PLEASE ENSURE THAT YOU BOOK YOUR MEAL AT THE TIME OF REGISTRATION
PAYMENT IS AT THE VENUE
NO ADDITIONAL BOOKINGS / CHANGES ON THE NIGHT
… please note - we are committed to providing a great menu, but we will need to ensure we achieve a minimum number of bookings. Be assured - you haven’t eaten this well at a festival in a long time ;) Thank you!!!!
Breakfast
On Friday, Saturday and Sunday, we will provide a plentiful breakfast comprising:
Ample freshly baked organic wheat and rye sour-
dough breads from the bakers oven
Vegetarian spreads
Seasonal fruits
A variety of muselis and yoghurts
Cold cuts and a selection of cheeses
Eggs to individually prepare yourself
Spreads
Humus with walnut pesto
Baba Ganoush with pomegranate and parsley
Cream cheese with pine shavings
Thursday
EVENING
Pan-fried tofu and vegetables
With boiled potatoes
Fennel salad with filets of orange and roast almonds
Green bean salad with red tropea onions
Ample freshly baked organic wheat and rye breads from the bakers oven
Vegetarian spreads
Chocolate fresh cheese blancmange with blueberries and nut pralines
Friday
LUNCH - SOUP
Vegetarian mediteranian tomato soup with rye bread croutons
Ample freshly baked organic wheat and rye breads from the bakers oven
Vegetarian spreads
EVENING
Aubergine (Eggplant) croquettes with a coriander yoghurt dip
with rice
Minted lentil salad with an elderberry dressing
Mixed salad with flowers of the forest
Ample freshly baked organic wheat and rye breads from the bakers oven
Vegetarian spreads
Raspberry sorbet with vanilla sauce and a Tuscan cantuccini crumb
Saturday
LUNCH - SOUP
Beetroot with coconut milk and dates
Ample freshly baked organic wheat and rye breads from the bakers oven
Vegetarian spreads
EVENING
Pan fried sweet and sour mushrooms with plum sauce and balsamic
with lemon polenta
Bread basket with capers and feta
Cabbage salad with caraway seeds
Ample freshly baked organic wheat and rye breads from the bakers oven
Vegetarian spreads
Chocolate cake with honey and sour cream
Sunday
LUNCH - SOUP
Cream of courgette (zucchini) soup with sour cream and candied walnuts
Ample freshly baked organic wheat and rye breads from the bakers oven
Vegetarian spreads
