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Traditional Rheinland Selections
All entrées include a choice of two side dishes
| • Battered Vegetables | • Potato Salad | ||
| • Vegetable of the Day | • Fries | ||
| • Red Cabbage | • Spätzle (German egg noodle) | ||
| • Sauerkraut | • Potato Dumplings | ||
| • Stewed Mushrooms | • Rice | ||
| • Sautéed Squash | • Pan-Fried potatoes | ||
| • Grilled Tomato with Cheese | • Kroketten (fried potato dumplings) |
Our Schnitzel Selection
*Wiener Schnitzel
Thinly-sliced veal dipped in egg batter and rolled in bread crumbs; pan-fried and served with a side of brown sauce.
Recommended Sides: potato dumplings and red cabbage
*Helga's Schnitzel
Choice pork dipped in egg batter, rolled in our own bread crumbs, then pan-fried and served on a bed of brown sauce.
Recommended Sides: red cabbage and pan-fried potatoes
*Bammentaler Chicken Schnitzel
Chicken breast dipped in egg batter, rolled in bread crumbs then pan-fried and served on a bed of brown sauce.
Recommended Sides: red cabbage and pan-fried potatoes
*Rahm Schnitzel
Your choice of tender pork or chicken rolled in flour; grilled and topped with Helga's special cream and mushroom sauce.
Recommended Sides: sautéed squash and fries
*Jäger Schnitzel
Tender pork or chicken rolled in flour, grilled medium then braised in a Hunter's sauce and topped with golden onions and mushrooms.
Recommended Sides: vegetable of the week and spätzle
More from the Rheinland of Germany
Rouladen “Pfalzischer Art”
Choice beef thinly sliced and rolled around onions, bacon, a pickle and select spices. Served with brown sauce and a special garnish.
Recommended Sides: potato dumplings and red cabbage
Berta’s Pork Roast
Tender boneless pork loin spiked with fresh garlic cloves and hand rubbed with ground caraway then braised in our own brown sauce.
Recommended Sides: potato dumplings and sauerkraut
*The Bratwurst Dinner
Your choice of two smoked, veal, or Thüringer brats served with a side of German-style mustard.
Recommended Sides: potato salad and sauerkraut
Beef Sauerbraten
Marinated beef roast served in a sweet and sour brown sauce.
Recommended Sides: kroketten and red cabbage
Vegetarian Plate
Choose any four side dishes from the first entrée page to create your own healthy meal. One potato pancake and a side of applesauce are included with your entrée.
*Deep Fried Fish Fillets
Large fillets served with our own tarter sauce and a lemon wedge. Please ask your server for this month's selection.
Recommended Sides: fries and red cabbage
Rheinland Platter
A sampler extraordinaire. Helga's schnitzel, a Jäger schnitzel and a veal bratwurst served with brown sauce, mustard and a lemon.
Recommended Sides: spätzle and sauerkraut
Charbroiled Over Live Coals
Beef Steak Jager Art
Your choice of a ten ounce Rib Eye, New York Strip or Top Sirloin served served in a Hunter's sauce topped with mushrooms and golden onions.
Recommended Sides: mushrooms and spätzle
Rump Steak "Ebertsheim"
Your choice of a ten ounce Rib Eye, New York Strip or Top Sirloin served with half moons of German herb butter and golden onions.
Recommended Sides: mushrooms and fries
Bauern Steak
Your choice of a ten ounce Rib Eye, New York Strip or Top Sirloin charbroiled and topped with Westphalian smoked ham, mushrooms and herb butter.
Recommended Sides: red cabbage and kroketten
Chef's Catch
Please ask your server for this week's watery harvest.
Recommended Sides: rice and vegetable of the day
Duck Ludwig
A half-crisped young duck served with Hunter's sauce and lemon garnish.
Recommended Sides: rice and vegetable of the day
Lamb Ludwig
Two six-ounce chops seared over Mesquite and served with our own herb butter.
Recommended Sides: grilled tomato and potato dumplings
*=Half portions available
