Pork & Veal with sautéed onions and apples.

Bratwurst

Choice of three: Bratwurst, Knockwurst, Rauchwurst, Polish sausage.

Schlackplatte

Served with Potato, choice of Kraut or Red Cabbage

Sausage Platters

Breaded chicken breast, Jarlsberg cheese, mayo, lettuce, tomato, red onion.

Chicken Schnitzel Sandwich

Rye bread, served hot or cold, slaw garnish.

Black Forest Ham & Cheese

Corned beef, kraut, cheese, Thousand Island dressing.

Toasted Reuben

Romaine, Parmesan Cheese, Croutons, and Tomatoes.

Caesar Salad

Portobello Mushrooms

Cheese Platter

Two German Sausages, Kraut, Toasted Bread.

Sausage Sampler

Portobello Mushroom

Bowl of Soup and Half Ham and Cheese Sandwich

Berlin's Tour of Cheese

Soup and Salad

Mixed greens, carrots, cabbage, and tomato with your choice of our house dressings.

House Salad

Sliced cucumbers in our homemade dressing topped with chopped tomatoes

Cucumber Salad

Tender beef tips, potatoes, carrots, onions, celery, and tomatoes.

Home – Made Vegetable Beef Soup

Home – Made Fresh Soup of the Day

Corned beef, kraut, cheese and thousand island dressing.

Toasted Ruben

Sauteed with basil pesto, red peppers and spinach.

Ravioli with Basil pesto

The original Vienna style, encrusted with seasoned bread crumbs and pan-fried potatoes.

Wiener Schnitzel

Sauteed Atlantic Salmon, basil pesto, capers and lemon slices.

Atlantic Salmon

Fresh pork loin sautéed with onions and mushrooms in a dark hunter sauce.

Jager Schnitzel

Pork loin sautéed with mushrooms, onions, and red peppers in a brandy cream sauce, finished with just the right amount of spice.

Gypsy Schnitzel

Start by finely chopping the onions and dicing the apple. Set them aside.

Prepare the ingredients

In a large skillet, melt the butter over medium heat. Add the pork and veal sausages to the skillet and cook for about 10-12 minutes, turning occasionally, until they are browned and cooked through.

Cook the sausages

Once the sausages are cooked, remove them from the skillet and set them aside. In the same skillet, add the chopped onions and diced apple. Sauté for about 5-7 minutes, until the onions are translucent and the apples are tender.

Sauté onions and apples

Add salt, black pepper, and fresh thyme to the onion and apple mixture. Stir well to incorporate the seasonings.

Season the mixture

Pour the beer into the skillet and scrape up any browned bits from the bottom. Bring the mixture to a simmer.

Deglaze with beer

Return the sausages to the skillet, nestling them into the onion and apple mixture. Cook for an additional 5 minutes to allow the flavors to meld. Serve hot.

Combine and serve

Pork sausage

Veal sausage

Onion

Apple

Butter

Salt

Black pepper

Fresh thyme

Beer

Preheat your grill to medium-high heat. Once ready, place the bratwurst, knockwurst, rauchwurst, and Polish sausages directly on the grill grates.

Grilling the Sausages

Cook the sausages for about 12-15 minutes, turning occasionally to achieve an even char and ensure they are cooked through. The sausages should be browned and have an internal temperature of at least 160°F (70°C).

Cooking Time

Once cooked, remove the sausages from the grill and let them rest for 5 minutes. This helps retain their juices.

Resting the Sausages

Serve the sausages on a platter, optionally garnished with sauerkraut, mustard, and fresh bread. Enjoy with your choice of sides.

Serving

Knockwurst

Rauchwurst

Polish sausage

Preheat a grill or skillet over medium heat. Place the pork and beef sausages on the grill or skillet.

Prepare the Sausages

Cook the sausages for about 12-15 minutes, turning occasionally, until they are browned and cooked through.

Cook the Sausages

Peel and cube the potatoes. In a large pot, add the potatoes and cover with water. Bring to a boil and cook for 15-20 minutes or until tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Decide whether you want sauerkraut or red cabbage for your platter.

Choose Your Side

If using sauerkraut, heat it in a pot over medium heat. Stir in apple cider vinegar and caraway seeds. Cook for 5-7 minutes until warmed through.

Prepare Sauerkraut

If using red cabbage, shred it and sauté in a separate pan with a bit of oil for about 10 minutes until softened. Add apple cider vinegar and caraway seeds; cook for an additional 2-3 minutes.

Prepare Red Cabbage

Pork Sausages

Beef Sausages

Potatoes

Black Pepper

Sauerkraut

Red Cabbage

Apple Cider Vinegar

Caraway Seeds

Begin by seasoning the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In three separate shallow dishes, place the flour in the first dish, beat the eggs in the second dish, and place the bread crumbs in the third dish.

Set Up Breading Station

Dredge each chicken breast in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, and then coat with bread crumbs, pressing gently to adhere.

Bread the Chicken

In a large skillet, heat the oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Cook for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

On each sandwich roll, spread a generous amount of mayonnaise. Place a lettuce leaf on the bottom, followed by the fried chicken, a slice of Jarlsberg cheese, sliced tomato, and thinly sliced red onion. Top with the other half of the roll.

Assemble the Sandwich

Cut the sandwich in half, if desired, and serve immediately while hot.

Serve

Chicken breast

All-purpose flour

Eggs

Bread crumbs

Jarlsberg cheese

Mayonnaise

Lettuce

Tomato

Red onion

Oil for frying

Sandwich rolls

Lay out 2 slices of rye bread on a clean surface.

Place 2 slices of Black Forest ham on one slice of rye bread.

Add Ham

Layer 1 slice of Swiss cheese over the ham.

Add Cheese

Place the second slice of rye bread on top to complete the sandwich.

Top with Bread

Spread butter evenly on the outer sides of both slices of bread.

Butter the Bread

Heat a skillet over medium heat and place the sandwich in the skillet. Cook for about 3-4 minutes on each side, until the bread is golden brown and the cheese is melted.

Cook the Sandwich

Remove the sandwich from the skillet, slice in half if desired, and serve hot or cold with a slaw garnish.

Rye bread

Black Forest ham

Swiss cheese

Gather all the ingredients: rye bread, corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, and butter.

Spread 1 tablespoon of Thousand Island dressing on one side of each slice of rye bread. On the un-dressed side, layer 2 oz of corned beef, 1/4 cup of sauerkraut, and 1 slice of Swiss cheese. Top with another slice of rye bread, dressing side down.

Assemble the sandwich

Spread 1 tablespoon of butter on the outer sides of each sandwich to ensure a crispy crust.

Butter the bread

Heat a skillet or griddle over medium heat. Place the sandwich in the skillet and cook for about 4-5 minutes on one side, or until golden brown.

Grill the sandwich

Carefully flip the sandwich and cook for an additional 4-5 minutes on the other side, until the cheese is melted and the bread is crispy.

Flip and finish cooking

Remove the sandwich from the skillet, let it cool for a minute, then slice in half and serve with additional Thousand Island dressing on the side.

Corned beef

Thousand Island dressing

Wash the Romaine lettuce thoroughly under cold water. Remove any damaged or wilted leaves. Pat dry with a paper towel or use a salad spinner to remove excess water. Chop the lettuce into bite-sized pieces.

Prepare the Romaine Lettuce

Wash the cherry tomatoes and cut them in half. Set aside in a small bowl.

Slice the Cherry Tomatoes

Using a grater, shred the Parmesan cheese into small pieces. Set aside.

Grate the Parmesan Cheese

In a large salad bowl, combine the chopped Romaine lettuce, sliced cherry tomatoes, croutons, and grated Parmesan cheese.

Combine Ingredients

Pour the Caesar dressing over the salad mixture. Gently toss the salad with tongs until all ingredients are evenly coated with the dressing.

Add Dressing

Sprinkle black pepper over the salad and add salt to taste. Toss again lightly to combine.

Season the Salad

Transfer the Caesar salad to a serving platter or individual bowls. Enjoy immediately!

Romaine Lettuce

Parmesan Cheese

Croutons

Cherry Tomatoes

Caesar Dressing

Clean the Portobello mushrooms using a damp paper towel to remove any dirt. Remove the stems and scrape out the gills using a spoon for a cleaner taste.

Prepare the Mushrooms

In a bowl, mix together the olive oil, salt, and black pepper. Brush this mixture over both sides of each mushroom cap. Let them marinate for about 15 minutes.

Marinate the Mushrooms

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare for Baking

Spread about 2 tablespoons of basil pesto evenly on the top side of each mushroom cap.

Spread Pesto

Sprinkle grated Parmesan cheese generously over the pesto on each mushroom.

Add Parmesan

Place the mushrooms on the prepared baking sheet, pesto side up. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden.

Bake the Mushrooms

Remove the mushrooms from the oven and let them cool for a couple of minutes. Serve warm as an appetizer or side dish.

Portobello mushrooms

Basil pesto

Olive oil

Parmesan cheese, grated

Cut the cheddar, brie, and blue cheese into bite-sized pieces or wedges. Arrange them on a large cutting board or serving platter.

Prepare the Cheeses

Wash the grapes thoroughly and pat them dry. Cut the apple into thin slices and remove the core. Arrange the grapes and apple slices around the cheese on the platter.

Prepare the Fruits

Place the walnuts and almonds in small bowls or sprinkle them directly on the platter. Make sure they are evenly distributed around the cheese and fruits.

Add the Nuts

Using a small spoon, drizzle honey over the cheese and fruit. This will add a sweet contrast to the savory flavors.

Drizzle with Honey

Open the box of crackers and arrange them on the platter or serve them on the side. This will provide a crunchy texture to complement the soft cheeses and fruits.

Serve with Crackers

Cheddar Cheese

Brie Cheese

Blue Cheese

Grapes

Walnuts

Almonds

Honey

Crackers

In a skillet over medium heat, add a little oil, and cook the bratwurst for about 6-8 minutes, turning occasionally until browned and cooked through.

Cook Bratwurst

In the same skillet, add the kielbasa and cook for about 5-7 minutes, until heated through and browned on the edges.