Our Menu
Let yourself be treated to the culinary delights from the region created and prepared especially for you by Head Chef Thomas Erber and his team. In addition to our standard dishes, we offer you a menu of the day with seasonal dishes.
Salads
Roasted turkey breast with bacon, pineapple, and croutons on a medley of seasonal fresh salad greens with honey-mustard dressing
Grilled fish fillets with herb butter on a medley of seasonal fresh salad greens with honey-mustard dressing
Marinated grilled strips of ox beef with herb sour cream on fresh salad greens of the season with pumpkinseed dressing
Butterfly prawns baked in crispy batter, with tangerines and sweet-and-sour dressing, served with a large salad with coconut-chili dressing
Vegetarian Dishes
100% vegan: Penne rigate with chili-lentil Bolognese sauce
Baked Alpine cheese from the Lake Tegern region, served on a fresh mixed salad with honey-mustard dressing
Cheese spätzle (Swabian-style noodles) with Alpine cheese from the Lake Tegern region, served in the pan with fried onion
Omelette with Alpine cheese from the Lake Tegern region on a bed of salad with honey-mustard dressing
Potato pancake with smoked salmon, mustard-dill sauce, and a side salad
Beef Specialities from the Ox
Our excellent beef from Gut Karlshof (the Karlshof Estate), located only two kilometres from here, originates from oxen cared for in airy, generously-sized pens with straw bedding. Their feed is grown exclusively right on the premises or in the region. Feeding the oxen extensively over a long period of time results in their extraordinarily tender meat.
Shoulder cut of braised beef with homemade spätzle (Swabian-style noodles)
Roasted sirloin of ox and onions in gravy with fried onions and fried potatoes
Medium-grilled ox sirloin pepper steak with market vegetables, bacon beans and fried grated potatoes
Medium-grilled ox tenderloin steak with herb butter and baked potato with herbal sour cream
Main Courses
Roasted pork prepared according to an old Bavarian recipe, with potato dumpling and cabbage salad (coleslaw)
Roasted one-half crispy pork knuckle with potato dumpling and cabbage salad (coleslaw)
One-quarter Bavarian duck with red cabbage and a potato dumpling
One-half Bavarian duck with red cabbage and a potato dumpling
Baked Cordon Bleu pork loin, filled with ham and cheese, with a side of french fries
Baked veal cutlet Vienna style (Wiener Schnitzel) with mountain cranberries and fried potatoes
Baked veal sausage with gravy and fried potatoes
Mixed meat from the grill à la Restaurant Erber with market vegetables, bacon beans and french fries
Mixed grill for two people with three sorts of meat, market vegetables, bacon beans, potato croquettes, fried grated potatoes, french fries, herb butter and two different sauces
Snacks and Light Meals
Selection of various soft cheeses, served with nuts and fruit
Pan-fried hot Leberkäse (browned Bavarian meat loaf) slices with fried eggs and potato salad
Grilled pork sausages (from Nuremberg) with sauerkraut and bread
“Farmer’s Plate” cold cuts and sausage selection with two sorts of ham, slices of roasted pork, white and black head cheese, cheese, gherkin, and bread and butter
Swiss-style sausage salad with cheese, gherkins, tomatoes, fresh onion and bread
“Toast Hawaii” with ham and pineapple and cheese au gratin, served with a side salad
