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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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