Join us for Restaurant Week Winter 2012
January 9-15
Restaurant Week Lunch Menu
Appetizers
- Gefüllte Champignons
- Baked mushroom caps filled with Westfaelian ham and topped with cheese
- KARTOFFEL PFANNKUCHEN
- Potato Pancakes with Apple Sauce and Sour Cream
- PIKANTE GOULASH SUPPE
- Hearty goulash soup seasoned with paprika
Main Course
- CHICKEN CORDON BLEU
- Boneless breast of chicken filled with ham and cheese, lightly breaded
and sautéed on an orange cream sauce. Served with rice and a house salad
- DEUTSCHE WURSTPLATTE
- Mixed sausage platter (bratwurst and weisswurst), served with sauerkraut
and home fried potatoes
- SCHNITZEL WIENER ART
- Tender breaded cut of pork, sautéed and accompanied by lemon garnish.
Served with home fries and daily vegetable selection
- BREADED FLOUNDER FILET
- Served with German Potato Salad and Tartar Sauce
Dessert
- Choice of One of Our Home Made Desserts
$20.12
- Beverages, Gratuity, and Tax are Not Included
(Please No Substitutions)
