Menu
Palo Alto
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 spätzle, Hungarian pepper, and sour cream
PORK BLADE CHOP 26
thin cut bone-in pork shoulder, spätzle 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 spätzle, Hungarian pepper, and sour cream
CLASSIC WI EN ER SCHNITZEL 29
veal cutlet with arugula and capers
STEAK FRITES 30
fiat iron steak, piquillo co ulis, tavern fries
Chef De Cuisine: Sedat Balkan
*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
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
BUT TER 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, and 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
Chef De Cuisine: Sedat Balkan
Sous Chefs: Juan Guerrero/John Bayram/Abelardo Vasquez
*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
