GASTHAUS: got 'kraut?

Louisville's ONLY German Restaurant

Kettle Soup with Liver sausage

We are still offering our Chicken Florentine Special:

Chicken breast filled with fresh Spinach, Tomatoes, Onions, Garlic and Swiss Cheese, a Parmesan Oregano Bread Crust on a Tomato, Oregano sauce served with Spatzle.

But now we also have Gruyere Cheese Salad……$9

Shredded Gruyere Cheese tossed in a light mustard vinaigrette, crispy bacon and red onions and set on top of a bed of lettuce.

and a new soup: Kettle Soup: brothy soup with liversausage, smoked pork, cabbage, carrots, potatoes, and leeks…..$6

February 22, 2011 Posted by | Uncategorized | Leave a comment

Special of the Week: Deinhard Sekt

This week only we are offering DEINHARD Lila Trocken Sparkling Riesling for a special price of $30 a bottle. It’s fun to drink when the bubbles tickle your mouth and nose! Come and try one yourself!!

February 15, 2011 Posted by | Uncategorized | , , | Leave a comment

Chicken Florentine is back!

Our special is Chicken Breast filled with fresh Spinach, Tomatoes, Onions, Garlic and Swiss Cheese, a Parmesan Oregano Bread Crust on a Tomato, Oregano sauce served with Spatzle…………$20.95

February 13, 2011 Posted by | Uncategorized | | Leave a comment

This Week’s Specials

We have a new delicious salad this week. We have a feeling it’s going to be a hit with our customers….

~ Red Cabbage Salad ~

Shredded Red Cabbage and sliced Granny Smith Apples, tossed in a Homemade Garlic Vinaigrette Dressing topped with toasted Walnuts………………..$8.50

We also still have the BEEF PORTO special: Beef Tenderloin in a Port Wine Sauce with Mushrooms, Onions and Carrots, served with Pan-Seared Red Skinned Potatoes…………..$23.95

Beef Porto

February 7, 2011 Posted by | Uncategorized | , | Leave a comment

Cheese Cake tonight!!!!

German Cheese Cake served with home-made berry sauce.

February 3, 2011 Posted by | Uncategorized | | Leave a comment

Beef Porto

Wilted Spinach Salad

Cream of Leak Soup with Crispy Bacon Bits

Beef “Porto”: Beef Tenderloin in a Port Wine Sauce with Mushrooms, Onions and Carrots, served with Pan-Seared Red Skinned Potatoes.

 

February 2, 2011 Posted by | Uncategorized | , , | Leave a comment

   

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