Sup on sauerbraten or veal schnitzel in the candlelit dining room of an 1824 colonial farmhouse. Austrian, German and American cuisines share the menu. Sunday brunch.
Note: Description may be out of date.
Austrian-born chef Fritz Halbedl makes the sausages, schnitzels, strudels and spaetzles by hand in a historic inn near the Canadian border. Sunday brunch, but no Sunday dinner in winter.
Note: Description may be out of date.
The chalet-style bar named for mountaineer and erstwhile Stowehof resident Fritz Wiessner serves farm-to-table "Vermont Alpine" cuisine. Bavarian favorites include fondue, schnitzel and housemade sausages.
Note: Description may be out of date.
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