Mader's Restaurant

Yacht wurst, landjaeger, 5 yr cheddar, grand cru, candied walnuts, apricot, and cranberry chutney. Served with dusseldorf mustard and a warm baguette.

Served with fried pickles and sweet mustard.

Pan-seared, salsify puree and champagne grapefruit buerre blanc.

Portabella mushrooms smoked bacon and aged Swiss mornay.

Spinach, tomato, caramelized onion, aged Swiss mornay, and roasted red pepper coulis.

Munich's spaten beer, Wisconsin cheddar, and cream cheese spread, with mild pico de gallo.

3 potato pancakes with Wisconsin maple syrup, our homemade schofferhofer apple sauce, and sour cream.

Tasty bits of corned beef, sauerkraut and Swiss cheese inside a wonton wrap, with crispy fried spinach, and German mustard sauce.

Germany's favorite soup, made fresh daily in our stock pot.

Braised oxtails with tomatoes, sherry, and beef broth.

Baby spinach topped with red onion, sliced egg, and sesame croutons topped with our own hot bacon dressing.

Greens with a variety of vegetables served with your choice of dressing.

Romaine lettuce, Caesar dressing, Parmesan cheese, and sourdough croutons.

Grilled salmon fillet served on a bed of greens with red onions, cucumber, cherry tomatoes, and pickled radishes, tossed with a Dijon vinaigrette, garnished with grilled lemon halves.

Number 1 favorite for over one hundred years. A wonderfully delicious skinless shank with an apple demi-glaze. Served with red potatoes and choice of red cabbage or sauerkraut.

Marinated roast beef topped with a golden raisin and gingersnap sauce, sour cream, and toasted almonds. Served with spatzle and red cabbage.

Lightly breaded pork cutlet pan sauteed. Served with sauerkraut, spatzle, and lemon.

Our most popular dish. Wiener schnitzel, kasseler rippchen and rheinischer sauerbraten with potato dumpling, sauerkraut, and red cabbage.

Sauteed pork tenderloin schnitzel and seared scallops drizzled in beurre blanc, with spatzle, and seasonal vegetables.

Serves 2. Sauerbraten, kasseler rippchen, pork shank and wiener schnitzel served with German potato salad, spätzle, and red cabbage.

Wiener schnitzel, rheinischer sauerbraten with spatzle, red cabbage, and sauerkraut.

Sauteed chicken breasts lightly breaded with black forest mushroom sauce, spatzle, and julienne vegetables.

Sauteed pork tenderloin cutlets, black forest mushroom sauce, sliced red potatoes, onions, and pepper, with julienne vegetables.

Bratwurst, knackwurst and weisswurst, kassler rippchen, sauerkraut, and potato dumpling.

Choice beef tenderloin topped with fried leeks and finished with a red wine demi-glaze. Served with scalloped potatoes and seasonal vegetables.

Salmon filet topped with parsley lemon bread crumbs, chive oil, beurre blanc sauce, served over red pepper spatzle, and garnished with red pepper coulis and seasonal vegetables.

Pan-seared rainbow trout topped with lemon butter sauce and seasonal vegetables. Served with sliced red potatoes, onion, and peppers.

Portabella mushroom layered with baby spinach, grilled onions, red pepper, and seasonal vegetables. Topped with provolone cheese. Served with spatzle and roasted red pepper coulis.

Sauteed with bacon and onions.

With red pepper spatzle with chive oil.