Paprika Potato Chips

Slav Pickles

/4

/4

Obatzda / 5
bavarian caraway cheese dip, bretzel nibs
Bronwyn Bretzel / 5
two mustards, spicy horseradish & yellow
Curry Pickled Eggs
cocoa mustard

/5

Currywurst / 5
veal sausage, curry ketchup, frites
Brondog / 10
sauerbraten chili, emmenthaler, paprika chips
Bronburger / 14
sauerkraut, challah roll, grner sauce, bacon onion rings

+ These menu items may be served raw or undercooked.

Consuming raw and undercooked meat, fish, shellfish, poultry
and eggs may result in food borne illness, especially if you have
an existing medical condition. Please inform your server if you
have any allergies or dietary restrictions.

mains

FALL 2014

Sptzle

schwabian style, tarragon, corn, cheddar.........................................................................17

somerville

{ Snacks }
Paprika Potato Chips.............. 4

The New Food of Germany

and Central Europe

bosnian chickpea and onion cakes, roasted mushrooms, plums.......................................17

Blutnudeln

Slav Pickles................................ 4

trentino-style blood pasta, smoked ham, local tomatoes, basil, tomato...........................18

Onion Rings.............................. 5

Smoked Venison Pastrami

bacon, buttermilk, grner sauce

buckwheat zganci noodle, red cabbage...........................................................................18

Obatzda..................................... 5

Spicy Octopus Goulash

caraway cheese dip, bretzel nibs

brasied octopus, veal shank, paprika, potato...................................................................19

Bronwyn Bretzel....................... 5
two mustards, spicy horseradish & yellow

Giant Knackwurst

Curry Pickled Eggs.................. 5

bier Brot wurst Weinstube

Cvapi

cocoa mustard

Starters

herbed kndel dumpling, sauerkraut................................................................................19

Ziguener Schnitzel

pork cutlet, hungarian peppers, potato salad..................................................................20

Slovenian Sweet-Sour Boar

black walnuts, chocolate, red wine, noodles....................................................................21

Wurst Trio

coriander-kielbasa, cotechino, bratwurst, sauerkraut, potato..........................................21

Schmaltz chicken & pork fat, pickled onion........................................................................7

Pierogi corn-onion filling, rmoulade and pickled watermelon..........................................7
Currywurst veal sausage, curry ketchup, frites................................................................8
Reibekuchen potato pancake, apple sauce, crme frache.............................................8
Solyanka vinegar-nectarine soup, sweet smoked mackerel..............................................8

Wagyu Brisket Sauerbraten

cumin-orange, roasted carrots, red wine jus....................................................................22

{ SIDES }
Gurkensalat.............................. 5
dill and cucumber salat

Lngos hungarian fried dough, anchovy sour cream, slow roast tomato........................9

Riesling Sauerkraut................. 5

Tomato pigs head confit, romanian garlic sauce...............................................................9

white wine braised cabbage, apple

Ajvr serbian pepper spread, roasted eggplant and garlic..................................................9

German Potato Salad............. 5

warm with bacon, whole grain mustard

Pickled pekacky czech sausage salad, dill vinaigrette..............................................10

5 Mustards................................. 5

Weihenstephaner Fried Clams beer marinade, grner sauce............................10

jalapeo-honey, horseradish, beer, cocoa,

hazelnut

Tim Wiechmann
Andrew Brady
sous chef Andre Kraft
manager Sara Markey
bar manager William Weston

Executive Chef

Chef de Cuisine

+ These menu items may be served raw or undercooked. Consuming raw and undercooked meat, fish, shellfish, poultry and eggs may result in
food borne illness, especially if you have an existing medical condition. Please inform your server if you have any allergies or dietary restrictions.