Braised Willow Bend grain-finished lamb shank with garlic rosemary sauce, Türkensterz & green beans

GESCHMORTE LAMMHAXE

Winter squash risotto with brie cheese, pumpkin

KÜRBISRISOTTO

Ideal for media, press, and influencer receptions.

Media receptions

Ideal for global team celebrations and executive meetings.

Global team celebrations

Options can include buffets for any mealtime.

Buffets

Ideal for client and partner appreciation dinners.

Client appreciation dinners

Ideal for corporate buyouts and branded hospitality events.

Corporate buyouts

Breakfast foods

Options can include cocktail parties/happy hours.

Cocktail parties/happy hours

Options can include boxed lunches for takeaway.

Boxed lunches

A rotating selection of imported (mostly Central European) canned beer

Import Can(s) of the Day

A rotating selection of delicious (usually Central European) varietals

Red or White

Some sort of delicious concoction that combines alcohol with other ingredients

Cocktail of the Day

Celebrate the 15th anniversary of this Grünauer classic black pepper vodka, beet, pickle & kraut juice with house pickle garnish

Der Schmutzige

The classic Alsatian flatbread with sour cream, onions & speck

Flammkuchen

Warm housemade pretzel with flavored Hemme Bros. quark cheese & house

Brezen

Thin housecut French fries with curry ketchup and aioli

Pommes Frites

Aval

Big Henry

Estrella Daura

Sorbetauswahl

Creamy Cucumber Salad

Sauteed Spinach

Parsley Potatoes

In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Sear the shanks on all sides until browned, about 4-5 minutes per side. Remove the shanks from the pot and set aside.

Sear the Lamb Shanks

In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and fresh rosemary, and sauté for an additional 2 minutes.

Sauté Vegetables

Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced. Return the lamb shanks to the pot, then add the broth. Bring to a boil, cover, and reduce heat to low. Let it braise for 2-3 hours or until the meat is tender and falling off the bone.

Deglaze and Braise

In a saucepan, bring the water to a boil. Add salt and gradually whisk in the coarse cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently, until thickened, about 10-15 minutes. Stir in the butter until melted and well combined.

Cook the Cornmeal

Once thickened, remove from heat and let it sit for a few minutes before serving. You can mold it into shapes or serve it directly from the pot.

Serve

Bring a pot of salted water to a boil. Add the fresh green beans and cook for about 5-7 minutes until tender but still crisp. Drain and toss with butter, salt, and black pepper to taste.

Cook the Green Beans

Lamb shanks

Olive oil

Salt

Black pepper

Garlic cloves

Fresh rosemary

Beef or lamb broth

Red wine

Onion

Carrot

Celery stalk

Coarse cornmeal

Water

Butter

Fresh green beans

Peel, seed, and dice the winter squash into small cubes. Set aside.

Prepare the Squash

In a saucepan, heat the vegetable broth over low heat and keep warm throughout the cooking process.

Heat the Broth

In a large skillet or pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté Aromatics

Add the diced winter squash to the skillet and cook for about 5-7 minutes, stirring occasionally, until it starts to soften.

Cook the Squash

Stir in the Arborio rice, ensuring it is well-coated with the oil and heated through, about 2 minutes.

Add Arborio Rice

Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Broth Gradually

Once the rice is cooked, remove from heat and stir in the pieces of brie cheese and the grated Parmesan cheese. Mix until the cheeses are melted and the risotto is creamy.

Incorporate Cheeses

Season with salt, black pepper, and chopped fresh sage leaves to taste. Serve warm, garnished with additional sage if desired.

Season and Garnish

Arborio rice

Winter squash (such as pumpkin or butternut squash)

Vegetable broth

Onion, finely chopped

Garlic cloves, minced

Brie cheese, rind removed and cut into pieces

Parmesan cheese, grated

Fresh sage leaves, chopped

Toast the pieces of baguette, then top each piece with a mixture of diced tomatoes, garlic, basil, and a drizzle of balsamic glaze.

Prepare the Bruschetta

On each skewer, thread a cherry tomato, a fresh basil leaf, and a mozzarella ball. Drizzle with olive oil and sprinkle with salt.

Assemble the Caprese Skewers

Remove the stems from the mushrooms and fill each cap with a mixture of cream cheese, garlic, herbs, and breadcrumbs. Bake at 375°F (190°C) for 20 minutes.

Make the Stuffed Mushrooms

Form small patties from ground beef and season with salt and pepper. Cook on a grill or skillet until desired doneness, then serve on mini buns with condiments.

Cook the Mini Beef Sliders

Wrap a mixture of julienned vegetables in spring roll wrappers and deep-fry until golden brown. Serve with a dipping sauce.

Fry the Vegetable Spring Rolls

Marinate chicken pieces in a mixture of soy sauce, peanut butter, and spices. Thread onto skewers and grill until cooked through.

Grill the Chicken Satay Skewers

Make a cheesecake batter, pour into mini graham cracker crusts, and bake until set. Chill before serving.

Prepare the Mini Cheesecakes

Melt chocolate and dip each strawberry. Allow to cool on parchment paper until the chocolate hardens.

Dip the Strawberries

Place the bottle of red wine in the refrigerator for a few hours before serving.

Chill the Red Wine

Chill sparkling water in the refrigerator. Serve in glasses with ice if desired.

Prepare Sparkling Water

Brew one liter of coffee using your preferred method, then serve hot.

Brew the Coffee

Bruschetta

Caprese Skewers

Stuffed Mushrooms

Mini Beef Sliders

Vegetable Spring Rolls

Chicken Satay Skewers

Mini Cheesecakes

Chocolate Covered Strawberries

Red Wine

Sparkling Water

Coffee

Toast the bread slices lightly. Top each piece with a mixture of diced tomatoes, basil, garlic, and olive oil. Serve immediately.

Prepare Bruschetta

Clean the mushrooms and remove the stems. Fill each cap with a mixture of cream cheese, garlic, and herbs. Bake at 375°F (190°C) for 20 minutes.

Stuff Mushrooms

Fill each spring roll wrapper with a mixture of shredded vegetables and noodles. Roll tightly and fry until golden brown. Serve with dipping sauce.

Fry Spring Rolls

Marinate chicken pieces in olive oil, lemon juice, garlic, and spices for at least 1 hour. Thread onto skewers and grill until cooked through.

Prepare Grilled Chicken Skewers

Cook quinoa as per package instructions. Once cooled, mix with diced cucumbers, bell peppers, cherry tomatoes, and a lemon vinaigrette.

Make Quinoa Salad

Grill mini beef patties and place them on slider buns. Top with cheese, lettuce, and your choice of condiments.

Assemble Beef Sliders

Prepare a graham cracker crust and press into mini cheesecake pans. Fill with cream cheese mixture and bake until set. Chill before serving.

Make Mini Cheesecakes

Fill pre-baked tartlet shells with pastry cream and top with assorted fresh fruits. Glaze with apricot jam for shine.

Prepare Fruit Tartlets

Chill sparkling water and serve in glasses with ice and lemon slices.

Serve Sparkling Water

Brew coffee using your preferred method. Serve hot with cream and sugar on the side.

Brew Coffee

Chill assorted juices in the refrigerator and serve in pitchers for easy access.

Chill Assorted Juices

Mini Spring Rolls

Grilled Chicken Skewers

Vegetarian Quinoa Salad

Fruit Tartlets

Assorted Juices

In a large bowl, combine mixed greens, cherry tomatoes (halved), sliced cucumber, and thinly sliced red onion.

Prepare the Salad

Sprinkle feta cheese over the salad. In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to create the dressing. Drizzle over the salad just before serving.

Add Feta and Dressing

Place the whole rotisserie chickens on a large platter. Carve into pieces for serving.

Prepare Rotisserie Chicken

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.

Cook Pasta

In a saucepan, heat the marinara sauce over medium heat until warmed through. Combine with cooked pasta and stir to coat.

Heat Marinara Sauce

In a large skillet, sauté the vegetable medley over medium heat until heated through, about 5-7 minutes.

Prepare Vegetable Medley

Serve the carved chicken alongside the pasta with marinara sauce and the sautéed vegetable medley.

Assemble Main Dishes

Place the chocolate cake on a serving platter and slice into pieces for serving.

Prepare Chocolate Cake

Scoop vanilla ice cream into bowls and top with fresh berries. Serve alongside slices of chocolate cake.

Serve with Ice Cream and Berries

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Balsamic Vinegar

Black Pepper

Rotisserie Chicken

Pasta

Marinara Sauce

Parmesan Cheese

Vegetable Medley (Carrots, Peas, Corn)

Chocolate Cake

Vanilla Ice Cream

Fresh Berries

Preheat the oven to 400°F (200°C). Slice the baguette into 12 pieces and place on a baking sheet.

Chop the fresh tomatoes and basil. In a bowl, mix tomatoes, basil, garlic (minced), olive oil, balsamic glaze, salt, and pepper.

Make the Tomato Mixture

Toast the sliced baguette in the oven for about 5-7 minutes or until golden brown.

Toast the Bread

Top each toasted slice with the tomato mixture and drizzle with additional balsamic glaze if desired.

Assemble Bruschetta

In a small bowl, whisk together lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper.

Prepare the Marinade

Place salmon fillets in a shallow dish and pour the marinade over them. Marinate for at least 30 minutes.

Marinate the Salmon

Preheat the grill to medium-high heat. Grill the salmon for about 5-6 minutes on each side or until cooked through.

Grill the Salmon

Trim the asparagus ends and place them on a baking sheet. Drizzle with olive oil, salt, and pepper.

Prepare the Asparagus

Roast in the oven at 400°F (200°C) for about 10-12 minutes until tender.

Geschmorte Lammhaxe

Kürbisrisotto

Media Receptions

Global Team Celebrations

Buffets

Client Appreciation Dinners

Corporate Buyouts

Breakfast Foods

Cocktail Parties/happy Hours

Boxed Lunches

Import Can(s) Of The Day

Red Or White

Cocktail Of The Day