Grilled Wild Game Sausage with Berries atop classic Pasta Bucatinis with our Wild Mushroom Ragout, Bacon and Red Wine Sauce, Sonja’s Mixed Vegetable Salad
One half of a Roasted Duck with a crisp, crunchy skin, flavored with our special rotisserie Herbs, on its own juices, with a Potato Pancake and fresh Vegetables.
We cure a giant ham hock in special salty brine and simmer it in our classic mild 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.
Inspired in Mittenwald: These two tender, cured Kasseler pork chops are heated slowly in Sauerkraut and served with split Pea puree and our creamy mashed Potatoes.
Und Heather’s all Time favorite Dessert, Nymphenburger Mokkatorte = Moist Mocha Torte layered with rich creamy Kahlua Mousse and topped with toasted Almonds and dark Swiss Chocolate Chips
Breaded Elk Schnitzel topped with our creamy signature white Wine Wild Mushroom Ragout. Served with Potato Croquettes and our fresh red Cabbage-Apple slaw.
Lean Elk marinated in Buttermilk and slow roasted with the traditional Red Wine Sauce served with half of a poached Pear, Lingonberry-Cumberland Sauce. Fresh red Cabbage-Apple slaw and Potato Croquettes
