Culinary Highlights for your Event

  • Felchenfilet Konstanzer Art
  • Crme Brulee Karamell Tonkabohnen Ms
  • Crottin De Chavignol Und Birne Ms
  • Bffelmorzarella Und Vanille Tomatenragout
  • Zander Und Mango
  • Saibling Und Alblinsen MS
  • Rinderfilet Und Sellerie
  • Wassermelone Und Wachtelei

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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Please note that the availablity of discounted room rates is limited.
The discount does not apply to packages, to weekends in high season, to public holidays or during events (e.g. the Seenachtsfest).