Seven salads on your plate: Lean Schnitzel fingers with sauteed Mushroom salad on top Romaine lettuce with Chef Seth's chilled Potato Salad and our five signature mixed Salads: Tomato, Cucumbers, Cole Slaw, Red Beets and Green Beans.
Our classic Mushroom Ragout with Chanterelle, Crimini, Portabella, Shitake and Champignons blended with Thyme, Lemon, Bay leaves, Salt, Pepper, Cream, Garlic and our dry white house wine. Upgrade to a cup of “Nur Pfifferling” = only Chanterelles for a surcharge.
For Dinner it is 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. Summer favorites served with Sonja’s five marinated mixed Salads and our cool refreshing herbed Potato salad made with fresh Dill, sliced Radishes, Chives and a tangy Greek Yoghurt dressing, but skip the mustard! We serve one pair for lunch.
Roasted, chilled and pulled Oktoberfest Chicken tossed with fresh Grapes, mandarin Oranges, Grapefruit, Apples, Pears, Orangefilets, mixed Berries and our light Yoghurt ranch dressing on Romaine Lettuce. Juergen's ABSOLUTE FAVORITE CHICKEN SALAT! Served with a Spitzweg Roll. Heather and Jürgen enjoyed this dish on a restaurant boat on the Main after they toured the famous Staatlicher Hofkeller in Würzburg
The popular, cool Favorite in a Bavarian Biergarten: Chilled Stiglmeyer Sausages marinated in a 13 Herb-Vinaigrette with Onions, Hengstenberg Barrell Pickles, fresh Radishes and Herbs – served with freshly baked bread. The flavors are distinctive – every bite is fresh, crisp and delicious! Qual der Wahl: Klein oder Gross?
Applewood-smoked Duck breast served medium rare on a zesty Lingonberry Sauceas an entrée with cheesy Potato Pancakes or as an Appetizer with 2 white rolls
