All Schnitzels are served with our house braised red cabbage and choice of garlic mashed potatoes, fries, potato salad or spätzle.
Choice of chicken, pork cutlet or cheese, lightly breaded and fried golden brown. Accompanied by our own Schnitzels’ tartar sauce.
Can’t decide? Why not try all three in a Schnitzel trio.
A milk-fed veal cutlet pounded thin, lightly breaded and fried golden brown.
A traditional pork or chicken non-breaded cutlet, hand pounded thin, pan seared with Portabella and button mushrooms, then finished with a brown mushroom gravy.
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.
Beer Battered Fish & Chips
Haddock fried in a Schnitzel’s original beer batter. Served with hand cut fries and coleslaw.
PAN SEARED SALMON
Pan seared West coast sockeye salmon with roasted fingerling potatoes, Quebec beets and carrots, arugula, and crispy bacon lardons. Finished with a warm lemon caper parsley vinaigrette, and parsnip chips.
10 oz. Steak & Frites
A 10oz N.Y strip loin AAA Canadian certified beef, simply seasoned with salt and pepper, char broiled to your liking, and topped with garlic and chive compound butter. 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.
Pan fried house gnocchi with woodland mushrooms, fresh basil, shaved Parmesan cheese. Finished with a tomato butter broth.
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