Café Sabarsky Menu in New York

Roasted Potatoes topped with Sunny Side up, Cheese Bacon, Pickles and Styrian Pumpkinseed oil

Bavarian Ham and Eggs

Chilled Smoked Trout Crêpes & Horseradish Crème Fraîche

Bavarian Sausage with Warm Pretzel & Sweet Mustard

House made Granola with Yoghurt & Honey

Two soft – boiled Eggs in a Glass & Brioche

Fruit Salad with seasonal Fruits & Berries

Scottish Smoked Salmon, Cream Cheese & Cucumbers

Breakfast Basket with Jam and Ring Cake (Austrian Wheat, Country, Double Seeded)

Crêpes with house made Apricot Confiture

Goulash Soup with Potatoes

Spring Pea Soup with fresh Mint & Herb Oil

White Asparagus Cream Soup with Herb Oil

Chilled Smoked Trout Crêpes & Horseradish - Crème Fraîche

Creamed Spätzle, Seasonal Vegetables, Mushrooms & Tarragon

Wiener Schnitzel (veal) with Potato-Cucumber Salad & Lingonberries

Organic Chicken Paprika “Paprikás Csirke” with Spätzle

Viennese Beef Goulash with Fresh Herbed, Creamed Spätzle

South Tyrolean Cheese Dumpling, Speck & Cabbage Salad, Brown Butter

Bavarian Sausage with Warm Pretzel & Sweet Mustard

Roasted Bratwurst, Riesling Sauerkraut, Roasted Potatoes & Mustard

Beet Salad with Goat Cheese, Pine Nuts and Sherry Vinaigrette

Boston Lettuce with Herbs, Radishes, Cherry Tomatoes and Pumpkinseed Oil

Crabmeat Salad served with Avocado, and Tomatoes and Lemon - Vinaigrette

Cooked Ham, Egg Spread, fresh Horseradish

Housemade Liverwurst Spread with Onion Confit

Spicy Eggs with Cornichons and Paprika

Pickled Herring, Egg, Apple, Red Onion

Smoked Salmon on Scallion Cream Cheese

Classic Viennese dark Chocolate Cake with Apricot Confiture

Chocolate and Hazelnut Cake

Chocolate Cake with Cream & Cherries

Chocolate and Rum Cake

Yoghurt, Seasonal Berries, Poppyseed Cake

Pistachio, Chocolate, Nougat Cake

Passion Fruit, Coconut Mousse Cake

Quark Cheese Cake with seasonal Fruit

Hazelnut Tarte with fresh Raspberry Confiture

Chocolate Hazelnut Mousse Cake

Fresh Fruit Crumble Tarte

Rum Soaked Cake with Raspberry Glaze

Marble Ring Cake

Apple Strudel

Austrian cuisine is heavily influenced by all the cultures found within the borders of the former Austrian-Hungarian Empire (1867–1918), which spanned throughout Central Europe. Chicken Paprikash originated among the farmers of southern Hungary, who supplied the peppers from which paprika is made, and two towns in the region—Kaloscsa and Szeged—are well-known for their excellent paprika. “Paprikás Csirke Nokedlivel” is one of the most famous variations on the paprika preparations common to Hungarian tables, which found its place in many Viennese cafés and restaurants. MAKES 2 SERVINGS

This dish traces back to the ninth century, and was typically eaten by Hungarian shepherds. Early versions did not include paprika, as this ingredient was not introduced to the Old World until the 16th century. Hungarian sweet paprika is now considered an essential part of the recipe. Goulash is one of the few dishes that actually tastes better on its second day, after it is reheated. Serve with spätzle (Austrian tear-shaped pasta). Enjoy! MAKES 2 SERVINGS

While sausage recipes can be found as early as 228 A.D., and although, some sources list over 40 different varieties of German bratwurst, the first documented evidence of the bratwurst in Germany dates from 1313, in the Franconian city of Nürnberg (Nuremberg). How these sausages are eaten varies by locality, but they are most commonly served with roasted potatoes, sauerkraut, rye bread, and spicy mustar MAKES 2 SERVINGs

A Weisswurst, literally white sausage, is a traditional Bavarian sausage made from minced veal and pork back bacon. The Weisswurst was created in Munich on February 22, 1857, and has since become a very important part of Bavarian cooking and lifestyle. Legend has it that the Weisswurst was invented by a mistake in 1857, when an innkeeper in Munich ran out of sheep casings for his Bratwürste and in order to feed his hungry guests, used tough and chewy pork casings instead. MAKES 2 SERVINGS

The tradition of making “Spätzle” can be traced back to the 18th century, although medieval illustrations are believed to place the pasta at an even earlier date. In 1725, Rosino Lentilio, a councillor and personal physician from Württemberg, concluded that “Knöpflein” and “Spazen” were “all the things that are made from flour.” Since March 2012, Swabian Spätzle and Swabian Knöpfle have been awarded the EU quality seal for “Protected Geographical Indications (PGI)” and are protected throughout Europe as a regional specialty. In order to be able to bear this sign, one of the production stages of the product must have taken place in the respectively defined region of origin MAKES 2 SERVINGS

The world’s most famous cake, the Sachertorte, is the result of several lucky twists of fate. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, gave his kitchen staff the task of concocting an extraordinary dessert to impress his special guests. As fortune would have it, the chef had fallen ill that evening, leaving the apprentice chef, then 16-year-old Franz Sacher, to perform this culinary magic trick. Metternich’s parting words to the talented teenager were, “I hope you won’t disgrace me tonight.” Franz Sacher seized the moment and conjured up the confection of a lifetime, the chocolate cake that would go down in history as the ne plus ultra of desserts: the Sachertorte. The cake soon gained a cult following, and was deemed “presentable at court.” From then on, it was a favorite at the Imperial Court and soon went on to win the hearts (and palates) of the world. 2 SERVINGS

Apfelstrudel is a traditional Viennese dessert, a pastry popular in Austria, Germany, the Czech Republic, Italy, and in many other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). The oldest known strudel recipe is from 1697, a handwritten recipe housed in Vienna at the Wienbibliothek im Rathaus. Whether as a type of sweet or savory layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire. Austrian cuisine was formed and influenced by the cuisines of many different peoples during the centuries of the Habsburg Empire expansion. Strudel is related to baklava, which came to Austria from Turkey via Hungarian cuisine. Apfelstrudel is considered to be the national dish of Austria, along with Wiener Schnitzel and Tafelspitz 2 SERVINGS

This torte is named after the classical composer Wolfgang Amadeus Mozart, who was born in Salzburg, Austria. It is hard to pin down a classic recipe for Mozart Torte, as these vary considerably. One thing that is clear is that the original cake was inspired by the dessert Mozartkugeln. Confectioner Paul Fürst first created Mozartkugeln in 1890 in Salzburg. It consists of spheres made out of Viennese nougat, which has a soft, truffle-like consistency, and pistachio marzipan covered in chocolate. Their popularity inspired the Mozart Torte, invented by Michael Prousek in 2005 for Chocolaterie & Grosskonditorei Aïda in Vienna. Although developed more recently than Apfelstrudel and Sachertorte, this delicious cake is a modern classic! SERVINGS