Brauhaus Schmitz Announces New Fall Menu Items Featuring Seasonal Ingredients and Fresh Flavors

The city’s best authentic German Bierhall, Brauhaus Schmitz, debuted new Fall Menu Items yesterday that showcase the flavors of the season in hearty German preparations.

Duck Breast / Photo by: Vanessa Beahn

The fall menu items, created by Chef de Cuisine Henrik Ringbom and taste-tested by Executive Chef Jeremy Nolen, will include:

Gluhwein Pear Salat, red oak lettuce with blue cheese dressing and blue cheese crumbles, plus toasted walnuts, two-year-aged house-cured ham and pears poached sous vide in gluhwein
Rosenkohl Salat, roasted Brussels sprouts with Maggi-garlic dressing, toasted chestnuts and grated aged gouda
Parsnip Soup, a vegetarian soup of parsnips cooked with onions, nutmeg, allspice, chili powder, bay leaf, sage oil, cream, butter and smoked and fried hen of the woods mushroom
Maultaschen, “German Ravioli” stuffed with roast pork and potato seasoned with mustard, thyme and Maggi, topped with a creamy truffle sauce, pumpernickel streusel and aged gouda
Pan-Seared Cod pan-seared with herb butter and served with roasted cauliflower, butternut squash and Romanesco over creamed leeks, topped with dill
Duck Breast, pan-seared and served with sweet-and-sour red wine sauce, accompanied by pickled grapes, baked Savoy cabbage and sumac
Pilzkroketten, wild mushroom kroketten with barley risotto, gouda and thyme, served with marinated red-and-green cabbage salad and golden raisins

Brauhaus Schmitz is located in the Society Hill section at 718 South Street.