Cooked in onions and beer, our own Mad-Dog kraut, malted mustard,
and mushroom ketchup. Served on a toasted and buttered East Coast Bakery challah bun.
- Switch out the bun for plated with blaukraut and spätzle or bratkartoffeln +2
Vegetarian option available
Martock Glen Farm pork, breaded and fried in pork fat. Served with
lemon, parsley salad, blaukraut and spätzle or bratkartoffeln
- Swap lemon and parsley for our mushroom gravy, Jägerschnitzel +6
- Bacon and onions, herb cream sauce, Schmandschnitzel +6
- Cover your schnitzel in our beer, cheddar and mustard sauce +6
Dumplings stuffed with broccoli, mushroom, walnuts, and spinach in a vegetable broth, horseradish, and chives
Slow-cooked pork hock encased in crispy crackling, apple sauce, blaukraut, and spätzle or bratkartoffeln
Paprika, tomato, and beef soup with big chunks of brisket and root vegetables. Served with our herb cream sauce and light rye sourdough bread
Beef brisket rolled up with bacon, onions, pickles, and mustard. Served with pan gravy, horseradish, blaukraut, and spätzle or bratkartoffeln
The classic cucumber salad, thinly sliced cucumbers, creamy dill dressing, pickled red onion, and radish
Soft salted house pretzel; baked each day, so when we run out, we run out. Comes with bad boy butter
- Warm Erdinger Weissbier cheese and mustard sauce +6
Fresh house-made egg noodles, fried in butter, with nutmeg, and parsley
- Classic Käsespätzle, cheese noodles, and fried onions +6
- Roasted butternutsquash, garlic, smoked gouda, toasted walnut crumb +6
- Creamy mix mushroom gravy +6
Warm russet potato salad, pickled mustard seeds, scallions, egg, and our house-made seitan “ham” or schinkenspeck
Three fried shredded potato pancakes, sour cream, apple sauce, a touch of maple syrup, and scallions
Raw herring lightly pickled in cider, green apple relish, sour cream, chives, horseradish, and pumpernickel crisps
Roasted Brussels sprouts, faux or pork bratwurst, smoked shallots, vinaigrette, and walnut crumble
We are a fresh new beer hall and restaurant bringing locally-sourced, German-inspired cooking to Halifax.
Chef Ian Clarke was born and raised in “Private Married Quarters” housing in Lahr, Germany. He felt a deep need to recreate his childhood comfort foods inspired by his mother’s cooking for him as a child and the sense of family and community that grows around the dinner table.
Coming to Halifax, Nova Scotia he worked under Chef Craig Flinn at Chives Canadian Bistro. When the opportunity came to take over the space, Ian jumped at the chance to continue the tradition of fresh and local cuisine in the heart of Halifax.
It has really been the outpouring of support from friends, family and the local community that has been the driving force behind PMQ. We hope you feel right at home, settled around the dinner table.
We welcome you to join us at PMQ.
1537 Barrington St Halifax, NS B3J 1Z4
tues - sun: 4pm - 9pm