October German MenuServed nightly through Sunday, October 30th and thereafter a similar menu is served every Thursday year 'round. See our "German Menu" option.Kleine Gerichle (Small Plates)Tagessuppe (soup of the day) 3.95 Curry Wurst - Berlin’s Star sautéed bratwurst topped with curry-tomato ketchup on a bun 5.00 Frankfurter - all beef hot dog with champagne sauerkraut on a bun 5.00 Leberkase – German style pork and beef terinne topped with fried eggs served with potato salad and greens 9.00 Hamburger Herringsalat with pickles, apples and sour cream sauce 7.00 Zwiebel and Speck Kuchen - similar to American style quiche served with a mixed green salad 7.00 Fränkischer Wurstsalat with German sausage, cheese, pickles and onions 6.00 Salatteller – an assortment of tomato salad, cucumber salad, potato salad and radish salad 6.00 Suize - house made German head cheese served with dark bread and cornichon 5.00 Hauptspeisen (Entrees) Schwabische Maultaschen - German style ravioli stuffed with spinach and beef topped with onion sauce served with mixed greens 15.00 Venison Schnitzel Baden Baden topped with game sauce served with poached pears, lingonberries, red cabbage and späetzle 19.00 Homemade Bratwurst with champagne sauerkraut, mashed potatoes and onion sauce 11.00 Jägerschnitzel - breaded veal served with a creamy mushroom sauce, French fries and cucumber salad 18.00 Schweineschnitzel mit Salatteller – breaded pork cutlet topped with a mushroom sauce and served with salatteller 17.00 Schlachtplatte - smoked pork loin, bratwurst, knockwurst and frankfurter served with champagne sauerkraut and apple mashed potatoes 17.95 Rostbraten – Black Angus steak topped with fried onions and au jus, with salatteller 18.50 Kabeljau in Kartoffel Kruste - native cod served in a potato crust on creamy spinach and red bell pepper sauce 18.50 Braised Kannichen Keule in Tauberschwarz – braised rabbit leg served with red cabbage and späetzle 19.00 Gulasch von Wildschwein mit Pilzen und Späetzle – boar stew with a wild mushroom sauce served with our house-made späetzle 17.00 Geschmorte Ente mit Jagsttal Honig - roasted half duck served with red cabbage au jus and German dumplings 19.00
An 18% gratuity will be applied to parties of six or more. |
