Herzlich Willkommen – 

Our annual “Herbst Fest und Wild Wochen”

= Fall & Wild Game Menu

During the fall Bavarians enjoy treasures from the forest and streams. We suggest the entrees with the sides listed. Substitutions are welcome for any other side dish without charge.

A Guest Favorite

Zünftige Bayerische Brotzeit aus dem Apfelrauch: Entenbrust

Applewood-smoked Duck breast, served rare on Lingonberry-Cumberland sauce as an entrée with a Cheesy Potato Pancake

Mittags- und Abend Karte – Lunch Menu and Dinner Menu

Spätzle mit Wildschwein Bratwurst nach „Försterin Art” und gemischtem Salat

Grilled Wild Boar Sausage atop tiny Pasta Dumplings with our Wild Mushroom, Bacon and Red Wine Sauce, served with Sonja’s Mixed Vegetable Salad

Ramsauer Hirschragout mit frischem Gemüse und Kartoffeln

Chef Seth’s Peppery Elk stew braised with Leeks, Celery, Carrots, Tomatoes, Onions, Potatoes and Bacon 

Geschmorte Rehkeule „Baden-Baden” mit Birne und Kroketten

Venison marinated in Buttermilk and slow roasted with the traditional Red Wine Sauce served with half of a poached Pear, Lingonberry-Cumberland Sauce. Fresh Vegetable Medley and Potato Croquette

Hasenpfeffer mit Bratkartoffeln und frischem Gemüse

Our sour marinated braised Rabbit hind legs served with sautéed Potatoes and our fresh Vegetable Medley

Wildschwein Schnitzel „Schönau” mit Spätzle und frischem Gemüse

Breaded Wild Boar Schnitzel topped with Glühwein, Lingonberry and Wild Mushroom sauce, served with Pasta Dumplings and our fresh Vegetable Medley

Spezialitätenteller „Wildschütz”

Sampler plate with roasted Venison, grilled Wild Boar Sausage, smoked Duck breast and a Rabbit leg served with a Bread Dumpling with Wild Mushroom Sauce, fresh Vegetable Medley and ½ a poached Pear

Schnitzel “Maximilian”  mit Bratkartoffeln und Rahm Spinat

Breaded Quail topped with Adler Ham and two sunny side up Eggs, served with sautéed Potatoes with bacon and onions, and creamy Spinach  

Schwarzwald Schnitzel “Staufen” mit Bechtle Makaroni und sautiertem Spinat

Grilled Quail on a creamy sauce topped with Adler Ham, fresh Brie and tart Cherries soaked in Schladerer Kirschwasser served with extralong Makaroni and sautéed Spinach

Wisent Roulade auf Bechtle Makaroni mit echter Adler Schwarzwälder Schinken – Waldpilzsoße und gemischtem Salat

A generous cut of lean Bison is filled with fresh Bratwurst, slowly braised and served on a bed of extralong Makaroni with an authentic Black Forest Adler Ham – Forest Mushroom Sauce