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Herbst Fest - Wild Wochen
The Wild Game menu runs through November 30. During the fall Bavarians enjoy treasures from the forest and streams. we suggest our Fall Vegetable Medley with most of these entrees.
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Ein Paar Nürnberger mit Semmel
Our Appetizer treat for you! In the Franconian metropolis, everything revolves around sausage—and this for over 700 years! Get your Pair on a freshly baked roll today!
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Gefüllte Champignons
Five mushroom caps stuffed with Bratwurst
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Schwammer’l mit Semmelknödel und Metzgerschinken
A classic Appetizer! Our wild forest Mushroom Ragout served with a Bread dumpling and Pannonia Ham
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Hasenpfeffer mit Bratkartoffeln und frischem Gemüse
Our sour marinated, braised rabbit hind legs with sautéed potatoes and our
fresh vegetables – available with 1 leg or 2 legs -
Zünftige Bayerische Brotzeit aus dem Apfelrauch: Geräucherte Entenbrust
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
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Fränkischer Biergarten Wurst Salat mit frischen Kräutern und Semmel
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?
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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!
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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
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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.
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Ramsauer Hirschragout mit frischem Gemüse und Kartoffeln
Elk stew braised with Leeks, Celery, Carrots, Onions and Potatoes
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Bratfisch mit gekochten Kartoffeln und frischem Gemüse
Sautéed and breaded filet of Tilapia with a hint of Lemon, served with boiled Potatoes and our fresh Vegetable Medley
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Spezialitätenteller “Wildschütz”
Our signature sampler plate with roasted Venison, grilled wild Boar sausage, smoked Duck breast, and a Rabbit leg served with our fresh bread dumpling topped with Chanterelle sauce and half of a poached Pear.
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Hirsch Schnitzel “Schönau” mit Spätzle
Breaded Elk Schnitzel topped with Lingonberry and wild Mushroom sauce.
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Schwammer’l Schnitzel
A pan-seared Schnitzel topped with our wild Mushroom Ragout and served with a Bread dumpling and our fresh Vegetable Medley.
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Zum Nachtisch gibt es Nymphenburger Mokkatorte
Mocha Torte layered with rich creamy Kahlua mousse, topped with toasted Almonds.
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Knuspriger Entenbraten mit Kartoffeltaler und frischem Gemüse
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.
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