Steinhaus Keller

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.