J Betski's Menu

Spiced beet-apple chutney, goat cheese-orange-almond pierogi, fall strawberry relish, beet-hazelnut emulsion.

Crispy fried pork cutlet with smoked pork-apple-sauerkraut & Fontina cheese strudel, maple braised collard greens, smoked BBQ vinaigrette.

Crispy fried filet of flounder with house-made pickles, lemon-caper tartar sauce, and arugula on a brioche bun with a small side of warm potato salad.

Panko-crusted and fried pork cutlet served with spaetzle, braised sauerkraut, and a sherry-mushroom sauce.

Seasonal pumpkin pierogi with an apple-pumpkin-curry cream.

Polish dumplings filled with mushrooms, Gruyere, Parmesan, and Mozzarella.

Polish dumplings filled with mashed potatoes and rich cheese, topped with creme fraiche and toasted panko bread crumbs.

House-made Bratwurst with Foie Gras in the filling, served with beet-lentil-apple salad and a Fall spiced apple vinaigrette.

Trio of J Betski's original sausages with house-made pickles, half a braised cabbage wedge, and mustards. Great to sample and share!

Smoked beef and cheese pirozhki (stuffed bun), served with charred garlic sour cream sauce.

A house made sourdough and pilsner soft pretzel with a side of our own spicy sweet mustard blend.

Roasted beets, local goat cheese creme, toasted almonds, pickled raisins, and greens in balsamic vinaigrette. GF

A crisp wedge of iceberg lettuce topped with bacon, fried shallots, pickled peppers, a seven-minute egg, and house-made pink peppercorn-buttermilk dressing. GF

Marinated white bean salad with pickled peppers, local tomatoes, arugula, red onion, parmesan cheese, and sherry-tomato-basil vinaigrette.

Crispy fried pork cutlet with smoked pork-apple-sauerkraut & Fontina cheese strudel, maple braised collard greens, smoked BBQ vinaigrette.

Smoked Painted Hills Farms brisket, mocha-whole grain mustard sauce, cabbage-pear-kale salad, potato pierogi, spiced apple cider reduction, toasted nuts.

Filet of house-smoked trout with potato crisp, apple-sauerkraut-mint salad, cider-pear-toasted almond emulsion.

Pastrami cured duck breast, sweet and smoky cabbage-pineapple slaw, hot bacon-onion bun, spicy sour cherry-mustard sauce.

Four ounce medallion of filet mignon with creamed spinach, potato dumplings, and herb-tomato vinaigrette.

Crispy fried filet of flounder with house-made pickles, lemon-caper tartar sauce, and arugula on a brioche bun with a small side of warm potato salad.

Crispy fried pork shoulder chop, snap bean-mushroom and sweet potato casseroles, sour cherry vinaigrette.

Panko-crusted and fried pork cutlet served with spaetzle, braised sauerkraut, and a sherry-mushroom sauce.

House-made burger patty topped with Swiss cheese, mushroom and three cheese pierogi, Port and balsamic glazed onions, and truffle aioli. Accompanied by a small side of potato crisps and sliced house-made pickles.

Rotisserie Polish spiced chicken brushed with brown butter. GF

Spiced beet-apple chutney, goat cheese-orange-almond pierogi, fall strawberry relish, beet-hazelnut emulsion.

Plain cheeseburger with swiss cheese. No cheese substitutions.

Plain hamburger.

Fermented cabbage braised with bacon and sausage. GF

Balsamic glazed and charred wedge of cabbage. Contains beef stock.

Unfilled German dumplings sauteed with Gruyere and Creme Fraiche, topped with caramelized onions.

Fresh English cucumbers in a creamy Dill and Tarragon dressing.

Kale, cabbage, and pears in an apple cider-honey-Dijon mustard vinaigrette.

Thin layers of potato layered with beef tallow and butter and fried to crispy perfection, served with truffle aioli. GF

Warm Austrian potato salad with diced onion and pickles, in a whole grain mustard-vinegar dressing.

Unfilled German dumplings sauteed in clarified butter.

Apple and walnuts strudel with a bourbon caramel sauce.

Rich chocolate and hazelnut chocolate torte served with warm caramel sauce, crispy bacon bits, and sea salt. GF