For Restaurant Week, they offered:
Sausage Platter for $19--German bratwurst & Nurenberger sausages, grilled, German sauerkraut & apple red cabbage, warm potato salad.
Hungarian Goulash for $19--Top Sirloin beef, seasoned, cooked to perfection, with onions. Finished in a mild paprika sauce, served with pasta. I loved this dish. The meat was tender and the pasta was actually spaetzle. The carrots were sweet. I'm not a carrot fan but I actually liked these. The sauerkraut was delicious--not too sour.
Roasted Pork Shank--Schweins Haxe for $29--Seasoned and roasted to perfection, its own gravy, mashed potato. This fell off the bone but had a nice crispy skin. I gnawed the bone clean. The dish came with mashed potatoes, sauerkraut and carrots.
Butcher Platter--Schlachtplatte for $29--Pork Schnitzel, smoked pork chop, Nuremberger sausage, sauerkraut & apple red cabbage, warm potato salad.
Each entree came with your choice of:
House salad with dill sauce. The dill sauce was delicious--it was slightly sweet but the sweetness was not overpowering.
Potato & Leek soup--creamy but not too heavy.
The dinner also came with dessert:
Austrian Apple Strudel a la mode with salted caramel ice cream.
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