Food & Drink

Thick cut, bourbon glazed pork belly pieces with house fermented spicy jalapeno sauerkraut

Country-style chicken pate with marinated, grilled trumpet mushrooms, finished with Slovenian pumpkin seed oil, and served with Lapena bread made by Das Schnitzel Haus

Half a pound of Prince Edward Island mussels steamed with S.A.B. draft, mirepoix, and served with Lapena toast points made by Das Schnitzel Haus

Slow-smoked beef brisket seasoned with Chef’s Hot Coffee Rub, tossed with wild mushroom gravy and cheddar cheese curds. Poured over thick-cut fries and finished with scallions

Ask your server for today’s selection.

Spaetzle, Coleslaw, Thick-cut fries, Semmel Knoedel, Mashed Potatoes, Drunken Cannellini Beans

10-ounce Bavarian Pretzel seasoned with Everything Bagel Seasoning served with a Haus-made bier cheese and signature Boozendorf mustard

Two Chef selected specialty cheeses with a variety of seasonal accouterments, our Haus made Bratwurst and Hungarian Sausage, and three varieties of mustard

Whipped feta with roasted red peppers and fresh herbs. Finished with agrodolce, sweetie drop peppers, and fresh parsley. Served with toast points

Five cherry smoked whole chicken wings seasoned with our secret dry rub. Sides of thick-cut fries and coleslaw. Choice of sauce

Our famous hand-breaded schnitzel, your choice of chicken or pork. Served with sides of seasonal vegetables and mashed potatoes topped with sour cherry jam, fresh lemon wedges, and parsley

Both of our Handmade Sausages: Bratwurst and Hungarian. Served with drunken cannellini beans made with Coach Dunkel, bacon, and brown sugar. Finished with kale and spinach puree and fresh parsley

Maple leaf duck breast marinated with cherry and cocoa nibs. Served with ancient grains and a potato-celery root puree. Finished with cherry port sauce. Cooked to medium-rare

A combination platter of two wings, one piece of handmade sausage, and beef brisket. Served with fries, coleslaw, and pickled vegetables. Side of Schnitz Classic BBQ sauce

Poached Salmon roulade seasoned with dill, garlic, and black pepper. Mustard and dill beurre blanc. Sides of steamed rice and vegetable puree

Firm Tofu with peppers and onions, Haus smoked, and served with sides of steamed rice and ajvar: a sweet red sauce made of eggplants and roasted red peppers

Goulash style beef oxtail with tender steamed Semmel Knoedel, carrot puree, and finished with beef demi-glace

Hand-rolled traditional German-style pasta made from flour, potato, and egg. Pan-toasted and tossed with beef demi-glace. Garnished with a brulee’d onion agrodolce

Heritage Chicken semi-boneless breasts, pan roasted and served with mashed potatoes and spinach-kale puree

An enormous, bone-in, skin-on, pork shank from Heffelfinger Farms in Jeromesville, Ohio. Slow-smoked for 8 hours. Placed on a bed of sauerkraut and served with bourbon-infused bread pudding (Only avail Thur-Fri after 4pm and all day Sat-Sun)

A giant chicken Schnitzel, hand-breaded, fried, and dipped in our signature Nashville hot sauce. Loaded with coleslaw and pickles on an artisan bun

8oz char-grilled American Elk patty, topped with blackberry and caramelized onion jam, arugula, and tomato on an artisan bun. Cooked medium rare

Juicy Angus Reserve Beef Patty topped with lettuce, tomato, caramelized onions, bier cheese, and pickles on an artisan bun. Cooked to temp

Slow smoked corned beef on marble rye with Guggisberg Swiss and fresh sauerkraut. Served with our 1000 Horse sauce

Handcrafted sausages made by our pitmaster, slow-smoked and perfectly seasoned. Served on a toasted bun with fresh sauerkraut

BBQ Pulled pork piled high on an artisan bun, topped with a split Hungarian sausage, jalapeno sauerkraut, and dill pickles

Three salmon patties, grilled, and placed on Kings Hawaiian rolls. Topped with spinach aioli, pickled onions, and fresh lettuce

8-hour slow-smoked beef brisket seasoned with Chef’s Hot Coffee Rub sauced in Schnitz Classic BBQ. Piled on an artisan roll with coleslaw

Belgian Endive with spicy candied pecans, apple slices, Moody Blu cheese crumble, fresh chives, and a white balsamic-truffle vinaigrette to finish

Chopped kale and cabbage Caesar salad, rich Caesar dressing, and shaved aged parmesan. Topped with crunchy pretzel croutons

A traditional salad of diced green bell peppers, tomatoes, red onions, and cucumbers. Topped with feta cheese. Dressed with a light vinaigrette

Variety of cheesecakes all made in house. Ask your server for details.

We alway have unique dessert available, all made at the brewery by Chef Nadia and the team

Cabernet Sauvignon From Paso Robles California

Cabernet Sauvignon From California

Red Blend

Pinot Noir

Riesling, Germany

Pinot Grigio, Italy

Sauvignon Blanc, New Zealand

Chardonnay, California