EVERY WEDNESDAY

3-Courses-Menue for 29 €








(pics: menü29 - September)

Theme in November:
Goose, cabbage and candied fruits

Chestnut cappuccino | herbal cream

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Glazed goose leg | cinnamon-apple red cabbage | Potato dumpling | almond macaroon roast apple

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Blood orange parfait | candied fig | almond espuma


November: 1. l 8. l 15. l 22. l 29.




November 2017

Menue of the month

Chestnut cappuccino | herbal cream
7,50

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Lamb`s lettuce | mixed beetroot | candied apple | Pumpkin vinaigrette
10,50

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Duck liver | potato-apple-mash | onion-relish
14,50

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Glazed goose leg | cinnamon-apple red cabbage | Potato dumpling | almond macaroon roast apple
18,50

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Braised goose breast | juniper Savoy cabbage | fried potato patties | caramelized chestnuts | “Spekulatius” jus
24,50

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Blood orange parfait | candied fig | almond espuma
8,50


as a 3- course menu with Goose leg 34.00
as a 3-course menu 38.00
as a 4-course menu 48.00
as a 5-course menu 58.00


choose your favorite menu from these options. Our service staff would be delighted to help.



Starters

“Strammer Max”
Focaccia | Westphalian ham | quail egg | lamb`s lettuce
9,50

Tapas
Smoked ham from the Pyrenees | Manchego cheese | mixed beetroot salad | Spanish olives
12,50

Vegetarian Tapas
Mixed beetroot salad | spanish olives | Manchego cheese | marinated radish
12,50

Gratinated scallops | couscous salad | lemon garlic jus
14,50

Baby-leaf salad | apple-balsamic vinaigrette | prawns fried in rosemary oil | slivers of Parmesan
12,50

Wagyu Carpaccio| Parmesan | lime oil | wild herbs
15,50

Truffled Tagliarini | freshly planed truffles
14,50

 

Soups
Veal-essence | mushroom ravioli | root vegetables
7,50

Cellery- Vanilla- soup | carrot- crisps
6,50


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Main course

“Beluga lentil pot” | Cashew-mozzarella | caramelized pumpkin
16,50

Wagyu Burger (130g) | fig-honey sauce | onions | cheddar | handmade Focaccia | Steakhouse fries
15,50

“Wiener Schnitzel” made of veal | warm potato salad | arugula | lingonberry
22,50

“Fish sticks” Saint-Pierre-Filet | herb coating | spinach | potato mash | mustard- foam sauce
21,50

Corn poulard filled with herbs | Fregola risotto | sauteed roots | thyme-lemon foam
24,50

 

Heritage Angus Beef rump steak onion-mustard crust | fried potatoes | dill and cucumber salad
200 g 25,50
300 g 32,50

Truffled Tagliarini | roasted slices of filet | truffel foam
25,50

Natural Irish Beef:
Finely marbled medallion of beef filet (200g) | parsnips mash | beans | beacon | onion jus
32,50

Braised ox cheeks | dumpling | hispi cabbage caramelized slices of apple | port wine jus
21,50

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"Main course-glossary"

Australian Wagyu beef
The Wagyu is a breed of cattle originally from Japan and the world's most expensive domestic cattle. Oakleigh Ranch's Wagyu beef - which stems from the Kobe breed - is raised in Eastern Australia in a natural environment with a strong emphasis on animal welfare. The end result is exceptional. It's famous for its uniquely distinctive marbling and rich, sweet, buttery taste. This tender delicacy is one of the world's juiciest. Oakleigh Ranch Wagyu beef comes minus any artificial additives, growth hormones, steroids or antibiotics. The natural, high-welfare breeding programme within the breed itself guarantees the meat's purity.

Label Rouge
Label Rouge is an official endorsement from France of the superior quality of food. It was created in 1965 at the instigation of French poultry producers who place greater emphasis on traditional, natural livestock farming. You can enjoy our breast of guinea fowl with a clear conscience.

Heritage Angus beef (CDN)
Canadian Heritage Angus Beef Heritage Angus Beef stems from cattle from the Canadian province of Alberta. These animals are raised by cows, kept purely for the young to suckle from, and are given no antibiotics or artificial hormones. They will never be kept in a cowshed at any time in their lives. Producers place huge emphasis on maximum sustainability - from rearing to shipping. The meat is exceptionally tender and full of taste.

Natural Irish beef
The meat from Irish pasture-fed oxen is particularly tender. Combined with Ireland's climate, the green pastures are the ideal habitat for the animals. Salty air, plenty of room to move about and a healthy diet guarantee the excellent, finely grained and attractively marbled quality of the meat.

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Desserts

Blood orange- crème brûlée
6,50

“Vest-Cocktail”
Sweets in glass | plum compote | lemon crunch hazelnut-cream | plum sherbet
8,50

Cream and cake from Valrhona chocolate | vanilla ice cream | candied grapefruit
9,50

Variation of desserts – let yourself be surprised
11,50

Café Gourmand:
espresso or coffee with three little sweets
8,50

Cheese-trilogy | fruity mustard | variation of bread
9,50

 

Ice cream and sorbets:
Sorbet with Crémant poured on top
7,50
Sorbet with Absolut Vodka
9,50

Sorbets per scoop / 3,00
Cassis
Passion fruit
Lemon
Plum

Ice cream per scoop/ 2,50
Vanilla
Chocolate
Strawberry
Espresso brittle


Digestifs

We can offer a choice of fine brandies. Please ask our service team.




"Digestifs-glossary"

Lantenhammer brandies
Many of our brandies come from the famous Lantenhammer Distillery. Since it was founded in 1928, the distillery's headquarters have been in the Alps of Upper Bavaria. This well-known location for holidays is where the company produces its popular fruit brandies and liqueurs. The distillery is a family-run company that has been managed by the Stetter family for generations.

Lantenhammer products all stand apart for their high quality and exceptional aromas. The company ensures its products are all top quality by using traditional production methods. The Stetter family produces all fruit brandies and liqueurs by hand. This starts with the careful selection of the fruit used and continues with gentle and slow distilling. It ends with maturing the brandies, frequently over several years, in special clay kegs, or finally in rare SLYRS Bavarian Single Malt Whisky barrels for several months.

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Öffnungszeiten:
Mo-Sa: Frühstück von 06:30 Uhr bis 10:00 Uhr • Küche von 18:00 Uhr bis 22:00 Uhr
So: Frühstück von 07:30 Uhr bis 11:00 Uhr (danach Ruhetag)
Zu „Recklinghausen leuchtet“ am 22.10., 29.10. und 05.11.2017 haben wir ab 18 Uhr geöffnet!

Termine an denen "Geschlossene Gesellschaften" bei uns zu Gast sind finden Sie unter Aktuelles!

"VESTTAFEL" - Restaurant in der Engelsburg • Augustinessenstraße 10 • 45657 Recklinghausen
Telefon: (02361) 201-125 • info(at)vesttafel.de • www.vesttafel.de