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.
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.
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