Oven warm authentic Bavarian-style Bologna, baked in loaf form on a Pretzelroll with sweet Bavarian Mustard

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!

Liver Dumplings Soup, known in German as Leberknödel Suppe, are a beloved comfort food with deep roots in Bavaria. Served in a clear beef broth, these hearty dumplings were born from a no waste kitchen philosophy where every part of the animal was used with care and respect. They are made from finely ground veal liver mixed with day old bread or bread rolls soaked in milk, sautéed onions, eggs, marjoram, and warm spices such as nutmeg and pepper. The mixture is shaped into large dumplings and gently simmered until tender, creating a rich savory flavor and soft texture that has made liver dumplings a staple in German home cooking for generations.

House-rendered goose lard spread, lightly seasoned and served with a generous topping of crispy fried onion rings.

House-made Duck Liver Pate topped with a Lingonberry-Cassis glaze and fried Spring Leeks, served with a basket of three Dinner Rolls.

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

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

Generations of Germans grew up with this popular fish fillet topped with a cheesy Panko-Herb crust, a side mashed Potatoes, and our mixed Salat

Breaded Wild Boar Schnitzel topped with Lingonberry -wild Mushroom sauce with Egg noodles and our creamy Spinach

Peppery Wild Game stewed with Leeks, Celery, Carrots, Tomatoes, Onions, Potatoes, Spätzle and Bacon

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.

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

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

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

Breaded Elk Schnitzel topped with our creamy signature white Wine Wild Mushroom Ragout. Served with Potato Croquettes and our fresh red Cabbage-Apple slaw.

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.

Pork Schnitzel „Maximilian” sauteed to a golden brown and topped with Adler Ham and two sunny side up eggs. The Bavarian Strammer Max Schnitzel.

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.

Our homemade Duck Leg Confit simmered with fresh Spring Herbs with a crunchy skin on a demiglace with mashed Potatoes and red Cabbage

My Hotel School Favorite! Lean cuts of pork and beef in a rich Onion-Paprika sauce, served
with freshly made tiny pasta Dumplings and our mixed vegetable salad.

Braised Rack of Venison with 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.
Served with Potato Croquettes and our fresh Vegetable Medley

Flavorful Ground Beef, Pork with Apple Wood Smoked Bacon wrapped in Cabbage Leaves and slowly braised. One per order for Lunch and two for dinner, served with Mashed Potatoes and our Lemon-Garlic Spinach.

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

Bavarian Winter Ice Creams

With winter in Texas feeling a little warmer than usual, we decided to put a cool twist on the season. Enjoy our selection of winter-inspired ice creams, made with our Henry’s Bavarian Vanilla as the base and Seasonal German liquor filled Chocolates; including Asbach Brandy-Infused Dark Chocolate, Schladerer Wild Raspberry Brandy Milk Chocolate, and Schladerer Assorted Pralines. Comforting flavors crafted for not-so-chilly days.