Cafe Sabarsky Menu
Cafe Sab from the historic surroundings and cozy ambiance to the delicious Austrian-German dishes and Viennese desserts, Cafe Sabarsky offers a unique dining experience. Located in the Neue Galerie, this classy establishment serves up dishes like creamy spatzle, beef stew, and trout crepe with a perfect balance of flavors. The chocolate hazelnut mousse cake and pistachio chocolate mousse cake are heavenly treats that shouldn't be missed. With attentive service and a charming old-world charm, Cafe Sabarsky is perfect for a light breakfast, brunch, or lunch. The quaint decor and high-class atmosphere create a sophisticated dining experience that is enhanced by a visit to the museum. For a taste of Austrian cuisine and a touch of elegance, Cafe Sabarsky is a must-visit destination in New York City.
Breakfast
Steirisches Erdäpfelgröstl, Käse, Speck & Spiegelei
Roasted Potatoes topped with Sunny Side up, Cheese Bacon, Pickles and Styrian Pumpkinseed oil
Spiegeleier Mit Schinken
Bavarian Ham and Eggs
Palatschinken Mit Räucherforelle & Oberskren
Chilled Smoked Trout Crêpes & Horseradish Crème Fraîche
Weisswurst Mit Brezen & Händelmaier‘s
Bavarian Sausage with Warm Pretzel & Sweet Mustard
Hausgemachtes Müsli Mit Joghurt & Honig
House made Granola with Yoghurt & Honey
Zwei Weiche Eier Im Glas Mit Brioche
Two soft – boiled Eggs in a Glass & Brioche
Fruchtsalat
Fruit Salad with seasonal Fruits & Berries
Räucherlachs Mit Frischkäse Und Gurken
Scottish Smoked Salmon, Cream Cheese & Cucumbers
Frühstücksbrotkorb Mit Marmelade, Und Gugelhupf
Breakfast Basket with Jam and Ring Cake (Austrian Wheat, Country, Double Seeded)
Marillenpalatschinken
Crêpes with house made Apricot Confiture
Gulaschsuppe Mit Erdäpfeln
Goulash Soup with Potatoes
Frühlings Erbsensuppe Mit Minze & Kräuteröl
Spring Pea Soup with fresh Mint & Herb Oil
Weisse Spargelcremesuppe Mit Kräuteröl
White Asparagus Cream Soup with Herb Oil
Palatschinken Mit Räucherforelle & Oberskren
Chilled Smoked Trout Crêpes & Horseradish - Crème Fraîche
Spätzle, Erbsen, Korn, Karotten, Schwammerln Estragon
Creamed Spätzle, Seasonal Vegetables, Mushrooms & Tarragon
Wiener Schnitzel, Mit Erdäpfel - Gurkensalat
Wiener Schnitzel (veal) with Potato-Cucumber Salad & Lingonberries
Bio- Paprikahendl Mit Spätzle
Organic Chicken Paprika “Paprikás Csirke” with Spätzle
Wiener Rindsgulasch Mit Spätzle
Viennese Beef Goulash with Fresh Herbed, Creamed Spätzle
Südtiroler Bergkas Knödel, Speckkraut
South Tyrolean Cheese Dumpling, Speck & Cabbage Salad, Brown Butter
Savory
Würste
Weisswurst Mit Brezen & Händelmaier‘s
Bavarian Sausage with Warm Pretzel & Sweet Mustard
Bratwurst Mit Sauerkraut & Rösterdäpfel
Roasted Bratwurst, Riesling Sauerkraut, Roasted Potatoes & Mustard
Rote Rüben Salat Mit Ziegenkäse, Pinienkernen Und Sherry – Vinaigrette
Beet Salad with Goat Cheese, Pine Nuts and Sherry Vinaigrette
Blattsalate Mit Radieschen, Kürbiskernöl Tomaten & Avokado
Boston Lettuce with Herbs, Radishes, Cherry Tomatoes and Pumpkinseed Oil
Krabbensalat Mit Avocado Und Tomaten Mit Zitronen-Vinaigrette
Crabmeat Salad served with Avocado, and Tomatoes and Lemon - Vinaigrette
SALATE
SANDWICHES
Gekochter Schinken, Eiaufstrich, Kren
Cooked Ham, Egg Spread, fresh Horseradish
Hausgemachter Leberwurstaufstrich Zwiebelmarmelade
Housemade Liverwurst Spread with Onion Confit
Pikantes Ei Mit Gurkerl Und Paprika
Spicy Eggs with Cornichons and Paprika
Matjes Herring, Ei, Äpfel, Roten Zwiebeln
Pickled Herring, Egg, Apple, Red Onion
Räucherlachs Auf Jungzwiebel - Streichkäse
Smoked Salmon on Scallion Cream Cheese
Erdbeerkuchen
Strawberry, Vanilla Mousse and Almond Cake
Sachertorte
Classic Viennese dark Chocolate Cake with Apricot Confiture
Klimttorte
Chocolate and Hazelnut Cake
Schwarzwälder Kirschtorte
Chocolate Cake with Cream & Cherries
Sabarskytorte
Chocolate and Rum Cake
Joghurt – Beeren – Mohntorte
Yoghurt, Seasonal Berries, Poppyseed Cake
Mozarttorte
Pistachio, Chocolate, Nougat Cake
Adele - Schnitte
Passion Fruit, Coconut Mousse Cake
Topfentorte
Quark Cheese Cake with seasonal Fruit
Linzertorte
Hazelnut Tarte with fresh Raspberry Confiture
Feuilletine
Chocolate Hazelnut Mousse Cake
Frischer Frucht - Streuselkuchen
Fresh Fruit Crumble Tarte
Punschkrapferl
Rum Soaked Cake with Raspberry Glaze
Marmor - Guglhupf
Marble Ring Cake
Apfelstrudel
Apple Strudel
DESSERT
MEAL KITS
ORGANIC CHICKEN PAPRIKASH WITH SPÄTZLE
Austrian cuisine is heavily influenced by all the cultures found within the borders of the former Austrian-Hungarian Empire (–), 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 SERVINGS
VIENNESE BEEF GOULASH
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 th 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 SERVINGS
ROASTED BRATWURST, RIESLING SAUERKRAUT AND ROASTED POTATOES WITH MUSTARD
While sausage recipes can be found as early as A.D., and although, some sources list over different varieties of German bratwurst, the first documented evidence of the bratwurst in Germany dates from , 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 SERVINGs
BAVARIAN WEISSWURST WITH WARM PRETZEL AND SWEET MUSTARD
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 , , 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 , 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 SERVINGS
SPÄTZLE, MUSHROOMS, CARROTS, PEAS, TARRAGON
The tradition of making “Spätzle” can be traced back to the th century, although medieval illustrations are believed to place the pasta at an even earlier date. In , 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 , 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 SERVINGS
SACHERTORTE MIT SCHLAG
The world’s most famous cake, the Sachertorte, is the result of several lucky twists of fate. The first was in , 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 -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. SERVINGS
WIENER APFELSTRUDEL MIT SCHLAG
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 (–). The oldest known strudel recipe is from , 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 th 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 SERVINGS
MOZART TORTE
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 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 for Chocolaterie & Grosskonditorei Aïda in Vienna. Although developed more recently than Apfelstrudel and Sachertorte, this delicious cake is a modern classic! SERVINGS
