Enjoying celebrations

You have requirements - we meet them!

You have requirements - we meet them! - Since our guests our important to us, we do our best to fully meet their requirements. That is why we have put together special meals for your specific occasion, to suit every taste.

At any time and under the banner of great flavour and freshness, environmental-awareness and last but not least, locally sourced, we would like to give you the opportunity to come with us and make another step towards being part of "Vorarlberg landlords for Vorarlberg"!

Our services

Free menus, including your name and the occasion
Children's play room with an outdoor play area
Our lovely garden is a great place to enjoy an aperitif

Useful information

There is a cover charge of € 1.60 per person when you bring your own cakes
A corkage charge for wines you bring with you - € 10.00 per 700 ml bottle
Out of respect for our neighbours and other guests staying in the hotel, music is not permitted after 1.30 a.m.! This is something we have to adhere to and hope this does not present any problems for you.
You may pay for our services in cash, by debit card, Master and Visa card. Please make any bank transfers within 1 week of receipt of invoice.

We would be delighted if our service might be of interest to you and we will ensure that you will enjoy quality catering and attentive service here, to ensure your time is unforgettable.

Menu suggestions for groups of 10 people and over

Welcoming reception

Aperol Spritz Prosecco with Aperol, orange juice and ice
Frastanzer beer 200 mls

Starters

SPINACH SALAD WITH RADISHES , KOHLRABI, SPROUTS, PINE NUTS AND SUNFLOWER SEEDS AND APPLE VINAIGRETTE
SEASONAL COCKTAIL SALAD WITH HOUSE DRESSING
GOAT CHEESE GRATIN WITH PINE NUTS AND HONEY WITH A SPRING SALAD
CARPACCIO OF BEEF FILLET MARINDADED IN BALSAMIC VINEGAR AND OLIVE OIL, WITH FRESHE PARMESAN AND ROCKET
SPICY BEEF FILLET TARTARE, WITH A SPICES, SERVED ON TOASTED BREAD
SALAD WITH A YOGHURT DRESSING, ASPARAGUS TIPS AND STRAWBERRIES
MARINATED FOREST GOAT'S CHEESE, SPRING SALAD AND WILD GARLIC ALMOND PESTO
GIANT PRAWNS FRIED IN A HERB BUTTER ON SPRING
BAKED EUROPEAN PERCH FILLET WITH BUNCH OF SALAD POTATOES AND A CRESS VINAIGRETTE

Soups

BEEF BROTH WITH SLICED PANCAKE STRIPS OR NOODLES
BEEF BROTH WITH WITHER SEMOLINA DUMPLINGS, LIVER SPÄTZLE OR ROAST DUMPLINGS
HEARTY VEGETABLE SOUP WITH ACCOMPANIMENTS
CREAM OF ASPARAGUS SOUP WITH WHIPPED CREAM
CREAM OF GARLIC SOUP, skewered prawns
GREEN SWEET PEA SOUP with croutons and chives

Fish

GRILLED PIKE PERCH FILLET WITH GREEN ASPARAGUS, BAKED EGG AND SPRING ONIONS
BAKED COD IN A HERB CRUST, POTATOES AND VEGETABLES - 'GRÖSTEL' AND ROCKET-CRESS PESTO
WHOLE BAKED TROUT FILLET WITH PARSLEY POTATOES AND CARROTS
GRIDDLED SALMON TROUT FILLET SERVED ON AN ASPARAGUS RISOTTO WITH BRAISED COCKTAIL TOMATOES

Vegetarian

SPICY GREEN VEGETABLE CURRY WITH FRAGRANT RICE
ROAST POTATO GNOCCHI WITH COLOURFUL SPRING VEGETABLES
FRESH ASPARAGUS WITH SAUCE HOLLANDAISE AND NEW POTATOES
VORARLBERG KÄSKNÖPFLE WITH POTATO SALAD
PENNE WITH SAFFRON INFUSED BUTTER AND VEGETABLES
WILD GARLIC POTATO FRITTERS WITH SUGAR SNAP PEAS AND A HERBAL FOAM
SOUR CREAM DUMPLINGS, BROWNED BUTTER, PARMESAN, VEGETABLE RAGOUT

Mains

PORK FILLET MEDAILLONS WITH SAUCE HOLLANDAISE, FRESH ASPARAGUS, NEW POTATOES
ROAST BEEF AND VEAL FILLET, POTATO WILD GARLIC ROULADE, THYME JUS AND GLAZED CARROTS
CORDON BLEU FILLED WITH HAM AND CHEESE, PARSLEY POTATOES
SADDLE OF LOAIN STEAK WITH CRESS FOAM, CURD CHEESE SPÄTZLE AND SPRING VEGETABLES
ROAST CHICKEN BREAST WITH TERIYAKI SAUCE , WOK VEGETABLES AND FRAGRANT RICE
ROAST BREAST OF CORN-FED CHICKEN WITH RICOTTA - WILD GARLIC FILING, ASPARAGUS AND LINGUINE
GLAZED RUMP OF LAMB, HERB JUS, FINGER-SHAPED POTATO DUMPLINGS, GREEN BEANS WRAPPED IN BACON
PORK FILLET IN A HERB CRUST, THYME JUS, VARIETY OF VEGETABLES AND NEW POTATOES
ROAST BEEF WITH SAUCE HOLLANDAISE, NEW POTATOES, ASPARAGUS, NEW ONIONS, PEAS
GRIDDLED BEEF, PORK AND CHICKEN SKEWERS, STEAKHOUSE CHIPS, BRAISED VEGETABLES AND HERB BUTTER
BEEF STROGANOFF WITH HAM, CUCUMBER STRIPS AND MUSHROOMS, EGG SPÄTZLE
ROAST ONIONS WITH ROAST POTATOES AND GREEN BEANS WRAPPED IN BACON
TURKEY SCHNITZEL WITH A CORNFLAKE COATING AND A FRUIT CURRY SAUCE, BROCCOLI AND BUTTER RICE

Desserts

RASPBERRY PARFAIT AND MARINATED FOREST BERRIES IN A CRISPY BASKET
MARINATED STRAWBERRIES WITH SOUR CREAM ICE CREAM
CREME BRULEE WITH APPLE-RHUBARB COMPOTE
CHOCOLATE MOUSSE, BANANA ICE-CREAM IN A CRISPY BASKET
ORANGE RASPBERRY GRATIN WITH SOUR CREAM ICE CREAM
EXOTIC FRUIT SALAD WITH CHOCOLATE SORBET
VARIOUS SORBETS WITH FRESH FRUIT
SELECTION OF ICE CREAMS