Viennese entrées dominate the menu, which is modified each year when the restaurant participates in PV's culinary festival. One favorite is herb-crusted rack of lamb served with horseradish and pureed vegetables au gratin; another is venison medallions in chestnut sauce served with braised white cabbage and steamed vegetables. The adjacent café (open 8 am–midnight) has sandwiches, excellent desserts, and 20 specialty coffees—all of which are also available at the
main restaurant. To avoid the stream of street peddlers off the patio, eat in the charming, European-style dining room, where handsome black-and-white-clad servers look right at home amid dark-wood framed mirrors, brightly polished brass, and lace café curtains.