Hofstetter's

Hofstetter's SPARGEL CAFE' is an evolution of the original Hofstetter's with traditional quality and service most of you have know over the years, Spargel Cafe's Euro-Continental Cuisine is a fresh breeze of new idea and food, based on the foundation of quality, innovation and commitment by the Chef and Owners. We hope you enjoy your meal! - Kala & Norbert

Roasted Garlic Cream Soup	Cup 3.50
Soup of the Day	Cup 3.75
Grilled Scallops with Champagne & Fresh Tarragon Sauce - Sea Scallops grilled, served over straw potatoes and greens happed with champagne tarragon sauce.	7.95
Crab Cakes - Robust seasoned crab meat, pan fried, served with grilled baby corn on greens, roasted garlic-cilantro remoulade sauce.	6.95
Goat Cheese in Strudel Pouch - Fresh herbed goat cheese stuffed into dough pouches fried, served over tomato coulis.	5.95
Fresh Asparagus Sautéed - Fresh green spears sautéed in garlic with butter and parmesan cheese.	5.95
Roma Tomato Salad - Sliced roma tomatoes topped with basil and fresh herb ricotta, drizzled with aged balsamic vinegar and olive oil.	5.50
Cafe' Salad - Organic Greens and grilled asparagus, balsamic vinaigrette and parmesan cheese.	5.50
Caesar Salad - Crisp romaine lettuce, tossed to perfection in our special house Caesar dressing.	5.75
House Salad Panache' - A medley of roma tomatoes, marinated cucumbers, dill potatoes salad and greens.	4.50
Baby Spinach Salad - Fresh baby spinach with mushrooms, roasted bell peppers, tomatoes, red onion and applewood smoked bacon flakes tossed in warn cabernet sauvignon olive oil dressing.	6.95
All Season Salad - Tart green apples, gorgonzola cheese, toasted walnut and curly endive, tossed with clear vinaigrette.	6.25
Park Cities Salad - Cold poached Salmon served atop heart of romaine with a creamy fresh dill, mustard seed vinaigrette and garnished with red grapefruit.

Jager Schnitzal - Veal cutlet sauteed, deglace with Brandy, in a delicate cream sauce with mushrooms, served with spattzel & cucumber salad.	15.50
Veal a'la "Zurich" - Strips of veal lightly dusted in paprika, sauteed, simmered in Riesling wine, mushrooms and light cream sauce, served with spatzle & cucumber salad.	15.25
Weiner Schnitzel - Veal cutlet pounded extra thin, breaded with our unique breading, fried to a golden crisp finish, served with mixed house salad & chateau potatoes.	15.50
Prinzen Schitzel - Veal cutlet sautéed, seasoned with basil pesto in a light cream sauce, topped with toasted pine nuts and straw carrots, spatzle & tomato salad.	15.75
Butcher Platter - Smoked pork chop, Nurnberger bratwurst, pork medallion heaped over sauerkraut, served with herb mashed potatoes.	15.25

Gulf Shrimp Pasta - Linguini pasta with sautéed gulf shrimp asparagus	14.95
Chicken Fettuccini "Alfredo" - Grilled chicken, shitake mushrooms, baby spinach, and fettuccini in a roasted garlic sauce.	12.95
Risotta with Grilled Scallop - Aborio rice with lemon grass, a touch of saffron and coriander, crowned with applewood smoked bacon wrapped marinated sea scallops.	12.95
Sea Bass Fillet - Sautéed with aged balsamic meuniere sauce, sundried tomatoes and capers, parsley potatoes.	16.95
Salmon Medallion: "Pinenut Basil Crusted" - Salmon medallion crusted with pinenut basil breading and baked atop a pink tomato caper sauce, served with parsley new potatoes.	14.95
Chicken "Provencale" - Chicken breast sautéed with tomatoes, olives, garlic, capers, and fresh herbs, served with spinach spatzle pasta.	13.50
Spring Chicken Breast Roasted - Chicken breast basted with grain mustard, brown sugar, lemon zest glaze, over roasted, served with straw potatoes and apricot cranberry relish.	13.95
Veal "Munster" Cordon Bleu - Double veal cutlets stuffed with Black Forest ham and muenster cheese, breaded and fried golden, served with chateau potatoes.	19.25
Lamb Chops - Marinated grilled lamb chops served saffron risotto and sundried cherry bordelaise sauce, grilled asparagus spears.	18.50
Pork Tenderloin Medallion - Three medallions cut from center, sauteed, served with an Italian Gorgonzola cheese cream sauce with toasted Texas pecans, spinach spatzle pasta.	16.95
"Trois" Tenders - Three of the best cuts of meat, a beef, veal and lamb tenderloin, grilled, served over red currant leek glace, with new potato & onion au gratin, and maple glazed carrots.	21.00
Twin Filet Mignon: "Spice Rubbed" - Twin filet of beef tenderloin grilled, topped with artichoke bottom napped with aged port glaze, served with three mushroom stew. Chateau potatoes.	20.75
Duck Breast: "Spice Rubbed" - Spice rubbed duck breast pan seared, fanned over tart cherry sage glaze serves with stir fried black bean, leeks and shredded potato pancake.	18.95
Grilled Pork Loin Center Cuts - Cider marinated center cut pork loin, grilled served with warm red cabbage slaw, caraway gravy, and shredded potato pancake.	14.50
Grilled Vegetable Platter - Grilled and roasted seasonal vegetables with spatzle pasta.	12.00