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Chef Q & A: Alfred Schinagl

House of Mozart Executive Chef/Owner Albert Schinagl’s savory Austrian Traditionals menu features Wiener Schnitzel, including a breaded veal cutlet served sans sauce with parsley potatoes, mixed vegetables and a house salad and garlic bread.

Photo by JENINE C. OUILLETTE, Special to the Eagle

House of Mozart Executive Chef/Owner Albert Schinagl’s savory Austrian Traditionals menu features Wiener Schnitzel, including a breaded veal cutlet served sans sauce with parsley potatoes, mixed vegetables and a house salad and garlic bread.

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  • House of Mozart Executive Chef/Owner Albert Schinagl’s evening specials feature Mozart’s-style potato pancakes, served with applesauce and orange slice.
  • House of Mozart Executive Chef/Owner Albert Schinagl says one is wunderbar but the tasty trio he’s bringing to dinner customers is simply terrific!
  • The House of Mozart Restaurant, located at 153 S. Barfield Dr. in Shops of Marco, extends a welcome to restaurant customers in any one of several languages.
  • House of Mozart’s Continental Seafood Menu favorite Yellowtail Snapper Almondine includes fresh yellowtail snapper fillet sauteed in lemon butter and served with parsley potatoes and seasonal vegetables, a house salad and garlic bread.
  • House of Mozart Executive Chef/Owner Albert Schinagl’s savory Austrian Traditionals menu features Wiener Schnitzel, including a breaded veal cutlet served sans sauce with parsley potatoes, mixed vegetables and a house salad and garlic bread.
  • Schinagl’s Chef’s Specials of the evening Veal Liver “Berlin-style” includes sauteed all-natural veal liver served with German fried potatoes, red cabbage and house salad and garlic bread.
  • House of Mozart Executive Chef/Owner Alfred Schinagl's appetizer delicacy, Escargot 'Bourguignon' includes Achatine snails sauteed in garlic butter prepared and served in a unique porcelain casserole.
  • House of Mozart Restaurant walls display Austrian composer Wolfgang Mozart memorabila from Manuela Schinagl's family collection.

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