A mild pork and veal weisswurst, and a beef and pork bratwurst. Served with a potato cake and sauerkraut or red cabbage.

The hunter’s schnitzel. Tender pork cutlet lightly breaded, grilled and smothered in a Madeira wine, carrot, and mushroom sauce. Served with spätzle and red cabbage.

Tender pork schnitzel topped with grilled Black Forest ham, melted cheddar and a drizzle of Bavarian sauce. Served with cheese spätzle and red cabbage.

Veal cutlet, lightly breaded and grilled, smothered in a mushroom and sour cream sauce. Served with Spätzle and red cabbage.