IT S A PLEASURE. Member of: Slow Food Germany & Westfälisch Genießen

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1 IT S A PLEASURE Walter`s Pharmacy based in the heart of Bad Salzuflen would like to welcome you. Your well being and satisfaction is our aim and it s our pleasure to be your host. Food quality is our highest priority our soups and sauces are homemade and glutamate and free from preservatives. We wish you a pleasant and culinary stay. We would like to give you some insights on how our meat is made and where it comes from. All cattle is raised and slaughtered regional and are fed with non -genetically modified foods. We like to serve our foods with specially selected drinks like cocktails and wines from our extensive range. We hope you enjoy your culinary experience. THE MATURING AGING ROOM The Aging Room is located by the entrance of the pharmacy. Our high quality beef matured by 2 C room temperature and 85% humidity for about 6-12 weeks a filet steak matures 14days, the bone filet 6weeks and the old dairy cow up to 24 weeks. Member of: Slow Food Germany & Westfälisch Genießen

2 S O U R C E S O F S U P P L Y Trout Pork BIO Mushrooms Beef Venison Bead Asparagus Potatoes Trout-Yard Kalldorf, Wenzel Petig, Dörentrup/ Begatal Lippe/ Bad Salzuflen-Wüsten Family Stuckmann Rinteln, Lübbecke Grotegut, Kalletal Bakery Simon, Löhne Schemmel, Bad Salzuflen-Wüsten Bio-Hof Brinkmann, Lage, Detmold

3 R E G I O N A L 450g Pork Chop (g,i) Onions Fried Potatoes 24 approx. 25 minutes preparation time Regional Spare Ribs (i) Homemade BBQ-Sauce French Fries 18 Hand Cut Steak Tatar (c,j) vom Dry Aged Beef 180g 28 Lense Risotto (c,g,l) Poached egg spinach tarragon foam 16 F I S H Grilled Trout (b,d,g,i,j) Finkenwerder Style North sea crabs Bacon Boiled potatoes Salad 21 Grilled Salmon (a,e,g,h,i) Nut brittle Curry mashed potatoes Coriander broth 24

4 S T A R T E R S & S O U P S Walterś Beef Tea (i) Consommé Dry Aged Beef 13 Créme soup of regional kale (a,g,h,i,j) Sausage oatmeal bacon 9 Carpaccio of Dry Aged Beef (g,h) Dry Aged Beef tomatoe onions parmesan 15 Hand cut Steak Tatar from Dry Aged Beef (c,j) 80g 14 Gambas al Ajillo (b,g,i) Chili garlic olive oil 15 Brioche-Tacco Trout lime-créme cucumber 15 Anti Pasti Variation (g,h) Rocket feta-cheese basil 10 Caesar Salad Classic (a,c,d,g,i,j) Grilled chicken breast bacon roasted bread 11

5 W E T A G E D S T E A K S For our steak lovers who love the natural flavor of the meat. 4 weeks vacuum aged and freshly grilled. Filet of beef Black Angus USA Maisfütterung 200g 42 Rib Eye Uruguay Grain Fed 300g 31 Tomahawk Italien 500g 800g Grain Fed á 100g 9,5

6 D R Y A G E D S T E A K S SHORT LOIN CUT ON THE BONE 350g Cut from the prime rib, similar to the Rib Eye Steaks. also known as Entrecôte, but a lower fat content 38 BONE IN RIB EYE ON THE BONE 350g The steak with the eye flavour enhanced fat 38 T-BONE 700g Also known as the Classic New York Cut 69 PORTERHOUSE STEAK 950g First large cut of T Bone steak also served for two people 89 (according to availability) Hand Cut Steak Tatar (c,j) vom Dry Aged Beef 180g 28

7 D R Y A G E D S T E A K S FILET 200g The Best! Lean and soft part of the beef (3-5% fat content) 34 CHATEAUBRIAND from 500g Double Filet steak of the Filet head 100g 14 SURFŃ TURF (b,c,g,i) Dry Aged Filet 200g & 1/2 Lobster 59 BONE IN FILET 350g The filet matured in the bone 55 (according to availability) PHARMACY MIXED GRILL Dry aged beef steak Local Pork Loin chicken breast 22 FLAVOURS Whisky Flavour (Bullet Boubon) Rum Flavour (Botucal 7 Years), per Flavour 3,5

8 E X T R A O L D C U T The steaks get more intense and aromatic flavors from maturing at least 12 weeks. (according to availability) T-BONE 700g Extra old, 12 weeks 78 O L D D A I R Y C O W Up to 24 weeks of age, the steaks gets a more intense and aromatic flavor. An exceptional culinary experience. Produced in our in house aging room in Ostwestfalen/Lippe. (according to availability) BONE IN RIB EYE OLD DAIRY COW 450g 68 SHORT LOIN CUT OLD DAIRY COW 450g 68 T-BONE UND PORTERHOUSE (according to availability)

9 B U R G E R P. W. S BURGER 250g Dry Aged Beef (a,c,g,i,j,k) Cola-ketchup Mayonnaise French Fries Cucumber Tomato Cheddar 18 Extra bacon 20 Pharmacy Chicken Burger 250g (a,c,g,i,j) Cola-ketchup Mayonnaise French Fries Cucumber Tomato Cheddar 15 Gorgonzola Burger (a,c,g,i,j) Gorgonzola Sweet Potatoe Fries Roastet Onions Pear Chutney 18 Walter s Gourmet Burger (a,c,g,i,j,k) 220g Dry Aged Beef Foie Gras Parmesan Green Asparagus Gold dust Truffled French Fries 36

10 S I D E D I S H E S, S A U C E S & F L A V O U R S Each supplement 4,5 Fried Potatoes with bacon and Marjoram (g) Mixed Salad (h,j) Truffled mashed potatoes (g) French Fries Sweet Potato Fries Bio boiled Potatoes (g) Turnips with white chocolate and pink pepper (e,g,h) Fried cauliflower (g,i) Fried mushrooms (g) Truffle fries with Parmesan (a,h,f,g,c) 6,5 Each sauces 3,5 Chimichurri Truffle-Madeira-Jus (g,i) Pepper Sauce (g,i) BBQ-Sauce (1,10,9) Sauce Bernaise (c,g) homemade ketchup 0,50 homemade mayonnaise (c) 0,50 herb butter (g) 1,50

11 D E S S E R T S Chocolate cake Pharmacy (a,c,g,h) After Eight ice cream kaki 9,5 Crème Brulée (a,c,g,h) Popcorn ice cream Rübenkraut 9 Domino of cheesecake (a,c,g,h) Marzipan ice cream 9,5 Champagne sorbet (c) Poured with champagne 10 Our Dessert classics since 1960 Walterś Apple Pie (a,c,g) 14 Vanilla Ice Cream Whipped Cream Recipe of Peter Walter (hotel founder) from Preparation time: 25 min Last order at half past ten Homemade Ice Cream Ask for our types of ice cream.: Per scoop of ice cream 3

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