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Allgäuer Käseplatte aus Lauben
½ pound of delicious Bavarian Cheeses: You sample Champignon Brie, Camembert, ROUGETTE Landkäse, CAMBOZOLA Black Label, CAMBOZOLA Classic Blue, Champignon Mushroom Brie, Bayernland Tilsiter Emmentaler and Tilsiter, or the fresh, mild Bavarian made St. Mang Limburger. Served with 4 Spitzweg Rolls 20.00
This triple cream brie-style blue cheese hails from Laufen in the Allgäu region in southern Germany by creamery Käserei Champignon using pure milk from local dairy farms that use no preservatives, additives, stabilizers, artificial flavors, or gluten. All the milk that comes into the creamery is rigorously tested for quality and freshness which guarantees the freshest and best possible cheese. The Cambozola Classic cheese you have with your Pretzel today is smoother, creamier and milder than a typical Bavarian Blue, so even folks who think they don’t like blue cheeses because they’re “too strong” find themselves craving more. Or choose from the other Champignon specialties: Camembert, Mushroom Brie, Rougette Bavarian Red, Black Label Cambozola or Brie 4.95/oz
Fresh, mild Bavarian made St. Mang Limburger auf Roggenbrot 4.50 and this is how I enjoy it best, on buttered rye. This cheese has a significant grassy and mushroom taste underlined by a delicate tang at the end. Limburger goes well with darker Bavarian Hefeweizen and Bockbier. A classic Biergarten staple.
Käse Brezen mit geräuchertem Gouda – Try our smoked Gouda with a Pretzel Roll 3.95/oz.
Or choose from our Bavarian Hard Cheeses, from Nürnberg the Emmentaler or the Tilsiter, or from Wasserburg am Inn, the Butterkäse 3.95/oz.
Our Charcuterie from Stiglmeyer, Black Kassel andAdler
“STILL MAKING SAUSAGE THE SAME WAY WE LEARNED IN THE OLD WORLD”
Anton Stiglmeier mastered the secrets of sausage making as an apprentice growing up in Munich. Meanwhile, his future wife Gertraud was learning how to sell sausage in Garmisch, a small town nestled in the Bavarian Alps. When they immigrated to Chicago in the 1950s, they brought with them all the tastes and traditions of their native Bavaria—a land known for Oktoberfest, great beer, and delicious sausage. It’s on these traditions, along with their old-fashioned family values, that they founded Stiglmeier Sausage Co. in 1960.
Salate – Salads
Gegrilltes Lachsfilet auf „Bayerische Art” mit Schnittlauchbutter, Salz Kartoffeln und Winter Gemüse
Alles Käse – aus Bayern – Spring Menu
Würzburger Hühner Eintopf
Real Chicken stew, from a traditional Franconian recipe, loaded with fresh Vegetables, Spätzle, poached Eggs, Potato Pancake strips and homemade Chicken Sausage. Famous since the 4th game of the 2011 NBA Championship, in a Bavarian size Bowl 24.75
Coming up in the Biergarten – our next special Wednesday Dinners
And here is our idea for March
We start at 6:30 in the Biergarten, eat the Bayerische Zwiebelsuppe, drink a Hofbräu München Original Helles, talk about Soft and Hard Cheeses, eat a breaded Schnitzel topped with Champignon Champignon, drink a Hofbräu München Dunkles and enjoy each others cheesy stories. $ 25
Please reserve on Tuesday as this is a very labor intensive, yet very tasty treats and events!
Light Sponge Cake topped with Dark Chocolate, Bavarian Vanilla Cream and fresh Strawberries. Garnished with Whipped Cream, Chocolate Sprinkles and warm Vanilla Sauce 8.75