The hunter’s schnitzel. Tender pork cutlet lightly breaded, grilled and smothered in a Madeira wine, carrot, and mushroom sauce. Served with spätzle and red cabbage.

Tender pork schnitzel topped with grilled Black Forest ham, melted cheddar and a drizzle of Bavarian sauce. Served with cheese spätzle and red cabbage.

Veal cutlet, lightly breaded and grilled, smothered in a mushroom and sour cream sauce. Served with spätzle and red cabbage.

Veal cutlet served with a lemon wedge, potato pancake, and red cabbage. A la Holstein (fried egg, anchovies, and capers) for $1.99.

Traditional pub fare. Two battered tilapia fillets served with fries, coleslaw, and a side of lemon caper aioli. (Available all day)

A 10 ounce New York strip topped with house marrow compound butter. Served with seasonal vegetables and chive mashed potatoes.

Seared Atlantic salmon fillet with a brown butter, shallot and caper sauce. Served with seasonal vegetables and chive mashed potatoes.

Panko crusted chicken breast topped with our house marinara sauce and melted fresh mozzarella. Served with linguine Pasta.

Portobello mushrooms, artichoke hearts, Kalamata olives, tomato, basil and garlic tossed with linguine pasta.

Our house-made traditional pork and beef sausage served with a potato pancake and sauerkraut. (Available all day)

Our house-made mild pork and veal sausage flavored with lemon zest, brandy, and spices. Served with a potato cake and red cabbage. (Available all day)