Menu

Dinner Menu

APPETIZERS

Calamari
Tender Calamari Rings fried crisp and tossed with Buffalo Sauce served with a Gorgonzola Dipping
12

Wurst Sampler *
Knackwurst, Bratwurst, Bauerenwurst served with Sauerkraut, Potato Salad and Mustard
12

Baby Greens *
Chopped Greens tossed with an Orange and Cranberry Vinaigrette with warm sesame crusted Goat Cheese, Mandarin Oranges and toasted Almonds
8

German Chopped Salad *
Chopped Romaine tossed with Cucumbers, Boiled Potatoes, Bacon and Cabbage with a Mustard and Dill Vinaigrette
8

Warm Pretzels
Bavarian Style Pretzels stuffed Beer Cheese and served warm with dipping Sauce
10

Arugula **
Baby Arugula with Artichoke Hearts, Sun Dried Tomatoes, and Croutons with a creamy Parmesan and roasted Garlic Dressing
8

Soup of the Day
6

Smoked Salmon Bites*
Warm Mini Potato Pancakes topped with a Lemon Zest Goat Cheese, with diced Red Onion, Capers and Dill
12

Pulled Pork Nachos*
Corn Tortillas topped with BBQ pulled Pork, diced Pickles, sautéed Onions and Melted Cheddar
13

Dumplings
Chicken and Lemongrass Dumplings served with dipping Sauce and Peanut Noodles
11

Baby Spinach *
Chopped Baby Spinach tossed with a Butternut Squash and Honey Vinaigrette with Spiced Pecans crumbles Gorgonzola
8

ENTREES

Sauerbraten
Traditional German Pot Roast, marinated with Red Vinegar, Brown Sugar, Red Wine and Spices, slowly braised, served with Ginger Snap Gravy, braised Red Cabbage and Dumplings
21

Smoked Pork Chops *
12 oz Pork Chop, seared and served with Red Cabbage, German Potato Salad
and Riesling Apple Thyme Broth
19

Wiener Schnitzel
Veal Cutlet breaded and sautéed in Lemon, Parsley and Butter served
with Spaetzle and Red Cabbage
25

Hybrid Bass Filet*
Pan seared Bass, Almandine style served with steamed Toasted Almond Rice,
Autumn Spiced Cream Sauce and Haricot Vert
24

Rouladen *
Thinly Sliced Top Round rolled with Pickle, Mustard and Bacon, braised with Stock and served with German Potato Salad and Red Cabbage
22

Duck Breast*
Pan seared Duck Breast set over a “Risotto” of Spaghetti Squash topped with a Fennel and Apple Salad and Organic Pumpkin Balsamic drizzle
26

Flat Iron*
Marinated and seated set over Cheddar and Bacon Grits with sautéed Spinach and Chimichurri Sauce
23

Arctic Char*
Bronzed Char over a Late Corn and Poblano puree with Black Beans and Rice with a Sweet Corn and Mango Relish
22

Short Ribs
Italian style- braised with Plum Tomatoes, Red Wine and Herbs served with a warm Pasta Cake and sautéed Broccoli Rabe
25

Stuffed Pork Tenderloin**
White Bean, Prosciutto, Provolone and Broccoli Rabe stuffed Pork Tenderloin set over a puree of Roasted Butternut Squash with a Crisp Ravioli stuffed
with Ricotta and Mascarpone
20

Chicken*
Sautéed Thai style Chicken with Peanuts, Thai Basil, Peppers, Chili Sauce, Snow Peas over Coconut steamed Rice
16

Red Snapper*
Parmesan crusted Snapper filet set garnished a warm Mushroom and Lentil Salad over a smear of Parsnip Puree and Lemon Oil drizzle
26

* GLUTEN FREE
** ONE ITEM CAN BE REMOVED TO MAKE GLUTEN FREE