Culinary Highlights for your Event

  • Crottin De Chavignol Und Birne Ms
  • Creme Brulee Karamell Tonkabohnen Ms
  • Bffelmorzarella Und Vanille Tomatenragout
  • Rinderfilet und Sellerie
  • Geräucherte Forelle Kürbis 1440x700
  • Süßkartoffelsuppe Slider 1440x700
  • Gerucherte Forelle Slider 1440x700
  • Maipoulardenbrust & rote Beete 1440x700
  • Saibling Und Alblinsen MS
  • Zander Und Mango
  • Felchenfilet Konstanzer Art

MENU SUGGESTIONS
In our Ganter Hotel & Restaurant Mohren we celebrate a creative and modern cuisine. We are committed to offering a variety of fresh and regional products.
Subsequently, you find ideas for seasonal menues for your event. Combine to your personal preferences.

 

A MENU ACCORDING TOYOUR WISHES
Besides those menu suggestions, we also offer a variety of cold and warm buffets, snacks, finger food and more.

 

OUR BANQUET PORTFOLIO

 


 

Menu suggestions for January to March

Soups

Carrot | Ginger

Beetroot | passion fruit

Truffled Celery

Topinambur

Boiled beef broth | Liver dumplings

"Wedding soup" from Baden (meat broth with various ingredients)

Vegetarian "Wedding soup"

Starters

Corn salad | Potatoes | Bacon

Aspic „Mohren“ | Roast potatoes

Salmon | Beetroot | Horseradish

Tuna | Anise | Algae Salad

Vitello Tonnato

Pasty from wild boar | Cognac | Cumberland Sauce

Spring chicken | Pumpkin | Chick peas

Main Course

Boiled fillet | Horseradish | Root vegetable

Ox cheeks | Celery | Pearl onions

Rump steak Strindberg | Gratin | Black salsify

Corn poulard | Pumpkin | Apple

Trout Meunière | Spinach | Boiled potato

Char | Kale | Mustard

Zander | Sauerkraut | Apple | Black pudding

Cod | Mountain lentils | Bacon

Vegetarian Main Course

Open Raviolo | Egg | Mace

Spinach ravioli | Truffle sauce

Pumpkin risotto | Apple | Orange

Bread dumpling | Mushrooms | Port wine shallots

Desserts

Fourme d‘ Ambert | Pear | Juniper

Death of Chocolate | Passion fruit | Nougat

Pure chocolate

Pumpkincreme-Caramel | Orange | Licorice

Tonkacrème-Brulée | Kumquats | Caramel

Cheesecake | Fig | Coffee

Pear Helen

Price: 3-course menu starting from € 40.00 per person. We gladly create an individual menu with components of your choice.

 


 

Menu suggestions for April to June

Soups

Asparagus Creme

Cauliflower velouté

Vichyssoise | Cold potatoe and leek soup

Beetroot | Apple

Capsicum froth

Consommé of Beef

Reichenauer vegetable soup

Starters

Home-pickled char | Apple | Radish

Smoked salmon | Potato | Mustard

Vitello Tonnato

Young herring home-made style

Scallop | Chicory | Yoghurt

Beef carpaccio | Corn salad | Walnut

Vegetable tureen | Goat cheese | Herbs

Main Course

Fawn | Pointed cabbage | Apple

Corn poulard | Spring risotto

Beef cheeks | Savoy | Potatoes Macaire

Veal | Artichokes | Potatoes

Sea bass | Fennel | Tomato

Char | Cauliflower | Cinnamon

Gilthead | Ratatouille | Polenta

Zander | Grain of horseradish | Celery

Vegetarian Main Course

Spring risotto

Small balls of pearl barley | Market vegetables | Parmesan

Maltagliati | Pearl onions | Rosemary

Stuffed cabbage | Chick peas | Sour cream

Desserts

Rhubarb strudel | Vanilla

Strawberrry-Yoghurt-Chocolate

Pure chocolate

Goat cheese Crème-Brûleé | Matcha tea

Lemon tarte | Coconut

Strawberry-Cheesecake in the glass

Vanilla ice-cream with hot raspberries upside down

Price: 3-course menu starting from 40.00 € per person. We gladly create an individual menu with components of your choice.

 


 

Menu suggestions for July to September

Soups

Pumpkin | Seeds | Oil

Fennel | Orange | Prawn

Froth of cabbage turnip | Fennel

"Wedding soup" from Baden (meat broth with various ingredients)

Carrot | Ginger

Consommé of Beef

Reichenauer vegetable soup

Starters

Filled octopus | Potato-bean-salad

Ceasar Salad | Bacon | Parmesan

Char | Cucumber | Yoghurt

Young herring | Beetroor | Sour cream

Scallop | Sweet potatoes | Quinoa

Beef carpaccio | Chanterelles | Hazelnut

Vegetable tureen | Goat cheese | Pine nuts

Main Course

Lamb leg | Bean cassoulet | Potato

Beef cheeck Stroganoff

Beef fillet | Pumpkin | Chick peas

Pork shoulder | Corn | Tomato

Sea bass | Fennel | Tomato

Salmon | Ratatouille | Polenta

Cod | Puree of fried onions | Bacon

Zander | Parsnip | Gnocchi of Walnut

Vegetarian Main Course

Cabbage turnip | Wild rice | Pineapple

Gnocchi of Walnut | Parsnip | Apple

Bean cassoulet | Potato | Rosemary

Maltagliati | Pearl onions | Rosemary

Desserts

Panna Cotta | Peach

Cherry | Coffee | white chocolate

Pure chocolate

Apricot | Semolina | Vanilla

Carrot cake | Yoghurt | Vanilla

Pear Helen

Vanilla ice-cream with hot raspberries

Price: 3-course menu starting from € 40.00 per person. We gladly create an individual menu with components of your choice.

 


 

Menu suggestions for October bis Dezember

Soups

Froth of chestnut

Parsnip Mousse

Beetroot

Red cabbage gazpacho | Smoked eel

Black salsify

Beef broth with strips of pancake

Onion | Croûtons

Starters

Salmon | Mushrooms | Leek

Perch | Topinambur | Purslane

Sardine | Kale | Lemon

Mackerel | Beet | Sour cream

Chicory | Beetroot | Goat cheese

Beef carpaccio | Black salsify | Corn salad

Spring chicken | Turnip | Walnut

Main Course

Whitefish | Spinach | Potato

Char | Black salsify | Perl barley

Sea bass | Pumpkin | Apple

Beef shoulder | Parsnip | Pommes Dauphine

Boeuf Bourguignon | Root vegetables

Corn chicken breast | Risotto with forest mushrooms

Veal fillet | Black salsify | Brussel sprouts

Loin of young wild boar | Chestnut | "Schupfnudel" (traditional german finger-shaped potato dumplings)

Vegetarian Main Course

Goat cheese | Beet | Walnut

Cavatelli | Mussels | Parsley

Ricotta Gnocchi | Pumpkin | Forest mushrooms

Pumpkin | Apple | Quinoa

Desserts

Fourme d‘ Ambert | Pear | Juniper

Death of Chocolate | Passion fruit | Nougat

Pure chocolate

Pumpkincreme-Caramel | Orange | Licorice

Tonkacrème-Brulée | Kumquats | Caramel

Cheesecake | Figs | Coffee

Pear Helen

Price: 3-course menu starting from € 40.00 per person. We gladly create an individual menu with components of your choice.
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