Offer

An event only becomes a success with the right culinary accompaniment. With us, experience catering at the very highest level. Prepared with attention to detail and matched to your wishes.

Part of preparing for your event with us is the planning and preparation of an appropriate menu – ultimately, it should also leave a lasting culinary impression with you and your guests. We serve seasonal specialities and classic dishes. Catch a second wind during your workshop with a reception; enjoy an elegant dinner at your wedding or spoil your employees with a grand Christmas dinner.

We are pleased to put together a customised proposal for your event.

An extract from our range

Finger food reception

Selection of hors d’œuvres

5.50 pro Häppli / per hors d’œuvre

Small skewers
– Tuna with pancetta and coriander
– Snow peas with truffles and dried tomatoes rolled in veal
– Nut-aroma Swiss beef tartare in a brioche
– Cherry tomatoes pickled in a herbal sud with celery stalks*
– Wraps with pastrami and rocket cream
– Baked prawns with salsiccia
– Chorizo baked in puff pastry

Hors d’œuvres in glass
– Zunfthaus sausage and cheese salad
– Couscous salad with chicken praline
– Fennel and orange salad with smoked strips of duck breast
– Roast loup de mer on pea purée**
– Poached chunks of salmon with saffron risotto and baby spinach**
– Strips of beefsteak on bramata polenta and peperonata with jus**
– Small meat patties with mashed potatoes and seasonal vegetables**
– Baked Wiener schnitzel on warm olive-potato salad**
– Strips of veal Zurich style with mashed potatoes**
– Sugar snaps-couscous salad with lemongrass foam*
– Ravioli from Patrizia Fontana with various fillings*/**
– Potato gnocchi with orange-chicory and peperoncini */**
– Sweet potato curry with vegetables */**

* vegetarian
** warm

Sweet hors d’œuvres
– Raspberry cheesecake with fresh berries
– Mandarin quark tiramisu
– Chocolate mousse topped with pears

Starts

Cream of parsnip soup

10.00

with crispy leek straw and curry foam

Pumpkin-orange soup

10.00

with pumpkin croquant and tangy pumpkin seed oil

Winter lettuce salad

12.00

with chicory, radicchio and endive with an orange vinaigrette, apple brunoise, roasted seeds and cinnamon croutons made from brioche

Beef tartar

17.00

with capers, shallots, a pinch of chilli and brioche

Slices of salmon

19.00

pickled with lemongrass and ginger on a medley of apple, celeriac and fennel

Main dishes

Hearty veal pot roast

55.00

on herb spätzli, finely sliced red cabbage and honey chestnuts

Strips of beef

34.00

cooked in a dark beer sauce with tagliatelle and market vegetables

Game duo

44.00

rare venison cutlet and tender wild boar fillet with baked pumpkin and spicy Brussels sprouts-mashed potatoes on a robust jus

Duet of veal fillet and diced beef knuckle

65.00

on sautéed forest mushrooms and small potato balls with a robust jus

Open ravioli

25.00

with baked pumpkin vegetables, apricots, walnuts and Parmesan foam

Desserts

White chocolate parfait

13.00

on pumpkin-chilli chutney and fruit pulp

Plum soufflé

12.00

served in a glass with sour cream ice cream

Light chocolate hazelnut mousse

13.00

with crumble and mandarin orange

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