Winter Karte – Winter Menu
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Geschenk Korb mit bayerischem Geschmack = Gift Basket with a Bavarian Flavor Advents Calendar
What is the concept of an Advent calendar?
The tradition of the Advent calendar originated in 19th century Germany, where families would mark the days leading up to Christmas. This custom is the Advent calendar, which provides 24 openings, one to be opened each day beginning December 1. According to tradition, the calendar was created in the 19th century by a Munich housewife who tired of having to answer endlessly when Christmas would come. Behind each door is a sweat treat - that can be delicious, yet inexpensive milk chocolate bites to top notch Reber or Lindt Confiserie. Just make sure there is a calendar for every person in the house as nobody likes to share their treats.
All Erika's Pantry Calendars are a well liked Gift for Friends and Family
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Ofenwarme Fleischkäse Brezen mit süßem bayerischen Senf
Oven warm authentic Bavarian-style Bologna, baked in loaf form on a Pretzelroll with sweet Bavarian Mustard
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Die Weihnachtsgans oder der Gänsebraten
Die Weihnachtsgans = the Christmas Goose. A traditional German Roast Goose is always served with Braised Red Cabbage, Blaukraut oder Rotkohl, Potato Dumplings, Kartoffelknödel, a homemade gravy, Preiselbeeren on the side as well as sliced Orange for a pop of freshnes. Our Geese range from 8 to 10 pounds raw weight, we charge per pound and include all the fixings listed above for six guests. Please order your Goose at least 24 hours in advance for us to create the perfect Christmas Memories.
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Hofbräu München Delicator Doppelbock
A traditional Bavarian Doppelbock. Dark brown with an intense caramel malt flavor of dried berries and Chocolate, and backed by well-hidden hop bitterness resulting in a smooth finish. This is the strongest beer we brew and a perfect winter warmer. One of the Starkbierfest Features, great with our Wurstteller!
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Schmalz mit frittierten Zwiebelringen
House-rendered goose lard spread, lightly seasoned and served with a generous topping of crispy fried onion rings.
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Entenleberpastete mit Preiselbeeren
House-made Duck Liver Pate topped with a Lingonberry-Cassis glaze and fried Spring Leeks, served with a basket of three Dinner Rolls.
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Zünftige Bayerische Brotzeit aus dem Apfelrauch: Geräucherte Entenbrust
Applewood-smoked Duck breast served medium rare on a zesty Lingonberry Sauce an entrée with cheesy Potato Pancakes or as an Appetizer with 2 white rolls
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Gebackene Forelle mit Kräuterbutter, Rahmspinat und Kartoffelschnee
Our favorite dish when we are hiking to a Trout farm at a clear stream in the mountains: Baked boneless filet of Trout with melted Lemon-Herb-butter, mashed Potatoes and creamy garlic Spinach
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Ramsauer Wild Ragout mit frischem Gemüse und Kartoffeln
Peppery Wild Game stewed with Leeks, Celery, Carrots, Tomatoes, Onions, Potatoes, Spätzle and Bacon
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Wildschwein Schwammer’l Schnitzel "Schönau" auf Makaroni
Breaded Wild Boar Schnitzel topped with Lingonberry -wild Mushroom sauce with Egg noodles and our creamy Spinach
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Eisbein oder Surhaxe auf Ananas-Sauerkraut, Erbspüree und Kartoffelschnee
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.
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Geschmorte Hirschkeule “Baden-Baden” mit Birne, Kroketten und Blaukraut-Apfelsalat
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
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Makaroni mit würziger Wild Bratwurst nach “Försterin Art” und gemischtem Salat
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
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Spezialitätenteller “Wildschütz”
Popular Sampler plate with roasted Elk, a grilled Wild Game Bratwurst, Wild Game stew and a smoked Duck breast served with a Bread Dumpling with Bacon, red Wine and Wild Mushrooms Sauce, fresh Vegetable Medley and ½ a poached Pear
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Hirsch Schnitzel “Schönau” mit Kartoffelkroketten und frischem Rotkohl-Apfelsalat
Breaded Elk Schnitzel topped with our creamy signature white Wine Wild Mushroom Ragout. Served with Potato Croquettes and our fresh red Cabbage-Apple slaw.
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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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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.
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"Mittenwälder G’selchtes”, gesotten im Sauerkraut mit Erbs- und Kartoffelpüree
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.
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Zum Nachtisch gibt es Nymphenburger Mokkatorte
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
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