MAINS WINTER 2016 Spätzle schwabian style noodle, aged cheddar, brussels sprouts, baby kale, red onion marmalade...18 B add side bratwurst sausage..................................................................................................6 somerville Schweinebauch rolled pork belly with plums, potato pasta, sheep’s milk cheese, plum compote...................20 Pierogi confit duck filling, cucumber salad, blood orange-yoghurt sauce...................................21 { SNACKS } Goulash hungarian style stew, braised pork, potato bread...........................................................22 Slav Pickles ...............................5 Schnitzel Pickled Eggs .............................5 crispy pork cutlet, green garlic mashed potatoes, mushroom sauce, paprika cream.......22 The New Food of Germany curry spices, beets, cocoa mustard and Central Europe Wurst Trio Bronwyn Bretzel.........................6 kielbasa, czech špekáčky, bratwurst, sauerkraut, potatoes.............................................23 spicy horseradish mustard brot · bier · wurst · weinstube Konigsteller - For Two 2 lb pork shank Haxe, klöpse meatballs, frankfurter sausage, potatoes, sauerkraut......45 (please allow 20 minutes for preparation, limited availability) STARTERS Urnebes serbian cheese spread, pepper, roasted garlic, toast......................................6 { SIDES } Salat kale, treviso radicchio, napa cabbage, meyer lemon vinaigrette..............................8 Gurkensalat .............................5 Currywurst pork and veal sausage, frites, curry ketchup...............................................9 dill and cucumber salat Brondog frankfurter, chili, bretzel roll, comté cheese, ketchup, mustard.......................10 Riesling Sauerkraut ................5 white wine braised cabbage, apple Placky potato pancake, local shiitake mushroom, cauliflower, paprika rèmoulade.......11 German Potato Salad ............5 EXECUTIVE CHEF Tim Wiechmann Schwein Frites crispy pig ears, sauerkraut salad, grüner sosse...................................11 warm with bacon, whole grain mustard SOUS CHEF Eduardo Donoso Charcuterie Plate - For Two..............................................................................17 Bratkartoffeln Potatoes .........5 MANAGER Carla Ricci schmaltz, utopenci, sülze, cured jowl, rabbit liver mousse, bacon, smoked pork loin pork fat-fried potatoes + THESE MENU ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW AND UNDERCOOKED MEAT, FISH, SHELLFISH, POULTRY AND EGGS MAY RESULT IN FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE AN EXISTING MEDICAL CONDITION. PLEASE INFORM YOUR SERVER IF YOU HAVE ANY ALLERGIES OR DIETARY RESTRICTIONS..