Served with applesauce or sour cream.

Served with sweet and sour honey lemon glaze.

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

Baked with a cranberry port wine sauce.

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.

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

Served with a spicy mustard.

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.

Bratwurst or Thuringer.

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-Thuringer medley.

1/2 young duck with dressing. Friday, Saturday and Sunday only.

Rubbed with garlic and caraway.

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.

Breaded and topped with a fried egg. Add capers and anchovies for an additional charge.

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

Served with a delicious paprika cream sauce.

3 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.

Sauteed in olive oil, white wine, garlic, and herbs. Tossed with broccoli over capellini.

Maitre d' butter. Add horseradish crust or blue cheese crust for an additional charge.

Maitre d' butter. Add horseradish crust or blue cheese crust for an additional charge.

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.

6 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. Select Dutch Valley veal for an additional charge.

Topped with julienne cucumbers and dill dressing.

Lean and freshly ground choice beef. Comes with American, Swiss or bleu cheese for an additional charge.

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.

Breaded boneless breast of chicken.

Served with ranch dressing.