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 union, 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 drizzled with Wisconsin maple syrup, served with our homemade shofferhofer 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.

Homemade stock pot, made daily.

Romain lettuce, Caesar dressing, parmesan cheese and homemade 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.

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

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

Number one 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.

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

Marinated for ten days, oven roasted, served with our ginger snap sauce. Topped with toasted almonds, sour cream and golden raisins, with red cabbage and spatzle.

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.

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, unions and pepper, with julienne vegetables.

Bratwurst, knackwurst & 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 vegetable.

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

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.

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

Sautéed with bacon and onions.

With red pepper spatzle with chive oil.