♦ About Our Food ♦

As much of the food as possible is purchased by the owner, Ms. Kristiana Poppmeier, from local farmers markets and collectives. She hand picks only the best and freshest ingredients. She only selects meat and dairy from humanely raised animals. All of the luscious flowers in the restaurant have come from her own garden.

The dishes and setting are kept as traditional as possible, but we are more than glad to make any substitutions.


♦ Appetizers ♦

Roasted Garlic & Goat Cheese

Oven roasted with thyme and olive oil, aged chevre, and toast points.

Brie Encroutè

Wrapped in Phyllo dough and baked to a golden brown, served with Sauce Madeira and fresh fruit.

Pan Fried Oysters

Willapa Bay Oysters dusted in seasoned flour then pan fried to a crispy golden brown.

Escargots

Choice Helix Snails baked in a garlic Pernod butter.

Sautéed Prawns

Prawns gently sautéed with garlic and finished with lobster sauce.

Pate

Classic chicken livers, flavored with Cognac.

Gravlox

House cured salmon, served with mustard sauce, red onions, and capers.

♦ Entreés ♦

Pork Leopold

Tenderloin of Pork à la maison.

Austrian Gulasch

Braised Beef and tomatoes with fresh herbs and paprika.

Chicken Constanza

Boneless Breast of Chicken baked with herbs and mushrooms.

Cordon Bleu

Chicken stuffed with Black Forest Ham and Swiss Cheese, breaded and served with an oregano demi glaze.

Schnitzel Amadeus

Austrian Classic! Hand trimmed Tenderloin of Pork, lightly breaded and sautéed to a crisp golden brown.

Pan Fried Oysters

Lightly tossed in seasoned flour and sautéed in butter.

Steak au Poivre Madagascar

A French classic. Choice cut of New York Strip grilled. Served with peppercorn cognac demi glace and mango chutneys.

Seafood Medley

Assorted Seafood sautéed with shallots, garlic, wine and cream nestled atop puff pastry.

Rack of Lamb Provençal

Succulent Lamb roasted with a crust of fresh herbs and bread crumbs. Served with a port wine demi glace.

♦ Soups & Salad ♦

Dinner Salad

Baby field greens with cool melon slices.

Wilted Spinach

Spinach tossed in a warm bacon, mushroom and shallot dressing.

Fresh Mozzarella and Tomato Salad

Served with fresh basil and a Balsamic vinegar.

Chef's Soup

Ferdie's Cream of Mushroom

♦ Desserts & Etc ♦

Flourless Chocolate Torte

An Amadeus favorite. A rich chocolate cake served with a fresh, seasonal berry sauce.

Assorted Homemade Pastries

A dessert made special for the day.

Amadeus Coffee

Superb house coffee served with clotted cream.

♦ Wines ♦

House Champagne
Mumm Napa Brut Prestige
Chandon Blanc de Noir
Chandon Brut Classic
Duck Pond Merlot
Duck Pond Pinot Noir
Stone Wolf Pinot Noir
Stone Wolf Pinot Gris
Sterling Meritage
Sterling Chardonnay
Sterling Cab Rodney Strong Pinot Noir
Rodney Strong Merlot
Rodney Strong Cab
Caymus Cab
Diablo Malbec
Stemmari Syrah
Cigar Zin
Honeywood Rasberry
Penfolds Kohnuha Hill Cab
Louis Martini Cab Sonoma
William Hill Central Coast Chardonnay
Osbourne White Port
Cream Sherry
Fine Sherry
Ruby Port

♦ Early Bird Dinners ♦

4:30-6:30 Tuesday-Friday.
$10 a person
Beer and wine for $4

Austrian Gulasch

Braised Beef and tomatoes with fresh herbs and paprika.

Chicken Constanze

Boneless Breast of Chicken baked with herb and mushrooms.

Tenderloin of Pork Roast

Lean, simmered in its own juices. A favorite!

Tilapia

Simply prepared with fresh herbs and olive oil.