Van der Valk Van der Valk Hotel Melle-Osnabrück

Restaurant and Bar
STARTERS

Buffalo
Mozzarella - tomatoes – ciabatta – oregano – fennel seeds - lemon - basil
11

Ziegenkäse
Goat cheese – figs – wild herbs - honey – sage - brioche
11,50

Carpaccio
Beef tenderloin - rocket salad - Parmesan - pine nuts - truffle
13

Vitello
Veal loin – tuna – caper – rocket salad – Parmesan cheese
13,50

Lachs
Salmon – pear – walnut – spinach – vanilla - cardamom

SOUPS

Kürbis
Pumpkin – risotto – pumpkin seed oil - chorizo
8

Knoblauch
Smoked garlic – shrimps - pumpernickel
8,50

Essenz
Beef – root vegetables – egg yolk – bone marrow
7

SALADS

Caesar Salad
Chicken – parmesan - croûtons - bacon
Small 9 | Large 13,50

Superfood
Chia seeds – goji – acia – matcha – quinoa – avocado – wild herbs - blueberries
Small 12,50 | Large 16

VEGETARIAN

Gemüse-Pasta
Zucchini – yellow & violet carrots - mascarpone – cherry tomatoes - garlic - pine nuts -
rocket salad
16,50

Aubergine
Stuffed eggplant – couscous – tomatoes - eggplant pulp –
yoghurt dressing – pomegranate – pine nuts
15

FISH

Lachs
Salmon – pumpkin – chestnut – pumpernickel – sweet potatoe
20

Thunfisch
Tuna – semolina – walnut – spinach – apple – caramel
24

Seafood
Sea food - pappardelle – yoghurt – lime – radish – cherry tomatoes - fennel
22

MEAT

Rinderfiletspitzen
Beef tenderloin strips – walnut – pumpkin – Pernod – sour cream –
pear – wild rice – seasonal vegetables
24

Maispoularde
Corn fed chicken – pappardelle – basil – mascarpone – zucchini
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

Lamm
Saddle of lamb – beans – bacon – potatoes – Jägermeister
24

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
28,50 p.P.

 

DESSERT

Crème Brûlée
White chocolate – lemon - yoghurt
8

Tarte
Lemon – white chocolate – beetroot
7,50

Flaming Ball
chocolate – plum – cinnamon – pumpernickel
9
Mascarpone im Glas
Mascarpone – bisquit – Espresso – Amaretto - cocoa
5

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