Samples of some exquisite nightly features by Chef Lenh

@ Schnitzel Haus.  

Scallops on Black Truffle Potato Gateau

Dry sea scallops sauteed & served over a black truffle, jumbo lump crab studded potato cake.  Accompanied by a lemon chive, truffle infused, white balsamic vinaigrette.

Veal Osso Buco

Slow braised premium veal shank in a rich wine demi glace served with mashed potato 

Filet Oscar

This classic dish is prepared with black angus filet mignon enclosed by jumbo lump crab & enrobed in both hollandaise & bearnaise sauces.  A masterpiece finished with steamed asparagus spears & garlic mashed potatoes

Rack of Lamb

Domestic lamb marinated in a tantalizing blend of Italian herbs, seared, then oven roasted to perfection.  Accompanied by a parmesan crusted tomato crown, shitake mushrooms & asparagus &  graced with an English mint sauce.  

Seafood Risotto

New Zealand mussels, jumbo prawns, clams & scallops all lightly sauteed & simmered in Chardonnay, then folded together with risotto in muniere. 

Chilean Sea Bass

Seared golden brown over a jumbo lump crab stuffed portabella mushroom & our roasted red bell pepper coulis completes this dish to perfection.

"Knusprige Forelle"  Crispy Trout

Fresh Crispy Trout, pan seared and finished with capers in a lemon, garlic, butter, Chardonnay white wine sauce with a hint of mustard accompanied by spatzle & red cabbage