If you like to offer your guests a varied and rich selection of entrees, main courses and desserts, we recommend one of our buffet creations for groups of 20 and more people.

SAXON HOUSE BUFFET (€ 42,80 per Person)

hearty winegrower’s pate with cocktail sauce;
Dürrröhrsdorf ham variations on potato and bacon salad;
smoked Moritzburg trout on fresh horseradish cream and homemade cucumber salad;
Marinated hand cheese and goat cheese balls on an orange and chicory salad;
potato and bacon salad, fresh cucumber salad;
oven fresh bread selection with butter

potato and leek cream soup with fried smoked salmon strips

fried chicken breast medallions with a sage crust in Burgundy jus, with kohlrabi in parsley cream and mashed potatoes ;
braised beef roast in juniper jus, red apple cabbage and Saxon potato dumplings;
fried fillet of pikeperch on stewed cucumber and butter rice

small homemade quark pods sprinkled with applesauce, cinnamon and sugar;
quark mousse with perfumed raspberry ragout;
seasonal fruit platter

WEDDING BUFFET (€ 46,70 per Person)

poached salmon medallions and florets from smoked salmon in a dill mustard sauce ;
Duo of melons with air-dried country ham, grilled marinated vegetables with herb cream;
boat of honeydew melon with smoked ham;
grilled marinated vegetables with herb cream;
fresh vine tomatoes with marinated mini mozzarella;
varied salad selection with yoghurt dressing and homemade vinaigrette;
oven-fresh bread arrangement with butter

Radebeul wedding soup with marrow dumplings, vegetable straw and vermicelli

Veal cheeks braised in Burgundy, rosemary potatoes baked in olive oil and colorful market vegetables;
fried corn chicken breasts filled with spinach, on a fruity tomato sauce and tagliatelle ;
fried loach fillet in bacchus sauce with ratatouille vegetables and potato gnocchis ;
Pink roast beef with bearnaise sauce, carved by the kitchen staff at the buffet

seasonal fruit plate;
burnt cream refined with orange zest;
Chocolate mousse served in a glass

ITALIAN BUFFET (€ 46,70 per Person)

Carpaccio of air-dried ham on melon wedges;
pink fried slices of veal saddle with tuna sauce and caper apples;
tomato and cheese cream dumplings on grilled zucchini and aubergine slices ;
Milanese salami on marinated black olives;
oven-fresh bread basket;

tomato cream soup, refined with herb croutons

chicken breast “Tuscany” wrapped in Parma ham on balsamic onions and risotto;
mediterranean roast of beef leg, Tuscan potatoes;
Piccata Milanese (veal escalope in a cheese egg shell) with tagliatelle and cherry tomatoes;
mediterranean fried mullets, rounded off with Tuscan potatoes and grilled vegetables

homemade tiramisu;
Panna cotta with a ragout of wild berries;
two kinds of semi-frozen ice with fresh fruit

CULINARY FORAY (€ 49,00 pro Person)

mediterranean couscous salad with grilled fish fillets and prawns;
slices of duck breast on orange-chicory salad;
roasted pink roast beef with homemade herb pesto;
crunchy seasonal salads with garden vegetables, sheep cheese, herb croutons and yoghurt dressing;
oven-fresh bread assortment with butter

creamy forest mushroom soup with fried onions

slices of juicy chicken breast on zucchini vegetables and penne with cherry tomatoes ;
fried fillet of cod with lemon butter, with sautéed root vegetables and buttered rice;
medallions of pork fillet with melted blue cheese on Vichy carrots and potato gratin

french cheese selection garnished with grapes and fig mustard;
Crème brûlée refined with chocolate and chilli;
Mascarpone cream with raspberry ragout