Buffet variations

Price on request
Dear guest! We welcome you to our banquet pages and hope to provide you with all the necessary information for your planned event. O urgoal is to show you the good side of hospitality, so you can relax and enjoy your food and drink. We are convinced that you will like the meals the offer. But we are pleased about every note from you, so to make our services even better. We wish you a " Bon Appetit " in advance and hope to welcome you soon.
    • “Rustic Landgraf buffet“

    • Rustic “Landgraf Buffet”

      “Classic dishes well prepared!”

    • Preliminary served:

      Beef consommé “Gärtnerin”
      with fine vegetables

    • Salads:

      Crisp fresh salad buffet
      with green salads, tomato, cucumber and small additions,
      to French dressing and vinaigrette

      Mixed Party rolls
      and salted butter

    • Main courses:

      Juicy roast pork neck
      with glazed shallots cream sauce

      Braised beef roulade,
      stuffed with bacon, onions and gherkin
      in mustard cream sauce

      to a mixed selection of vegetables of the season,
      Buttered potatoes and baked potato balls

    • Dessert:

      24.50 €

      Kiwi gooseberry compote with vanilla sauce
      Chocolate and vanilla pudding

    • “Bermbeck gourmet buffet”

    • “Bermbecker Schlemmerbuffet”

      “Rustic treats finely wrought!”

    • Served preliminary:

      Potato Cream Soup
      with sour cream and cucumber strips

    • Appetizers:

      Smoked salmon with horseradish cream and gravlax sauce,
      prosciutto with chilled melon,
      fried meatballs and stuffed mustard eggs,
      Chicken breast fillet in almond coating with fruits and cocktail sauce,
      Quark mousse with herbs on pumpernickel

      * * * * *

      Carrot salad, Waldorf salad, cucumber salad, tomato salad Mixed Party rolls
      and salted butter

    • Main courses:

      Juicy roast from the pork shoulder
      with fresh mushrooms in cream sauce. Grilled turkey breast steaks
      on Parsley cream sauce with mixed selection of vegetables of the season,
      Buttered potatoes and potato noodles

    • Dessert:

      29,50 €

      Westfälische Beerengrütze mit Vanillesoße
      Karamellcreme mit Schokoladensplittern

    • “Westphalian delights”

    • “Westphalian delights”

      Regional gourmet buffet hearty, tasty and hearty!

    • Served preliminary:

      Cauliflower cream soup
      with parsley and butter croutons

    • Appetizers:

      Smoked trout fillets from the Sieksee with lemon horseradish,
      Small skewers for cheese and black pudding with onions
      Boiled ham rolls with asparagus tips and cucumber sticks in Joghurtmajonaise,
      colorful vegetable terrine in pancakes coat,
      Rare roast beef with gherkin,
      Westphalian Kate smoked ham with sour cream and applesauce on Potato pancake

      * * * * *

      Rural bread selection and mixed party rolls,
      salted butter and parsley cream

      Bacon potato salad with mustard vinaigrette, salad with smoked pork strips,
      White cabbage salad with rocket and cheese and Brotkrusteln

    • Main courses:

      Freshly baked roast pork with malt beer sauce
      Chicken breast stuffed with spinach and turnip greens to cheese cream sauce.
      Roasted salmon medallions on apple and leek vegetables with dill and mustard sauce.

      Served with a colorful selection of vegetables
      with broccoli, cauliflower, green beans and carrots columns
      pivoted spaetzle, potato and leek gratin, fried potato cubes

    • Dessert:

      36,00 €

      Mixed cheeses
      with fresh pineapple and grapes

      * * * * *

      Dessert buffet with blueberry mousse,
      Bavarian cream with pumpernickel crumbs
      Westphalian and berry compote with vanilla sauce

    • “Mediteranian Buffet”

    • “Mediterranean delights”

      Light and fresh cuisine with a sun-drenched ingredients!

    • Served preliminary:

      Minestrone „Napoli“
      Vegetable broth with fine vegetables and small meatballs

    • Appetizers:

      Steamed scampi with aioli sauce
      Seafood Cocktail in „Pastis-Vinaigrette“,
      „Vitello Tonato“ veal slices in tuna sauce with capers,
      Fresh melon with Italian salami and Copa di Parma,
      Trio of tomato, mozzarella and cucumber with basil,
      Anti Pasti (marinated with olive oil and herbs vegetables),
      small bruschetta with tomato and olive pesto

      * * * * *
      Ciabatta and baguettes
      with basil butter and mascarpone cream. Salad selection with balsamic and yoghurt dressing,
      Pasta salad “verde” with Chorizo cubes and pepper and cucumber salad with feta cheese

    • Main Courses:

      Leg of lamb in rosemary sauce with a hint of garlic.
      Turkey Involtini with date and walnut stuffing on plum sauce
      Slices of pork tenderloin wrapped in Parma ham on Portweinjusgeschwenktes pan vegetables, baked tomatoes and mushrooms grilled
      Penne pasta in pesto sauce with rocket,
      Rosemary potatoes with coarse salt and olive oil

    • Dessert:

      39,00 €

      „Creme Tiramisu“
      Fruit salad of tropical fruits
      Panna cotta with Raspberry sauce

    • „Nordic Buffet“

    • „Nordic Buffet“

      Scandinavian diversity and finesse!

    • Served preliminary:

      Trout cream soup
      with North Sea shrimps and dill cream

    • Appetizer:

      Poached whole fjord salmon
      “Sild” (small Matjes appetizers in various marinades)
      Gravlax on potato pancakes with cress cream,
      Colorful fish terrine with cranberry,
      Stuffed pork loin “Port Störebrandt” with mustard fruits and brandy Pear,
      stuffed eggs caviar, “Köttbullar” with reduced tomato and mushroom ragout

      * * * * *

      Bread basket with mixed rolls and danishes

      Iceberg lettuce with shrimp and butter croutons,
      Kohlrabi salad, carrot salad and dill-cucumber salad

    • Main courses:

      Fried redfish fillet with mustard-cream sauce,
      Rare roast beef with herb hollandaise,
      Slices of duck breast in orange Pepper Sauce,
      to braised kohlrabi sticks, broccoli flowers and carrots,
      swiveled potatoes and baked croquettes balls

    • Dessert:

      41,00 €

      Buttermilk-lemon cream,
      Wild berry cream
      Gooseberry compote with vanilla ice cream

    • „Buffet Francaise“

    • „Buffet Francaise“

      Flavours from the Mediterranean Sea to the English Channel!

    • Served preliminary:

      Clear consommé of the vine tomato
      with semolina dumplings and strips of ham

    • Appetizers:

      Canapé von der Buttermakrele mit Kressecreme und Garnele,
      Herzhafte Wildpastete mit Johannisbeersauce
      Fischterrine und Stremellachs mit Dijon-Senf-Dip
      Shrimpscocktail mit Apfel- Zwiebelstreifen in Joghurtmajonaise,
      Galiamelone mit geräuchertem Lammschinken,
      Tranchen von der Barbarie – Entenbrust mit Orangen-Portwein-Vinaigrette

      Canapé of butter mackerel with cress cream and shrimp,
      Hearty game pie with redcurrant sauce
      Fish terrine and Stremellachs (smoked salmon) with Dijon-mustard dip
      Shrimp cocktail with apple onion strips in yogurt mayonnaise,
      Galia-Melon with smoked lamb ham ,
      Slices of Barbarie – duck breast with orange port wine vinaigrette

      * * * * *

      Bread basket of fresh onion-baguette
      and Butter Croissants

      Crisp green salads of the season with herb vinaigrette and French dressing
      Feta cheese with olives and endive
      Colorful vegetables – Tuna salad with capers and egg

    • Main courses:

      Chicken breast with rosemary-butter sauce
      Slices of veal tenderloin wrapped in bacon on Amaretto Plum Jus
      Sole rolls with salmon and crustacean-velouté

      manesco, panned ratatouille,
      Vegetable skewers, apple risotto and Normandie potatoes

    • Dessert:

      45,00 €

      French cheese
      with figs, light and dark grapes

      * * * * *

      Mousse of chocolate and truffles
      Mango cream with kiwi slices
      Cinnamon pancakes with bourbon vanilla ice cream and forest fruit sauce

    • “Five Continents”

    • “Five Continents”

      A culinary trip around the world with many influences!

    • Served preliminary:

      Cream soup of yellow pepper
      with prawns

    • Appetizers:

      Mixed Tsunami Rolls – Sushi Style,
      Small tapas with feta, arugula, olive and dried tomato,
      Courgettes stuffed with spicy minced meat,
      Serrano ham with cantaloupe melon and avocado dip
      Chicken breast fillet in a crunchy coating served with fruity curry cream
      Kangaroo Hip with Mediterranean vegetable sticks and wild garlic cream cheese

      * * * * *

      Mixed bread basket with baguette,
      Laugenstangen, Panini and raisin bread
      with chili dip, sour cream and pesto butter

      Salad selection with raspberry dressing and Thousand-Iceland,
      Fried-Noodles-Kassler salad with spring onions, Tortellini Salmon Salad

    • Main courses:

      Argentinean rump steak with BBQ dip and Choco and chilli jus
      at Tex Mexx-vegetables with corn and butter beans,
      to baked Country Fries

      Tandoori chicken with cherry tomatoes in Cabernet reduction
      on zucchini and onion relish and wild rice with curry Jaipur

      Wolffish on saffron buttermilk sauce with crayfish,
      to steamed triplet potatoes with quark and herb cream

    • Dessert:

      49,00 €

      Waffles with blueberry quark
      Mini Profiteroles with vanilla filling
      Amaroulamousse with banana and chocolate chips
      Mixed Melon slices