... VALENTINSTAG ... PRIX FIXE MENU 4 Courses for $55 per person, $29 for Beer & Wine pairing Brot Basket included Pastinakesuppe parsnip soup, crispy oyster, blood orange, dill WINE PAIRING: Dr. Loosen, Sparkling Riesling Sekt, Bernkastel/Mosel, Germany NV Tatarbeefsteak beef tartare, caraway-buttermilk cracker, pickled mushrooms WINE PAIRING: Plavac Mali, Dingac Vinarija, Potomje Pelješac, Croatia 2010 Ente smoked duck sausage & confit duck leg, leek-kraut knish, gingerbread jus or Haxe for Two 2 lb. bone-in, beer-braised pork shank, sauerkraut, potatoes, apples ($10 supplement if only one Prix Menu is ordered at the table) BEER PAIRING: Andechser Doppelbock Dunkel, Andechs, Germany Schwarzwälder Kirschtorte black forest cake, semi-freddo, cherry, chocolate DESSERT WINE PAIRING: Lagrein, Pojer e Sandri “Merlino Rosso,” Trentino, Italy NV STARTERS Brot Basket oat-honey challah, seeded roggenbrot, onion poppy roll, lemon-caraway butter ........................5 Giant Haus Bretzel horseradish mustard ...................................................................................................7 Schmaltz chicken & pork fat, cracklin, pickled onion, rye bread ......................................................................8 Biersuppe beer soup, aged cheddar kreplach ...............................................................................................8 Kräuter Salat shaved cabbage, radish, pepitas, paprika vinaigrette .............................................................8 Leberwurst cold pork liver pâté, pickled onions, cucumber, toasted rye bread ..............................................9 Reibekuchen horseradish potato pancakes, pickled beet purée .................................................................. 11 Pierogi sauerkraut & potato dumplings, smoked onion soubise, root vegetable slaw .................................... 11 Knödel bacon challah bread pudding, cranberry compote ........................................................................... 11 MAINS Bio-Markt Teller vegan plate: wild mushrooms, root vegetables, barley, roggenbrot, hazelnut butter ......... 17 Spätzle classic schwabian pasta, winter greens, red onion marmalade, comté cheese ................................... 19 Potato Rösti haus-made ham, parsnip, turnip, caramelized apples, comté cheese, apple mustard .............. 21 Blutnudeln trentino-style blood pasta, braised veal shank, blood orange, mint ........................................... 21 German Gnocchi potato-egg noodles, shaved pork lardo, butternut squash, almond-sage brown butter ... 22 Rahmschnitzel thin pork schnitzel, braised red cabbage, paprika cream ........................................................24 Wagyu Beef Sauerbraten slow-roast brisket in vinegar, sweet potato purée, charred leek, crispy ginger .. 26 HAUS-MADE WURST Meat from local farms, hand-cased { SIDES } MINI WURST PLATE .................................13 .............................5 2 sausages, potatoes, sauerkraut, haus mustard GurkenSalat cucumber, dill (no subsitutions, please!) . Cotechino pig skin, cinnamon, clove Thüringia Pickled Eggs ..........5 dijon mustard . Currywurst pork, veal, curry Riesling Sauerkraut ................5 white wine braised cabbage GIANT WURST PLATTER ........................27 6 sausages, potatoes, sauerkraut, haus mustard Warm Potato Salad ................5 . Kielbasa smoked pork, garlic, coriander bacon, whole grain mustard . Lemon Weisswurst veal, pork, parsley . Spicy Bierwurst pork, paprika, cayenne . Currywurst pork, veal, curry . Zungenblutwurst blood, tongue, pork . Thüringer Bratwurst veal, pork, egg EXECUTIVE CHEF Tim Wiechmann . CHEF DE CUISINE Andrew Brady SOUS CHEF Aly Lopez . HEAD BAKER Keiko Tanaka + 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..