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InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key

Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world.

For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience.

*Rates valid from November 2010

cold Matjes herring tartare on potato bread with apple chutney Shot of melon gelée with homemade lobster ice cream Pea crème brûlée with gambaretti Tomato gelée with basil and buffalo mozzarella Chanterelle pâté with onion bruschetta Frankfurter Grüne Soße (herb sauce) mousse with a quail’s egg Iced melon saté with thickened orange sauce Preserved white asparagus served with orange foam Smoked quail breast on apricot and pepper jelly Chicken galantine with blackcurrants €2.80 each

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Spring / summer | Autumn / winter InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us spring / summer

cold WARM Caipirinha salmon with green horseradish parfait Orange salmon soufflé with chorizo Savoury cauliflower confit with fresh crayfish tails Bell pepper crème brûlée served with green asparagus Grilled tuna with Indian mango chutney Frankfurt potato timbale with local goat’s milk quark Smoked Taunus trout praline on a dill biscuit Mini pizza with goat’s cheese Mini lamb carpaccio with tomato jam €2.80 each Beetroot petit fours with Argentinean roast beef and onion jam Canard de Barberie breast with enoki mushrooms and an Rabbit fillet coated in wild garlic with a pommery mustard dip Asian-style glaze Tandoori prawns on semolina biscuits €3.80 each Grilled scallop on fennel quiche Tuna saté with sweet chilli sauce River Main zander on Frankfurt-style potatoes and vegetables with a bacon and a herb vinaigrette Lamb saté with mint tomatoes and Greek yoghurt Caramelised duck breast with peach chutney Frankfurt-style braised veal tafelspitz with root vegetables €3.80 each ◀ 2 of 3 ▶

Sweet Rosemary curd with vanilla aroma Rose tartlet with lime-pistachio pesto Apricot and almond praline €2.80 each

Woodruff crème brûlée Raspberry confit with crème fraîche White elderberry and raspberry mille feuille Lavender cake with strawberry salad €3.80 each

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COLD Smoked fish with fennel jam Fish galantine with winter chilli jam Truffled winter leek parfait topped with a soft quail egg Artichoke chutney with green horseradish Calvados preserved apple with duck €2.80 each

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cold Spiced salmon with star anise, Asian pepper Smoked tuna medallion with ginger carrot and green horseradish and Swedish mustard sauce Scallop saté with chilli pumpkin Asian prawn served on lobster foam mousse Poached fin de claire oyster with red wine and shallot vinaigrette Caramelised scallop on pumpkin chutney Giant prawn with yellow pepperoni smoothie Tuna carpaccio with chilli and nut salad Autumn spiced salmon with shiso leaves and sweet radish Salmon trout tartare with caramelised carrot Pheasant truffle with Hokkaido pumpkin jam Venison saté served with a cinnamon pear Marinated venison fillet with fig chutney and a hint of vanilla €3.80 each Smoked quail with preserved pears and roasted walnuts Veal rolls with porcini cream cheese and rocket pesto Barberie duck breast with quince chutney and balsamic vinegar sauce Grilled aubergine with goat’s cheese and chestnut Steiermark pumpkin praline with white leek Croustini with Crottin de Chavignol cheese and pine honey Autumn vegetables in aspic with watercress purée

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warm Mini pizette with goat’s cream cheese, San Daniele ham Mini timbale filled with autumn mushroom sugo and rocket salad Winter cabbage tart with chanterelle duxelle Braised ox cheek with beetroot and onions in balsamic vinegar Potato timbale with goat's cheese and herb sauce Warm crab cake with trout sour cream Black salsify crème brûlée served with sweet pumpkin Swordfish saté coated with wasabi and nuts Brown-crusted goat’s cheese with pumpernickel Thai prawn with red curry and green mango €2.80 each Scottish lamb saté served on walnut polenta Venison scaloppini with fig and red apple Baked prawn ball with warm cucumber chutney Wild hare with salsify royale and warm cranberries Pancetta-wrapped prawn with sweet onion and pine nuts €3.80 each Perch medallion on lemon leek with thyme butter Warm pike tart with Riesling grape and roasted almonds Tuna saté served with lime and fresh ginger Venison saté with pears and winter cabbage Mini Scottish lamb chop with rosemary honey and thyme Truffled tafelspitz ragout with port shallots and blue potato crisp

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sweet Flambéed fig tartlet Quince crème brûlée Sweet pumpkin with rennet Viennese melange Brussels grape and almond tart Tonka beans royale on apple-quince tart Chestnut mascarpone served with rum cherries Spiced chocolate petit four with cinnamon sour cream topped with cracknel €2.80 each

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€11.50 – Including TEA AND coffee selection; Tartlets with cheese, salmon and ham and a choice of any two SNACKS which can be Hessian snacks, meatloaf, sausage Savoury OR sweet. Bacon and cheese/vegetable and cheese quiche Spicy croissants Classic puff pastry snacks Sausage rolls Apéro tarts Bruschetta Mini wraps Vegetarian croissants Mini tarte flambée

Rhubarb cake Pear cake Strawberries with vanilla sauce Plums with vanilla sauce Strawberry tartlet Grape tartlet Strawberry milkshake Quince milkshake Warm apple cake with vanilla sauce Warm apple cake with vanilla sauce Cherry cake Cherry cake Cherry ragout with cream Orange-cranberry with cream Traditional Frankfurter Kreppel (sugar coated jam roll) Traditional Frankfurter Kreppel (sugar coated jam roll) Frankfurt-style French cruller Frankfurt-style French cruller Sweet croissants Sweet croissants Gooseberry cake Cranberry cake Cheesecake Cheesecake Local apple cake with cream Local apple cake with cream Mini Magnum ice cream break Mini Magnum ice cream break Mini Frankfurter Kranz Mini Frankfurter Kranz Frankfurt cabinet pudding with apple wine foam Frankfurt cabinet pudding with apple wine foam *Two items included in the coffee break selection

all breaks include a coffee and tea selection Frankfurt Coffee Break and are available from 10 delegates. Experience our authentic insider coffee break with our chef, who will also hand out printed recipes to your guests. Fun Coffee Break Traditional Frankfurter Grüne Soße (herb sauce) with pretzel, Crêpe with sweet and savoury fillings bite-size egg canapés and crusty rye rolls Kaiserschmarrn light sweet pancake Sweet Frankfurter Grüne Soße (herb sauce) with fresh strawberry satés Local apple cake Chocolate fruit – fruit skewer and cake at the chocolate fountain €15.50 per person €13.50 per person Energy Coffee Break Live Coffee Break Fruit shakes: Strawberry, mango, orange / pineapple, carrot, orange / melon, raspberry, multivitamin Experience our live coffee break with our chef who will entertain your guests. Sliced fruits and healthy power bars Milkshake station: strawberry, raspberry, banana and chocolate €13.50 per person Local apple cake Freshly rolled praline of Frankfurter Kranz (crown cake) €15.50 per person

Crisp fried River Main zander on beetroot carpaccio with asparagus ~ Chanterelle cappuccino with leek bruschetta (porcini and flat mushrooms in autumn /winter) ~ Frankfurt veal tafelspitz with pumpkin chutney Frankfurter Grüne Soße (herb sauce) and new potatoes timbale ~ Frankfurt Dessert Carousel with: Strawberry jelly (cranberry jelly in autumn/winter), Frankfurt cake, Kirschmichel cherry cake, Red berry ice cream

€46.00 per person

Grilled scallops on sugar pea risotto with fennel nage *Warm prawn soufflé on fennel jam ~ Gambaretti tempura with ginger Cappuccino of yellow tomatoes with wild garlic gremolata Grilled king prawn with mild chilli compote ~ ~ Slow cooked fillet of lamb with spring herbs served with *Porcini cappuccino sprinkled with freshly grated summer truffle young spinach, new potatoes mousseline and flageolet beans Tomato-orange smoothie and pumpkin bruschetta served with a chorizo crisp ~ ~ Grilled sea bass and scallop on beetroot purée, Strawberry-mascarpone cream coated in chocolate with white balsamic nage served with caramelised walnuts and elderberry ice cream ~ Basil sorbet with sweet tomato jam ~ *Veal fillet with foie gras, yellow chilli carrots and potato mousseline ~ *Strawberry mousse in a white chocolate served with ice cream and a caramel crisp

€44.00 per person €68.00 per person * €48.00 per person for a 4-course meal

Macadamia-coated cod with cauliflower mousseline Grouper with pan-seared hazelnuts and prawns served with served with mango chutney red and green chard with a potato vinaigrette ~ ~ Pheasant consommé with beetroot royale and pumpkin quiche Wild duck punch with Leberbrätstrudel ~ Southern German-style chicken liver strudel Tenderloin tournedos and slow cooked breast of veal ~ with vanilla carrots, leeks duxelle and rosemary potatoes Venison tournedos on braised root celery, with fig chutney ~ and beetroot purée Plum trio: crème brûlée, plum tart brûlée, plum ice cream ~ Warm hazelnut soufflé with quince chutney and dark chocolate sorbet

€48.00 per person €48.00 per person

Pumpkin crème brûlée Mediterranean vegetable terrine served in a tomato crêpe ~ with a wild herb salad and gambaretti Porcini and wood hedgehog mushroom cappuccino ~ (mushrooms vary due to season) Spinach soup served with a watercress cake ~ ~ Local goat’s cheese tart served with apricot chutney Spring chicken crepinette on artichokes, yellow bell pepper Spring roll with celery, horseradish and young leeks and wild rice biscuits ~ ~ Fresh raspberry smoothie Cream cheese timbale with redcurrants, strawberry smoothie and gooseberries (fruit varies due to season) Flambéed blackberry semifreddo Regional strawberry jelly (cranberry jelly in autumn /winter) *On request, alternative sweeteners can be used in these desserts. The dishes are all made without oil, cream or butter

€48.00 per person €44.00 per person

For the period from March to August. MAIN course Appetizers Hake medallion with sautéed spring vegetables and lobster oil Asparagus confit with orange salmon Guinea fowl satés with spring onions and chard Wild garlic pannacotta with scallop salad Holstein veal escalope and spring morels navarin Wheat salad with seven herbs and pomegranate pearls served with rosemary potatoes Spring salad cocktails with edible flowers Fagottini pasta with green and white asparagus ragout Pastrami with sweet cucumber chutney dessert Organic veal tartare with mustard seeds Rhubarb with fresh strawberries Curd with rosemary and fresh vanilla Woodruff crème brûlée on chocolate sponge White elderberry and raspberry mille feuille

€45.00 per person Buffet available from 20 delegates

For the period from September to November. main course Appetizers Holstein lamb medallions with parsnip purée Scallop with fennel jam Perch medallion topped with crayfish, seasonal vegetables Marinated Canadian salmon with pumpkin seed oil à la nage and black and white rice Slice of smoked tuna with wasabi pumpkin Venison ragout slow-cooked served with pan-seared pears, cranberries, winter cabbage and oven-baked noodles Porcini shot with tomato-chilli biscuit Mushroom tart with cream cheese, chestnut and wood hedgehog Leek tartlets with Brillant de Savarin cheese and pine honey mushrooms, red onions and freshly grated cheese Mixed salad with beetroot shoots Bite-size venison medallion with mushrooms dessert Saddle of veal with chanterelle confit Quince crème brûlée Brussels grape tartlet Frankfurt brittle truffle praline Apple jelly brûlée

€48.00 per person Buffet available from 20 delegates

For the period from November to February. main courses Appetizers North Sea hake medallion with lime-pumpkin on winter spinach Giant prawn with caramelised carrot Braised ox cheek with red onions and potato-celery purée Spiced salmon with orange, cloves, star anise and Scaloppini, with a choice of either venison or Argentinean saddle freshly chopped cinnamon of beef, with pan-seared salsify and warm cranberries Gorgonzola praline with honey bread (beef served with Mediterranean vegetable sugo), served with winter leeks and filled creamed potatoes Mixed salad with beetroot shoots Artichoke, Brussels sprouts and goat’s cheese quiche made Preserved root celery served with truffle aroma with French double cream Chicken confit with quince and walnut Smoked quail with beetroot and apple chutney dessert Chocolate petits fours with cinnamon sour cream and cracknel topping Chestnut mascarpone served with rum cherries Pear Helene Chilli chocolate with caramelised orange segments

€48.00 per person Buffet available from 20 delegates

Appetizers Main courses North Sea prawns with dill tips Himmel und Erde (potato purée and apples) in a jar served with Crayfish cookies fresh duck liver and caramelised apples Trout cake with its own roe Hake on Leipziger Allerlei (mixed vegetables) with crayfish foam Matjes herring cocktail with potato biscuit Mini “Berlin-style” veal medallions with sweet onion jam and grilled apples Pickled beetroot with fresh horseradish Stuffed new potatoes with wild garlic Frankfurter Grüne Soße (herb sauce) with a soft quail egg Cooked root celery salad dessert Swabian potato salad Crème bavaroise with marinated berries Seasonal salad with potato dressing Black Forest-style cherry tartlets Radish salad “Michel” chocolate and apricot cake Bavarian goat’s cheese truffles with apricot mustard Elderberry tartlets with raspberries Boiled beef praline with apple chutney Fruit macaroon tart Holstein ham tiramisu Gutenberg’s chocolate petits fours

€48.00 per person Buffet available from 40 delegates

appetizers main courses Japanese sushi bar with maki and nigirisushi Japanese seafood skewer with spicy onion sauce Dim Sum freshly steamed at the buffet, served with assorded dips Wok chicken Grilled tuna with a sesame glaze Vegetable Wok Ken Horn’s tofu salad Thai satés (marinated beef sticks) Shiitake salad Fried noodles with shrimps Sweet and spicy prawns with mungo bean sprouts Beef medallions with ginger, chilli, soy and lemon grass and spring onions Rice Marinated duck breast with sweet chilli Singapore pork patty salad Dessert Coconut tartlets Guava crème Papaya crème brûlée Passion fruit tart with Thai basil Kahlua crème with pitahaya fruit Pineapple cake

€52.00 per person Buffet available from 40 delegates

Appetizers main courses Marinated gambaretti with chilli jam Grilled perch fillet served with baked rosemary potatoes Raw marinated salmon with freshly grated fennel Involtini à la Milanese – Veal rolls from Lombardy Crostini alla Toscana Risotto à la Milanese with saffron freshly prepared at the buffet Antipasti di Peperone Pan-cooked Spanish vegetables Melanzane marinate Rigatoni with sundried tomatoes, rocket and grated parmesan Grilled zucchini with sheep’s cheese Romanesco salad with freshly grated parmesan dessert Grilled artichokes with coppa ham Latte Dolce Fritto baked sweet crème Caprese with buffalo mozzarella and chicken tonnato Zabaione con bacche wine foam from Piemont Prosciutto e fichi-prosciutto ham with fresh figs Parozzo chocolate cake Ice cream selection 3 different varieties of Tiramisu

€45.00 per person Buffet available from 40 delegates

appetizers main courses Whiskey-marinated salmon served with warm blinis Pumpkin cake and sour cream Fried bean vegetables Caesar salad with warm croutons Mini luxury burger with fillet of beef and tomato chutney, Jumbo prawns with guacomole freshly prepared at the buffet Marinated pastrami with dill gherkins Chipolata-salsa salad dessert Smoked haddock on chilli biscuits Original American cheesecake Chicken, mango and tomato wraps Strawberry shortcakes Tuna with chilli salsa and nachos Fudge cake Key lime pie main courses Banana chocolate cobbler Freshly-baked crab cake with lime and cucumber relish Apple pie Prime rib with jacket potatoes Peanut butter pie Jerk chicken with habanero salsa

€48.00 per person Buffet available from 40 delegates

Monaco New York Oyster bar with Fin de Claire and Belon oysters Guacomole tart with prawns Marinated scallops Chipolata salsa salad Turbot pâté with sauce verte Rack of lamb with sweet potatoes ~ Bite-size turkey medallions with pumpkin chutney Soufflés of blue white fish and king prawns with sauce nantua ~ served with red rice Baltimore crab cake ~ ~ Champagne mousse with sweet mango chutney Key lime pie

Tokyo Moscow Sushi bar with wasabi and ginger Blinis with red caviar Raw marinated tuna with an Asian glaze Smoked sturgeon on horseradish mousse Sashimi on Asian radish Borsch jelly with marinated duck ~ ~ Jakitori fillet of beef saté Salmon kubeljaka served with dill crème (sliced at the buffet) ~ ~ Green tea crème brûlée with passion fruit Strawberry Romanov 1 of 2 ▶

Paris Frankfurt Modern-style Niçoise salad with fresh tuna Thickened Frankfurter Grüne Soße (herb sauce) with a quail egg Smoked quail with berry chutney Frankfurt ham with apple chutney Passe-pierre salad River Main pike-perch medallions with local asparagus Fresh salad cocktails Boiled beef confit with root vegetables French raw milk cheese with fig mustard ~ ~ Frankfurt-style prime tafelspitz with fresh horseradish Beef fillet tournedos with foie gras, port wine glaze, lorette and potato cubes potatoes and green asparagus ~ ~ Elderberry tart with cream Omelette Surprise with different toppings flambéed at the buffet

€82.00 per person Buffet available from 80 delegates ◀ 2 of 2

Appetizers Appetizers Trout cake with its own roe Mini lamb carpaccio with minted tomatoes Choice braised beef praline with apple chutney Pepperoni shot with spring chicken galantine Seasonal leaf salad with a variety of dressings and strawberry vinaigrette Halibut truffle with fennel jam Main course Mixed salad with edible blossoms and vinaigrette Local-style sausage saté on leeks with a mustard cream Main course Frankfurt cream cake Tomato soup with herb croutons Potato-horseradish soup with a bacon crisp River perch fillet on potatoes with mustard seeds Chicken scaloppini on melted tomatoes with basil polenta Dessert Onion and feta cheese quiche Traditional Rüdesheim-style apple cake Red berry jelly with sweet Frankfurter Grüne Soße (herb sauce) Dessert Mini Frankfurter Kranz Apricot confit Grape-almond tart Chocolate praline

€25.00 per person €29.00 per person buffet available from 10 delegates buffet available from 10 delegates

On the following pages you will find a Sherry medium/dry, port wine, Campari, orange juice and selection of beverages. we will be happy sparkling water to send you our detailed beverage list. €12.50 per person/½ hour €16.50 per person/1 hour

Open Bar – Deluxe

Additionally sparkling wine, Aperol, Whisky, Martini, gin, vodka, mixers and snacks €15.50 per person/½ hour €21.50 per person/1 hour

Sparkling water Sparkling wine Superb, extra dry, Gerolsteiner Gourmet 0.5l €5.20 Wine cellars Geldermann, Baden 0.75l €44.00 0.75l €9.00 Gerolsteiner Naturel 0.5l €5.20 Pomp Secco – Cuvée, 0.75l €9.00 from cider and sparkling wine, SOFT DRINKS wine press Höhl 0.75l €36.00 Coca Cola, Coca Cola light, Fanta, Sprite 0.2l €4.00 Orange juice 0.2l €4.00 Prosecco di Colli, Spumante, Ruggeri, Valdobbiadene 0.75l €34.00 Apple juice 0.2l €4.00

Champagne Nicolas Feuilatte, Beer “Reserve Particulière” Brut (Pinot Noir 40%, Chardonnay 20%, Radeberger beer 0.33l €3.80 Pinot Meunier 20%) 0.75l €68.00 Clausthaler alcohol-free 0.33l €4.60 Schöfferhofer Weizen 0.50l €6.20

Germany France Sommelier-Selection Chablis AC, 0.75l €56.00 Riesling Stadecker Lenchen Kabinett dry, 0.75l €29.50 Jean-Marc Brocard, Burgundy Hedesheimer Hof, Weingut Beck, Rheinhessen Sancerre Blanc, 0.75l €56.00 Chardonnay, QbA, dry, 0.75l €37.00 Domaine Fournier, Chadoux – Verdigny, Loire Geil’s vineyard, Rheinhessen Yellow Muskateller, QbA, dry, 0.75l €39.00 Italy Geil’s vineyard, Rheinhessen Pinot Grigio, D.O.C., Grave del Friuli, 0.75l €35.00 Riesling QbA, dry, 0.75l €38.00 Cantina Bertiolo, Cabert, Friaul Vineyard Robert Weil, Rheingau Gavi di Gavi, D.O.C., 0.75l €51.00 Villa Sparina, Piemont Riesling „GB“ Charm, QbA, semi-dry, 0.75l €40.00 Vineyard Georg Breuer, Rheingau South Africa Riesling, QbA, dry, 0.75l €38.00 Sauvignon Blanc Uitkyk Wine Estate, 0.75l €39.00 Vineyard Dr. Bürklin-Wolf, Pfalz Stellenbosch

GermanY Italy Sommelier Selection Rosso di Toscana, Avignonesi, 0.75l €42.00 TRIO Cuvée, QbA, dry, 0.75l €29.50 Montepulciano, Tuscany Hedesheimer Hof, vineyard Beck, Rheinhessen Chianti DOCG, 0.75l €30.00 “Nocturne Cuvée”, QbA, dry, 0.75l €45.00 Vinciano, Tuscany Geil’s vineyard, Rheinhessen Spain Pinot Noir, Barique, QbA, dry, 0.75l €55.00 Vineyard Georg Breuer, Rheingau Tinto D.O.Ca., 0.75l €30.00 Vina Hermina, Rioja Dornfelder „Estate“, QbA, dry, 0.75l €32.00 Vineyard Dr. Bürklin-Wolf, Pfalz Duas Quintas Douro D.O.C., 0.75l € 36.00 Adriano Ramos Pinto, Rioja Crianza Tinto D.O.Ca., 0.75l €41.00 France Bodegas Cvne, Rioja Château des Cabans, Cru Bourgeois, 0.75l €44.00 Médoc AC, Bordeaux South Africa Pinot Noir Laforêt AC, 0.75l €45.00 Cabernet Sauvignon, 0.75l €60.00 Joseph Drouhin, Burgundy Allesverloren Wine Estate, Swartland

Australia Shiraz, Yalumba Vineyards, 0.75l €44.00 Barossa Valley