Events

Runs until Saturday, March 7th, 2026

For restaurant week we have a wonderful 3 course menu!

First Course:

Pretzel; Fresh-baked pretzel served hot with sweet mustard and a creamy cheese sauce.

German Specialty Salad; Fresh mixed greens, beets, cucumber, balsamic dressing and house-made German potato salad.

Zwiebelkuchen (Onion tart); A slice of rich savory onion and bacon tart which combines a pizza-like crust with quiche-like ingredients.

Second Course:

Pork Cordon Bleu; Pork Tenderloin stuffed with prosciutto ham and smoked gouda, then breaded and baked. Served with spaetzle, veal demi-glaze, sauerkraut, or red cabbage.  -Add kaese $1.50

Rouladen; Thinly sliced beef rolled and stuffed with bacon, onion, and pickle, then baked until tender. Served with mashed potatoes & sauerkraut or red cabbage. -Add soup or salad $2.50

Schweinegeschnitzeltes; Julienned pork tenderloin sauteed with mushrooms served over spaetzle with Rehm sauce.  -Add soup or salad $2.50

Third Course:

Apfel Strudel; Thin pastry baked with apples, walnuts, and raisins. Served hot with whipped cream and cinnamon. -Add ice cream $1

Black Forest Cake; Layered chocolate, cream and cherry cake topped with whip cream. -Add ice cream $1

German Chocolate Cake Cocktail; Dessert in a glass! Vodka, coconut rum, and hazelnut liqueur in a chocolate and coconut rimmed glass.

Drink Local:

Dirt Road Rye IPA; Crafted by our local Big Barn Brewing $7.50