Autumn at its most delicious. As the days grow shorter, we look forward to hearty dishes. With the autumn menu, the team led by head chef Norman Pontzen at the restaurant New CAPITOL presents a culinary variety that, as always, is shaped by fresh and seasonal ingredients – classic, surprising, always with a touch of finesse and, here and there, a hint of French influence.
The menu starts lightly with pumpkin tart and a small salad as the “opening scene.” The “trailer” brings Westphalian potato soup with Erdapfelkas and venison cream soup with mushroom ravioli to the table.
Things get hearty with the main courses: smoked sausage with creamed beans and sautéed potatoes or pork knuckle in beer sauce with sauerkraut and dumplings – “a real punch for Oktoberfest season,” says Norman Pontzen. “A guest had requested Sauerbraten some time ago,” the chef adds. This popular specialty now fits perfectly on the autumn menu. The meat comes from Wagyu beef from Wemlighausen, prepared in a classic style with a raisin sauce that harmonizes beautifully with the acidity of the gravy – served with special recipe nut spätzle.
The braised rabbit leg, with a subtle French touch in mustard and sage sauce, bacon, shallots, beans, and mashed potatoes with parsnip, is a dish rarely found on menus.
This time, the favorite dish comes from Kathrin Orthwein, “Chef de Rang”: braised roulade of Wagyu beef from Wemlighausen with red cabbage and mashed potatoes with parsnip. “That used to be our traditional Sunday meal at home.”
Cappelletti, a specialty from Emilia-Romagna, are served with wild mushrooms, turnips, truffle foam, and Parmesan – a nod to the upcoming truffle days at the end of November. Back on the menu is the breaded pork schnitzel with potato wedges, truffle dip, and salad. The CAPITOL Bowl is, of course, a must – this time with different salads and a seasonal beetroot hummus. The fish dish is oven-baked salmon with root vegetables and mashed potatoes with parsnip, completing the selection of main courses.
The “credits” – the desserts – are, as always, refined and include a surprise element: a classic autumnal plum ragout with crumble and caramel ice cream. The surprise is “sweet beer with puff pastry.” What exactly that means remains a secret. Just this much: it’s not what you expect. Try it – it’s worth it.