Served with seasonal vegetables and your choice of garlic mashed potatoes, fries, German fried potatoes, potato salad or spätzle.
Choice of chicken, pork cutlet or cheese, lightly breaded and fried golden brown. Accompanied by our own Schnitzels’ tartar sauce.
A traditional pork or chicken non-breaded cutlet, hand pounded thin, pan seared with portabella and button mushrooms, then finished with a white wine scented cream sauce.
A milk-fed veal cutlet pounded thin, lightly breaded and fried golden brown.
Don’t mess with a classic. A juicy chicken breast stuffed with chive and garlic butter; breaded, fried golden and crispy.
Compliment any Schnitzel with our house spätzle sautéed with caramelized onions and bacon for 4.50
Tender cuts of beef shoulder slowly braised with sweet onion and garlic in a rich paprika sauce, served with traditional spätzle and garnished with diced dill pickle.
Pan Seared Salmon
6oz. of Atlanic salmon topped with a shallot caper cream sauce. Served on a bed of wilted greens and sweet potatoes.
10 oz. Steak & Frites
A 10oz N.Y Striploin AAA Canadian certified beef, simply seasoned with salt and pepper, and char broiled to your liking. Served with a bouquet of fries and roasted garlic aioli.
Butternut Squash Ravioli
Butternut squash stuffed ravioli tossed in hazelnut butter and lemon cream sauce. Topped with toasted bread crumbs and herbs gremolata.
Chicken Fettuccini Genovese
Grilled chicken breast served on top of fettuccini, folded into a pesto cream sauce, roasted red peppers, sundries tomatoes, spinach, and finished with goat cheese.
Portobello Mushroom Tower
Portobello mushroom caps, grilled and layered with a savoury chickpea and tomato ragout, finished with goat cheese, and served with basmati rice, and seasonal vegetables.
Vegan options available.
Chicken breast sautéed with mushrooms, prosciutto, and a rich marsala wine sauce. Served on a bed of buttery egg noodles and fresh herbs.
Beer Battered Fish & Chips
Haddock fried in a Schnitzel’s original beer batter. Served with hand cut fries and coleslaw.
Grilled chicken breast stuffed with St.Albert’s cheddar cheese, roasted red peppers. Finished with a spicy cream sauce.
A crispy chicken cutlet roasted under tomato basil sauce, parmigiano reggiano, and mozzarella, served over a bed of fettuccini tossed in a mushroom and scallion tomato sauce.
Add shrimp 6.5 | Substitute Veal Cutlet 2.75