Gus's Restaurant & Tavern Menu

8 oz filet of wild caught salmon with a cajun crust served with mashed potato and vegetables

Sushi grade wild caught yellow fin encrusted in sesame seed, pan seared, topped with a sweetened orange and ginger sauce served with rice and fresh vegetable of the day

Served with gus' mashed and fresh vegetable of the day

Sole stuffed with shrimp and crab served with fresh vegetable and gus' mashed

These delicate fish are sautéed in dry white wine, fresh garlic & shallot with banana peppers served over linguini

Zesty homemade meatloaf with fresh vegetable and gus' mashed potato

Thinly sliced sirloin tip with fresh vegetable and real mashed potato

On a potato roll with steak fries

Hand cut choice ny strip steak

Fried breaded pork cutlet served with red cabbage and spätzle

Fried breaded pork cutlet topped with sunny side up eggs, anchovies and capers with red cabbage and spätzle

Fried breaded pork cutlet topped with caramelized onions, sautéed mushrooms topped with a riesling based gravy

Beef stew simmered in caramelized onion gravy served with red cabbage and spätzle

(Veal schnitzel) fried breaded veal cutlet served with red cabbage and spätzle

Fried breaded veal cutlet topped with sunny side up eggs, anchovies and capers with red cabbage and spätzle

Fried breaded veal cutlet topped with caramelized onions, sautéed mushrooms and riesling gravy

Very tender fore shank of veal braised and served with red cabbage and spätzle

Rabbit braised after brining in dry white wine with shallots, garlic, juniper, clove and bay leaf then oven baked (simply out of this world)

Smoked bone in pork chop with sauerkraut and brat kartuffelin

Served with house made red cabbage and spätzle and munchen sweet mustard single wurst $18, double wurst

Served with sauerkraut and mashed potatoes

1/2 duck prepared north german style, stuffed with fruits & nuts then topped with a plum sauce

Sirloin thinly sliced stuffed with caramelized onion, bacon, sweet relish. Then rolled and braised and finished with a savory sauce served with house made red cabbage and spätzle

The original chef's recipe served with kraut and mashed potato