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Steinhaus Keller
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Hearty German Cuisine in a Lively Bierhaus Setting
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Speisekarte
Haus-made Spaetzle pan fried with cubed ham, scrambled eggs, cream, and Swiss cheese. Served with toast points and finished with fresh chives.
Savory German onion pie with a buttery yeasted dough crust and a filling of onions and bacon bound together in rich custard.
Fresh water smoked trout, cream cheese, capers, fresh dill, paprika, lemon juice, and trinity spice. Served with crunchy pretzels for dipping.
Ground pork and beef, Haus-made sauerkraut, cream cheese, and a spice blend rolled in bread crumbs then fried. Finished with a horseradish sour cream dipping sauce.
Ground pork and beef, sautéed garlic, mirepoix, and parsley wrapped in giant red cabbage leaves then braised. Finished with a Haus-marinara and Parmesan cheese.
Quartered mushrooms and garlic sautéed in clarified butter and white wine. Accompanied by toast points for dipping.
Three different varieties of Haus-pickled eggs. Accompanied by mustard, pickled red onions, and capers.
A sampling of all the offerings under the small plates section. Served with an array of Haus-made sauces for dipping.
A Bavarian cheese delicacy of aged soft cheese, butter, black lager, paprika, trinity spice, and caraway seeds rolled into a ball. Accompanied by crunchy pretzels, gherkins, and Haus-made flatbread.
Seasonal German sausage, fruit, nuts, and cheeses built around a giant Bavarian pretzel and served on a carving board with Haus-made bier cheese and an array of mustard.
10.5" traditional Bavarian giant pretzel lightly salted, baked, then hung on a hook. Served with Haus-made bier cheese and spicy brown mustard.
A cream soup with sharp cheddar cheese, Austrian black lager, German mustard, carrots, onions, celery, garlic, and a Haus-blend of spices.
Paprika, cayenne pepper, and beef au jus broth with cubed filet and pork, fire roasted tomatoes, tri-colored peppers, potatoes, and onions.
Haus-made sauerkraut, sausage, mirepoix, and potatoes in a butter broth.
A rotating Chef's soup selection.
Cups of all three of the main menu soups and the soup du jour.
Shredded red cabbage, garlic, and onions wilted down with hot red wine vinegar then tossed with crispy bacon and melted Gorgonzola cheese.
Belgian black lentils sautéed with garlic and onions, tossed over fresh greens, drizzled with balsamic glaze, and sprinkled with parmesan cheese.
Green apples, grapes, walnuts and red onion in a sweet Greek yogurt and mayonnaise sauce. Served on romaine lettuce leaves.
Romaine lettuce and croutons dressed with a traditional Haus-made dressing with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. Finished with soft boiled eggs.
Two sausages cooked with onions, vinegar, white wine and spices.
Two sausages glazed in an onion, mustard, honey, and vinegar sauce.
Choice of two sausages and roasted pork loin with Haus-pork gravy.
Sliced Bratwurst and Knockwurst topped with a Haus-made sweet tomato curry sauce.
German/Turkish fusion of grilled herbed chicken or beef, fresh tomatoes, onions, cucumbers, shredded red cabbage, and lettuce in a grilled lavash-style flat bread. Served with a fresh lemon and dill Greek yogurt sauce.
Marinated pork chops and onions fire grilled then served on a pretzel bun with spicy brown mustard aioli.
German bologna thick-cut then fried. Served with cheddar cheese, mayo, spicy brown mustard, onion, tomato, and lettuce on a pretzel bun.
Haus-seasoned ground beef hand-pattied twice, then smashed on the grill. Layered with cheddar and Swiss cheeses, a tomato and onion chef's relish, pickles, and romaine lettuce on a grilled pretzel bun. Condiments on the side.
Haus-made garlic flat bread topped with crispy bacon, bratwurst, caramelized onion, sauerkraut, crème fraiche, and Swiss cheese then baked.
German-style meatloaf served with a traditional brown Hunter cream sauce with sautéed mushrooms.
Haus-braised prime cut beef cubed then tossed in a sautéed mushroom sour cream sauce. Finished with Haus-made fried onion straws.
Giant Bavarian bone-in pork knuckle slow braised in a sherry and herb au jus until tender.
Cubed beef braised in a garlic and paprika beef stock until tender. Finished with a beef based Hunter cream sauce with sautéed mushrooms, onions, and bell peppers.
Grilled then cubed chicken breast simmered in a roasted red pepper, garlic, onion, and paprika sour cream sauce.
Pan fried sirloin steak with a pan dripping au jus sauce. Finished with a haus-fried onion nest.
Grilled 16oz Pork Chop. Finished with Haus-stewed apples and horseradish sauce.
Tenderized scaloppini cut chicken breast simmered in a mushroom, brown butter, and cognac cream sauce.
Served Viennese style with capers and lemons.
Beef based Hunter cream sauce with sautéed mushrooms.
German mustard infused Haus-made bier cheese with sautéed mushrooms, onions, and bacon.
Black cherry and brandy cream sauce.
Two butter fried medium cooked eggs laid atop the schnitzel then garnished with fresh chives.
Green and pink peppercorn, butter, shallot, and sherry cream sauce.
Whole beef roast marinated in apple cider vinegar, juniper berries, ginger, mirepoix vegetables, and burgundy wine for 5-days. Braised, sliced, then finished with an apple cider burgundy reduction.
Tenderized chicken breast rolled around butter and spices, coated in bread crumbs, then fried. Finished with a mustard cream sauce.
Tenderized prime cut beef painted with German mustard then rolled around a quartered pickle spear, sliced onion, a quarter sausage, wrapped in bacon, then braised until tender. Finished with a burgundy au jus with pickles, mushrooms, and sausage.
German Mac and Cheese
Choice of three sides from the main menu
Sausage on a bun
Breaded chicken breast cut into strips
Kid sized patty of German meatloaf with hunter sauce
The only time it's ok to be a thief. A plate to steal food from everyone at the table. It's free of course
This is a trip down memory lane if you remember having an Orange Julius as a child. Petron Tequila, Cointreau, fresh lime juice and zest, and fresh orange juice. The rim is dipped in salt with orange zest and garnished with an orange wheel.
The best espresso martini ever! Absolute Vanilla Vodka, Butterscotch Schnapps, Coffee Liqueur, espresso, heavy cream, brown sugar, and an egg white.
Get in the Spring spirit with this refreshing drink made with Empress 1908 Gin, fresh lemon juice, honey syrup, grapefruit soda, and garnished with a lemon wheel.
This vibrant twist on the classic Ranch Water is as refreshing as it is stunning! LALO Tequila, fresh lime juice, Prickly Pear Syrup, and sparkling mineral water. It has a Tajin rim and is garnished with a lime wheel.
This vibrant cocktail refreshes with a zesty and sparkling flavor. Tito's Vodka, Blue Curacao, Prosecco, and fresh pineapple juice. Served over ice and garnished with fresh pineapple.
Enjoy a simple, beautiful and refreshing drink made with Empress 1908 Gin, Tanqueray Gin, Rhubarb Ginger Liqueur, fresh lemon juice, and simple syrup. Served over ice and garnished with an edible flower.
How about a delightful twist on a classic tropical cocktail? Bacardi White Rum, fresh raspberries, pineapple juice, coconut cream, and simple syrup. Served frozen with a raspberry skewer garnish.
Who doesn't love peaches? This delicious concoction is made with fresh peaches, Peach Schnapps, Champagne, sweet and sour, grenadine, and simple syrup. Served frozen with a peach garnish.
How does bold tropical flavor with a silky-smooth finish sound? Try this cocktail made with Petron Tequila, haus-made blueberry syrup, fresh lime and pineapple juice, and an egg white. Served over ice and garnished with fresh pineapple.
This delightful libation is made with Absolute Raspberry Vodka, fresh lime, pineapple and cranberry juices, and simple syrup. Served over ice and garnished with fresh raspberries and a lime wedge.
This just tastes like Spring/Summer! Bacardi White Rum, Pinot Grigio, fresh watermelon, orange liqueur, Brandy, Prosecco, and simple syrup. Served over ice and garnished with mint.
This drink is perfect for cooling off on a warm evening. Woodford Bourbon, Limoncello, fresh lemon juice, Black Lemon Bitters, Orleans Bitters, peach preserves, and fresh mint leaves. Served over ice and garnished with a lemon wheel and fresh mint.
Haus-made Spaetzle pan fried with cubed ham, scrambled eggs, cream, and Swiss cheese. Served with toast points and finished with fresh chives.
Savory German onion pie with a buttery yeasted dough crust and a filling of onions and bacon bound together in rich custard.
Fresh water smoked trout, cream cheese, capers, fresh dill, paprika, lemon juice, and trinity spice. Served with crunchy pretzels for dipping.
Ground pork and beef, Haus-made sauerkraut, cream cheese, and a spice blend rolled in bread crumbs then fried. Finished with a horseradish sour cream dipping sauce.
Ground pork and beef, sautéed garlic, mirepoix, and parsley wrapped in giant red cabbage leaves then braised. Finished with a Haus-marinara and Parmesan cheese.
Quartered mushrooms and garlic sautéed in clarified butter and white wine. Accompanied by toast points for dipping.
Three different varieties of Haus-pickled eggs. Accompanied by mustard, pickled red onions, and capers.
A sampling of all the offerings under the small plates section. Served with an array of Haus-made sauces for dipping.
A Bavarian cheese delicacy of aged soft cheese, butter, black lager, paprika, trinity spice, and caraway seeds rolled into a ball. Accompanied by crunchy pretzels, gherkins, and Haus-made flatbread.
Seasonal German sausage, fruit, nuts, and cheeses built around a giant Bavarian pretzel and served on a carving board with Haus-made bier cheese and an array of mustard.
10.5" traditional Bavarian giant pretzel lightly salted, baked, then hung on a hook. Served with Haus-made bier cheese and spicy brown mustard.
A cream soup with sharp cheddar cheese, Austrian black lager, German mustard, carrots, onions, celery, garlic, and a Haus-blend of spices.
Paprika, cayenne pepper, and beef au jus broth with cubed filet and pork, fire roasted tomatoes, tri-colored peppers, potatoes, and onions.
Haus-made sauerkraut, sausage, mirepoix, and potatoes in a butter broth.
A rotating Chef's soup selection.
Cups of all three of the main menu soups and the soup du jour.
Shredded red cabbage, garlic, and onions wilted down with hot red wine vinegar then tossed with crispy bacon and melted Gorgonzola cheese.
Belgian black lentils sautéed with garlic and onions, tossed over fresh greens, drizzled with balsamic glaze, and sprinkled with parmesan cheese.
Green apples, grapes, walnuts and red onion in a sweet Greek yogurt and mayonnaise sauce. Served on romaine lettuce leaves.
Romaine lettuce and croutons dressed with a traditional Haus-made dressing with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. Finished with soft boiled eggs.
Two sausages cooked with onions, vinegar, white wine and spices.
Two sausages glazed in an onion, mustard, honey, and vinegar sauce.
Choice of two sausages and roasted pork loin with Haus-pork gravy.
Sliced Bratwurst and Knockwurst topped with a Haus-made sweet tomato curry sauce.
German/Turkish fusion of grilled herbed chicken or beef, fresh tomatoes, onions, cucumbers, shredded red cabbage, and lettuce in a grilled lavash-style flat bread. Served with a fresh lemon and dill Greek yogurt sauce.
Marinated pork chops and onions fire grilled then served on a pretzel bun with spicy brown mustard aioli.
German bologna thick-cut then fried. Served with cheddar cheese, mayo, spicy brown mustard, onion, tomato, and lettuce on a pretzel bun.
Haus-seasoned ground beef hand-pattied twice, then smashed on the grill. Layered with cheddar and Swiss cheeses, a tomato and onion chef's relish, pickles, and romaine lettuce on a grilled pretzel bun. Condiments on the side.
Haus-made garlic flat bread topped with crispy bacon, bratwurst, caramelized onion, sauerkraut, crème fraiche, and Swiss cheese then baked.
German-style meatloaf served with a traditional brown Hunter cream sauce with sautéed mushrooms.
Haus-braised prime cut beef cubed then tossed in a sautéed mushroom sour cream sauce. Finished with Haus-made fried onion straws.
Giant Bavarian bone-in pork knuckle slow braised in a sherry and herb au jus until tender.
Cubed beef braised in a garlic and paprika beef stock until tender. Finished with a beef based Hunter cream sauce with sautéed mushrooms, onions, and bell peppers.
Grilled then cubed chicken breast simmered in a roasted red pepper, garlic, onion, and paprika sour cream sauce.
Pan fried sirloin steak with a pan dripping au jus sauce. Finished with a haus-fried onion nest.
Grilled 16oz Pork Chop. Finished with Haus-stewed apples and horseradish sauce.
Tenderized scaloppini cut chicken breast simmered in a mushroom, brown butter, and cognac cream sauce.
Served Viennese style with capers and lemons.
Beef based Hunter cream sauce with sautéed mushrooms.
German mustard infused Haus-made bier cheese with sautéed mushrooms, onions, and bacon.
Black cherry and brandy cream sauce.
Two butter fried medium cooked eggs laid atop the schnitzel then garnished with fresh chives.
Green and pink peppercorn, butter, shallot, and sherry cream sauce.
Whole beef roast marinated in apple cider vinegar, juniper berries, ginger, mirepoix vegetables, and burgundy wine for 5-days. Braised, sliced, then finished with an apple cider burgundy reduction.
Tenderized chicken breast rolled around butter and spices, coated in bread crumbs, then fried. Finished with a mustard cream sauce.
Tenderized prime cut beef painted with German mustard then rolled around a quartered pickle spear, sliced onion, a quarter sausage, wrapped in bacon, then braised until tender. Finished with a burgundy au jus with pickles, mushrooms, and sausage.
German Mac and Cheese
Choice of three sides from the main menu
Sausage on a bun
Breaded chicken breast cut into strips
Kid sized patty of German meatloaf with hunter sauce
The only time it's ok to be a thief. A plate to steal food from everyone at the table. It's free of course
This is a trip down memory lane if you remember having an Orange Julius as a child. Petron Tequila, Cointreau, fresh lime juice and zest, and fresh orange juice. The rim is dipped in salt with orange zest and garnished with an orange wheel.
The best espresso martini ever! Absolute Vanilla Vodka, Butterscotch Schnapps, Coffee Liqueur, espresso, heavy cream, brown sugar, and an egg white.
Get in the Spring spirit with this refreshing drink made with Empress 1908 Gin, fresh lemon juice, honey syrup, grapefruit soda, and garnished with a lemon wheel.
This vibrant twist on the classic Ranch Water is as refreshing as it is stunning! LALO Tequila, fresh lime juice, Prickly Pear Syrup, and sparkling mineral water. It has a Tajin rim and is garnished with a lime wheel.
This vibrant cocktail refreshes with a zesty and sparkling flavor. Tito's Vodka, Blue Curacao, Prosecco, and fresh pineapple juice. Served over ice and garnished with fresh pineapple.
Enjoy a simple, beautiful and refreshing drink made with Empress 1908 Gin, Tanqueray Gin, Rhubarb Ginger Liqueur, fresh lemon juice, and simple syrup. Served over ice and garnished with an edible flower.
How about a delightful twist on a classic tropical cocktail? Bacardi White Rum, fresh raspberries, pineapple juice, coconut cream, and simple syrup. Served frozen with a raspberry skewer garnish.
Who doesn't love peaches? This delicious concoction is made with fresh peaches, Peach Schnapps, Champagne, sweet and sour, grenadine, and simple syrup. Served frozen with a peach garnish.
How does bold tropical flavor with a silky-smooth finish sound? Try this cocktail made with Petron Tequila, haus-made blueberry syrup, fresh lime and pineapple juice, and an egg white. Served over ice and garnished with fresh pineapple.
This delightful libation is made with Absolute Raspberry Vodka, fresh lime, pineapple and cranberry juices, and simple syrup. Served over ice and garnished with fresh raspberries and a lime wedge.
This just tastes like Spring/Summer! Bacardi White Rum, Pinot Grigio, fresh watermelon, orange liqueur, Brandy, Prosecco, and simple syrup. Served over ice and garnished with mint.
This drink is perfect for cooling off on a warm evening. Woodford Bourbon, Limoncello, fresh lemon juice, Black Lemon Bitters, Orleans Bitters, peach preserves, and fresh mint leaves. Served over ice and garnished with a lemon wheel and fresh mint.
A basket of warm German-style rolls served with whipped seasonal Haus compound butter.
A buttery yeasted crust layered with sweet caramelized onions, smoked bacon, and savory custard, baked until golden and finished with warm browned herb butter.
Freshwater smoked trout folded into a rich, creamy dip with bright herbs, citrus, and Old World spice. Served with crunchy pretzels for dipping.
Golden fried croquettes of seasoned beef, tangy Haus-made sauerkraut, and cream cheese served with horseradish cream sauce and fresh lemon.
A Steinhaus favorite of tender braised red cabbage leaves wrapped around savory seasoned beef with mirepoix and finished with Haus marinara and Parmesan cheese. 2 rolls $18 4 rolls
Quartered mushrooms and garlic sautéed in clarified butter and white wine. Accompanied by toast points for dipping.
A rotating selection of three Haus-pickled eggs served with grain mustard and tavern accompaniments.
Bavaria’s classic beer cheese spread blended with aged soft cheese, black lager, butter, and spice. Served with crunchy pretzels, gherkins, and flatbread.
A seasonal Alpine-style spread of German sausage, cheeses, fruit, and accompaniments built around a giant Bavarian pretzel with Haus bier cheese and rotating mustards.
A warm 10.5” Bavarian pretzel baked until golden, served hanging from a traditional pretzel hook with Haus bier cheese and spicy brown mustard.
A rich cheddar and black lager cream soup finished with German mustard and Haus spice.
A rich paprika beef broth with tender beef, pork, fire-roasted tomatoes, peppers, potatoes, and onion.
A warm butter broth with Haus-made sauerkraut, potatoes, and aromatic vegetables.
A rotating chef’s soup selection.
Cups of all four of the listed soups.
Warm black lentils tossed with garlic and onion over fresh greens with balsamic glaze and Parmesan cheese.
Crisp romaine, croutons, Parmesan, and boiled eggs tossed in Haus-made traditional Caesar dressing.
A sweet and tangy mustard-onion glaze
A German street food classic topped with Haus sweet curry tomato sauce.
Franconian classic of German sausages slowly simmered in white wine, vinegar, onions, and spice.
German street food of grilled herbed chicken, crisp vegetables, and lemon dill yogurt sauce wrapped in warm flatbread.
Crispy pork or chicken schnitzel topped with warm bacon-onion jam and Bavarian bier slaw on a grilled pretzel bun.
A hand-pattied bratwurst burger topped with caraway beer onions, haus sauerkraut, and Swiss cheese on a grilled pretzel bun.
Haus grilled bratwurst topped with caraway beer onions, tangy haus sauerkraut, crispy bacon, and Düsseldorf mustard on a warm poppyseed bun.
Two smashed haus-seasoned beef patties layered with cheddar, Swiss, tomato-onion relish, pickles, and romaine on a grilled pretzel bun.
Served Viennese style with capers and lemons. No sauce.
Our signature hunter-style cream sauce with sautéed mushrooms and rich beef reduction.
Haus bier cheese infused with German mustard, sautéed mushrooms, onions, and bacon.
Two butter-fried medium-cooked eggs laid atop the schnitzel and then garnished with green onions.
A smoky tomato paprika sauce with onions and bell peppers.
Tender braised beef roast marinated with burgundy wine, vinegar, juniper, and spices. Finished with a rich burgundy reduction.
German-style meatloaf finished with our signature hunter mushroom cream sauce.
Tender braised beef and sautéed mushrooms finished in a rich sour cream sauce and topped with fried onion straws.
Tender braised beef simmered with garlic and paprika, finished with sautéed mushrooms, onions, peppers, and a rich hunter cream sauce.
Tender chicken simmered in a rich paprika sour cream sauce with roasted peppers, garlic, and onion.
Pan-seared sirloin steak finished with rich beef reduction and a nest of crispy fried onions.
Bavarian sweet sauerkraut
Sweet and spiced
Bright, creamy, and lightly tangy
Bacon and onions
Warm bacon vinaigrette
Haus-made German noodles. Add haus bier cheese ($3)
Pork gravy
Lightly sweetened with honey and raisins
Spicy honey glaze
Light vinegar and dill
Chef’s seasonal preparation
Ranch/haus vinaigrette/Italian/oil and vinegar
Lemon pepper and dill seasoning
Market price
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