To offer you the best quality of our products we need your order 14 days in advance of your event.

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1 Mövenpick Restaurant Zur Historischen Mühle Components for your menu On the following sites you will find our selection of dishes which you can combine to an multi-course menu. Our menus are offered in uniformly menu sequence beginning at 10 persons. Of course we also like to create you an individual, seasonal offer. We are looking forward to see you and welcome you in our restaurant To offer you the best quality of our products we need your order 14 days in advance of your event. Thank you. Thomas Prange Doreen Frohberg Pascal Grigull Director Sales Manager Chef de cuisine

2 Starters (all season) Buffalo mozzarella From Brandenburg manufactory with vine ripened tomatoes, rocket salad, basil pesto and focaccia Roasted fillet of pike-perch on carrot-cinnamon-salad and dill yoghurt Antipasti- vegetables (served lukewarm) With peppers, fennel, carrot, zucchini with olive oil and bread chip 9.90 Grilled breast of corn chicken with leaf salad with tangerine, celery, and pomegranate marinade Fresh leaf salad with grilled king oyster mushroom Mozzarella, cherry tomatoes, white balsamic dressing and Parma ham Red beets carpaccio and cream of orange blossom (only in red beets season) Baked with pistachio and codfish in pastry 12.50

3 Soups (all season) Clear mushroom soup with green asparagus, coriander, based on chicken broth Carrot ginger cream soup with Chinese star anise, corn and spring leek Coconut spinach - soup with scallop and green curry 7.90 Tomato basil - soup with cinnamon and prawn 6.90 Spring and Summer Iced cucumber soup (only in summer) with apple, raspberry and mint 6.50 Clear asparagus soup (only in asparagus season) With ham dumplings and tarragon 6.90 Celery cream soup with cinnamon-apple and walnuts Peppers pumpkin soup (only in pumpkin season) With vanilla and garlic - croutons

4 Meat (all season) Breast of corn chicken in thyme-honey marinade with carrots and chard and potato gratin Fillet of pork with oriental spice crust caramelized pointed cabbage, smooth garlic sauce and couscous Pink roasted fillet & braised cheek of beef with braised vegetables, red wine sauce and potato gratin Medallions of veal fillet with Parma ham and lemon gremolata Thyme sauce, vegetables and rocket salad puree Pink roasted breast of duck with red wine pomegranate sauce, broccoli and pistachio potatoes Medallions of fawn saddle from the Flaming On red cabbage with cinnamon and fig and roasted bread dumpling 19.50

5 Fish Roasted fillet of pike-perch on smoked lentils vegetable stock and pommery mustard potatoes Salmon trout from Rottstock in the Flaming on dill cucumbers, with lemon sauce and potato gratin Grilled fillet of salmon with fennel, saffron and vanilla on pistachio risotto Vegetarian Main dishes Potato vegetable - curry (vegan) with broccoli, carrot, peppers, curcuma and coriander Goat cheese baked in pastry with rocket salad, cowberry-sour cream and caramelized apples Spirelli with green asparagus and saffron sugar peas, parmesan cheese and Café de Paris spice 12.90

6 Sorbet and Cheese Lemon Mango- Sorbet with champagne and pomegranate 7.90 Small selection of raw milk cheese with Ticino fig mustard, nuts and grapes 7.90 Desserts (all season) Tartlet with lemon cream with raspberry sauce and white chocolate Exotic fruit salad with tapioca pearls star fruit, kiwi, mango, grapes, pineapple, melon and mint 6.90 Sour cream - cream with elderberry jelly and fresh berries 6.50 Dessert Variation Tangerine mousse, white chocolate tarte and port wine fig 8.50 Cardamom- Mousse with grapes chutney, almonds and dark chocolate 6.50

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