Van der Valk Van der Valk Hotel Melle-Osnabrück

Restaurant and Bar
STARTERS

Buffalo

Mozzarella - tomatoes – ciabatta – oregano – fennel seeds - lemon - basil

11

Rote Bete

Chioggia beet – beetroot & yellow beet – joghurt – Pecorino – duck breast

13

Carpaccio

Beef tenderloin - rocket salad - Parmesan - pine nuts - truffle

13,50

Tafelspitz

Veal – horseradisch – whipped crème – lamb’s lettuce – chicory - apple

12,50

Tatar

Salmon – dill – musterd – spinach – orange – puff pastry - caviar

Starter

13

Family-Plate

Auswahl unserer Vorspeisen, ab 2 Personen

13



SOUPS

Kürbis

Pumpkin – risotto – pumpkin seed oil - chorizo

8

Pastinake

Parsnip – bacon – potatoe – parsley

7

Zwiebel

Red wein –shallots– Tête de moine cheese – puff pastry

8

SALADS

Caesar Salad

Chicken – parmesan - croûtons - bacon

Small 9,5 | Large 13,50

Feldsalat

Lamb’s lettuce – parsnip – cherry tomato – Old Amsterdam– walnut – cucumber – shallots

Small 10,50 | 13,50

VEGETARIAN

Gemüse-Pasta

 

Zucchini – yellow & violet carrots - mascarpone – cherry tomatoes –

garlic - pine nuts - rocket salad

 

16,50

Offene Lasagne

Zucchini – Eggplant – herbs – cherry tomatoes – pumpkin – roasted wallnuts

16

Risotto

Risotto – Beluga lentils – spinach – cherry tomatoes – Taleggio cheese – Pumpkin – Pine nuts

15,50

FISH

Lachs

Salmon – cocoa – cauliflower – risotto – balsamic

20

Zander

Pike-perch – cucumber – mustard – potatoe – dill – pumpernickel bread

24

Riesengarnelen

Prawns – saffron – pappardelle pasta – whipped creme – spinach – chestnut – carrot

23

MEAT

Rinderfiletspitzen

Beef tenderloin strips – Dijon mustard – grapes - Tête de moine cheese – seasonal vegetables – Basmati rice

24,50

Maispoularde

Corn fed chicken – red wine – root vegetables – garlic – potatoe

19

 Wiener Schnitzel

Veal cheeks – red berries – anchovy – lemon – capture - potato salad

22

Schweinerückenschnitzel

Schnitzel of pork – lemon – mushroom cream sauce – French fries or roasted potatoes

16,50

 Kalbsbäckchen

Veal cheecks – savoy – potatoes – rosmary – Jägermeister jus

21

STEAKS

Rinderfilet (200gr)             29

Entrecôte (220gr)             25,50

Rumpsteak (220gr)            25

 

Saucen | Sauces | Sauzen

Pepper sauce, garlic butter or Béarnaise sauce
Beilagen | Side dishes | Garnituur

Served with roasted potatoes, baked potato or French fries and
fresh vegetables

Chateaubriand

Black pepper sauce – Béarnaise sauce – seasonal vegetables – parsnip-potatoe puree

for 2 persons, carved at your table
29,50 p.P.

 

DESSERT

Flaming Ball

Chocolate – plum – cinnamon – pumpernickel

9

 Cafe Gourmand

Selection of pralinen and biscuits – coffee specialty

11

 Käse

Cheese - figgs mustard – butter – grapes – bread

 

9,5 

Crème Brûlée

White chocolate – lemon - yoghurt

8

Coupe Van der Valk
3 scoops of your choice: strawberry | vanilla | chocolate | lemon | pistachio

whipped cream + 0,50
fruit sauce + 1
chocolate sauce +1
eggnog + 1,50

5,50