Candle-Light-Menus

Cosy evening with candlelight

Seasonally matched

Surprise your loved ones with a romantic candlelight dinner and an atmospheric table setting.

Not only on Valentine’s Day a special evening.

On the contrary – we often have guests in the rose bush who enjoy a candlelight dinner with their whole family.

What is the procedure? Very simple.

You book your table with us (at least one day in advance).

THE FOLLOWING QUESTIONS ARE EXPLAINED:

  • Which of the menus can it be?
  • How many courses would you like?
  • Do you have a request for a change to the courts? We are happy to advise you and offer you suitable alternatives
  • Would you like the voucher as a gift?

You have the choice:

3-course menu – 30 Euro per person

incl. aperitif, soup, main course and dessert

4-course menu – 35 Euro per person

incl. aperitif, soup, starter, main course and dessert

5-course menu – 40 Euro per person

incl. aperitif, soup, starter, sorbet, main course and dessert

The following menus can be booked:

Romantic candlelight dinner 

Our classic – all year round

 

Vanilla-Roseaperitif

The rendezvous

Cream soup of coconut milk and curry

Trusting togetherness

Salmon tartare with cream fraiche

Tingle in the stomach

Passion fruit sorbet with redcurrant liqueur

In the seventh heaven

Rump steak of angus beef,

with cognac pepper jus and Bernese roastinchen

The sweet temptation

Tepid chocolate soufflé,

of bourbon vanilla ice cream and preserved red berries

Autumn Magic 

From September to November

 

Sparkling winegrower secco with homemade quince syrup

Cream soup from the Hokkaido pumpkin,

with pumpkin seed oil and roasted seeds

Lamb’s lettuce with bacon and walnuts

Berry sorbet

Hare leg in dark rose-hip sauce,

with savoy cabbage vegetables and buttered egg spaetzle

Apple walnut crumble,

with macadamia nut ice cream and plum roasters

Winter wonderland

In the Advent season

 

Mulled wine cocktail on ice

Cream of chestnut soup,

with amaretto and shrimp

Goat cheese,

with honey, cashew nuts and salad bouquet

Sorbent passage on request

Roast venison of Spessart game,

in red wine gingerbread sauce,

with potato dumplings and red cabbage

Stuffed apricot dumplings,

on almond ice-cream, with egg liqueur

(At the main course we provide a suggestion with fish or game, or vegetarian)