Restaurant Week
Feb 19-28, 2010
First Course: Choice
Berghoff House Salad
Assorted field greens, shaved fennel and asparagus tossed in a citrus vinaigrette
Alsatian Onion and Apple Soup
Sweet onion and tart apples in a rich broth, topped with melted Muenster cheese crouton
Entrée: Choice
Wiener Schnitzel a la Holstein
Out signature breaded German veal cutlet with petite asparagus and pepper, topped with a fried egg, anchovies, and capers. Served with Berghoff chips.
Herman Berghoff’s Old Fashioned Pot Roast
In a rich brown gravy with old fashioned whipped potatoes and mixed vegetables
Seared Salmon
Served on a bed of red and green lentil ragout, with mustard and tarragon beurre blanc
Dessert: Choice
Toffee Chocolate Square
Chocolate fudge cake layered with crumbled toffee, covered in creamy, dark chocolate ganache, with salty caramel sauce and toffee shards
Apple Strudel
Warm, tart Granny Smith apples surrounded by a flaky, buttery Strudel crust with caramel sauce and powder sugar dust
$22