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Menu

Palo Alto

Lunch

Dinner

Lunch

SNACKS 

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

SPÄTZLE WITH SMOKED CHICKEN 21
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 aragula and capers salad

 

FOR VEGETARIAN AND VEGAN AVAILABILITY, PLEASE ASK YOUR SERVER

Soup & Salad

SUNCHOKE SOUP 15
truffle oil, hazelnuts

BEET SALAD 18
with arugula, orange & pomegranate, pistachio, goat cheese and cherry vinaigrette

GARLIC SOUP 15
chili oil, pretzel croutons

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

 

MAINS

TAGLIATELLE PASTA 24
asparagus pistou, pistachios, Alpha Tolman cheese

PAN-SEARED SALMON 32
lentils with spicy sausage, diced butternut squash, kale & macadamia nuts

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 and red wine glaze

HUNGARIAN BEEF GOULASH 28
beef shoulder braised in paprika served with herbed spätzle, Hungarian pepper and sour cream

CLASSIC WIENER SCHNITZEL 29
veal cutlet with aragula and capers salad

STEAK FRITES 30
flat iron steak, zweigelt sauce, tavern fries, aioli

 

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

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

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

SPATZLE WITH SMOKED CHICKEN 21
corn, peas, tarragon and mushrooms

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

PAN-SEARED SCALLOPS* 28
pea & mint puree, strawberry & pea relish, dry freeze strawberry and toasted macadamia nuts crumb

Soups

GARLIC SOUP 15
chili oil, pretzel croutons

SUNCHOKE SOUP 15
truffle oil, hazelnuts

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

BEET SALAD 18
with arugula, orange & pomegranate, pistachio, goat cheese and cherry vinaigrette

 

ENTRÉES

TAGLIATELLE PASTA 36
lamb ragout, broccoli rabe, mushrooms, butternut squash and Alpha Tolman cheese

FISHERMAN’S STEW “CIOPPINO” 45
prawns, clams, mussels, market fish stew, fine herbs and cornmeal biscuits

GRILLED SWORDFISH 42
lentils with spicy sausage, diced butternut squash, kale & macadamia nuts

CHICKEN POT PIE 40
roasted whole pulled chicken, root vegetables, squash, chicken veloute, puffy pastry, orange honey

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
carrot puree with dill, sweet peas, roasted onion, master jus

HUN GARIAN 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
poached asparagus, crispy baked potato, herbed goat cheese butter, bacon, master jus

SIDES 12

Braised Sauerkraut/ Potato Salad/ Pretzel with Bavarian mustard/ Roasted Fingerlings Spätzle/ Brussel Sprouts with Lardon/ Seasonal Vegetables/ Braised Red Cabbage

 

FOR VEGETARIAN AND VEGAN AVAILABILITY, PLEASE ASK YOUR SERVER

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

 

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, almonds and wild strawberry sorbet

SACHER TORTE 16
Austrian chocolate cake with apricot preserves, whipped cream

TRIO OF SORBET 9
Our daily selection of homemade sorbets.

* Cake cutting fee is $3 per person