Menu

Lunch

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, brussels sprout leaves, mushrooms & tarragon oil

KASE SPATZLE WITH MEATBALLS 22
cheeses, caramelized onions, chives, cripsy onions, master jus

PAN-SEARED SCALLOPS* 28
purple cauliflower puree, raisin & almond pesto, pancetta, caper berries

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

Soups

SWEET CORN SOUP 15
 kettle corn, honey, sour creme, herbs

CHILLED CUCUMBER & AVOCADO SOUP 13
with herb oil & dill

SALADS

BEET SALAD 18
Greek yogurt, arugula, mandarins, goat cheese & sherry vinaigrette

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, strawberry, walnuts, balsamic vinegar reduction

ENTRÉES

AUBERGINEN LASAGNE (Vegetarian) 32
eggplant, mushroom, onions, spinach, basil, smoked mozzarella cheese, marinara sauce & arugula

TAGLIATELLE PASTA 34
prawns, clams, sundried tomato pesto, charred broccolini, cheese

PAN-SEARED SALMON 38
parsnip puree, sauteed red cabbage and asparagus, blood orange reduction sauce

PAN ROASTED STURGEON 43
lentils with spicy sausage, diced butternut squash, kale & macadamia nuts

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

CLASSIC WIENER SCHNITZEL
Pork Cutlet 36 / Veal Cutlet 45
with lingonberry sauce, Austrian potato salad, lemon and crispy parsley

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

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
spiced pear puree, roasted cauliflower and pear, seared radicchio, master jus

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

GRILLED C.A.B. NEW YORK STEAK 52
autumn hash, brussels sprouts, butternut squash, master jus

SIDES 12

Braised Sauerkraut | Potato Salad | Pretzel with Bavarian Mustard | Roasted Fingerlings| Spatzle | Brussels Sprouts with Lardon | Seasonal Vegetables | Braised Red Cabbage

BREAD SERVED UPON REQUEST

• Served raw or undercooked, or contains 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 16
Apple & hazelnut strudel with whipped cream, toasted almonds & vanilla bean ice cream

SCHOKO KUCHEN 16
Liquid center Valrhona chocolate cake, banana brulee, toasted almonds & vanilla bean ice cream

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

TRIO OF SORBET 9
Our daily selection of sorbets

Are you bananas? (Dessert Cocktail) 18
Buffalo Trace Bourbon, Giffard banane du Bresil, banana puree, cream, vanilla extract, garnished with graham cracker rim.

Tiramisu (Dessert Cocktail) 20
Cognac, Mr Black coffee liqueur, Licor43, White Chocolate liqueur, simple syrup, cream, garnished with cocoa powder, Valrhona chocolate, lady fingers.

Cake cutting fee is $3 per person.