Grilled Peach Salad/ Green Bean Soup/ Geschnetzeltes
Our specials until Sept 9:
Grilled Peach Salad……………………….$11
Grilled peaches tossed with avocado, shaved red onions, mixed greens and a spicy mint dressing. Topped with pistachios and smoked paprika oil
Green Bean Soup (Grüne Bohnen Suppe)……………………….$7
Fresh green beans from Patsy’s garden. potatoes, carrots and tender bits of beef in a savory broth.
Geschnetzeltes………………………..$24
Medallions of pork tenderloin in a creamy mushroom, spinach sauce served with Spätzle.
Spring Salad/ Sauerkraut Soup/ Bavarian Mustard Chicken
Our specials until March 25:
Spring Salad……………………….$9.50
Cantaloupe, avocado, tomatoes, goat cheese and basil with a homemade lemon dressing served on mixed greens.
Sauerkraut Soup……………………….$7
Brothy soup with sauerkraut, potatoes and smoked sausage pieces
Bavarian Mustard Chicken……………………….$20
Tender bits of chicken with mushrooms, onions and green peas in a whole grain mustard sauce served with Spätzle.
Spring Salad/ Cream of Asparagus Soup/ Zwiebel-Senf Geschnetzeltes
Our Specials:
Spring Salad……………………….$9.50
Cantaloupe, Avocado, Tomatoes, Goat Cheese and Basil with a Homemade Lemon Dressing served on Mixed Greens.
Cream of Asparagus Soup……………………….$6.50
Cream of Green Asparagus Soup – “Spargelsuppe”
Zwiebel – Senf Geschnetzeltes………………………..$22.50
Breaded cutlets of pork tenderloin on a shallot Dijon mustard sauce.
served with Spätzle
Spring Salad/ Bavarian Style Cassoulet/ Chicken Gulasch
Our specials continue this week:
Spring Salad……………………….$9.50
Cantaloupe, Avocado, Tomatoes, Goat Cheese and Basil with a Homemade Lemon Dressing served on Mixed Greens
Bavarian Style Cassoulet Soup……………………….$6
Chicken Gulasch……………………….$20
Tender Pieces of Chicken Breast with Celery, Mushrooms, Green Peas and Red Peppers in a light Tomato and Paprika Sauce, served with Spaetzle.
Spring Salad/ Bavarian Style Cassoulet/ Chicken Gulasch
Our Specials:
Spring Salad……………………….$9.50
Cantaloupe, Avocado, Tomatoes, Goat Cheese and Basil with a Homemade Lemon Dressing served on Mixed Greens
Bavarian Style Cassoulet Soup……………………….$6
Hearty Soup with White Beans, Carrots, Celery, Onions, Pork Sausage, and Bits of Smoked Pork
Chicken Gulasch……………………….$20
Tender Pieces of Chicken Breast with Celery, Mushrooms, Green Peas and Red Peppers in a light Tomato and Paprika Sauce, served with Spätzle.
Spring Salad/ Cheese Soup/ Chicken Florentine
Our new Specials:
Spring Salad……………………….$9.50
Cantaloupe, Avocado, Tomatoes, Goat Cheese and Basil with a Homemade Lemon Dressing served on Mixed Greens
Cheese Soup……………………….$6
Creamy Soup made with a Blend of Melted Cheese, Ground Beef and Finely Chopped Mushrooms and Onions.
Chicken Florentine……………………….$20
Chicken Breast with a Parmesan Oregano Bread Crust Filled with Fresh Spinach, Onions, Garlic and
Swiss Cheese on a Tomato Oregano Sauce served with Spätzle
Spring Salad/ Sauerkraut Soup/ Chicken Florentine
This week’s specials:
Spring Salad……………………….$9.50
Cantaloupe, Avocado, Tomatoes, Goat Cheese and Basil with a Homemade Lemon Dressing served on Mixed Greens
Sauerkraut Soup……………………….$6
photo to come
Chicken Florentine……………………….$20
Chicken Breast with a Parmesan Oregano Bread Crust filled with fresh Spinach, Onions, Garlic and Swiss Cheese on a Tomato Oregano Sauce served with Spätzle
About
A Little Gasthaus History
On December 18th, 1993, after months of remodeling, the Greipel Family, all born and raised in Germany, except the oldest daughter Simone (born in London, England), finally opened the “Gasthaus” at its present location.
Executive chef/owner Michael Greipel together with Chef Jason Malone, create authentic dishes from Old World recipes. Annemarie Greipel, her daughter Simone, and granddaughter Molly, and friendly staff are responsible for taking care of the guests, many of them regulars.
Since opening in 1993, the menu has grown from a few items to a large selection. Everything is made from scratch, using only the finest and freshest ingredients. Michael handpicks all his meats, fruits and vegetables daily. Annemarie and her daughters make all the desserts daily, in house from family recipes.
While most of the entrees are ‘a la carte’, special requests are gladly accommodated after a short consultation with the chefs.
Parties and take-out orders are welcomed.
The Gasthaus can seat approximately 60-70 people. The décor, which includes two ‘Chalets,’ is a mixture of family pictures and personal items from the Greipel’s home in Germany (Bochum) and gifts from guests. A family member painted the two murals on the walls. The female servers, several of them from Germany or Europe, wear traditional Dirndl dresses.
The whole restaurant is available for private parties or special occasions. There has even been a real wedding in one of the ‘Chalets’. For many years ‘Wave 3’ TV (NBC affiliate) has broadcast a live show from the restaurant.
The Gasthaus Team has taken part in cooking demonstrations on TV as well as the ‘Home and Garden Show’.
The Gasthaus consistently receives positive reviews from newspapers and magazines. The ‘Guide to the Best Restaurants in America’ has named the Gasthaus ‘The Best German Restaurant’ in Louisville for 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016.
People visit from all over America and the world, which the guest books confirm. The whole Gasthaus Team, many of them having been there since ‘day one,’ take great pride in everything they do.
The Gasthaus is conveniently located on the corner of I-264 (Watterson Express Way), Brownsboro Road and Rudy Lane. The address is 4812 Brownsboro Center, Louisville, Ky 40207. Opening hours are for dinner only,
Tuesdays-Saturdays from 6pm until 9:30pm. Closed Sundays and Mondays.
Reservations are highly recommended, especially for large parties and on weekends! Please call 502-899-7177 to place a reservation.
To see the main website: http://www.gasthausdining.com (Blog is maintained by Nina, © NinaGreipelPhotography.com) Pictures may not be reproduced without a written permission. All Rights Reserved (unless otherwise noted), and are protected under Title 17 of the United States Code.
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