Catering

  • The definition of our kitchen

    Kitchen and bakery with fresh products, developed on-site and with passion!

    The definition of our kitchen

The salt box offers a catering service. All the know-how of the head for your receptions, banquets, your family celebrations.
We deliver to 20km radius around Volgelsheim.

Down payments and regulation:

Booking a meal from 20 people, we ask a down payment (no cash) of 20% on the menu.
More than 50 people, the Bill will be made up under 8 days.

To fully satisfy you, we recommend to follow the few steps from selection from the menu to the final booking:

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Inquire with our establishment of the desired date as well as its availability a booking option is possible and without obligation.
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A doubt on the choice of your dish? Contact us for more information (agreements of dishes, season, price)
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Make an appointment for a final reservation. The appetizers? Drinks? Sorbets? Cheese? Birthday cake? Coffee? We will be there to guide you to the best choices (for a booking for more than 100 people, a discount will be made according to the selected menu)
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Following your reservation, an estimate of the number of guests is required 8 days before the date and confirmed 48 hours before

Prices quoted are the prices per person.

Traditions

Entries

9,00

Liver of poultry, hard Bacon and egg salad
10,00

Soup of fish and seafood in season, rusty and croutons with garlic
Mesclun Salad
12,00

Cassolette with snails in garlic and parsley and croutons
8,00

The plate of 5 raw vegetables and salad

Fish

12,00

Parmentier of fish (place or COD according to arrival) parsley
Mesclun Salad
13,00

Portfolio of sauerkraut stuffed salmon, creamy horseradish sauce
12,00

Pavement of pan-fried cod, mashed potato with Bacon, creamy sauce

Meat

15,00

Mouse of lamb roasted with thyme and fresh herbs
Crushed Apple land with olives
13,00

Grenadin of veal and fried potatoes, meat juice reduced
Galette of potatoes with vegetables
16,00

Variegated fillets of beef and veal, reduced juice with herbs
Vegetables, potatoes Dauphine

Desserts

6,00

Kougelhopf Ice House Gewürztraminer Marc, grout to blackcurrants
5,00

Ice-cold Vacherin vanilla, strawberry, coffee
5,00

Apple crumble, cinnamon ice cream pie
5,00

Breath ice kirsch and almond caramelissees
Red fruit coulis

The discoveries

Entries

15,00

Base discovery of our home products (foie gras, duck terrine, salmon marine, wild boar ham and chutney)
17,00

Gratin of potatoes and liver fat House, the Morel sauce
11,00

Ballotine of Duck House dry fruits, mesclun salad with walnuts and Apple

Fish

11,00

Yellow place breaded almonds and the cerfeui NET
12,00

Lasagna salmon and his spinach coulis
16,00

Baeckaoffa fish (monkfish, salmon and Pike-perch)

Meat

12,00

Chuck calf like a stew and vegetables, spring onions apples
14,00

Mignon of pork with mushrooms and cream, tagiatelles
10,00

Pie meat way salt box, pan-fried fresh vegetables and Apple land
12,00

Young boar of Alsace and its house spaetzles jumps

Desserts

8,50

Gourmet plate pastry House
6,50

Chocolate Entremet

Burned with saffron cream

Nougatine

5,50

Icy lemon orange sweet, sauce Pearl of Japan

Gourmets

Entries

15,00

Foie gras cooked duck and his chutney of the moment
Bunch of mash with balsamic vinegar, toasts

6 parts

13,00

The laminated of asparagus with Morel sauce Alsace (in season only)

The 12 pieces

21,00

The feuilette of asparagus with Morel sauce Alsace (in season only)
22,00

Lobster poached on an endive cooked Orange
Mesclun Salad with herbs

Fish

18,00

St-Jacques fried nuts, creamy risotto
18,00

Lotte and fried prawns, sauce homardine
Fresh tagliatelle
20,00

Net of turbo and its chiffon parsnips and celery to truffle oil

Meat

12,00

Chuck calf like a stew and vegetables, spring onions apples
14,00

Mignon of pork with mushrooms and cream, tagiatelles
10,00

Pie meat way salt box, pan-fried fresh vegetables and Apple land
12,00

Young boar of Alsace and its house spaetzles jumps

Desserts

8,50

Gourmet plate pastry House
6,50

Chocolate Entremet

Burned with saffron cream

Nougatine

5,50

Icy lemon orange sweet, sauce Pearl of Japan

Between employees

Entries

12,50

The terrine of poultry marbling to foie gras, Apple Celery Salad
14,00

Big salmon blinis marinated House, dill vinaigrette and mesclun salad
8,00

Cream of mushroom cream and fresh fresh

Fish

12,00

Timbale of fish and crayfish, sauce homardine
Fresh tagliatelle
13,00

Salmon just poached, pan-fried spinach in hazelnut butter
Riesling and saffron sauce
11,00

Pavement of hake marinated and poached in a swim from vegetables to spices
Basmati rice

Meat

15,00

The beef cut from the sirloin steak, Chateaubriand sauce Dutch
14,00

The back of pig stuffed to the forest
Gratin of potato and vegetables
11,00

Saute veal to the forest, fresh tagliatelle

Desserts

5,80

Gourmet coffee with 4 compositions of the time
5,00

Entremet atmosphere, almond biscuit, vanilla Bavarian, red fruit jelly, caramelized hazelnuts
Nougatine
5,50

Chocolate feuillantine, raspberry sorbet