-
-
Schwammer’l mit Semmelknödel und Metzgerschinken
A classic Appetizer! Our wild forest Mushroom Ragout served with a Bread dumpling and Pannonia Ham
-
Zünftige Bayerische Brotzeit aus dem Apfelrauch: Geräucherte Entenbrust
Applewood-smoked duck breast served rare as an entrée with cheesy potato pancakes or as an Appetizer with 2 white rolls
-
Frühlingskräuter Enten Confit mit Blaukraut und Kartoffelstampf
Our homemade Duck Leg Confit simmered with fresh Spring Herbs with a crunchy skin on a demiglace with mashed Potatoes and red Cabbage
-
Knöpfle mit würziger Wildschwein Bratwurst nach “Försterin Art” und gemischtem Salat
Grilled wild Boar sausage atop Gnocci with our wild Mushroom, bacon and red Wine sauce and our mixed salad
-
Mittenwälder G’selchtes”, gesotten im Sauerkraut mit Erbs- und Kartoffelpüree
Inspired in Mittenwald: These two tender, cured Kasseler pork phops are heated slowly in sauerkraut and served with split pea puree and our creamy mashed potatoes.
-
Geschmorte Rehkeule “Baden-Baden” mit Birne und Kroketten
Venison marinated in Buttermilk, slow roasted, with the traditional red wine sauce, and half of a poached Pear, and Lingonberry Cumberland sauce and potato croquettes.
-
Eisbein auf Ananaskraut
We cure a giant ham hock in special salty brine and simmer it in Sauerkraut until tender. Served with split pea puree and mashed potatoes. It’s big enough for two, or enjoy the left-overs for a special sandwich. Rivaner or Bitburger compliment this dish very well.
-
Pork Schnitzel “Maximilian”
Pork Schnitzel “Maximilian” sauteed to a golden brown and topped with Adler Ham and two sunny side up eggs. The Bavarian Strammer Max Schnitzel.
-
Ramsauer Hirschragout mit frischem Gemüse und Kartoffeln
Elk stew braised with Leeks, Celery, Carrots, Onions and Potatoes
-
Hirsch Schnitzel “Schönau” mit Spätzle
Breaded Elk Schnitzel topped with Lingonberry and wild Mushroom sauce.
-
Bamberger Bier Zipfel auf Kraut und Kräuter Kartoffelstampf
Two pairs of robust and smoky, slightly coarse Pork and Beef Sausages with a blend of Bavarian spices, lightly smoked with Beechwood in the Bamberg Tradition simmered in a natural casing, a typical example of a Brühwurst that has grown in popularity recently. We recommend a bed of Sauerkraut and mashed Potatoes with Herb Butter, but skip the mustard!
-
Zum Nachtisch gibt es Nymphenburger Mokkatorte
Mocha Torte layered with rich creamy Kahlua mousse, topped with toasted Almonds.
-
-
-
Beilagen – Sides
Please choose your two favorites.
-
Neue Salzkartoffeln
Boiled new potatoes
-
Kräuter Kartoffelsalat
Warm herbed mustard potato salad
-
Sauerkraut
Sweet and Sour Cabbage - one of the most well known foods to come from Germany, goes well with Brats, not so well with Schnitzel, sweetened with Pineapple Juice and added Caraway seeds for an authentic Bavarian flavor.
-
Pommes Frites
French fries
-
Spätzle
Tiny pasta dumplings
-
Gemischter Salat
Our traditional German mixed salad includes tomatoes in light vinaigrette, cucumbers with dill, green beans with onions and savory, shredded carrots with apple vinegar and marinated beets
-
Kartoffelbrei
Mashed potatoes
-
Ofenkartoffel
Bavarian oven potatoes are cooked in Chicken stock and topped with Emmentaler and Gruyere Cheeses
-
Rahm Spinat
Creamy spinach
-
Rotkraut
Red cabbage
-
Semmelknödel
Bread dumpling with Bacon and Onions
-
Saisonale Kartoffeln
Seasonal potatoes, right now Potato Croquettes, breaded and fried mashed Potatoes
-
Frisches Gemüse
Fresh vegetable medley
-
Kartoffelpfannkuchen
Potato pancakes
-
Bratkartoffeln
Pan fried Potatoes with Bacon
-
Grüne Bohnen
Green beans
-
