Dinner

STARTERS

Cheese & Sausage Board

Yachtwurst, landjaeger,  5 yr cheddar, grand cru,  candied walnuts, apricot & cranberry chutney. Served with Düsseldorf mustard  and a warm baguette -15

 

Colossal Lump Blue Crab Cakes 19

 

Bavarian Weisswurst & Pretzel

Served with fried pickles  and sweet mustard –11

 

Sea Scallops

Pan seared, salsify puree and champagne grapefruit buerre blanc –16

 

Spatzle Mac & Cheese

Portabella mushrooms, smoked bacon, and aged Swiss mornay – 13

 

Vegetarian Spatzle

Spinach, tomato, caramelized union, aged Swiss mornay and roasted red pepper coulis – 12

 

Beer &  Cheese Spread with Pretzel Crostinis

Munich’s Spaten beer, Wisconsin cheddar and cream cheese spread, with mild pico de gallo – 9.75

 

Potato Pancakes

3 potato pancakes with Wisconsin maple syrup, our homemade Shofferhofer apple sauce and sour cream – 9.75

 

Reuben Rolls

Tasty bits of corned beef,  sauerkraut and Swiss cheese  inside a wonton wrap, with  crispy fried spinach and  German mustard sauce -9.75

 

SALADS

 

Baby Spinach Salad

Baby spinach topped with  red onion, sliced egg, sesame croutons topped with  our own hot bacon dressing -9

 

Mader’s Garden Fresh Salad

Greens with a variety of vegetables, served with your choice of dressing -6

 

Caesar Salad

Romaine lettuce, Caesar dressing, Parmesan cheese and  sour dough croutons -8.5

 

Salmon Salad

Grilled salmon fillet served on a bed of greens with red onions, cucumber, cherry tomatoes, and pickled radishes, tossed with a  Dijon vinaigrettte, garnished  with grilled lemon halves  -15

 

SOUPS

Soup of the Day

Homemade stock pot, made daily -6

 

Baked Onion

Thinly sliced onions  served in a Burgundy broth,  topped with Swiss cheese -9

 

Mader’s Liver Dumpling

Germany’s favorite soup, made fresh daily  in our stock pot -9

 

Mader’s Oxtail

Braised oxtails with tomatoes, sherry and beef broth -9

 

MADER’S SPECIALTIES

Mader’s Most Famous Dish

Exclusively Ours

Pork Shank

Number one favorite for over one hundred years.

A wonderfully delicious skinless shank with an apple demi glaze.  Served with red potatoes and choice of red cabbage or sauerkraut -37

IDEAL WITH A BOOT OF MÜNICH’S SPATEN BEER

PAIRS PERFECTLY WITH PINOT NOIR

 

Rheinischer Sauerbraten

Marinated roast beef topped with a golden raisin and gingersnap sauce, sour cream and toasted almonds. Served with spätzle and red cabbage -35

PAIRS PERFECTLY WITH CABERNET

 

Wiener Schnitzel

Lightly breaded pork cutlet pan sautéed.  Served with sauerkraut, spätzle and lemon -32

Substitute Tender Milk-Fed Veal – Add 5

Holstein-Style with egg, capers, anchovies – Add 2

Jaeger-Style – Add 1

PAIRS PERFECTLY WITH VALKENBERG RIESLING

 

German Sampler

Our most popular dish!

Wiener schnitzel, Kasseler Rippchen, and  Rheinischer sauerbraten with potato dumpling, sauerkraut and red cabbage -36

Substitute Tender Milk-Fed Veal — Add 3

PAIRS PERFECTLY WITH CABERNET SAUVIGNON

 

Schnitzel & Scallop Sampler

Sauteed pork tenderloin schnitzel and seared scallops drizzled in beurre blanc, with spatzel and seasonal vegetables – 35

PAIRS WITH DRY RIESLING

 

Scallop & Spätzel Mac & Cheese

Sautéed scallops, spätzle, asparagus, tomatoes,
aged Swiss mornay sauce, and breadcrumbs

PAIRS WITH CHARDONNAY

 

GERMAN SPECIALTIES

Tour of Germany

Serves Two

Sauerbraten, kasseler rippchen, pork shank, and wiener schnitzel  served with German potato salad, spätzle and red cabbage -85

Substitute tender milk-fed veal – Add 5

PAIRS PERFECTLY WITH DRY RIESLING OR PINOT NOIR

 

Rhine Sampler

Wiener schnitzel, Rheinischer sauerbraten with spätzle, red cabbage and sauerkraut -34

Substitute Tender Milk-Fed Veal — Add 3

PAIRS PERFECTLY WITH VALKENBERG RIESLING

 

Count Esterhazy Schnitzel

Sauteed chicken breasts lightly breaded with Black Forest mushroom sauce, spatzle and julienne vegetables – 32

PAIRS WITH LIEBFRAUMILCH

 

Ritter Schnitzel

Sauteed pork tenderlion cutlets, Black Forest mushroom sause, sliced red potatoes, unions and pepper, with julienne vegetables – 33

Substitute tender milk-fed veal – Add 5

PAIRS WITH SAUVIGNON BLANC

 

Duck Strudel

Jaegermeister steeped cranberries, caramelized unions, fennel, quark cheese, crisp phyllo pastry, with julienne vegetables on a rich duck demi glaze – 36

PAIRS WELL WITH PETITE SIRAH

 

Rouladen

Choice beef tenderloin pounded thin, pickle spear, smoked bacon, caramelized unions. German mustard, demi glaze, sauteed spinach and spatzle – 36

PAIRS GREAT WITH PETITE SIRAH

 

Hungarian Style Beef Goulash

Braised beef sirloin in a rich sause of sweet Hungarian paprika, unions, caraway seed, spatzle and sauteed spinach – 31

PAIRS WITH PETITE SIRAH

 

Beef & Mushroom Strudel

Sauerbraten, grilled red union, bacon sauteed mushrooms, and Kassler rippchen in crisp phyllo pastry, baked with Swiss cheese, ginger snap sauce, sour cream, and julienne vegetables – 31

PAIRS WELL WITH PINOT NOIR

ALSO PAIRS WITH OUR SPATEN LAGER

 

Bavarian Platter

Bratwurst, knackwurt & weisswurst, Kassler rippchen, sauerkraut and potato dumpling – 31

PAIRS WITH FRANZISKANER HEFEWEISS

 

STEAKS

10 oz. Filet Mignon

Choice beef tenderloin topped with fried leeks and finished with a red wine demi glaze.  Served with scalloped potatoes and seasonal vegetable -43

PAIRS PERFECTLY WITH FAMIGLIA BIANCHI CABERNET SAUVIGNON

 

SEAFOOD & LIGHT FARE

 

 

Herb Crusted Salmon

Salmon fillet topped with parsley lemon bread crumbs, chive oil & beurre blanc sauce,  served over red pepper spätzle, garnished with red pepper coulis and seasonal vegetables -34

PAIRS PERFECTLY WITH VALKENBERG GEWÜRZTRAMINER

 

Almond Crusted Rainbow Trout

Pan seared rainbow trout topped with lemon butter sauce and seasonal vegetables.  Served with sliced red potatoes, onion and peppers -34

PAIRS PERFECTLY WITH SPATEN LAGER

ALSO IDEAL WITH JOSEPH MULLER RIESLING

 

Portabella Napoleon

Portabella mushroom layered with baby spinach, grilled onions, red pepper and seasonal vegetables.  Topped with provolone cheese. Served with spätzle and roasted red pepper coulis -25

PAIRS PERFECTLY WITH SPATEN WEISS BIER DUNKEL

ALSO IDEAL WITH PINOT NOIR

 

SIDE OFFERINGS

Roasted Brussels Sprouts

sautéed with bacon and onions -8

Sautéed Seasonal Mushrooms -7

German Potato Salad -6

Spätzle -6

Beets  -6

with red pepper spätzle with chive oil

 

Dinner Hours:
Mon-Thurs 4:00pm – 9:00pm
Fri-Sat: 4:00pm – 10:00pm
Sun 2:00pm – 9:00pm
Call for reservations: (414) 271-3377 or click HERE

Item can be prepared gluten free, ask your server.

For groups of eight or more an 20% gratuity will be added
* Undercooked or raw meat or seafood may increase your risk of food-borne illness.