Schnitz Ale Brewery Menu

A TRADITIONAL SALAD OF DICED GREEN BELL PEPPERS, TOMATOES, RED ONIONS, AND CUCUMBERS. TOPPED WITH FETA CHEESE. DRESSED WITH A LIGHT VINAIGRETTE.

CHOPPED KALE AND CABBAGE CAESAR SALAD, RICH CAESAR DRESSING, AND SHAVED AGED PARMESAN, TOPPED WITH CRUNCHY PRETZEL CROUTONS.

BELGIAN ENDIVE WITH SPICY CANDIED PECANS, APPLE SLICES, MOODY BLUE CHEESE CRUMBLES, FRESH CHIVES, AND A WHITE BALSAMIC-TRUFFLE VINAIGRETTE TO FINISH

THICK CUT, BOURBON GLAZED PORK BELLY PIECES WITH HOUSE FERMENTED SPICY JALAPENO SAURKRAUT

COUNTRY-STYLE CHICKEN PATE WITH MARINATED, GRILLED TRUMPET MUSHROOMS, FINISHED WITH SLOVENIAN PUMPKIN SEED OIL, AND SERVED WITH LAPENA BREAD MADE BY DAS SCHNITZEL HAUS

HALF A POUND OF PRINCE EDWARD ISLAND MUSSLES STEAMED WITH S.A.B. DRAFT, MIREPOIX, AND SERVED WITH LAPENA TOAST POINTS MADE BY DAS SCHNITZEL HAUS.

TWO CHEF SELECTED SPECIALTY CHEESES WITH A VARIETY OF SEASONAL ACCOUTERMENTS, OUT HAUS MADE BRATWURST AND HUNGARIAN SAUSAGE, AND THREE VARIETIES OF MUSTARD.

WHIPPED FETA WITH ROASTED RED PEPPERS AND FRESH HERBS, FINISHED WITH AGRODOLCE, SWEETIE DROP PEPPERS, AND FRESH PARSLEY. SERVED WITH TOAST POINTS.

FIVE CHERRY SMOKED WHOLE CHICKEN WINGS SEASONED WITH OUR SECRET DRY RUB. SIDES OF THICK CUT FRIES AND COLESLAW.

BOTH OF OUR HANDMADE SAUSAGES: BRATWURST AND HUNGARIAN. SERVED WITH DRUNKEN CANNELLINI BEANS MADE WITH COACH DUNKEL, BACON, AND BROWN SUGAR. FINISHED WITH KALE AND SPINACH PUREE AND FRESH PARSLEY.

MAPLE LEAF DUCK BREAST MARINATED WITH CHERRY AND COCOA NIBS. SERVED WITH ANCIENT GRAINS AND A POTATO-CELERY ROOT PUREE. FINISHED WITH CHERRY PORT SAUCE. COOKED TO MEDIUM RARE.

A COMBINATION PLATTER OF TWO WINGS, ONE PIECE OF HANDMADE SAUSAGE, AND BEEF BRISKET. SERVED WITH FRIES, COLESLAW, AND PICKLED VEGETABLES. SIDE OF SCHNITZ CLASSIC BBQ SAUCE.

POACHED SALMON ROULADE SEASONED WITH DILL, GARLIC, AND BLACK PEPPER. MUSTARD AND DILL BEURRE BLANC. SIDES OF STEAMED RICE AND VEGETABLE PUREE.

FIRM TOFU WITH PEPPERS AND ONIONS, HAUS SMOKED AND SERVED WITH SIDES OF STEAMED RICE AND AJVAR: A SWEET RED SAUCE MADE OF EGGPLANTS AND ROASTED RED PEPPERS.

GOULASH STYLE BEEF OXTAIL WITH TENDER STEAMED SEMMEL KNODEL, CARROT PUREE, AND FINISHED WITH BEEF DEMI-GLACE

HAND-ROLLED TRADITIONAL GERMAN-STYLE PASTA MADE FROM FLOUR, POTATO, AND EGG. PAN-TOSED WITH BEEF DEMI-GLACE. GARNISHED WITH A BRULEE-D ONION AGRODOLCE

HERITAGE CHICKEN SEMI-BONELESS BREASTS, PAN ROASTED AND SERVED WITH MASHED POTATOES AND SPINACH -KALE PUREE.

AN ENORMOUS BONE-IN, SKIN ON, PORK SHANK FROM HEFFELFINGER FARMS IN JEROMESVILLE, OHIO. SLOW SMOKED FOR 8 HOURS. PLACED ON A BED OF SAURKRAUT AND SERVED WITH BOURBON-INFUSED BREAD PUDDING.

8-HOUR SLOW-SMOKED BEEF BRISKIT SEASONED WITH CHEF'S HOT COFFEE RUB SAUCED IN SCHNITZ CLASSIC BBQ. PILED ON AN ARTISAN ROLL WITH COLESLAW.

SLOW SMOKED CORNED BEEF ON MARBLE RYE WITH GUGGISBERG SWISS AND FRESH SAUERKRAUT. SERVED WITH OUR 1000 HORSE SAUCE.

A GIANT CHICKEN SCHNITZEL, HAND-BREADED, FRIED, AND DIPPED IN OUR SIGNITURE NASHVILLE HOT SAUCE. LOADED WITH COLESLAW AND PICKLES ON AN ARTISAN BUN.

BBQ PULLED PORK PILED HIGH ON AN ARTISAN BUN, TOPPED WITH A SPLIT HUNGARIAN SAUSAGE, JALEPENO SAUERKRAUT, AND DILL PICKLES.

JUICY ANGUS RESERVE BEEF PATTY TOPPED WITH LETTUCE, TOMATO, CARMELIZED ONIONS WITH BIER CHEESE, AND PICKLES ON AN ARTISAN BUN. COOKED TO TEMP.

8OZ CHAR-GRILLED AMERICAN ELK PATTY, YOPPED WITH BLACKBERRY AND CARMELIZED ONION JAM, ARUGULA, AND TOMATO ON AN ARTISAN BUN. COOKED MEDIUM RARE.

THREE SALMON PATTIES, GRILLED AND PLACED ON A KINGS HAWAIIAN ROLLS. TOPPED WITH SPINACH AOLI, PICKLED ONIONS, AND FRESH LETTUCE.