introduction | coffee breaks | finger food | set menus | buffets

ENGLISH | fraNçaIS


KEy

Local OriginsSignature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area.

World KitchenAuthentically prepared classic and contemporary dishes from around the world that leverage our global know-how.

Light

Vegetarian

INTRODUCTION

Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks and dinners.

Our Local Origins dishes, for instance, offer signature and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area.

Whereas our World Kitchen recipes leverage our global know-how by drawing on the experience of our chefs to offer a collection of authentically prepared classic and contemporary dishes from around the world.

For all of our menus, we source ingredients locally where possible, with the emphasis on fresh and natural produce.

Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience.




Profiteroles filled with white chocolate mousse and cognac ganache

Chocolate mascarpone mousse

Chocolate nut drops

Chocolate toffee brownie

AFTERNOON BREAK

Selection of finger sandwiches

Smoked salmon, cucumber, tuna and egg salad with cress

Strawberry and woodruff mousse

Coffee, tea and water

ChOCOlATE BAR

Mango and ginger shot

Chicken saté with sweet chilli sauce

Fruit skewer with litchi dip

Coffee and tea

CARpE DIEm

Croissants filled with smoked salmon, smoked ham and Brie de maux

Homemade brioche with crème fraÎche and sour cherry marmalade

Eclairs and berry tarts

Coffee, wellness tea and multivitamin juice

A SIA




FOUR ElEmENTS

Rye roll with aged Gouda

Potato pancake with smoked salmon

German style meatballs with potato salad

Herring salad with rye bread

Jelly donut

Almond cakes

Coffee, tea and ‘Alt’ beer

RhINElAND CUlTURE

Aloe vera shots with lime blossom honey

Kumquat yogurt with roasted almonds

Whole wheat rolls with sour cream and radish

Kombucha, coffee and tea

mARE & mONTE

Ciabata with taleggio, salami, prosciutto di Parma

Selection of filled olives and grissini

Strawberry tiramisu with mint glaze

Homemade lemonade

Coffee, tea and water




COFFEE BREAK UpgRADES

COmfOrt ZOne (LIVe COOKInG)

Vanilla crêpes with chocolate sauce, marinated oranges and apple compote

Ice cream bar with selection of ice creams and sorbets

LOCaL (LIVe)

Fresh baked waffles with warm cherries, vanilla sugar and sweetened cheese curd

Almond cakes

Rolls with ground pork and chopped shallots

‘Halver Hahn’ (rye roll with aged Gouda)

POWer Bar (LIVe)

Fresh mixed smoothies with strawberries, banana and mango

Buttermilk shake with raspberries

Actimel (yogurt drink)

Vegetable crudité with avocado dip




sandwiches | baguettes | french baguette de luxe | sesame bagel

SANDwIChES

Smoked salmon and wasabi cream

Camembert de Normandie with grapes

Spanish serrano ham with grilled bell peppers

Tomato and mozzarella with rocket salad

Smoked duck breast with celery and apple salad

SESAmE BAgEl

Tuna cream with egg

Bresaola with pickles

Marinated salmon with horseradish

Italian coppa with grilled zuccini

Brie cheese with figs

FRENCh BAgUETTE DE lUxE

Black forest ham

Young gouda

Honey ham

Italian salami

Cream cheese and cucumber

BAgUETTES

French baguette

Baked ham

Swiss cheese

Roast beef with pickled vegetables

Italian salami with olives

Smoked turkey breast

flying food for your cocktail reception | snacks and rolls in buffets

introduction | coffee breaks | finger food | set menus | buffets | beVerages

FlyINg FOOD FOR yOUR COCKTAIl RECEpTION

Duck breast, marinated peach and pepper cherries

Chicken praline, watercress and roasted peanuts

Cured cod, chorizo and shaved fennel

Goat cheese, spring onion and radish

Sheep’s cheese lollypop in saffron chaud froid

Duck liver praline in Sâo Tomé chocolate

Mini crayfish pyramid on champagne chanterelle gelee

Marinated scallops on panna cotta and chilli broth

COLD

Duck liver canelloni with pomegranate and orange

Pumpkin and cheese curd pave with asparagus

Sole and crayfish with young leek lollypop

Oysters from sylt with herring tartare and cucumber jelly

Cube from ox with walnut granulata

Pepper mackerel with lardo and smoked fumet

Raw asparagus, pumpkin and cheese curd pave with purple potato straw

Butter mackerel with glazed lovage and tomato flakes

Thyme tarts with sweetened cottage cheese, ras al hanout and dates

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CLassIC LuxurIOus

“Sylter Royal” oysters with lime and cucumber salsa

Goose liver praline with Tokaji wine jelly and brioche

Lobster medallion with asparagus on tomato tramezzini

Fennel blini with sevruga caviar

American beef tartare with quail egg

Warm

Catfish in bacon with leek emulsion and smoked oil

Veal fillet with rapini and caramelized chervil root

Smoked eel with barley risotto and pea sprouts

Blood sausage ravioli with wild garlic foam and black walnuts

Baked ox tail praline with violette mustard

Sweet wood smoked quail breast with long pepper and mango

Laquered halibut with dandelion blossom honey

Black feather hen with lobster foam and candied orange

Leek canelloni with sardines and cepes

Mille feuille of smoked char and quail eggs

FlyINg FOOD FOR yOUR COCKTAIl RECEpTION

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menu 1

Roll with fresh ground pork and onions

Caesar salad with Parmesan and focaccia croutons

Crostini with grilled vegetables

Tomato cream soup with pearl mozzarella and pesto

Grilled turkey breast, polenta and grilled vegetables

Salmon and dill quiche with herb cream

Apple cake with vanilla sauce

Sliced fruit with cheese curd

SNACKS AND ROllS IN BUFFETS

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menu 3

Roast beef with green asparagus

Cous cous salad with chickpeas, tomatoes and artichokes

Veal jelly with chive cream and shallot vinaigrette

Beef and vegetable stew with barley

Marsala lamb curry with steamed rice

Tomato tortellini with ricotta and young spinach

Tiramisu with amaretto

Orange crème brÛlée

Sliced pineapple with coconut flakes

menu 2

Vegetable antipasti selection with aged balsamico and gran padano

Seafood salad with soy bean sprouts and roasted sesame

Pasta salad with chicken strips and olives

Leek cream soup with pumpkin seed pesto

Prime boiled beef with ‘Alt beer’ jus

Herb gnocchi and glazed carrots

Chocolate cube with coffee cream

Fresh fruit salad with passion fruit

SNACKS AND ROllS IN BUFFETS

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rhine style classic | rhine style modern | gluten free | healthy and fit | vegetarian ideas | classic french | oriental

introduction | coffee BreaKs | finger food | set menus | Buffets | Beverages

Pea soup with blood sausage

Duesseldorf style roast beef with mustard, runner beans, roasted potatoes and bacon

Vanilla waffle with ‘Alt’ beer sabayon and berry compote

RhINE STylE mODERN

Tartare of Artic char with crayfish, plum compote and Absinth dressing

Rabbit and chanterelle roulade with fava beans and ‘killepitsch’ dressing

‘Alt’ beer soup with duck liver ravioli and smoked oil

‘Sauerbraten’ from beef fillet with dark bread souffle and red cabbage praline

Buttermilk jelly with fresh raspberries

Chocolate crisp with pear and juniper sorbet

RhINE STylE ClA SSIC



Herring tart with zucchini, avocado tartare and char caviar

Loin of suckling pig in cocoa

Apple gremolata and baked parsley root

Caramel mousse on cherry ragout with apple ice cream

hEAlThy AND FIT

Asparagus consommé with tomato ravioli and chanterelles

Steamed cod with glazed dill cucumbers

Pumpkin and carrot flan with basil foam

Pineapple carpaccio with mango and strawberry salad

glUTEN FREE



menu 3

Cepe tart with Madeira gelee and spiced dates

Champagne dressing and mache

Sheep’s cheese filled crêpe with braised bell pepper

Chive foam and potato galette

Rum savarin with glazed rhubarb and buttermilk blueberry ice cream

menu 1

Partfait of goat cheese, olives and black walnuts

Chervil foam and herb salad

Carrot and chanterelle strudel with glazed young vegetables and pumpkin gremolata

Cheese curd mousse with quince soup and vanilla papaya ice cream

menu 2

Cauliflower and broccoli terrine wrapped in carrots

Cherry tomato salsa and kohlrabi salad

Asparagus and artichoke tart with truffled turnips and morel foam

Huckleberry compote with potato waffles and yogurt sorbet

VEgETARIAN IDEA S



3 COurse

Dover sole roulade with sea beans and crab timbal

Beef filet “Rossini” with duck liver

Braised potatoes and cauliflower soufflé

Apple and vanilla tarte with orange crêpe and champagne zabayon

4 COurse

French turbot with lobster foam and young Swiss chard

Peptit marmite Henry IV (small guinea hen stew)

Côte de veau à la bourguignonne (veal loin with red wine, onions, bacon and mushrooms)

Chocolate tarte with marinated sour cherries and hazelnut parfait

ClA SSIC FRENCh



menu 1

Moutabel (eggplant dip) with grilled vegetables and chickpea balls

Duet of lamb with tomato compote and fig tart

Saffron pear on mint gelee and hibiscus crème brÛlée with cocoa croustillant

menu 2

Orange cous cous with marinated calamari, sweet water shrimp and mint yogurt dip

Filled chicken breast with roasted nuts, apricots, pomegranate jus and lintels

Plum and pistachio muhallabiiya with orange cracker and macadamia nut ice cream

ORIENTAl

spring | summer | autumn | winter | local | international | gourmet buffet upgrades

introduction | coffee breaKs | finger food | set menus | buffets | beVerages

SpRINg

Warm

Braised leg of lamb with zucchini and marsala jus

Catfish in bacon on beluga lentils

Young pork medallion on vanilla carrots

Grilled polenta

Broccoli with toasted almonds

LIVe Pasta

Mezzelune with Swiss chard and white asparagus

Dessert

Rhubarb strudel with vanilla sauce

Marinated strawberries on pistachio cream

Apricot tarte with walnut sponge

Chocolate cube with coffee mousse

aPPetIZers

White asparagus with ham and citrus mayonnaise

Rabbit roulade with rhubarb and mango chutney

Chicken breast with sun dried tomato and olives

Marinated salmon with horseradish cream

Shrimp with orange and fennel salad

Selection of bread with various dips and butter

sOuP

Kohlrabi cream soup with roasted pine nuts



Warm

Grilled rump of beef with bean and corn ragout

Grilled corn fed poularde with Mediterranean vegetables

Catfish roulade with seafood Thai curry sauce

Roasted cauliflower

Lemon grass basmati rice

LIVe Pasta

Ricotta and rocket ravioli with tomato compote

Dessert

Almond ganache with mountain peach

Strawberry tarte with orange cream

Apricot dumplings in sweet glaze

Ice cream station with white peach, buttermilk blueberry and chocolate chip ice creams

Fresh cut fruit with cheese curd

aPPetIZers

Salmon sashimi with guacamole

Goat cheese tarte with tomato and celery salsa

Veal jelly with pumpkin seed oil

Pyramid of poularde with romaine salad

Tuna salad with lime and bell pepper


sOuP

Chanterelle cream soup with focaccia crisp

SUmmER



Warm

Venison goulash with bread dumplings and juniper sauce

Young pork loin with pointed cabbage

Grilled butter mackerel on rapini risotto and mustard sauce

Herb gnocchi with chestnuts

LIVe Pasta statIOn

Cepe ravioli with watercress and roasted walnuts

Dessert

Pear tarte with pine nuts

Curry caramel pudding

Apple cassis tarte

Chocolate crisp piramide

aPPetIZers

Roulade of pheasant and hare with sauce Cumberland

Smoked duck breast on barley and celery salad

Crayfish and pike perch terrine with wasabi cream

Herring cocktail with root vegetables and champagne dressing

Mozzarella rolled in eggplant

Hummus with grilled vegetables and pita bread crisp


sOuP

Pumpkin cream soup with chilli and pumpkin seed pesto

AUTUmN



Warm

Braised goose leg with red cabbage and potato dumplings

Spiced cookie crusted cured pork loin with champagne cabbage

Steamed winter cod with mussels and dill cucumbers

Mashed potatoes

LIVe Pasta statIOn

Filled gnocchis with Gorgonzola, pears and hazelnut crisp

Dessert

Mandarin tarte with Cointreau

Chocolate and cinnamon dome

Apple vanilla crêpe with vanilla mousse

Cranberry pannacotta

aPPetIZers

Venison ham with salsify salad

Filled turkey roulade with celery and apple

Crayfish salad with mango and fresh corriander

Marinated salmon with star anise and filled calamari

Marinated tofu with sesame and soy bean sprouts


sOuP

Goose cream soup with roasted dark black bread croutons

wINTER



aPPetIZers

Mache with bacon and rye bread crisp

Herring “councillor style”

Herring “Rhineland style”

Rolls with ground pork, red onions and chives

Veal jelly with red beet and horseradish

Chicken liver terrine with celery and pear foam

Mussel salad with young leek and carrots

Asparagus mousse with wild garlic pesto

Goat cheese with chanterelles and walnut dressing

sOuP

Düsseldorf mustard soup with blood sausage

lOCAl

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Dessert

Almond cakes with elderflower foam

Semolina pudding with apricot compote

Pear crisp

Sour cherry gratin with lemon cream

Apple and raisin pancakes

Warm

Cod wrapped in bacon on barley risotto and kohlrabi

Rapini soup with dice beef

‘Rheinischer Sauerbraten’ with raisins

Düsseldorf style roast beef with mustard and ‘Alt’ beer sauce

Potato dumplings

Red cabbage

Runner beans

Roasted potatoes with bacon

LIVe

Potato pancakes with salmon and apple sauce

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aPPetIZers

Cevice with jumbo shrimp, shiitake mushrooms and Asian cress

Asparagus with cured salmon and wasabi cream

Gratined goat cheese with fig and clove compote

Duck liver crème brÛlée with kumquats

Grilled artichoke hearts with rabbit loin in lardo

Herring on pumpernickel with tomato onion marmalade and lime foam

Soy lacquered duck breast on orange and bamboo sprout salad

Asian rice salad, pasta salad, feta salad

sOuP

Spicy tom yum soup with lemon grass and fresh coriander

INTERNATIONAl

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Desserts

Pineapple in coconut crust

Zuppa inglese with Italian meringue

Bread and butter pudding with dried apricots and vanilla sauce

Gratined chocolate and banana tarte

Variation of passion fruit

French cheese variation with fig mustard and walnut bread

frOm the GrILL

Angus beef teriyaki with green beans and roasted sesame

Crispy seared char fillet on potato and zucchini cakes with coconut and saffron essence

Sautéed red mullet in bouillabaise broth and young fennel

Rose blossom honey lacquered guinea hen breast with Oriental rice

LIVe

Filled cepe gnocchi with Gorgonzola sauce

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mOZZareLLa Bar

Selection of mozzarella from cow and buffalo milk with tomato mozzarella skewers and basil

Grilled zucchini mozzarella rolls

Dried ham and mozzarella

Mozzarella with eggplant and young garlic

ham statIOn

Parma ham, coppa di parma, serrano ham, baked ham with crisp baguette, pickled vegetables and Parmesan

sCaLLOP statIOn

Live seared scallop with garnish

Wild garlic risotto, asparagus, lobster sauce, Asian cress

Lime butter sauce, crispy baguette

Oyster statIOn

Fine de claire oysters opened to order with classic condiments

Dark bread, onion vinaigrette, lemon

thaI WOK statIOn

Green and red curry with shrimp, chicken, bok choy, shiitake mushrooms, soy bean sprouts

gOURmET BUFFET UpgRADES


Cuvée InterContinentalSUPERB Geldermann 0,75l €49,00

Geldermann Carte Blanche 0,75l €58,00

Geldermann Rosé 0,75l €62,00

nicolas feuillatteRéserve Particulière Brut 0,75l €110,00

nicolas feuillatteBrut Rosé 0,75l €122,00

moët & ChandonBrut 0,75l €135,00

moët & ChandonBrut Rosé 0,75l €150,00

SpARKlINg wINE & ChAmpAgNE

SPARKLING WINE AND CHAMPAGNE | WHItE WINE | RoSé WINE | RED WINE | LoCAL SPIRIt | VoDKA SPECIALItIES | CoCKtAILS


franCe

Chablis aCChardonnay – Domaine Jean-Marc Brocard – Préhy – Burgund 0,75l €55,00

sancerre Blanc aCSauvignon Blanc – Domaine Fournier – Sancerre – Loire 0,75l €58,00

Pouilly-fumé aCLes Cailloux Silex – Jean-Claude Chatelain – Pouilly – Loire 0,75l €62,00

ItaLy

ChardonnayAlois Lageder – Margreid – Alto Adige 0,75l €42,00

Pinot GrigioGrave del Fruili DOC – Cantina di Bertiolo – Bertiolo – Friuli 0,75l €34,00

Germany

Grauburgunder QbaWinehouse Joachim Heger – Baden 0,75l €42,00

riesling GB Charm – semi-dryWinery Georg Breuer – Rüdesheim – Rheingau 0,75l €42,00

riesling QbaRobert Weil – Kiedrich – Rheingau 0,75l €45,00

Geheimrat J – riesling spätlese dryGutsverwaltung Geheimrat J. Wegeler – Oestrich – Rheingau 0,75l €75,00

whITE wINE



Germany

spätburgunder rosé sonett QbaWinehouse Heger – Baden 0,75l €42,00

ROSé wINE



Germany

ruber – Qba dry Spätburgunder – Wine Tavern Nelles – Ahr 0,75l €58,00

Cuvée Villa Bürklin – Qba dry Spätburgunder, Dornfelder und Merlot – Weingut Dr. Bürklin Wolf – Pfalz 0,75l €35,00

trIO – Dornfelder, spätburgunder & Blauer PortugieserWinery Beck – Hedesheimer Hof – Rheinhessen 0,75l €32,00

RED wINE

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ItaLy

Piancarda rosso – rosso Conero DOCTenuta Garofoli – Marken 0,75l €38,00

Castello di Brolio – Chianti Classico DOCG Sangiovese – Barone Ricasoli – Toskana 0,75l €60,00

sOuth afrICa

hawequasCabernet Sauvignon, Merlot, Shiraz, Cabernet Franc – Mont du Toit – Paarl 0,75l €55,00

franCe Château des CabansCru Bourgeois – Medoc - Bordeaux 0,75l €48,00

Bourgogne LaforetPinot Noir – Domaine Joseph Drouhin – Burgund 0,75l €50,00

Côtes du rhôneSyrah, Grenache und Mouvedre – E. Guigal – Rhône 0,75l €45,00

RED wINE

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lOCAl SpIRIT

usa

Smirnoff Red Label 4cl €8.00

netherLanDs

Ketel One 4cl €10.00

franCe

Grey Goose 4cl €12.00

POLanD

Wyborowa Exquisit 4cl €13.00

russIa

Kauffman Hard 4cl €21.00

VODKA SpECIAlITIES

Killepitsch (herb-liquor) 4cl €7.00

Schlüssel (Alt beer) 0.25l €3.20



Kö-COCKtaIL

Strawberry, Aperol and champagne €15.00

LyChee martInI

Vodka, lychee liquor, lychee juice €10.00

raZZ-mOJItO

Raspberry purée, rum, mint and soda €11.50

frenCh LemOnaDe

G-vine gin, Rose’s lemon squash, lemon juice, grapes and ginger ale €11.50

COCKTAIlS


introduction | coffee breaks | finger food | set menus | buffets

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