The Old Bavaria Haus Restaurant Inc.

Butter lettuce, tomatoes, cucumbers, mushrooms, onions, and creamy herb vinaigrette.

Salad served with The Old Bavaria Haus' famous Caesar dressing.

Vine tomatoes, sweet onions, and creamy haus vinaigrette.

Pickled herring in a smooth sour cream dressing.

Jumbo prawns sauteed with provencal herbs and tomatoes, enhanced with pernod.

Mushroom caps stuffed with shrimp, bearnaise and topped with melted cheese.

Half a dozen escargot baked in The Old Bavaria Haus' delicious garlic herb butter.

Roasted garlic potato pancakes topped with black forest mushroom sauce.

Scallops and shrimp, baked with whipped potatoes, herb sauce, and melted cheese.

Homemade German pasta with black forest mushroom sauce.

Homemade German pasta with shrimp, scallops, and crab meat in a Riesling sauce.

Baked German cheese served with house-made cranberry sauce.

Spicy meat and vegetable stew, served with bread.

Lentil beans and meat.

Six-ounce filet tenderloin, bacon wrapped.

Eight-ounce broiled to your liking.

Eight-ounce New York steak with black and green peppercorn mushroom sauce.

Full marinated rack of lamb baked with mustard and bread crumbs.

Half schnitzel and half marinated rack of lamb, baked with mustard and breadcrumbs.

Chnitzel, beef rouladen, and bratwurst, served with spatzle.

Beef rolls stuffed with mustard, bacon, onions, and dill pickles, served with spatzle.

Bratwurst topped with fried onions and peppercorn sauce, served with sauerkraut.

Lightly breaded and pan fried to a golden brown. The base for all of The Old Bavaria Haus' schnitzels.

Schnitzel champignon topped with sauteed mushrooms and bearnaise sauce.

Zigeuner schnitzel with bell peppers, mushrooms, tomatoes, and melted cheese.

Schnitzel Madagascar topped with sautéed mushrooms and green peppercorn sauce.

Schnitzel cordon bleu stuffed with black forest ham and Swiss cheese.

Schnitzel Hawaii topped with ham, pineapple, melted cheese, and bearnaise sauce.

Chicken cordon bleu stuffed with Black Forest ham and Swiss cheese, pan-fried to a golden brown. Served with mushroom sauce.

Unbreaded pork tenderloin in The Old Bavaria Haus' Black Forest mushroom sauce. Served with spatzle.

Black Forest schnitzel topped with Black Forest mushroom sauce.

Schnitzel cordon bleu champignon stuffed with Black Forest ham and Swiss cheese, topped with sauteed mushrooms and bearnaise sauce.

Schnitzel topped with a whole bratwurst, served with green peppercorn sauce.

Schnitzel Pacific topped with fresh local shrimp and bearnaise sauce.

Schnitzel topped with jumbo prawns sautéed in a white wine sauce with provencal herbs and tomatoes.

Stuffed with Black Forest ham and Swiss cheese, topped with fresh local shrimp and bearnaise sauce.

Schnitzel Charlotte topped with shrimp, crab meat, and scallop in a Riesling sauce.

Delicious blend of grated vegetables, beans and whole grains in a crisp breading.

Veggie schnitzel champignon topped with sauteed mushrooms and bearnaise sauce.

Veggie zigeuner schnitzel topped with bell peppers, mushrooms, tomatoes, and melted cheese.

Veggie schnitzel pacific topped with fresh local shrimp and bearnaise sauce.

Veggie schnitzel Oskar topped with fresh crab meat, asparagus, and bearnaise sauce.

Veggie schnitzel Charlotte topped with shrimp, crab meat, and scallop in a riesling sauce.

Roasted chicken breast stuffed with spinach, cheese, and shrimp. Served with a white wine sauce and spatzle.

Chicken breast schnitzel Hawaii topped with ham, pineapple, melted cheese and béarnaise sauce.

Poached and topped with sun-dried tomatoes, asparagus, and shrimp in a Riesling sauce. Served with spatzle.

Filet of sole lightly breaded, pan-fried, and topped with shrimp and a white wine riesling sauce.

Light, creamy, and decadent.

Cheesecake made in house. Served with whipped cream and fruit sauce.

Apple Strudel served hot with whipped cream or ice cream.

Vanilla ice cream, coffee, and whipped cream.