Gift Card

Order Online


Reserve Your Table

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.