Brauhaus Schmitz chef Jeremy Nolen will serve a yuletide feast this holiday season with the traditional German Christmas dinner staple, roasted goose, in the leading role.

Nolen’s three-course menu, which serves eight, costs $60 per person, and will be available from Monday, December 9 through Monday, December 23.

A ten-pound whole roasted goose, stuffed with pretzel, apple and sage stuffing, serves as the main course. With it comes potato chestnut soup with pumpkin seed pesto, or roasted beet salad with toasted hazelnuts and blue cheese in an orange tarragon vinaigrette; four German side dishes, including mini potato dumplings, braised sweet and sour cabbage, pan-roasted brussels sprouts and giblet gravy with the main course; and an assortment of homemade holiday sweets, like German gingerbread cookies, and Springele, anise seed sugar cookies will be served for dessert. The fixed-price also includes a glass of Glühwein, a mulled red wine that is poured warm and accented with German spices.

Seasonal German imports recently added to Brauhaus Schmitz’s 30-tap draft list include Andechs Doppelbock, a dark copper-colored beer with full body and velvet-rich malt aroma; and Vollbier Hell, a classic Bavarian lager with clean, fresh hop nose, and mild malt sweetness. They will be available for an additional charge.

For reservation, call Marci Prester (267-909-8814) or email brauhausevents@gmail.com.