Our Ballroom

Our ballroom can accommodate about 70 people - ideal for family celebrations and festivities in an upscale ambience. We decorate the ballroom to your liking, or make appropriate suggestions.

Menu Suggestions

Menu I

  • Festive soup
  • Salad with herbs
  • Tenderloin in Mont-Salvat sauce with hash browns and salad
  • Cinnamon parfait or gingerbread parfait

Menu II

  • Franconian horseradish soup
  • Variation of catfish or perch fillet with potatoes and salad
  • Dessert as desired

Menu III

  • Scalloped chanterelles on potato fritter,
  • Roasted breast of goose with dumplings and broccoli
  • Bombe flambé

Menu IV

  • Broccoli cream soup with whipped cream
  • Variation of goose breast and loin with dumplings or croquettes and mixed vegetables
  • "Apfelkräpfle" - apple rings in pancake batter, with vanilla ice cream and whipped cream

Menu V

  • Cold Frankonian snacks
  • Soup of stuffed omelette
  • Mixed salad
  • Fillet steak with chanterelle mushrooms and vegetable garnish

Menu VI

  • Appetizer as desired
  • Tenderloin in cream sauce with potato croquettes or hash browns
  • Dessert Plate

Menu VII

  • Trout fillet with creamed horseradish and toast
  • Deer Medallions with chanterelle mushrooms, red cabbage and potato croquettes or napkin dumpling
  • Vanilla ice cream with hot raspberries

Menu VIII

  • Franconian Festive soup
  • Peppered Roast veal with vegetables and dumplings or noodles plate
  • "Apfelkräpfle" - apple rings in pancake batter, with vanilla ice cream and whipped cream

Menu IX

  • Ham with melon
  • Variation of salmon and pike-perch with salad and rice
  • Homemade cinnamon parfait

Menu X

  • Broccoli cream soup with whipped cream
  • Roast venison with red cabbage and dumplings or napkin dumpling
  • Colorful fruit salad

Menu XI

  • Festive Franconian Soup
  • Variation of catfish and pike-perch fillet in wine-cream-sauce and puff garnish and mixed salad
  • Breast of wild duck with savoy cabbage and dumplings or hash browns
  • Dessert Plate

Menu XII

  • Marinated salmon
  • Tenderloin in Mont-Salvat-cream sauce with hash browns or croquettes and salad
  • "Apfelkräpfle" - apple rings in pancake batter, with walnut ice cream

Menu XIII

  • Broccoli cream soup with whipped cream
  • Young deer roast with dumplings or spaetzle and red cabbage
  • "Drunken Virgins" - a Franconian dessert specialty: a sort of beignets, soaked in wine sauce

Menu XIV

  • Baked mushroom ragout fin
  • Salmon steak with crab-butter-sauce, rice or pasta and salad
  • Tirami Su

Menu XV

  • Journal of seasonal salad with fried calf's liver strips
  • Goose Breast and Veal medallions with fresh chanterelle mushrooms, hash browns or home-made noodles and vegetable garnish
  • Mousse of curd ice cream on sour cherry sauce

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