SLOW FOOD
Good things take time
The Cullinaris gourmet menus are created according to the principles of "slow food": we use domestic products that are as sustainable as possible, appropriate to nature and socially fair, thus preserving their taste and authentic character. When preparing, we attach great importance to traditional techniques. Our food can unfold in peace, so that you can enjoy it later as consciously. From hearty to exquisite, we match our classic 3- or 4-course menus with the respective occasion. We take into account, for example, the specificities of your guests' circle - such as the presence of vegetarians or allergy sufferers - as well as thematic specifications or seasonal special wishes. Top priority in our work is the principle of care. We take this as much as we do at 2000.
Menue I
- Seafood parfait with broccoli and leek on tomato-yoghurt sauce, served with bar white bread and butter rosettes
- Broccolirah soup with pine nuts and sour cream
- Pink roasted venison with chanterelle sauce,
- Butterspätzle and cranberry pear
- Mini-Charlotte from the raspberry
Menue II
- Apple-smoked duck breast on apricot mango sauce
- Wholemeal rolls and butter rosettes
- Beef broth with spinach
- Milk calf's back, pink roasted on morel cream sauce with buttered pasta and vegetables
- Red wine pear with mascarpone cream
Menue III
- Goose liver parfait with apple slices glazed in maple syrup
- Potato cream soup with apple pumpernickel
- Mignon of Charolais beef on herb pesto
- Saffron puree and chili peppers
- Dessert according to your wishes
Menue IV
- Duck fillet salad with pears and sherry
- Tomato essence with its fruit pearls
- Saddle of veal and lobster on kaiserschoten, plus Dutch foam sauce and baked potato medallions
- Dessert according to your wishes
Menue V
- Scottish smoked salmon butterfly
- Pea soup with Juliennes made of smoked bacon and mint
- Calf medallions on crustino with caviar crème fraîche
- chanterelle lasagne
- Proseccosorbet with caramelised pink pepper and fresh raspberries
