Dinner Menu


Dessert Menu


Wine Selection


Cocktails
408-378-0335


STARTERS
Smoked Pork Bratwurst with braised sauerkraut, caramelized onions and Dijon mustard 11.

Quark Spätzle with Smoked Chicken, yellow corn, Brussels sprout leaves, tarragon and mushrooms 15.

Austrian Cold Cuts; saucisson sec, speck, smoked trout, chicken liver mousse, liptauer spread, fresh horseradish, pickles and mustard 16.

Riesling Steamed Black Mussels with carrot julienne, shallots, garlic, basil and grilled garlic bread 15.



SOUPS & SALADS
Jerusalem Artichoke & Leek Soup with smoked trout 7.

Butternut Squash Soup with toasted pumpkin seeds and Styrian pumpkin seed oil 8.

Butter Lettuce Salad with shaved radishes, toasted pumpkin seeds, pumpkin seed oil and citrus vinaigrette 8.

Goat Cheese Purse Salad with rosemary, honey, baby spinach, toasted walnuts, pomegranate seeds and balsamic vinegar reduction 11.

Bitter Green Salad; frisée and trevisio with Point Reyes blue cheese, red wine poached honey crisp apples, shaved pears and bacon-mustard vinaigrette 11.


SIDES
Potato Salad         Seasonal Vegetables           Braised Sauerkraut

Quark Spätzle       Braised Red Cabbage           Fingerling Potatoes


sample menu, menu changes seasonal 

ENTRÉES
Fresh Papardelle Pasta with shredded braised turkey leg meat, Brussels sprouts, roasted butternut squash, sage, pomegranate seeds and orange gastrique 19.

Pan Roasted Organic Chicken Breast with spaghetti squash, rapini, roasted baby carrots, Raclette fondue and garlic bread crumbs 25.

Seared Arctic Char with butternut squash purée, young carrots, kale, red onion, spiced pumpkin seeds and Styrian pumpkin seed oil 27.

Roasted White Sea Bass, Mussels and Tiger Prawns California White Chowder with potatoes, fennel, celery, bacon, chili emulsion, leeks and sour dough croutons 30.

Jäger Schnitzel; pork schnitzel braised in a mushroom cream sauce with spätzle, garlic confit and broccolini 27.

Kraut Rouladen; beef, pork and smoked bacon filled Savoy cabbage with horseradish cream cabbage, roasted butternut squash, kale, pomegranate and chicken jus 23.

Classic Wiener Schnitzel with lingonberry sauce, Austrian potato salad, lemon and crispy parsley 31.

Hungarian Beef Goulash; Beef Shoulder braised in paprika, served with herbed spätzle, roasted Hungarian pepper and sour cream 29.

Double Cooked Pork Belly with celery root purée, glazed champignons, melted leeks and pork au jus 29.

Grilled 12 oz. Niman Ranch New York Steak with garlic confit, Blue Lake beans, roasted fingerling potatoes and Zweigelt wine sauce 38.