Grünauer

Assortment of fried mushrooms with tartar sauce.

Lightly breaded chicken with pommes frites.

Crispy pork belly with fried semolina dumplings and balsamico shallots.

House smoked salmon with toast points and a cucumber arugula salad.

A classic alpine assortment of sliced Hungarian salami, liverwurst, country pate, bierwurst, mortadella and pickled vegetables.

PEI mussels in a garlic, white wine and herb broth.

Beef consomme with daily garnish.

Quinoa, red onion, celery, chick peas, roasted red peppers, walnuts, raisins with lemon sour cream.

Kale salad with apples and walnuts tossed in a light vinaigrette with herbed sour cream.

With a pumpkin seed oil vinaigrette.

Blue cheese dressing and applewood smoked bacon.

Assortment of fresh marinated salads.

House roasted and pickled beets with arugula, farmers cheese and toasted pumpkin seeds.

Breaded and pan sauteed pork cutlet with potato and cucumber salad.

Breaded pork cutlet stuffed with smoked ham and Swiss cheese with red cabbage.

Breaded pork cutlet stuffed with creamed spinach served with mashed potatoes.

Breaded and pan sauteed veal with potato and cucumber salad.

Pork schnitzel topped with a fried egg, capers and anchovies served with potato cucumber salad.

Pork scallopini with a mushroom cream sauce served with spinach spatzle.

Bohemian style gulasch with wild mushrooms and a bread dumpling.

Hungarian style beef gulasch in a spicy paprika sauce with spatzle.

Braised pork shoulder in a white wine tomato sauce with spinach spatzle.

Norwegian salmon grilled over lentil ragout with Oregon chanterelles.

Tomato spatzle with roasted root vegetables, shitake mushrooms, shaved brussel sprouts and hazelnuts.

Ribeye steak with maitre d'butter and a demi-glace served with pommes frittes.

Sauteed veal liver with caramelized apples and mashed potatoes.

Roast pork loin and shoulder with bread dumplings and red cabbage.

Spatzle with Swiss cheese and crispy onions.

Chicken breast grilled with paprika served over spatzle with a creamy paprika sauce and pickled vegetables.

Sliced beef in a consomme with root vegetables and 3 classic sauces: apple horseradish, chive and creamed spinach.

Dijon and herb encrusted trout served with a seasonal salad of bibb lettuce, shaved radishes and fennel, chives and sherry vinaigrette.

Austrian farmer's plate with smoked pork loin, bacon and bratwurst served over house-made sauerkraut.

Grilled bistro fillet medallions with white wine caper sauce, julienne vegetables and mashed potatoes.

Center cut strip sirloin with porcini salt and a mushroom and onion sauce served with mashed potatoes.

Spicy pork.

Bratwurst and curry sauce.

100% veal bratwurst.

Pork with cheddar cheese.

Pork bratwurst made with tommyknocker pale ale.

Selection of international cheeses with traditional after dinner accompaniments.

Crepes filled with your choice of apricot jam or nutella.

Flourless chocolate cake with hazelnuts, chocolate sauce and fresh whipped cream.

Farmer's cheese strudel with marinated raisins and fresh whipped cream.

Traditional apple strudel with marinated raisins and fresh whipped cream.

Grilled romaine, Caesar dressing, croutons, hard boiled egg.

Marinated steak with noodles, mushrooms, cabbage and tomatoes in a spicy lingonberry vinaigrette.

Chopped salad of breaded chicken, bibb lettuce, red onions, Hungarian salami and a light vinaigrette topped with a fried egg.

Blackened fish with house tartar sauce, lingonberry jam, lettuce, tomato, onion and pickles.

Austrian hamburger with house ground pork and beef mixture with bleu cheese, pickles, mayo and mustard.

Marinated chicken breast grilled with paprika and served with marinated arugula, melted Swiss, tomato onion and mayo.

Sliced beef on rye with mayo and melted Swiss with a side of au jus and horseradish.

Schnitzel sandwich with thick cut bacon, melted cheese, lettuce tomato, onion and a tangy mustard dressing.

Breaded and pan sauteed pork cutlet with potato and cucumber salad.

Two sausages with sauerkraut.

Slow braised beef in a spicy paprika sauce with spatzle.

Roast pork loin with bread dumplings and red cabbage.

Spätzle with Swiss cheese and crispy onions.

Tomato spätzle with roasted root vegetables, shitake mushrooms, shaved brussel sprouts and hazelnuts.