| Kasseler Rippchen |
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A German tradition. Two 6 oz. pork chops smoked to perfection. |
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| Weiner Schnitzel |
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Tender veal lightly breaded and pan-fried, served with spaetzle, red cabbage, and vegetables. *also available
Ala Holstein |
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| Rahm Schnitzel |
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Tender veal lightly breaded and topped with a German wine mushroom gravy, with spaetzle and red cabbage. |
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| Pork Schnitzel |
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Tender pork lightly breaded and topped with a German wine mushroom gravy, served with spaetzle, red cabbage, and vegetables. |
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| Chicken Kiev |
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Homemade! Chicken breast stuffed with garlic, tarragon and butter. Served with wild rice. |
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| Chicken Cordon Bleu |
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Lightly breaded chicken breast stuffed with country ham and Swiss cheese, then topped with hollandaise sauce and served with wild rice. |
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| Chicken Oscar |
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Chicken breast lightly sauteed in butter then garnished with asparagus and crab, and topped with hollandaise sauce. |
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| Veal Picatta |
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Tender veal sauteed in wine with fresh lemon and capers. |
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| Veal Marsala |
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Tender veal sauteed and topped with mushrooms and a Marsala wine sauce. |
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| Veal Oscar |
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Tender veal lightly sauteed with butter then garnished with asparagus, crab and topped with hollandaise sauce. |
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| Jaeger Steak |
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14 oz. rib eye glazed with horseradish mustard and topped with sauteed peppers, onions, tomatoes and mushrooms. |
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| Steak Au Poivre |
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A 14 oz. New York strip encrusted with cracked black pepper and topped with a mushroom wine sauce. |
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Chicken Parmigiana |
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Tender breast of chicken served on pasta with marinara sauce topped with mozzarella cheese. |
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