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Kitchen Specials for the week of 9/2/06 Remember, specials are often are made in limited quantities and may be sold out by the weekend. |
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Entrée
Pork Confit. Served with heirloom tomatoes in herb vinaigrette and bacon-fried potatoes. |
$14.00 |
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| A sampling of some past Kitchen Specials |
| Pan Roasted Lamb Chops. With a porcini red wine demi glace. Served with roasted garlic potato cake and buttered green beans. |
| Kohlrouladen. Braised cabbage rolls stuffed with venison. Served with spätzle and sautéed zucchini and crookneck squash. |
| Red Wine Braised Venison. With carrots, celery and onions. Served with spätzle. |
| Pork Roulade. Pork stuffed with bacon and apples. Served with a red wine cream sauce, spätzle and rotkohl. |
| Königsberger Klopse w/ Sektkraut. Piquant meat dumplings in a brown sauce finished with sour cream and capers. Served on a bed of sektkraut (champagne sauerkraut). |
| Maultaschen. A Swabian pasta specialty. Freshly made pockets filled with sausage, beef, and spinach. Served with a brown butter sauce OR with 2 sunny side up eggs. Comes with German mixed salad. |
| Swabian Lamb & Beef Stew. Lamb & beef simmered w/mushrooms, onions and capers in a piquant cream sauce. |
| Stuffed Cabbage Rolls (Kohlrouladen). Cabbage leaves stuffed with pork and onions, simmered in brown vegetable stock. |
| Gefüllte Tomaten. Tomatoes stuffed with barley, spinach and onion with cheddar cheese sauce. Served with spätzle. |
| Schweinefleischrouldaen . Rolled pork loin with apple raisin stuffing w/white wine sauce. Served with spätzle and rotkohl. |
| Polish Chicken Ragout. Thinly sliced chicken breast simmered in a Baron Oktoberfest beer sauce with mushrooms, red potatoes and pork and liver dumplings. |
| Roasted Organic Winter Squash Soup. Served with caramelized pears. Locally grown squash from the Ballard Farmer's Market. |
| Winbeutel mit Räucherlachsmousse. Savory cream puffs, filled with smoked salmon mousse and studded with cappers. |
| Kirschsuppe. Chilled cherry soup served with almond macaroons and sour cream. |
| Deep Fried Pork Stuffed Squash W/ Mustard cream sauce. |
| Graupeneintopf. Pork and barley stew baked in a pie shell; comes with a side salad. |
| Uberbackene Eierfrucht. Baked eggplant and yams au gratin with asparagus and carrots drizzled with garlic butter. |
| Rinderrouladen. Braised Oregon Country beef (Free range cattle raised on a vegetarian diet with no antibiotics, hormones or stimulants) rolls stuffed with barley, spinach and sautéed onion, topped with a tomato cream sauce. Served with locally grown seasonal vegetables and spätzle. |
| Swabian Veal & Rabbit Stew. Veal & rabbit simmered in a piquant cream sauce with mushrooms, capers and onions. Served with wild rice and salad with mushroom & walnut vinaigrette. |
| Broiled Jalapenos. Wrapped with bacon and stuffed with herbed goat cheese. |
| Garnelen (shrimp) in Weissebier. Served with asparagus and new potatoes in a buttery beer broth. |
| Schweinebraten (roasted pork cutlets). Served with spatzle and red cabbage in a savory sauce. |
| Schwabishes Kasespatzle. Baked spatzle, with onions and gruyere cheese and a side salad. |
| Konigsburger Klopse. Veal and pork meatballs served with spatzle and onions and sauerkraut with house sauce. |
| Forelle mit krautern und weisswein. Herbed trout w/white wine, asparagus and side salad.. |
| Kasekuchen mit Mursteig. Lemon-cheese tart with warm raspberries. |
| Three course meal - Start with Rollmops (pickled herring stuffed with pickles, mustard, capers and onion), Coldcuts (Black Forest ham, Jagwurst and Kassler Leberwurst) and Gefüllte Eier (eggs, hardboiled and stuffed with smoked salmon, sour cream and onion). Followed by Hühnersüppe mit Schwemmklösshen (chicken soup with rice and sponge dumplings). Finish with Frücht und Käse Grapes, apples, pears, gruyere and emmantaler cheese |
| Mandelschnitzel. Almond schnitzel served with spatzle and side salad . |
| Hasenpfeffer. Marinated rabbit in red wine sauce. Served with wild rice and side salad. |
| Austern auf Hamburger Art.(Oysters, Hamburg style) - Oysters rolled in parmesan, bread crumbs and lemon zest. Broiled and served on the half shell with bread & butter. |