German Lamb and Lentil Soup
................................$Lamb Shoulder, Potatoes, Peppers, Herbs and Spices in a Rich Broth
OR, Austrian Autumn Salad
................................$Baby Mixed Field Greens, Bacon Bits, Warm Baby Potatoes, Pumpkin Seeds and a Honey Vinaigrette
Wine Pour: Kopp Pinot Noir
................................$Notes of Sour Cherries, Cassis, Ripe Raspberries, Cinnamon, Cedarwood, Blackberry and herbs
Kaesespaetzle
................................$With Caramelized Onion and topped with Smoked Trout
Wine Pour: Leonard Kreusch Riesling
................................$Flavors of Green Apple, Peach, and a hint of Honey with bright acidity and a clean finish
Cornmeal and Panko Crusted Cooked Veal Schnitzel
................................$With a Bacon Apple Sauerkraut and Dill seasoned new Potatoes and finished in a White Wine, Lemon and Caper Butter Sauce
Wine Pour: Gruner Veltliner
................................$Notes of grapefruit, melon, green and spicy white pepper
OR, Austrian Braised Beef Roulade
................................$With Horseradish mashed Potatoes and grilled Asparagus in a Rich Veal Demi-Glace
Wine Pour: Pfluger Pinot Noir
................................$Aromas of ripe dark fruit mixed with spicy nuances, pimento, plums.
OR, Rheinsalm
................................$Pan Braised Atlantic Salmon in a Savory Cream Sauce infused with Aromatic Herbs and Spices with a warm German Potato Salad and steamed Haricots Verts
Wine Pour: Kopp Chardonnay
................................$Notes of popcorn, roasted hazelnut, yellow apple, white peach, meadow herbs, lemon balm and caraway
Apple and Peach Strudel
................................$with Cointreau Vanilla Cream Sauce
Wine Pour: Valkenburg Gewurztraminer
................................$Floral Aromas, spicy, with hints of apricot.