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 paprika wurst, and sausage of the day served with red cabbage, sauerkraut, caramelized onions, and Dijon mustard
SANDWICHES
CHICKEN SCHNITZEL SANDWICH 22
chicken, lettuce, tomatoes, dill pickles, pretzel bun, house aioli, tavern fries
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
NASCH BURGER 25
custom CAB patty, American cheese, caramelized onions, dill pickles, pretzel bun, house aioli, tavern fries
PORK SCHNITZEL SANDWICH 23
pork cutlet, lettuce, tomatoes, dill pickles, pretzel
bun, house aioli, tavern fries
AUSTRIAN EGG & SAUSAGE SANDWICH 23
choice of your sausage, fried egg, lettuce,cheddar cheese, pretzel bun, house aioli, tavern fries
EGGS BENEDICT 22
Soft poached eggs, English muffin, Specks, cheddar sauce, chivies with mixxgreen and capers salad
Soup & Salad
CAULIFLOWER SOUP 15
diced apples, herb oil
SWEET POTATO SOUP 15
salted caramel & candied walnuts
MIX GREEN SALAD 15
citrus vinaigrette, radishes, pumpkin seeds, pumpkin seed oil
MAINS
BUCATIN PASTA 24
asparagus pistou, pistachios, Alpha Tolman cheese
PAN-SEARED SALMON 32
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 28
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 coulis, tavern fries
*Bread service is available upon request.
Chef de Cuisine: Michael Castro
Sous Chef: Luis Valdes
Dinner
APPETIZERS
HOMEMADE PRETZEL 16
with double-smoked bacon, beer-cheese sauce, chives
CHOICE OF SMOKED 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 & potato salad
SPATZLE WITH SMOKED CHICKEN 20
corn, green peas, tarragon, and mushrooms
AUSTRIAN COLD CUTS A.Q.
chef’s choice of charcuterie
PAN-SEARED SCALLOPS* 28
peach puree, dukkah, scallions, diced peaches
Soups
CAULIFLOWER SOUP 15
diced apples, herb oil
SWEET POTATO SOUP 15
salted caramel & candied walnuts
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, strawberries, walnuts, balsamic vinegar reduction
ENTRÉES
BUCATINI PASTA 34
asparagus pistachios pesto, bacon & veal meatballs, green lives, Alpha Tolman cheese
PAN-ROASTED STURGEON 41
fresh corn grits, summer succotash, lardons
PAN SEARED HALIBUT 46
heirloom tomatoes, sweet peppers, scallions, sherry vinaigrette, basil
GAME HEN 39
pan seared-braised, corn on the cob, shishito pappers, potatos, cherry tomatos
CLASSIC WIENER SCHNITZEL 45
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 demi-glace
DOUBLE-COOKED PORK BELLY 42
marinated cabbage salad, daikon, herbs, lime-soy vinaigrette, braised cherries, pumpkin seeds
HUN GARIAN BEEF GOULASH 42
beef shoulder braised in paprika, served with herbed spatzle, Hungarian red pepper, and sour cream
GRILLED C.A.B. N E W YOR K STEAK 52
asparagus, baked potato, goat cheese butter, bacon bits, master jus
SIDES 12
Braised Sauerkraut/ Potato Salad / Pretzel with Bavarian Mustard
Roasted Fingerlings / Spatzle / Spiced Shihito Peppers /
Seasonal Vegetables / Braised Red Cabbage
:: *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 service charge may be added to parties of 6 or more
:: Naschmarkt reserves the right to refuse service to anyone
Dessert
SALZBURGER NOCKERL 16
Fluffy vanilla soufflé with blueberry compote & vanilla bean ice cream.
APFEL STRUDEL 15
Apple & hazelnut strudel with whipped cream, toasted almonds & vanilla bean ice cream.
SCHOKO KUCHEN 16
Liquid center Valrhona chocolate cake, strawberries, toasted almonds & vanilla bean ice cream.
TRIO OF SORBET 9
Our daily selection of homemade sorbets.
Karamellbanane (Dessert Cocktail) 16
Buffalo Trace bourbon, Giffard banane du Bresil, Frangelico, house made salted caramel syrup, cream.
Cake cutting fee is $3 per person.
