Pork schnitzel with mushroom gravy, 2 grilled bratwurst & sauerkraut, grilled asparagus, braised red cabbage and classic German potato salad.

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Pumpkin Cheesecake

Jaeger Schnitzel

A half pound of grilled rosemary pork tenderloin medallions with melted provolone cheese, sautéed mushrooms, brown gravy topped with onion straws on a toasted sub roll. Served with fries.

Grilled Pork Tenderloin Sub

Two wood grilled bratwurst on a hoagie roll topped with sauerkraut and beer mustard. Served with fries.

Grilled Bratwurst

Deviled Eggs

Steak Frites

Fried asparagus spears, served with traditional herb whipped sour cream.

Fried Asparagus

Stuffed Mushrooms

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Juicy beef patty topped with cheese, lettuce, and tomato.

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Battered fish served with fries and tartar sauce.

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Tortilla chips topped with cheese, jalapeños, and salsa.

Nachos

Crispy wings served with your choice of sauce.

Chicken Wings

Rich brownie served with vanilla ice cream.

Chocolate Brownie

Margarita

Wings Wednesday

Taco Tuesday

Rich chocolate cake topped with whipped cream

Chocolate Cake

$7 Burger Monday

Warm chocolate cake with molten chocolate center

Chocolate Lava Cake

Slow-cooked ribs in BBQ sauce, served with fries

BBQ Ribs

Slice the pork loin into 1 cm thick cutlets. Place between two sheets of plastic wrap and pound to flatten.

Prepare the Pork

Set up a breading station with three dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dredge each cutlet in flour, dip in eggs, and then coat with breadcrumbs.

Breading Process

In a large skillet, heat vegetable oil over medium heat. Fry the schnitzels for about 4-5 minutes on each side until golden brown. Drain on paper towels.

Frying

In a saucepan, melt butter over medium heat. Add onions and garlic, sauté until translucent. Incorporate the sliced mushrooms and cook until they are soft.

Sauté the Vegetables

Sprinkle the flour over the mushroom mixture and stir for 1 minute. Gradually whisk in beef broth, stirring constantly until the gravy thickens. Season with salt, pepper, and thyme.

Make the Gravy

Grill or pan-fry the bratwurst until they are browned and cooked through, about 6-8 minutes.

Cook the Bratwurst

In a small saucepan, heat the sauerkraut with caraway seeds until warmed through.

Prepare the Sauerkraut

Trim the woody ends off the asparagus and toss with olive oil, salt, and pepper.

Prepare the Asparagus

Grill the asparagus on medium-high heat for about 5-7 minutes, turning occasionally until tender.

Grill

In a large pot, combine shredded cabbage, apple cider vinegar, sugar, salt, cloves, and water. Bring to a boil, then reduce heat and simmer for about 30 minutes until tender.

Cook the Cabbage

Boil the potatoes in salted water until tender, then drain and let cool slightly. Peel and slice them while still warm.

Cook Potatoes

In a skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pan.

Cook the Bacon

Add the chopped onion to the bacon drippings and sauté until soft. In a bowl, mix warm potatoes, sautéed onions, apple cider vinegar, mustard, salt, and pepper. Stir in bacon and parsley before serving.

Combine the Salad

Pork loin

All-purpose flour

Eggs

Breadcrumbs

Salt

Black pepper

Vegetable oil

Butter

Mushrooms, sliced

Onion, finely chopped

Garlic, minced

Beef broth

Thyme, dried

Bratwurst sausages

Sauerkraut

Caraway seeds

Asparagus spears

Olive oil

Red cabbage, shredded

Apple cider vinegar

Sugar

Cloves, whole

Water

Potatoes, waxy

Bacon, diced

Mustard

Parsley, chopped

Finely chop the onion, garlic, and bell pepper. Set aside.

Chop Vegetables

Drain and rinse the kidney beans and corn. Set aside.

Prepare Ingredients

In a large skillet over medium heat, add the ground beef. Cook until browned and fully cooked, about 6-8 minutes. Drain excess fat.

Cook Ground Beef

Add the chopped onion, garlic, and bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are tender.

Add Vegetables

Stir in the tomato sauce, kidney beans, corn, chili powder, cumin, salt, and black pepper. Mix well.

Add Remaining Ingredients

Reduce heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally.

Simmer

Spoon the chili into bowls and top with shredded cheese, sour cream, chopped green onions, and sliced avocado as desired.

Serve Hot

Ground Beef

Onion

Garlic

Bell Pepper

Tomato Sauce

Kidney Beans

Corn

Chili Powder

Cumin

Black Pepper

Shredded Cheese

Sour Cream

Chopped Green Onions

Avocado

In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until well combined.

Combine Crust Ingredients

Press the mixture into the bottom of a 9-inch springform pan evenly. Use the back of a measuring cup to pack it down tightly.

Press Crust into Pan

Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes, then remove from oven and set aside to cool.

Pre-Bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Beat Cream Cheese

Gradually add the granulated sugar and pumpkin puree to the cream cheese, mixing until fully incorporated.

Add Sugar and Pumpkin Puree

Add sour cream, eggs, vanilla extract, nutmeg, ginger, and cloves. Mix on low speed until just combined, being careful not to overmix.

Incorporate Remaining Ingredients

Pour the pumpkin cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Pour Filling into Crust

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggles when gently shaken.

Bake the Cheesecake

Once baked, turn off the oven and crack open the oven door. Allow the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours, or overnight.

Cool and Refrigerate

Once chilled, run a knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan.

Prepare to Serve

Top with whipped cream and a sprinkle of cinnamon as desired before serving.

Add Topping

Slice the cheesecake into wedges and serve chilled. Enjoy your delicious pumpkin cheesecake!

Slice and Enjoy

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Ground cinnamon

Cream cheese, softened

Pumpkin puree

Sour cream

Large eggs

Vanilla extract

Ground nutmeg

Ground ginger

Ground cloves

Whipped cream

Cinnamon

Place the pork loin pieces between two sheets of plastic wrap. Use a meat mallet to pound each piece to about 1/4 inch thickness.

Pound the Pork

Set up three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and a third with breadcrumbs.

Prepare Breading Stations

Dredge each pork piece in flour, shaking off excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.

Bread the Pork

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Heat oil

Carefully add the breaded pork pieces to the hot oil and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

Fry Schnitzels

In the same skillet, remove excess oil, leaving about 1 tablespoon. Add butter, then sauté the sliced mushrooms and chopped onion until soft and browned, about 5-7 minutes.

Sauté mushrooms and onion

Stir in the minced garlic and cook for an additional minute until fragrant.

Add garlic

Pour in the beef broth, bring to a simmer, and let reduce for about 5 minutes. Stir in heavy cream and Dijon mustard, then season with salt and pepper.

Create the sauce

Allow the sauce to thicken for a few minutes. Stir in chopped parsley before serving.

Finish the sauce

Serve the crispy schnitzels hot, topped generously with the mushroom sauce.

Plate the Dish

Heavy cream

Dijon mustard

In a bowl, combine olive oil, fresh rosemary (chopped), salt, and black pepper. Rub the mixture over the pork tenderloin and let it marinate for at least 30 minutes.

Marinate the Pork

Preheat the grill to medium-high heat. Grill the marinated pork tenderloin for about 20 minutes, turning occasionally, until the internal temperature reaches 145°F. Remove from the grill and let it rest for 5 minutes before slicing into medallions.

Grill the Pork

In a skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are tender and golden brown.

Sauté Mushrooms

In a small saucepan, heat the brown gravy over medium heat until warm, stirring occasionally.

Heat Brown Gravy

Cut the sub rolls in half and lightly toast them on the grill or in a toaster until golden brown.

Toast the Sub Rolls

Place a layer of grilled pork medallions on each toasted sub roll, followed by sautéed mushrooms, a couple of slices of provolone cheese, and drizzle with warm brown gravy.