower salad and roasted pine nuts
*****
Carpaccio of veal fillet with lamb’s lettuce
*****
Tatar of Husum beef with its side dishes and roasted bread
*****
Terrine of duck liver with Waldorf salad and apple compote
*****
Salad niçoise with tuna à la plancha

SOUP
Velvet soup of pike with pike dumplings, Riesling and rue of young leek

MAIN COURSE
Filet of pike-perch with glazed grapes, champagne cabbage and chives-potato foam
*****
Pink roasted Husum roast beef whole with béarnaise sauce, seasonal vegetables and roast potatoes

CHEESE
Selection of French raw milk cheese with various side dishes and crispy baguette

DESSERT
Variation Alter Meierhof

Prices on request and subject to availability.

VARIATIONS
Leek quiche with crème fraîche

Bavarian white sausages with sweet mustard and pretzels

Curry sausage with spicy sauce and french fries

Strained potato soup with slices of Vienna sausage and chives

Goulash soup with baguette

Chili con carne with taco chips

Selection of raw milk cheese with grapes and baguette

Meatballs and Nuremberg sausages with ketchup, mustard and rolls

Vesper platter with various types of bread

Prices on request and subject to availability.

MENU CARDS AND NAME CARD
We gladly help you individual.
From 1,50 €

CHAIR COVER
in elegant white
4,50 €

TABLE DECORATION
Our florist is looking for your personal color and style preferences and creates an offer according to your ideas.
From 14,50 € per small flower arrangement

DANCE FLOOR
Parket 4 x 6 m
96 €

SERVICE CHARGE
From 1 AM we charge additional service fee.
38 € per employee/hour

All prices per piece and inclusive VAT. Subject to change without notice.

Room rental for the air-conditioned main conference room (9 hours)
Conference equipment (beamer, screen, flipchart, metaplan wall) and conference documents
»Glücksquelle« table water in the main conference room unlimited during your conference
Welcome French mini gourmet breakfast with freshly brewed coffee, buttercroissants and Staud’s confiture
Coffee break with freshly brewed coffee, tea specialties, a selection of freshly cut fruit, yogurt, pretzel breadstick with herb curd and egg salad in the morning
2-course-business-lunch à la chef (starter and main course) incl. »Glücksquelle« table water
Coffee break with freshly brewed coffee, tea specialties, delicacies from the pâtisserie with wonderfully fragrant sheet cake and Chantilly cream as well as a selection of fine pastries in the afternoon
WIFI throughout the entire hotel

100 € per person
Valid from 10 persons

Room rental for the air-conditioned main conference room (9 hours)
Conference equipment (beamer, screen, flipchart, metaplan wall) and conference documents
»Glücksquelle« table water in the main conference room unlimited during your conference
Coffee break at your choice in the morning or afternoon
2-course-business-lunch à la chef (starter and main course)
WIFI throughout the entire hotel

80 € per person
Valid from 10 persons