SOUP AND SALAD
SOUP OF THE DAY. CUP 3; BOWL 5
Please ask your server about our changing daily selection.
FRENCH ONION SOUP. CROCK 6
with crouton and melted Swiss cheeses.
GARDEN SALAD. 6
of mixed greens, cucumber, red onion, tomato, croutons and shredded Swiss cheese, with choice of house-made dressing.
SPINACH AND ARUGULA SALAD. 9
leafy spinach and arugula topped with shaved red onion, sliced hardboiled egg, served with our warm applewood bacon vinaigrette.
Served with choice of house-made dressing: cider vinaigrette, ranch, thousand island, bacon vinaigrette, honey mustard or blue cheese.
Add to any salad Grilled Chicken 4 or Grilled Shrimp 5
BARVARIAN PRETZEL STICKS. 7
with a Pepper Jack cheese sauce.
ARTISAN CHEESE PLATE. 10
assorted artisan cheese served with house-made lavosh crackers and our dried fruit chutney.
WURST SAMPLER. 12
two locally produced sausages, served with sauerkraut, house-made pickles, and pickled red onions, whole grain mustard and grilled caraway rye.
WILD MUSHROOM STRUDLE. 9
sauteed local wild mushrooms with spinach, swiss cheese baked in phyllo served warm with a Chardonel creme sauce.
All plates served with Rolls, butter and house salad.
PORK SCHNITZEL. 15
atop German potato salad and red cabbage with your choice of Dill crème sauce or Jaeger (red wine, bacon and mushroom) sauce.
marinated beef with a spiced red wine sauce accompanied by house-made German potato salad and red cabbage.
GERMAN SPECIALTY PLATE. 17
a perfect sampling size of our Sauerbraten, Schnitzel, and Knackwurst served with red cabbage and potato pancake.
kassler rippchen. 19
grilled smoked pork rib chop topped with a maple bourbon sauce served with sauerkraut and house-made german potato salad.
All entrées served with Rolls, butter and house salad.
chicken schnitzel with house-made spaetzle. 17
tenderized, lightly breaded and pan fried chicken breast served atop spaetzle with black forest ham cream sauce and seasonal vegetables.
pretzel crusted salmon. 21
atlantic salmon topped with whole grain mustard buerre blanc served with "crushed" red potatoes and seasonal vegetable.
12oz. handcut ribeye. 27
grilled to your liking with Norton bordelaise sauce served with "crushed" red potatoes and seasonal vegetables.
house-made spaetzle of the day. 15
Chef's daily creation.
asparagus and mushroom pappardelle. 16
sauteed asparagus, locally grown mushrooms, fresh herbs, parmesan served atop pappardelle noodles with a creamy mushroom broth.
Add Chicken 4 or Shrimp 5
(For children 12 and under)
Served with drink and choice of side: French fries, fruit, applesauce or potato pancake.
Four-Cheese Pizza. 5
Chicken Tenders. 5
Grilled Cheese. 5
All of our desserts are prepared fresh daily in our kitchen by our pastry chef. Your server will tell you about additional dessert selections for the day.
black forest cake. 5
German Chocolate Pie. 5
creme brulee. 6
APPLE STRUDEL. 5
root beer float. 5
(Please no separate checks for parties greater than 10)
After you've toured the ancient arched cellars, the modern, state-of-the-art production facility and the beautiful wine-tasting room and gift shop at Stone Hill Winery-Hermann, you will have worked up a healthy appetite. We've just the thing for you!
Our Vintage Restaurant is situated on the winery grounds in a beautifully restored carriage house and horse barn. Here you can enjoy a hearty menu of contemporary world cuisine, including German specialties, paired with Stone Hill's award-winning wines. People come from miles around to partake, and we'd love it if you were among them. Reservations recommended. Please call 573.486.3479.
Note: No separate checks for parties of 10 or more.