GERMANUARY – A Celebration of German Cuisine

  • Start Date: February 1, 2019
  • End Date: February 28, 2019

kleiner vorspeisse teller

gulasch suppe, 7. classic Goulash is a stew of meat and bell peppers, seasoned with paprika, with a slice of seeded sourdough and buter
heisser kartoffeln und rote beete salat, 12. tator tots, blackforest bacon, fiscalini hopscotch cheddar, in a hot skillet, with marinated beets, linsen pommes mit currywurst sosse, 8. lenl fries and currywurst dipping sauce, gluten free and vegetarian

das ist wurst!

der Imbiss, 10.knackwurst with curry sauce and curry powder on a bun
der Stutgarter, 17. bratwurst plate mit sauer kraut und kartoffel puree brats by Soco meat company, seared. House fermented proper sauerkraut, mash potato w/, apple cider pickled mustard seeds.
der Berliner, 17. one bockwust and one knackwurst curry wurst plate, house made curry ketchup, and curry powder, lemon ginger sauerkraut tossed French fries, curry ketchup

grosser teller

sauerbraten, traditonal mariniert fuenf tage, 22. sauerbraten with a twist, using a short rib on the bone, as it braises just so nicely, red cabbage, salted steamed potatoes, it’s a dream.
rinderrouladen mit wecke knoedel und blaukraut 22. beef roulladen, layered with black forest cherry wood smoked bacon, pickles and onions, bread dumplings, red cabbage, and gravy seal the deal.

schnitzel

das schweine schnitzel und pommes 16.classic pork schnitzel, breaded and fried, French fries and a wedge of lemon, eat with lots of ketchup “choose: pork or chicken”
das Holstein Schnitzel 20. breaded and fried, with an egg, capers and sardines, cauliflower mash “choose: pork or chicken”
das Cordon Bleu Schnitzel 20.breaded and fried schnitzel, layered with black forest ham and melted with buter cheese, red cabbage
das Tellerschnitzel 23.
a pork Schnitzel as big as the plate, breaded and fried, spatzle, and exoti mushroom gravy.

flammkuchen

is an Alsatan/Palatne/Alemannic German dish, speciality of the Alsace, Baden-Würtemberg and Rheinland-Pfalz region. (northeast France, south Germany), composed of bread dough rolled out very thinly in the shape of a rectangle It is one of the most famous specialties of the region. glutenfree, dough, crème fraîche, thinly sliced onions and bacon lardons. 15.

Reservations Recommended.

panko crusted pan fried pork schnitzel with onions and mushroom sauce.

I recommend to make a reservation on the weekends as it gets quite busy especially on Sundays. I'm glad I did. Just a FYI, there is a minimal kitchen... Continue Reading

Carolina H.

Reserve