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Menu

Campbell

Lunch

Dinner

Lunch

SNACKS 

HOMEMADE PRETZEL 16
with double smoked bacon, beer-cheese sauce, chives

SPATZLE 20
with Smoked Chicken, corn, brussels sprout leaves, tarragon and mushrooms

TAVERN FRIES 12
truffle oil, fine herbs, Nasch aioli

CRISPY SPRING ROLLS 15
French Brie, veggies, apricot chili sauce

CHOICE OF SMOKED PORK BRATWURST OR SPICY PAPRIKAWURST 17
with braised sauerkraut, caramelized onions, and Dijon mustard

SAUSAGE TRIO 36
smoked pork bratwurst, spicy paprikawurst and sausage of the day, served with red cabbage, sauerkraut, caramelized onions, and Dijon mustard

 

SANDWICHES

EGGPLANT SANDWICH 22
Viennese eggplant, lettuce, tomatoes, dill pickles, pretzel bun, house aioli, tavern fries

SAUSAGE SANDWICH 22
choice of your sausage, sauerkraut, caramelized onions, pretzel bun, tavern fries

FISH TARTINE 26
chilled fish salad, grilled sourdough, aioli, avocado, sprouts, trout roe

SCHNITZEL SANDWICH 23
pork cutlet, lettuce, tomatoes, dill pickles, pretzel bun, house aioli, tavern fries

NASCH BURGER 25
custom CAB patty, American cheese, caramelized onions, dill pickles, pretzel bun, house aioli, tavern fries

Soup & Salad

SWEET POTATO SOUP 15
with salted caramel and spiced walnuts

RED CABBAGE SOUP 15
with beer-mustard sauce and bacon

MIX GREEN SALAD 15
citrus vinaigrette, radishes, pumpkin seeds, pumpkin seed oil

MAINS 

BUCATINI PASTA 24
asparagus pistou, pistachios, Alpha Tolman cheese

PAN ROASTED HALIBUT 42
heirloom tomatoes, sweet peppers, scallions, sherry vinaigrette, basil

CHICKEN PAPRIKASH 25
chicken thigh braised in paprika and cream, served with herbed spatzle, Hungarian pepper
and sour cream

PORK BLADE CHOP 26
thin cut bone-in pork shoulder, spatzle with mushrooms and savoy cabbage, honey-mustard glaze, Bavarian mustard and red wine glaze

HUNGARIAN BEEF GOULASH 42
beef shoulder braised in paprika, served with herbed spatzle, Hungarian pepper and sour cream

CLASSIC WIENER SCHNITZEL 29
veal cutlet with arugula and capers

STEAK FRITES 30
fiat iron steak, piquillo co ulis, tavern fries

*Bread service is available upon request.

Executive Chef: Carlos Morales
Sous Chefs: Michael Castro / Luis Valdes

 

Dinner

APPETIZERS

HOMEMADE PRETZEL 16
with double smoked bacon, beer-cheese sauce, chives

CHOICESMOKED PORK BRATWURST, OR SPICY PAPRIKAWURST 17
with braised sauerkraut, caramelized onions and Dijon mustard

SAUSAGE TRIO 39
smoked pork bratwurst, spicy paprikawurst and sausage of the day, served with red cabbage, sauerkraut, caramelized onions, Dijon mustard
and potato salad

SPi’iTZLE WITH SMOKED CHICKEN 20
corn, sweet peas, tarragon and mushrooms

AUSTRIAN COLD CUTS A.Q.
chef’s choice of charcuterie

PAN SEARED SCALLOPS* 28
Chilled Coconut Broth, Lemon Grass, Fresh Herbs, Melon

SOUPs

RED CABBAGE SOUP 15
with beer mustard and bacon bits

SWEET POTATO SOUP 15
with salted caramel and spiced waln
 

SALADS

BUTTER LETTUCE SALAD 16
with shaved radishes, toasted pumpkin seeds, pumpkin seed oil & citrus vinaigrette

GOAT CHEESE PURSE SALAD 16
with rosemary, honey, mixed greens, mulled red wine pears, walnuts, balsamic vinegar reduction
 

ENTRÉES

TAGLIALTELLE PASTA 34
lamb ragout, broccoli rabe, oyster mushrooms, and Alpha Tolman cheese

GRILLED SWORD FISH 40
lentils with spicy sausage, Brussels sprouts, kale and macadamia nuts

FISHERMAN’S CHOWDER 46
prawns, mussels, clams, market fish, potato broth, buttermilk puffs

DUCK LEG CONFIT 42
spaghetti squash, shaved Brussels sprouts, cashew chili sauce and pomegranates

CLASSIC WIENER SCHNITZEL 42
with lingonberry sauce, Austrian potato salad, lemon and crispy parsley

JAGER SCHNITZEL 38
pork schnitzel braised in a mushroom cream sauce with spatzle, broccolini and garlic confit

KRAUT ROULADEN 38
beef, pork and smoked bacon filled Savoy cabbage with creamed leeks, fingerlings, carrots, greens, mushroom demiglace

DOUBLE COOKED PORK BELLY 42
pear puree, roasted cauliflower, seared treviso, master jus

HUNGARIAN BEEF GOULASH 42
beef shoulder braised in paprika, served with herbed spatzle, Hungarian pepper and sour cream

GRILLED C.A.B. NEW YORK STEAK 52
truffle purple potato puree and chips, Brussels sprouts with lardon, shiitake mushrooms, master jus

SIDES

Braised Sauerkraut/ Potato Salad/ Pretzel w/Bavarian mustard
Roasted Fingerlings / Spatzle / Brussels with lardon
Seasonal Vegetables I Braised Red Cabbage

 

Executive Chef: Carlos Morales
Sous Chefs: Michael Castro / Luis Valdes

*Served raw or undercooked, or containing raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
**A 20% service charge may be added to parties of 6 or more