Menu Recommendations

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1 Menu Recommendations Dear Guests, You may put together your own personal menu from the recommendations listed below. If you need any advice, help, or if you have any questions feel free to contact us at any time.!!!please note: only one menu can be chosen per event!!! Soups 1. Broth of prime boiled beef served with a garnish (Swabian ravioli, pancake strips & semolina dumplings) 6,20 2. Cream of potato with smoked salmon slices & croutons 6,80 3. Boletus consommé with thyme dumplings 6,80 4. Cream of tomato with gin cream 6,20 5. Baden style cream of snail au gratin 6,80 6. Cream of wild mushroom with herb cream 6,20 7. Cream of parsley root with slices of Parma ham 6,80 8. Cream of herbs with slices of smoked trout fillet 6,80 9. Game consommé with filled forest morels 6, Clear tomato consommé with Swabian boletus ravioli 6, Cream of trout with herb cream 6, Consommé of fine fish with dill dumplings and garlic baguette 8, Cream of watercress with Antarctic shrimps 6,80 WaTT`s Brasserie & Cocktailbar, Ettlingen, Pforzheimer Str. 67, ,

2 Appetisers/Entrées 14. Seasonal choice: Lamb s lettuce with bacon croutons with a potato or balsamic vinegar dressing small medium large 5,80 7,70 9,70 or rocket salad 15. Mixed seasonal salad with a yoghurt dressing small medium large 4,60 6,20 7, House-marinated salmon with potato and courgette Rösti (grated fried potatoes) with a mustard and dill sauce served on a small salad bouquet 13, Beef fillet carpaccio on a salad bouquet with grated parmesan 15, Mixed salad with fried mushrooms in balsamic vinegar and croutons 9, WaTT s variety of appetizers, composed of a warm terrine of fine fish, smoked duck breast, smoked salmon, Italian Bresaola and port melon 15, Fried king prawns served on saffron risotto with a light lobster mousseline sauce and fresh rocket salad 16, Smoked trout fillet tartare served on pumpernickel (black rye bread) with a salad bouquet 11, Smoked venison ham on a rose-hip mousseline sauce with glazed pear wedges and leaf salad 13, Blackcurrant pear lime or pineapple sorbet with Prosecco 6,80 Please note! Seasonal offers, for example Wild garlic, asparagus, strawberries, rhubarb, wild mushrooms, pumpkin and game are only available for specific periods of time during the year. Please ask about which produce is fresh!

3 Meat 24. Filled pork fillet served on boletus cream sauce with market vegetables, home-made Swabian pasta and duchess potatoes 19, Saddle of veal under a Pommery mustard crust with a red wine butter sauce, market vegetables and home-made Swabian pasta 23, Fried lamb noisettes in a thyme butter sauce served with a small bundle of green beans and home-made gnocchi 20, Beef fillet and saddle of veal medallions served with a duet of port cream sauces accompanied by a vegetable basket and potato biscuits 26, Filled breast of corn-fed poulard on pepper creamed leek with fried bread dumpling slices 18, Baden style stuffed veal roulade on fresh leaf spinach with homemade rosemary gnocchi 19, Pork fillet medallions served on a calvados cream sauce with glazed apple wedges, market vegetables and duchess potatoes 19, Whole fried beef fillet from the Moosalbtal on glazed red wine shallots accompanied by a vegetable basket and cream cheese potatoes 26, Medium-fried saddle of venison medallions served on warm morellos with market vegetables and herb potato noodles 26, Whole fried roast beef with béarnaise sauce on sautéed Kenya green beans and potatoes au gratin 21, Veal saltimbocca, filled with Parma ham and sage, on delicate parmesan tagliolini with glazed vegetables and red wine gravy 21, Medium fried duck breast served on orange pasta with a pepper sauce, snow pea pods and a carrot vegetable mix 20,50 All main courses can be served with the following side dishes: Croquettes, potato balls, WaTT s French fries, pappardelle, gratinated potatoes or basmati rice.

4 Fish 36. Fried cutlet of angler fish on saffron risotto with parsley root chips and broccoli florets in a light lobster mousseline sauce 25, Salmon cordon bleu, filled with dried tomatoes and mozzarella, with a fried king prawn served on delicate spinach tagliolini with a duet of sauces 21, Quality fish on a skewer with Mediterranean fried vegetables on basil and sour cream risotto and a Pinot Grigio sauce 22, Souffléed salmon trout fillet from the Eyachtal served on leaf spinach with herb potatoes and a Riesling mousseline sauce 20, John Dory fillets fried with sage and Parma ham served on a Provence-style fennel and vegetable mix with lime puree and an olive mousseline sauce 23, Fried slices of salmon and pike-perch on light Prosecco and cream cabbage with braised bay leaf potatoes 20,50 Desserts 42. Home-made Toblerone mousse on vanilla cream with fresh fruits 7, Duet of white and dark chocolate mousse on Bailey s cream with seasonal fruits 7, WaTT s red berry dessert with Bourbon vanilla ice-cream 6, Home-made warm pear strudel on vanilla cream with Florentine ice-cream 7, Amaretto parfait in a cornet blossom on warm morellos 7, Fresh fruit salad with lemon ice cream 6, Homemade Creme Brûlée with a Grand Marnier orange salad 7, WaTT s dessert surprise (variation of titbits with small fireworks) 8,90

5 General Terms & Conditions for Special Events 1. These Terms & Conditions apply to all reservations in our premises and to all forms of providing catering in our house. 2. The menu/buffet price is calculated on the basis of the number of guests the organizer has confirmed 24 hours before the event. 3. You may, by all means, bring your own home-made cake for specific occasions. We charge a small fee of 2.50 per place as a contribution to our expenses. Concepts drafted by Brasserie WaTT S does not include white tablecloths or cloth serviettes. Where required, we can provide you these for a package price of We reserve the right to charge a night surcharge for events that last longer than 12:30 a.m. a flat fee of 15 per employee present for every half hour started will be added. However, we will try to keep the numbers of employees present as low as possible. 5. Payment of musician or artist wages should either be settled between the organizer and the people in question or can be paid to us in advance where required. GEMA fees (USA: RIAA) that may result from performances of copyrighted titles are the organizer s responsibility. 6. Our prices are final prices, including VAT (19%). Nevertheless, we reserve the right to a price increase, depending on the market prices, for all orders that are made over four months before the event. 7. All bills must be paid in full within ten days. We accept payments in cash, cheque, EC card or by credit card (American Express, Visa, Mastercard/Eurocard). 8. Even if customers are not deemed organizers, they will still be liable to us for any open payments. 9. We reserve the right to cancel this agreement if there is legitimate reason to believe that the event could cause interferences to the smooth running of business, the security and reputation of our locality and guests or in the case of force majeure. We guarantee a tradition of good service with excellent kitchen performance. Thank you for your understanding Your WaTT s Team WaTT`s Brasserie, Bar & Lounge, Ettlingen, Pforzheimer Str. 67, ,

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