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Artisan lettuces, shredded gruyere, petite tomatoes, friend onions and fresh chives - creamy vinaigrette.
Romaine, fresh Parmesan, seasoned croutons and black pepper with house made garlic anchovy dressing.
Blue cheese, tomato and double smoked bacon.
Creamy cucumber dill and german potato salad.
Aged blue cheese, Asian pears and candied walnuts.
Served with Swiss herb butter.
Cucumber relish, fresh dill aioli.
Cured and smoked meats and sausages.
Each. Nuernberger - bratwurst - bauerwurst. Curry ketchup and braised sauerkraut.
Hearty collection of beef, onions, peppers and potatoes.
Imported and domestic selection.
Mussels in riesling, herbs and sweet cream.
Traditional cocktail and horseradish sauces.
Maple glazed bacon and grilled shrimp.
Garlic butter, mashed potatoes, gruyere.
2 person. Authentic Swiss: baguette and tart apples.
Our exclusive fondue style. 6 unique dipping sauces.
On the bone ribeye.
Broiled ribeye, cafe de paris sauce.
Grilled chop: fig, wine and ginger glaze.
Sauce bearnaise and clarified butter.
Intense beef flavor.
32-34 oz bone in rib-eye steak: only for the brave.
Mushrooms, asparagus, sun-dried tomatoes, baby spinach, basil and Parmesan: poached egg.
Egg battered pork tenderloin cutlets: burgundy mushroom sauce and mashed potatoes.
Bratwurst and smoked pork chop with riesling braised sauerkraut.
Beef goulasch soup with schwabian spaetzle and a dollop of sour cream.
Mango chutney and grilled asparagus.
Breaded veal cutlet, lemon butter: spaetzle.
Sun-dried tomatoes, shallots, roasted garlic, baby spinach, white wine cream, fettuccine.
Wrapped smoked bacon, riesling sauerkraut.
Pickled beef pot roast, spaetzle and red cabbage.
Breaded chicken cutlet, tomatoes, parsley, basil fettuccine.
Garlic mashed potatoes, sauce au jus.
Mango chutney glaze, braised red cabbage.
Menu for Kurt's Bistro provided by Allmenus.com
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