Gastronomy

A tempting menu every day

Our menus

Hotel aperitif with home made Italian pizzette
A variety of fresh salads from the buffet
Greenland shrimps salad on endives and French dressing
Green asparagus soup with salmon rolls
Italian spaghettini with mussels
Lemon sorbet in the tulip
Dorado stuffed with calamari on kohlrabi noodle
Stuffed Date with delicate white chocolate

„Granvara" welcome aperitif with home made pizzette
A variation of fresh salad and vegetable from the buffet
Caprino mousse with radish and asparagus jelly on a bed of spring salad
Shrimps tail in a kadaifie noodle with spicy balsamico apricot
Smoked fish soup with Norway lobster dumpling
Kamuthal halfmoon stuffed with carbonara & aroma on a bed of basil pesto Genova style
Risotto with wild herbs and baked quail breast
Grilled sturgeon fillet with fennel & tomato with Topinambur sauté
Baked saddle of deer with whisky sauce, little poppy seed dumpling and vegetable bouquet
Exotic sorbet from ananas and jasmine ice cream with chocolate pie and passion fruit

Strawberry & peach punch with home made snacks
Baked oyster from Bretagne with spinach and sauce Hollandaise
Rice leave roll stuffed with pinzimonio vegetable, with papaya and lime vinaigrette
Black pudding ravioli with steamed scorpion fish fillet and parsley & marjoram sauce
Spinach roll with tomato butter with anchovy fillet
Chanterelles cream soup with cacao & red currant
Black Tiger provençal with baked zucchini blossom and potato tourné
Beef fillet with truffle glacé, Pomme Savoyard and white asparagus on a bed of tomato coulis
Vanilla iced cream in a crispy basket with plum ravioli
Salad from the Buffet: Natural!

Our salad buffet is just waiting…
Smoked chicken egg on a bed of spinach coulis with marinated salmon
Poached trout fillet with celery jelly and mousse from horse radish and apple
Carrot & orange juice with white ginger espuma
Celery cannelloni with smoked duck breast and thyme jus
Ravioli „caprese" with mozzarella cream and basil sauce
Kapaun crystal with a cacao raviolo, morel and pheasant "Klößchen"
Mon fish medallion all’ancienne with black beans purée
Pigeon breast with baked duck liver and pear
Fig & curd schmarren with sour cream and Sechuan pepper ice cream
Kiwi & prosecco aperitif, served in the garden!

Tyrolean music evening

Our musicians will play for you during the evening. We wish you "guten Appetit"!

Tyrolean specialities at the Hors d'Ouevre buffet
Head of veal, rump steak, a variation of local cheese, wild board ham, roe deer ham, local fish, different sausages, farmer's brawn, black pudding,
venison ham, smoked chicken and much more…