Menu

Served with applesauce or sour cream.

with sweet and sour honey lemon glaze.

An assortment of cured and smoked German-style ham and Hungarian salami. Served with speciality cheese, pickles and mustard.

Baked with a cranberry port wine sauce.

A medley of assorted sausages served on a bed of sauerkraut.

Sauteed with mushrooms, garlic, white wine and fine herbs.

4 oz. portion...10.95,

Topped with our own de Jonge butter and baked until golden brown.

Served with a spicy mustard.

Bowl...6.95

Bowl...6.95

Bowl...6.95

Served in a crock.

Choice of dressing.

Cucumbers, tomatoes and onions marinated in oil and vinegar.

Crisp romaine lettuce tossed with freshly made Caesar dressing, topped with garlic croutons and Parmesan cheese.

Grilled chicken breast, served over assorted greens with cucumbers, tomatoes, red onions, bleu cheese crumbles and Alpine vinaigrette

Strips of select veal in a white wine and mushroom cream sauce.

Sauteed with mushrooms in a light tarragon cream sauce.

Smoked pork loin, bratwurst and a smoked thueringer.

Lean pieces of beef stewed in onions and select spices.

Beef steak rolled around bacon, onion, pickle, mustard and spices.

Cured and smoked pork loin chops.

Lean and tender beef marinated in our own special brine.

Schnitzel, Sauerbraten, Rouladen and Bratwurst-Thueringer medley. No Substitutions Please.

Half a young duck with dressing. Friday, Saturday and Sunday only.

Rubbed with garlic and caraway. Friday, Saturday and Sunday only.

Tender Strauss pasture raised veal, lightly hand-breaded and sauteed.

Breaded young pork tenderloin filet (no sauce).

Breaded pork tenderloin filet served with a lemon caper cream sauce.

Juicy boneless breast of chicken, breaded with special breading.

filled with ham and Swiss cheese.

Strauss pasture raised veal filled with ham and Swiss cheese (Made to Order.)

Breaded and topped with a fried egg. For capers and anchovies please add $1.95.

"Hunter Style" – Served with a wild mushroom sauce.

Served with a delicious paprika cream sauce.

Three petite schnitzels with Jaeger, Fritzl and Paprika-Rahm sauce.

Broiled with a horseradish herb crust. *Plain broiled upon request.

"Mediterranean Style" Sauteed with white wine, lemon, diced tomatoes, oregano, and garlic.

Saute'ed in olive oil, white wine, garlic and herbs. Tossed with broccoli over capellini.

Twin cold-water tails. Single Tail...market price

Lobster and filet.

Maitre d' butter. With horseradish crust or blue cheese crust ...add $1.95

Maitre d' butter. With horseradish crust or blue cheese crust ...add $1.95

Sauteed in a Madeira sauce and finished with crumbled bleu cheese.

Tender boneless and skinless breast of chicken sauteed in olive oil, dry reisling, lemon and fine herbs.

Lightly basted with olive oil, herbs and a hint of garlic.

Six cheese pasta purses tossed with sundried tomato pesto, artichoke hearts, mushrooms, asparagus and pine nuts.

Sauteed with dry white wine, lemon, diced tomatoes, capers, oregano and garlic. Topped with crumbled Feta cheese. (For select Dutch Valley veal, add $5.00).

Topped with julienne cucumbers and dill dressing.

Lean and freshly ground choice beef. with American, Swiss or bleu cheese..add $1.00

Breaded pork tenderloin filet with julienne cucumbers and dill dressing.

Served hot with Ham, Swiss cheese, lettuce, tomato and mustard. Served on a warm pretzel roll.

4 oz. portion...10.95,

Breaded boneless breast of chicken.

Served with ranch dressing.

German Brandy with whipped cream.

(with whipped cream add .50; with ice cream add $1.00.)