The Reep dinner menu
The crème de la crème of northern German cuisine
These classics have made it onto our menu. Our mission is to cook those tried-and-tested dishes to perfection.
‘I’ve had this before, but it’s never tasted this good!’
Dinner menu
Starters
Colourful leaf salad
| with orange mustard dressing, rocket, lamb’s lettuce, radish sprouts, garden cress, camelina oil, roasted nuts and croutons | 10.5 |
Pears, beans, bacon
| Pear terrine, warm bean salad, crispy pork belly, accompanied by a sauce with lardons | 12.5 |
Warm fillet of salmon
| with pointed cabbage, grapefruit and chestnuts | 17.5 |
Warm slices of Duroc pork
| with pumpkin puree, porcini, apple and malt beer | 16.5 |
Soups
Finkenwerder-style potato soup
| Smooth and creamy with marjoram and croutons | 8.5 |
Mains
Roulade of organic Galloway beef
| with potato-and-celery purée, green beans and roasted onion rings | 26.9 |
Pasta sheets
| filled with pumpkin and parsnip, with sauteed porcini and nuts | 19.5 |
Fried fish
| Pike-perch fillet with chives-potato salad and tartar sauce | 22.9 |
Hamburger Labskaus
| Lobscouse with beetroot, a fried egg, pickled herring and gherkins | 18.9 |
Vegan lobscouse
| with beetroot, vegan fried egg, vegan pickled rollmops and gherkins | 17.9 |
Hamburger Pannfisch
| Pan fried catch of the day in a wholegrain mustard sauce with fried potatoes and a colourful salad | 26.9 |
Desserts
Pancakes with apples from the Altes Land region
with sugar and cinnamon | 9.5 |
with home-made vanilla ice cream on the side | 10.5 |
Franzbrötchen ice cream (vegan)
Cinnamon pastry ice cream with warm raspberries Or a non-vegan version with advocaat or hot Valrhona chocolate | 8.9 |
Warm elderberry soup
| with semolina dumplings | 8.5 |
