Charcuterie Plate: Smoked Lachsshenkin, Speck, Landjager, Smoked Nuss Schinken, Prestzel, Sourdough slices, Lowensenf 15.00
Nürnberger Style Bratwurst on a pretzel bun, sauerkraut & Lowensenf mustard, horseradish, with german potato salad & a pickle 10
The NürnbergerBratwurst is a bratwurst from the city of Nürnberg. It is made from coarsely ground lean pork and is usually seasoned with marjoram, salt, pepper, ginger, cardamom, and lemon powder.
Over 690 years old: The first evidence of the Nürnberger Bratwurst dates back to the year 1313. It was in this year that the "Bratwurstglöcklein," a local kitchen dedicated to producing Nürnberger Bratwurst, was built. By 1462, more butchers began to produce the Nürnberger Bratwurst. These butchers had to present their bratwurst to experts, who checked the sausages for ingredients, form, quality, and water content, to make sure that all the sausages met the minimum standards.
Weisswurst on a pretzel bun, sauerkraut & Lowensenf, with German potato salad & a pickle 10
The Weißwurst or white sausage was invented 1857 in Munich by a young butcher named Sepp Moser. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall so there is a saying that they should be eaten before the noon church bells. Weißwurst is made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom
Weiner Schnitzel vom Schwein (Pork)
with Spatzle and red cabbage 19
Wiener Schnitzel appeared first in a cookbook from 1831. It was mentioned as eingebröselte Kalbsschnitzchen (roughly translated: crusted veal cutlets) similar to Cotoletta alla Milanese. Due to geopolitical influences it may or may not have come to Vienna from Italy depending upon your source, however the name means Vienese cutlet. In Europe is is nearly always made with veal but in the United States, veal is hard to come by so it is usually made from pork loin.
Hassenpfeffer Rabbit stew - marinated rabbiy , cut into stewing-meat sized pieces and braised with onions, marinaded in wine and vinegar. served with a dumpling and glazed carrots 21.