ENTREES – Traditional
German “Pot Roast” with braised red cabbage, sauerkraut and house-made spaetzle.
PAN SEARED DUCK BREAST $28
With maple soy reduction, rice pilaf & vegetable.
CHICKEN CORDON BLEU $23
With Vermont smoked ham and local gruyere cheese with Natural Jus.
crab stuffed SALMON $26
With roasted shallot butter, mashed potato & vegetable.
VEAL SCHNITZEL HOLSTEIN $30
Breaded veal with lemon, capers, herbs & fried egg.
ENTREES – Chef Inspired
beef goulash $22
simmered with onion & carrots, served iwth house-made spaetzle.
Roasted Vegetable Spaetzle $20
Our house-made spaetzle with a bounty of roasted vegetables.