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June 27, 2019

Salads from the buffet


Cold starters
Fresh asparagus cocktail ♦ crayfish ♦ grapefruit
Quail breast ♦ lamb’s lettuce-lentil-vegetable salad
Cocktail tomatoes ♦ feta cheese ♦ anchovy fillet


Starters
Lemongrass-rosemary juice ♦ sorbet
Cold cucumber soup ♦ diced pepper ♦ crôutons
Spinach strudel ♦ ox heart tomatoes ♦ oregano
Paccheri ♦ tiger prawn ♦ soy


Main courses
Braised rabbit leg ♦ champignon
Potato mousseline ♦ truffle
 
Prime boild veal ♦ summer vegetables
White pepper sauce
 
Lukewarm octopus ♦ saffron
Sugar peas ♦ roast potatoes
 
Mushroom salad ♦ Scarmoza 


Fruits and cheese from the buffet


Desserts
Red prickly pear sorbet ♦ puff pastry stick
Banana duet ♦ mousse ♦ ice-cream
Chocolate tartlet ♦ vanilla sauce ♦ mango ragout