Menu - Ol' Heidelberg

Appetizers
- Cheese Plate
- Stuffed Mushrooms
- Escargot in Garlic Butter
- Sausage Sampler
  - (Choice of two - Bratwurst, Knackwurst, Polish, or Rauchwurst)
Soups & Salads
- Home-Made Vegetable Beef Soup
- Home-Made Fresh Soup of the Day
- Cucumber Salad
- House Salad
- Chef Salad
  - Mixed salad greens served with ham, turkey, cheese, eggs, and tomato slices. Choice of dressing.
- Half Ham & Cheese Sandwhich & Bowl of Soup
- Half Ham & Cheese Sandwhich & Salad
- Grilled Chicken Breast Chutney
  - Topped with sauteed mushrooms and onions with a tomato chutney sauce on the side. Served with choice of potatoes and European slaw.
- Kassler Rippchen
  - Smoked pork loin chop served on a bed of sauerkraut, topped with sauteed onions and apple slices and served with your choice of potatoes.
- Cheese Ravioli
  - Sauteed with roasted red peppers and fresh spinach in a pesto butter sauce. Topped with Parmesan cheese and served with a house salad or cucumber salad.
- Twelve Escargot and Salad
  - Traditional style with garlic butter and toasted garrlic bread, served with choice of dinner salad or cucumber salad.
Veal
- Wiener Schnitzel
  - The original Vienna Style. Encrusted in seasoned bread crumbs and then pan fried.
- Schnitzel Cordon Bleu
  - Filled with Jarlsberg cheese and ham then pan-fried.
- Black Forest Schnitzel
  - Our original Wiener Schnitzel, topped with a Marsala wine sauce with mushrooms, onions, and bacon.
- Mushroom Schnitzel
  - Pan-fried Veal topped with sauteed mushrooms and onions.
- Rahm Schnitzel
  - Sauteed veal with a touch of onions in a Chablis wine cream sauce.
- Holstein Schnitzel
  - Pan-fried wiener schnitzel topped with two eggs, sunny side up.
Chicken
- Chicken Schnitzel
  - Prepared like our Wiener Schnitzel, except seasoned with Thyme.
- Chicken Berlin
  - A Chicken breast coated with bread crumbs, topped with Jarlsberg cheese, sauteed onions, and apple slices.
- Chicken Schnitzel Cordon Bleu
  - Stuffed with Jarlsberg cheese and ham, breaded and then pan-fried.
- Chicken Jarlsberg
  - Pan-fried chicken breast topped with Jarlsberg cheese, sauteed onions, and mushrooms.
- Honey Pecan Chicken
  - Chicken encrusted in a special blend of bread crumbs and chopped pecans, pan-fried and drizzled with honey.
- Hungarian Schnitzel
  - Sauteed Chicken with mushrooms, onions, red & green peppers in a hunters sauce.
Pork
- Jaeger Schnitzel
  - Pork loin sauteed with mushrooms and onions in a dark hunters sauce.
- Pork Schnitzel
  - Breaded like the original Wiener Schnitzel in seasoned bread crumbs, then pan-fried.
- Gypsy Schnitzel
  - Pork loin sauteed with mushrooms, onions, red & green peppers. Pan-fried and topped with a garlic cream sauce.
- Bavarian Pork Schnitzel
  - Pork loin stuffed with Jarlsberg cheese, mushrooms and onions and topped with a mushroom sauce.
- Pork Berlin
  - Pork loin stuffed with Jarlsberg cheese, mushrooms, onions, red & green peppers. Pan-fried and topped with a garlic cream sauce.
- Hungarian Schnitzel
  - Sauteed Chicken with mushrooms, onions, red & green peppers in a hunters sauce.
Seafood
- Honey Pecan Trout
  - Pecan encrusted pan-fried trout, drizzled with honey.
- Onion Crusted Grouper
  - Pan fried filet, served with homemade remolade sauce.
- Potato Crusted Tilapia
  - Filet encrusted in potato flakes and pan-fried.
- Pesto Crusted Salmon
  - A salmon filet coated with pesto butter and grilled.
- Mediterranean Tilapia
  - Bronze filet of tilapia sauteed with artichoke hearts, olives, tomatoes and capers in a lemon buerre blanc.
Bistro Dinners
- Liver Berliner Art
  - Liver smothered with onions and topped with sauteed apple slices and served with red cabbage.
- Assortment Platter
  - A mini Weiner schnitzel, mini chicken cordon bleu and your choice of smoke pork loin or sausage, served with sauerkraut
Chef Specialties
- Sauerbraten
  - Marinated top round beef, with a sweet-sour taste, served with potato dumplings or Spatzle and red cabbage.
- Beef Rouladen
  - Thin slice of top round, filled with onion, pickle, bacon and seasoned with mustard and paprika, served with potato dumplings or Spatzle and red cabbage.
- Schweinebraten
  - Roasted pork loin prepared in a natural gravy, served with potato dumplings or Spatzle and red cabbage.
- Goulash
  - Beef tips with green peppers and onions in a paprika tomato base, served over homemade Spatzle. Served with red cabbage.
Sandwhiches
- Toasted Reuben
  - Corned beef, Swiss cheese and sauerkraut on Farmer's bread.
- Black Forest Ham & Swiss Cheese
  - Hot or cold Ham and Swiss chees on Farmer's bread.
- European Chicken Melt
  - Grilled Chicken Breast topped with melted American cheese, bacon, green onion, and tomato.
- Bratwurst on a Bun
  - Grilled Bratwurst topped with Jarlsberg Cheese and sauteed onions.
Sausage Platters
- Bratwurst
  - A blend of pork and veal
- Knackwurst
  - A blend of beef and veal.
- Rauckwurst
  - A blend of smoked pork and veal.
- Polish
  - A blend of smoked pork and veal with garlic.
- Bratwurst Heidelberg
  - Grilled Bratwurst smothered with sauteed onion and apples.
- Bratwurst Jarlsberg
  - Grilled Bratwurst covered with Jarlsberg cheese and sauteed onions.
- Giant Bauernbratwurst
  - Sauteed all beef sausage in an onion au jus sauce.
- Slachtplatte
  - Choice of three sausages - Bratwurst, Knackwurst, Rauchwurst or Polish.