The Berghoff Restaurant
James Beard Eats Week
  • In honor of the 20th Anniversary of winning the James Beard Award for American Classic in 1999 and inspired the dishes that were on that menu, Executive Chef Matt Reichel curated this James Beard Eats Week menu.


    Creamed Herring Served with mixed greens and roasted beets, and Rye toast points.

    Escargot Stuffed Mushroom Caps Imported escargot with garlic, parsley, butter, and European onions.


    Broiled Walleye Grenobloise Served over fingerling potato, spicy coleslaw, capers, and white wine sauce.

    Pete's Bouillabaisse Saffron-infused stock, shrimp, bay scallop, salmon, mussels, calamari, and jasmine rice timbale, served with a garlic crostini.

    Roast Prime Rib of Beef Topped with a natural au jus, served with a baked potato, sour cream, grilled asparagus, and carrots.

    **Beer Braised Short Ribs of Beef Adams Street Brewery Porter and Artisanal honey reduction served with mashed potatoes, blistered tomatoes, grilled asparagus, and carrots.

    Deconstructed Chicken Cordon Bleu Served with roasted fingerling potatoes, grilled asparagus, and carrots.

    Schlachtplatte Smoked Thuringer, Bratwurst, and Kassler Ripchen (smoked pork chop), served with potatoes, and house-made sauerkraut.


    Choice of Executive Pastry Chef Enrique "Bong" Sta. Maria

    **James Beard inspired dish