Winter Karte - Bavarian Grill

Winterkarte oben

- Winter Karte – Winter Menu
  
  Ein bayerisches Winter Fest As the fresh snow blankets the Bavarian mountains and towns, people go skiing and afterwards they go to the local Gasthaus to warm up with heartier dishes. Enjoy some of these traditional, authentic winter favorites.
- Now available only for a limited time: Flädlesuppe, the Bavarian Crepe Soup
  
  This Swabian clear soup is served simply with strips of crepes and a sprinkling of fresh chives and parsley.
  
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- Spezialitätenteller “Wildschütz”
  
  Our signature sampler plate with roasted Venison, grilled wild Boar sausage, smoked Duck breast, and our Elk Stew served with our fresh bread dumpling topped with Red Wine, Bacon and Mushroom Ragout and half of a poached Pear.
- Weihnachtsmarkt in der Lobby
  
  We offer a wide variety of authentic German Holiday Specialties - please take a look at the bottom of this page.
- Wildbratwürste mit Kartoffelschnee und gestampftem Erbsengemüse
  
  Your Choice of five grilled very large Wild Game Sausages from Bavarian and South Tyrolian recipes with mashed Potatoes and our Pea Puree. Enjoy Venison or Wild Boar as Bratwurst or smoked Brat.
- Wildfleischpflanzer'l "Berchtesgaden" auf Makaroni und Rahmspinat
  
  Golden browned, lightly breaded Wildmeats Patty accompanied by our traditional creamy white Wine Wild Mushroom Ragout served on extralong hollow Egg noodles and our creamy Spinach.
- Schwammer’l mit Semmelknödel und Metzgerschinken
  
  A classic Appetizer! Our wild forest Mushroom Ragout served with a Bread dumpling and Pannonia Ham
- Wildschwein Schwammer’l Schnitzel "Schoenau" auf Makaroni
  
  Breaded Wild Boar Schnitzel topped with our traditional wild Mushroom, white Wine Ragout - Lingonberries and served with extra long hollow egg noodles and our creamy Spinach.
- 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
- Frühlingskräuter Enten Confit mit Blaukraut und Kartoffelstampf
  
  Our homemade Duck Leg Confit simmered with fresh Spring Herbs with a crunchy skin on a demiglace with mashed Potatoes and red Cabbage
- 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
- Mittenwälder G’selchtes”, gesotten im Sauerkraut mit Erbs- und Kartoffelpüree
  
  Inspired in Mittenwald: These two tender, cured Kasseler pork phops are heated slowly in sauerkraut and served with split pea puree and our creamy mashed potatoes.
- 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.
- Eisbein auf Ananaskraut
  
  We cure a giant ham hock in special salty brine and simmer it in 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.
- 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.
- Ramsauer Hirschragout mit frischem Gemüse und Kartoffeln
  
  Elk stew braised with Leeks, Celery, Carrots, Onions and Potatoes
- Eisbein oder Surhaxe auf Sauerkraut, Erbspüree und Kartoffelschnee
  
  We cure a giant Ham Hock in special salty brine and simmer it in 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.
- Hirsch Schnitzel “Schönau” mit Spätzle
  
  Breaded Elk Schnitzel topped with Lingonberry and wild Mushroom sauce.
- Makaroni mit würziger Wildschwein Bratwurst nach “Försterin Art” und gemischtem Salat
  
  Grilled wild Boar sausage atop classic Pasta Bucatinis with our wild Mushroom, bacon and red Wine sauce and our mixed salad
- Waginger Rinderbraten mit Meerrettichsoße
  
  Inspired by Waging Chef Alfons Schuhbeck: Savory braised beef roasted with a rich, creamy horseradish sauce, mashed potatoes, and vegetable medley.
- Zum Nachtisch gibt es Nymphenburger Mokkatorte
  
  Moist Mocha Torte layered with rich creamy Kahlua mousse, topped with toasted Almonds and dark Swiss Chocolate Chips.
- Augsburger Kohlrouladen mit Kartoffelpüree und Spinat
  
  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.

- Beilagen – Sides
  
  Please choose your two favorites.
- Neue Salzkartoffeln
  
  Boiled new potatoes
- Kräuter Kartoffelsalat
  
  Warm herbed mustard potato salad
- Sauerkraut
  
  Sweet and Sour Cabbage - one of the most well known foods to come from Germany, goes well with Brats, not so well with Schnitzel, sweetened with Pineapple Juice and added Caraway seeds for an authentic Bavarian flavor.
- Pommes Frites
  
  French fries
- Spätzle
  
  Tiny pasta dumplings
- Gemischter Salat
  
  Our traditional German mixed salad includes Tomatoes in light Vinaigrette, Cucumbers with Dill, green Beans with Onions and Savory, Bavarian Cole slaw with Caraway and marinated Beets
- Kartoffelbrei
  
  Mashed potatoes
- Ofenkartoffel
  
  Bavarian oven potatoes are cooked in Chicken stock and topped with Emmentaler and Gruyere Cheeses
- Rahm Spinat
  
  Creamy spinach
- Rotkraut
  
  Red cabbage
- Semmelknödel
  
  Bread dumpling with Bacon and Onions
- Saisonale Kartoffeln
  
  Seasonal potatoes, right now boiled Potatoes
- Frisches Gemüse
  
  Fresh vegetable medley
- Kartoffelpfannkuchen
  
  Potato pancakes
- Bratkartoffeln
  
  Pan fried Potatoes with Bacon
- Grüne Bohnen
  
  Green beans

Heisse Getraenke II