By Lori Fredrich Senior Writer & Dining Editor Published Feb 13, 2018 at 1:02 PM

The Lenten season will mark another milestone for The Schwabenhof, N56 W14750 Silver Spring Dr., the longtime fish fry destination in Menomonee Falls.

Beginning Wednesday, Feb. 14 – after more than 30 years offering dinner service on Wednesdays and Fridays – the kitchen will extend its hours to include both lunch and dinner service Wednesday through Friday, along with specials.

The expanded hours are just the beginning of planned changes for the Germanic institution, which is expected to roll out a full German menu and extended service hours (Tuesday through Saturday) this spring, as well as renovation of its dining hall and extended beer garden hours this summer.

Build-your-own schnitzel

The changes, spearheaded by operators Wes Shaver and Mike Sorge, Chef Alex Pawlak and Director of Operations Dave Kuklin, kicked off this fall with a remodeled interior and an expanded – and improved – fish fry

But beginning Wednesday, diners will enjoy a variety of new menu items, including "build-your-own" schnitzel, an offering made from a recipe passed along through the generations by members of the Donauschwaben.

The base price for the schnitzel is $4. From there, guests have the option of adding toppings like a fried egg, bacon or red cabbage ($1 each). There are also side dishes including French fries, red cabbage, German potato salad, baked potato ($2 each) or potato pancakes ($3).

If you’d prefer a schnitzel sandwich, you can choose from a bakery bun or prezel bun ($1 or $2), and add toppings like American, Swiss, Muenster or beer cheese sauce ($1) or any number of additions including coleslaw, mustard, sauerkraut, mayo, tomato, red onion, or pickles ($0.50 each).

Diners are encouraged to get creative with their options, as well as choose a special name for their schnitzel creations. Each week, the most creative schnitzel-meister will be chosen to win a $10 gift certificate.

In addition to schnitzel, new dinnner specials will include prime rib on Wednesday evenings, available in 10-ounce or 14-ounce portions with potato, green beans and salad ($20/26).

Meanwhile, lunch will be served Wednesday through Friday from 11 a.m. to 2 p.m. with daily specials including an $11.95 special featuring two five-ounce pieces of cod, two pieces of broasted chicken or one piece of each plus French fries, coleslaw, tartar sauce and rye bread.

April showers bring even more Schwabenhof

Beginning April 3, The Schwabenhof will expand service hours to include restaurant and bar service at 3 p.m. from Tuesday through Saturday, along with lunch hours. The menu will also be expanded to include more classic German dishes, including sausages, spaetzle, pork shank and more.

Later this spring, the team will activate outdoor dining options, as well as offering guests the option of enjoying beer and snacks in the Schwabenhof biergarten, which will reopen with expanded hours of operation.

"The Schwabenhof has always been the place where the up-north feel of Wisconsin
meets Gemütlichkeit in Menomonee Falls," said Rick Siladi, board director for the German-American Cultural Foundation of Wisconsin, in a statement. "And we want to keep it that way. After 31 years of Wednesday and Friday service only, I am thrilled to see The Schwabenhof expand and grow under the stewardship of experienced restaurateurs Wes Shaver and Mike Sorge. 

"This perennial favorite fish fry destination has only gotten better and continues to grow every day!"

Beginning tomorrow, the Schwabenof will be open Wednesday through Friday from 11 a.m. to 2 p.m. for lunch and 4 to 10 p.m. for dinner.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.