Van der Valk Van der Valk Hotel Melle-Osnabrück

Restaurant and Bar
STARTERS

Buffalo

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

 

11

Vitello Tonato

Veal – tuna – capern – rocket salad – Parmesan – tomatoes

 

12,50

Ziegenkäse

Pastry with goat cheese – dates – radish – brown sugar

 

9,50

Carpaccio

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

 

13

Tatar

Salmon – dill – mustard – spinach – orange – puff pastry - sour cream - caviar

 

 13

 Surprise platter

Chef’s Selection of our starters, 2 persons at least

 

13 pro Person

SOUPS

Rucola

Rocket salad– chorizo – blueberries – lime

 

8

Tomate

Tomato – mozzarella – basil

 

7

Paprikacrème

Yellow pepper – risotto – prawn

 

8

SALADS

Caesar Salad

Chicken – parmesan - croûtons - bacon

Small 9,5 | Large 13,50

Linsen Risotto

Risotto – Beluga lentils – spinach – cherry tomatoes – Taleggio cheese – green asparagus – pinenuts

 

15,50

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 - raspberry - honey - balsamic - risotto - salicorne - cherry tomato

 

20

Wolfsbarsch

Sea bass – capers – watermelon – ciabatta – sweet potatoes

 

22

Riesengarnelen

Prawns – saffron -  Pappardelle pasta – sour cream – spinach – walnut – carrot

 

23

MEAT

Rinderfiletspitzen

Beef tenderloin – red curry – wildberries – cashew nuts – rice – seasonal vegetables

 

24

Maispoularde

Corn poulard – tagliarini – cherry tomatoes – rocket salad – green asparagus

 

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

Lammhaxe

Lamb shank – bulgur – mint – orange – zucchini – eggplant – bell pepper – cherry tomatoes

 

23,50

STEAKS

Rinderfilet (200gr)             28

Entrecôte (220gr)             25,50

Rumpsteak (220gr)            24

 

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

Strawbeeries & chocolate

Strawberries – chocolate – mint – Maraschino

 

9

Friandises

Selection of pralinen and biscuits

 

8,50

Käse

Cheese - figs mustard – butter – grapes – bread

 

9,50

Crème Brûlée

Tonka beans – blackberry – 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