Appetizers

• Gravlox

  Fresh Salmon marinated in lemon, virgin Olive Oil and dill,on Onion toast and horseradish sauce

• Alaskan Crab Cakes

  pan sauteed in butter, prepared with red peppers, dill, lime mayonnaise, king crab and hollandaise

• Fiddlehead Toast

  Made with a delectable collection of ferns, Vermont smoked ham, Jarlsberg cheese and hollandaise sauce.

• Prince Edward Island Mussels

  Fresh Mussels with celery, shallots, herbs, wine and drawn butter.

Entrees

Served with a variety of garden greens, fresh vegetables, spaetzlis or potato.

• Wurstplatte

  steamed weiss-, knack-,bratwurst, served with red cabbage and sauerkraut.

Entrees

• Apricot Glazed Chicken Breast

  A Chicken Breast filled with a delicate mushroom dressing and baked with Apricot glaze.

• Austrian Paprika Veal Goulash

  A Haus specialty

• Austrian Zwiebelroastbraten

  Prime Beef roast with onions

• Bavarian Sauerbraten

  Our Family recipe, served with red Cabbage

• Chicken Cordon Bleu

  filled with Vt. smoked ham and Swiss cheese and served with sauce mousseline

• Hasenpfeffer

  Sauteed Rabbit with fine herbs and wine

• Jäger Schnitzel

  Medallions of Pork served with poached apples.

• Paprika Veal Goulash

  An Austrian/Hungarian specialty- in casserole.

• Roast Half Duckling

  a Haus speciality, served with a choice of sauce, raspberry or orange cognac.

• Veal a la Holstein

  A Haus specialty, with mushrooms, anchovies and capers

• Veal Entinger

  served with King crab, artichoke and hollandaise. A Countryman's favorite.

• Wiener Schnitzel

  Fresh Vermont Farm-raised Veal, lightly breaded and served with Anchovies and Capers.

Desserts

• Glazed Wiener Apfelsrudel with French Vanilla

  fresh apples and spices baked in a thin glazed pastry with whipped cream.