GASTHAUS

GROSSER

HOW ABOUT A STARTER?

BASKET OF CRISPYSTONE-BAKED BAGUETTE

With homemade honey-mustard butter, crunchy cucumber & cream cheese dip and salmon trout mousse

6,50

SPRING BROTHCorn-fed chicken soup with spring vegetables and plenty of fresh herbs

6,95

KIEPENKERL POTATO SOUPWith smoked mettwurst slices – from farms with high animal welfare standards

Small portion

6,50Large portion

9,50

WESTPHALIAN ANTIPASTIMünsterländ goats’ milk cream cheese, Zwiebel-Mett (raw pork with onion), medallion of smoked trout, boiled �llet in aspic, rémoulade and mustard butter

12,95For two 18,95

MINI BAKED CAMEMBERT ours comes from Normandy – so it's notstrictly local, but it is incredibly tasty ;-)with honey and rosemary in a warm gratinout of the oven, along with our own fruitchutney and romaine lettuce withour own dressing.

10,95

vegetarianFACEBOOK

ALLERGIES?

We‘ll gladly hand you ourcorresponding menu, pleaseask the waiting sta�!

Organic certi�cation, inspection number: DE-ÖKO-037

RESTAURANTFÜHRER

RECOMMENDED BY

2017

G E N U S SFÜHRER

RECOMMENDED BY

2017

T R I PA D V I S O R

RECOMMENDED BY

2017

G R E E NT A B L E

RECOMMENDED BY

2017

The good, old kitchen is the origin: honest ingredients, cooked with love, a fresh beer or a cool wine,the whole served – end! It is not necessary to feel more comfortable. Find us from the

Gasthaus Grosser Kiepenkerl. Have a good, delicious time with us!

Monday to Friday from 12 noon until 5 p.m.

SOUP OF THE DAY

DISH OF THE DAY

For just 14,95

With our �ne rémoulade, red onions, crispy pan-fried potatoes and homemade pickled gherkins, made just how we like them

15,95

GREEN SALAD With sweet lemon and ‘Stippmilch’ dressing (just about as ‘Münsterland’ as it gets!)– as a side dish

5,50

KALBSFLEISCH-SÜLZE (VEAL IN ASPIC)

Lunch Menu

2-COURSES OFFER

HOMELAND CHEESE Hand-made farm cheese – four varieties from goat and cow, served with spicy homemade fruit chutney and homemade mustard butter

Small portion 8,50

Large portion 13,50

OUR CLASSICS

Cold cuts – with our very own, homemade spicy candy pickles, red onions and remoulade dip, and roast potatoes to go with them

18,95

RHEINISCHER SAUERBRATENSlow braised beef from Sauerland pasture-raised cattle in raisin sauce, with fresh spätzle, red cabbage and chunky apple compôte

18,95

MÜNSTERLÄNDER TÖTTCHEN

OF PORK AND VEALUsing a traditional recipe, ingredients such as calf’s head, heart and lungs are transformed into a �ne ragout. Served with Worcester sauce and pan-fried potatoes, it is THE Westphalia classic

Taster portion with a slice of stone-baked baguette

11,95

5,00

BREMER HERINGSSTIPPWith crunchy apples, sour cream and gherkins, served with potatoes boiled in their skins

13,95

TRADITIONAL FAREMini parsley rissoles, from beef and pork – species-appropriate husbandry, from a responsibly managed farm – on spring vegetables in cream, along with mashed potato

12,95

MÖNSTERSKER PANNFISKFillets of pike perch, on fried potatoes with spring onions, along with an exquisite remoulade sauce and our own candy pickles

19,95

KIEPENKERL CURRYWURSTTwo roast veal sausages from certi�ed farms with high animal welfare standards – with a spicy fruit sauce, served with thin-cut chips and a green salad in our house vinaigrette

16,95

RUMP STEAK FROM PASTURE-RAISED CATTLEwith spring vegetables, along with freshly whipped sauce béarnaise and potato gratin

29,95

Respect for the product, a down-to-earth basedattitude and rejoice in cooking – that’s whatwe call our philosophy. We predominant useseasonal ingredients from the region, made byhonest producers that we are personally acquaintedwith. �e animal is really important for us,that’s because we pay heed for animal welfare aswell as for ecological cultivation. We appreciatethe good old Westphalian recipes that already ourgrandmas used and re� ne them with a creativetwist until they are a modern and fresh cuisine.And in the end we emphasise sustainability andavoid the waste of energy, raw materials andnatural resources. For more information checkwww.grosser-kiepenkerl.de or ask our servicepersonnel.

SPRINGTIME CORN-FED CHICKEN FRICASSEEWith green asparagus, spring vegetables, plenty of fresh herbs and boiled potatoes

19,95

13,95

CRISPY BAKED GREEN ASPARAGUSWith cherry tomatoes, boiled potatoes and freshly whipped sauce béarnaise

+ Westphalian ham on the bone +6,50

PAPER? THAT‘LL BE GREENPAPER FOR US:For the envirement‘s sake we print our menus,invoices and letters on recycled paper.Organic certi�cation, inspection number:DE-ÖKO-037

OUR PHILOSOPHY

ROAST CHAROLAIS BEEF

GREEN ASPARAGUS TIME IS HERE

KIEPENKERL-KRÜSTCHENBreaded schnitzel made from straw-raised pork from the Münster region, with carrot & caraway herb salad, along with roast potatoes and free range fried egg

15,95

without egg and with lemon instead 15,95

SEASONAL MAIN DISHES

SLOW-COOKED BEEF ROULADEfrom pasture-raised cattle, along with boiled potatoes and our red cabbage

18,95

PORK MEDALLIONS wrapped in Tyrolean smoked bacon –

both from species-appropriate husbandry – with Calvados apples on mashed potatoes, along with our Münsterland salad

22,95

KIEPENKERL RUMP STEAK SKEWER pasture-raised – grilled for juiciness –

on colourful leafy salads, along with mustard butter and crispy stone-baked baguette

19,95

PANCAKE ROULADE�lled with spicy leaf spinach and Teutoburg rainbow trout mousse, on our QuerBeet salad, along with a cucumber & cream cheese dip

13,50

OUR KIDS MENU!�ere is a special menu for children up to 12years, which we are prepared to hand you out.Just ask the service personnel. And for ouryoungest guests we o�er a sustainably produceddisposal bib.

vegetarian

If you were not able to eat up – no problem –we gladly wrap the “For Tomorrow Bag” foryou! Please do not hesitate to ask the servicepersonnel.

DO YOU KNOW OUR BELETAGE ON 1. FLOOR?

A special place for parties with 20 up to 100people – a romantic view included.

What would you like to celebrate? Feel free to ask– Wilma von Westphalen would love to deliberateyou!

VEGETARIANVEGGIE QUINTETMashed sweet potato, ratatouille, spelt pasta square with lentil �lling, spinach dumpling, along with romaine lettuce

16,95

SPINACH DUMPLINGon spicy, tomato-y paprika vegetables

13,50

CRISPY FRIED VEGAN SPELT RAVIOLI

With a lentil �lling on a spicy ratatouille of vegetables

14,95

SAVOURY CHEESE SPÄTZLEFresh, golden-brown spätzle with grated Tyrolean bergkäse cheese and onions, served with a green salad in ourhouse vinaigrette

12,50

“FOR TOMORROW BAG”

Organic certi�cation, inspection number: DE-ÖKO-0371812

TEEof loose leaves – freshly brewed for you

THIELE AND FREESE OSTFRIESENTEA MIXTURE

big cup 3,95

DARJEELING CASTELTON�owerly, rounded aroma that only developsduring the summer

big cup 3,95

GREEN LEAFrare green Darjeeling made with hand-picked shoots

big cup 3,95

DIFFERENT TYPES OF TEAchamomilepeppermintherbal teafruit tea

big cup

4,20

COFFEE & HOT CHOCOLATEecological and Fairtrade

COFFEE 2,60

ESPRESSO 2,60

DOUBLE

ESPRESSO3,90

CAPPUCCINO 3,20

LATTE MACCHIATO 3,40

WHITE COFFEE 3,60

HOT CHOCOLATEwith cream

3,45

3,95

BEERdraught beers

HEIMATBIERbitter or dark

glass 0,3 l 3,10

glass 0,5 l 4,90

HEIMATBIER WEISS BEER glass 0,5 l 4,90

BRINKHOFF’S NO. 1 glass 0,3 l 3,10

glass 0,5 l 4,90

RADEBERGER PILSENER glass 0,3 l 3,10

glass 0,5 l 4,90

HOMEMADE BEER PUNCHwith strawberries

glass 0,5 l 5,50

SCHÖFFERHOFERWEISS BEER ALCOHOLFREE

bottle 0,5 l 4,70

VELTINS ALKOHOLFREI

bottle 0,33 l 3,00

VELTINS MALT BEER

bottle 0,33 l 3,00

GASTHAUS

GROSSER

Organic certi�cation, inspection number: DE-ÖKO-037

WATER &

LEMONADETABLEWATER

sparkling or stillcarafe 0,5 l

4,00carafe 1 l

6,00

SELTERSnon-sparkling or medium

bottle 0,25 l

3,10bottle 0,75 l

6,50

SINALCOorange, cola, lemon

glass 0,3 l

2,95glass 0,5 l

4,70

SCHWEPPESBitter Lemon, Tonic Water, Ginger Ale

bottle 0,2 l

2,80

JUICES & SPRITZERfrom a fruit juice producer in the Teutoburger forest

RHUBARB NECTAR glass 0,2 l 3,10

BLACKCURRANT NECTAR

glass 0,2 l 3,10

CHERRY NECTAR glass 0,2 l 3,10

APPLE JUICEof regional orchids

glass 0,2 l 3,10

PALATINE GRAPE JUICE glass 0,2 l 3,10

PASSION FRUIT JUICE glass 0,2 l 3,30

glass 0,2 l 3,80

RHUBARB SPRITZER glass 0,2 l 3,10

APPLE JUICE SPRITZERof regional orchids

glass 0,2 l 3,10

PALATINE GRAPE JUICESPRITZER

glass 0,2 l 3,10

PASSION FRUITSPRITZER

glass 0,2 l 3,10

WILLIAMS-PEAR SPRITZER

glass 0,2 l 3,50

HASCHBERGER-ELDERSPRITZER

glass 0,2 l 3,50

A springtime boost :-) with Aperol, lime, raspberries and infused with Riesling sparkling wine

6,50

RHUBARB SPRITZER ROYAL

7,50infused with Crémant Rosé Grand C

KIEPENKERL SPRITZER

6,50ganz klassisch mit Aperol

6,50

With lime, ice and mint

GIN TONIC

6,50With either Beefeater London Dry Gin - the Queen Mother’s favourite – and she lived to 100 ;-) or Bombay Sapphire – a classics

APERITIF OF THE DAY 5,50

Dear guests, to a good meal is also a good glass of wine. Our wines are obtained directly from in and foreignwinegrowers, the Kiepenkerl-Heimatbier is exclusively brewed for us by a westphalian family brewery,

our juices come from the region, our co�ee and cocoa is fair trade. Cheers!

RHUBARB SPRITZER

PINK LOVE - FRUITY ROSÉ

WILLIAMS-PEAR JUICE

M.N. 6,95Mandarine Napoléon with Aperol,lemon, passion fruit and cane sugar

WHITE WINE

MOSEL

2016 WEISSBURGUNDER, DRYWinery Selbach – wonderfulWeissburgunder from renowned VDP winery of the middle Mosel; juicy, aromatic �ne taste of berries, mild in acidit

glass 0,2 l

7,50bottle 0,75 l

23,50

RHEINGAU

2016 JOHANNISBERGER

ERNTEBRINGERRIESLING TROCKENWinery Trenz – �e vines forTrenz‘s delicate Rieslings grow onthe Johannisberg on stony quartz,a good 100 metres higher thanlocations directly on the Rhine.�e constant wind here is the causeof lower Oechsle values and hencelighter wines. Delicate Rieslingswith wonderful minerality andmild acidity: Top class!

glass 0,2 l

6,50bottle 1,0 l

28,50

BADEN

2016 CUVÉE BLANCWinery Knapp – hunting lodgeHubertus, Baden Baden –perfect balance of Riesling,Veltliner, Sauvignon Blanc andPinot Blanc

glass 0,2 l

7,50bottle 0,75 l

22,50

PFALZ

2017 GRAUBURGUNDER

Grosser Kiepenkerl selection – juicily-fruity white with lively freshness

glass 0,2 l

6,00bottle 0,75 l

17,50

WEINVIERTEL

2017 FRESHLY BOTTLED CHARDONNAYAs clear and fresh as a mountain stream

glass 0,2 l

6,95bottle 1,0 l

21,00

NEW

SPARKLING WINESRHEINGAU

RIESLING SPARKLINGWINE, EXTRA DRY

our classic – refreshing, livelyMousseaux, fruity elegance

glass 0,1 l 6,00

bottle 0,75 l 29,00

RIESLING SPARKLINGWINE, EXTRA DRY

with elder�ower syrup or passionfruit syrup

glass 0,1 l 6,50

CRÉMANT ROSÉ GRAND CA marvellously fruity sparkling wine produced using the Champagne method. Dry, but pinot noir grapes tone down its acidity, lively mousse

glass 0,1 l

7,95

Obstkelterei van Nahmen – 100% fruit – 100% alcohol-free cocktail – a tingling taste sensation

bottle 0,2 l

6,95

2016 GRÜNER VELTLINERFALKENSTEINER BERGE

Winery Dürnberg – fresh applefruit, �ne white pepper andcool mineral notes on the nose.On the palate spicy an juicy

glass 0,2 l 7,00

bottle 0,75 l 21,00

2015 RANDERSACKERER SILVANER

Staatlicher Ho�eller distinction – aromatic minerality with fruit notes of peach and apricot

2016 SANCERRELe Fort – Villaudière – crisp Sauvignon from the Loire. Piquant gooseberry, boxwood. Own import

FRUIT SECCO

WEINVIERTEL

WEINVIERTEL

ROSÉ

2017 ZWEIGELT ROSÉDürnberg vineyard – a refreshing, light rosé fromthe Falkensteiner Mountains

glass 0,2 l7,00

bottle 0,75 l21,00

glass 0,2 l 7,00

bottle 0,75 l 21,00

glass 0,2 l 8,50

bottle 0,75 l 25,50

RHÔNE

2014 CHÂTEAU

VILLENOUVETTEFamille Barsaiou – a powerful Corbières. Prominent cedarwood, tobacco and chocolate aromas. Barrique-aged for six months. Fantastic!

glass 0,2 l

7,00bottle 0,75 l

21,00

BADEN

2015 PINOT NOIRWinery Knapp – huntinglodge Hubertus, Baden Baden– matured in barrique – topcompanion to our vensiondishes an roasts

glass 0,2 l

8,00bottle 0,75 l

25,00

RED WINE SPIRITSJUNIPER EVERSBUSCHWestphalian, 46%

2 cl 3,80

MÜNSTERLÄNDER “HEIMATKORN” 2 cl 2,50

“SAMMLERGLÜCK”�ne wild herb liquer

2 cl 4,50

MAIKÄFERFLUGBENZINSauerländer apothecary brand with16 herbs, 45%

2 cl

3,50

MÜNSTERLÄNDER PINKEL 2 cl 2,50

WESTFÄLISCHER AUFGESETZTER black current

2 cl 2,50

KEMPER’SWestphalian caraway, 40%ig

2 cl 3,80

SHERRY SANDEMANNdry / medium

4 cl 4,50

MARTINIbianco / rosso

4 cl 4,50

CAMPARI SODA 4 cl 4,50

UNDERBERG 2 cl 3,00

RAMAZZOTTI 2 cl 3,50

LINIE AQUAVIT 2 cl 3,50

FERNET BRANCA 2 cl 3,40

GRAPPANonino-Vuisinâr Riserva

2 cl 4,00

GROSSER KIEPENKERL SELECTION

AGED FRUIT BRANDYespecially so� and fruity, maturedin an oak cast – apricot, plum,Williams pear or hazelnut

per 2 cl 4,50

OUR TOP 3 FAVORITES FROM OURHOUSE DISTILLERY SCHEIBEL OUT OFTHE SERIES “OLD TIMES”APRICOT BRANDY 2 cl 7,95

2 cl 9,50

WILD MOUNTAIN CHERRY 2 cl 8,50WILD MOUNTAIN CHERRY

LA MANCHA

2013 LA CRUZ TERROIRBodega La Cruz – a powerful red from a small family vineyard in La Mancha. Tempranillo, syrah, merlot and cabernet sauvignon aged for 12 months in oak

glass 0,2 l7,50

bottle 0,75 l22,50

2015 SPÄTBURGUNDER SPÄTLESE, DRYGrosser Kiepenkerl selection – full-bodied and juicy – the way a Spätburgunder should be! Inspected grape quality and vineyard maintenance, plus ultra-modern cellar technology, ensure the co-operative’s success

glass 0,2 l7,50

bottle 0,75 l23,50

BADEN

Organic certi�cation, inspection number: DE-ÖKO-0371812

TRADITION IN FRISCHOur restaurant has a long tradition – longer youcan ever think of. Once upon a time �e Kiepenkerlquarter, where our restaurant is located, wasa historical salesman quarter. Due to the factthat trading and huggling make you hungry,there already were the � rst minister‘s bakery andbrewery house in the 13 th century.

-

CRADLE OF THE FAMOUS GERMANIABREWERYIn 1891 the modern history of our restaurantbegan when brewer Friedrich Dieningho� boughtthe building. He restored it and founded theGermania brewery until 1899 when he realizedthat the building he bought was to small sized forhis purposes. In 1912 Bernard Zander opend the� rst beer bar named Zum Braustübl and boughtthe building in 1919. A�er World War 2 theGermania brewery acquired the building backagain and restored it. �is second period lasteduntil the 1980‘s. A�erwards tenants switchedseveral times.

TODAY: WESTPHALIAN COOKING –DISTINGUISHED BY SLOW FOOD

Since 1993 the owners named Horst Glasmeyerand Reinhard Purtzel brought back success to therestaurant. During the next 20 years the GrosserKiepenkerl captured popularity by inhabitants,friends and non-local people. In 2011 both retiredand Klaus Friedrich Helmrich, the owner ofMünsters famous Deli Butterhandlung Holsteinand his wife Wilma von Westphalen resumed thebuilding. For both it was a one time chance tointroduce a consistent and regional kitchen withexcellent, seasonal products from the neighborhood.Typical Westphalian style!

A DESSERT CHASER?HERRENGEDECKTaster portion of our “Herrencrème” with an espresso

6,50

DAMENGEDECKTaster portion of our mousse au chocolat à l'orange with an espresso

6,50

GRANDMA’S WARM CHOCOLATE CAKE

with strawberry & rhubarb sorbet

8,95

WESTFÄLISCHE HERRENCRÈME With aged rum and crunchy Valrhona chocolate pieces

5,95

With cherry compote7,50

APFELSTRUDEL Cooked to a Tyrolean Alpine recipe – apples, �nely chopped hazelnuts and rum-soaked raisins, encased in thinly rolled strudel pastry, served with homemade custard and cream

with a scoop of homemade vanilla ice cream

8,95

1,50

HOMEMADE ICE CREAMS AND SORBETS

Fresh daily from our ice cream maker

Scoop: 3,00

FRESHLY BAKEDfrom 3:00 pm you can get our “Gasthaus-cake”,baked on a cake tin … while stocks last

VIENNESE APPLE CAKE 3,60

3,60

CREAM 0,80

�me for Cake

CHERRY CRUMBLE CAKE

CHILLED RICE PUDDING