When you hear the word Schnitzel, you probably envision a sausage….and when you hear Jӓger Schnitzel you probably think of a sausage cooked in Jӓgermeister. Fear not! This page is here to clear your head of all the misconceptions you might have about German food and set the record straight. Read on for a quick crash course to better understand our menu.
What is Schnitzel?
It’s not a sausage, that’s for sure. Schnitzelischicken, pork or veal that has been pounded thin and coated with flour, beaten egg and bread crumbs….then fried to perfection! We offer both pork and chicken schnitzel as either an entrée or a sandwich…take your pick!
What is Bier Cheese soup?
It might sound off-putting….beer and cheese coming together to make a soup? As strange as it might sound, beer cheese soup is a classic recipe with a long history. Its creaminess and flavor have carried it through to today. Yes….it is made with beer. Stop asking why and give it a try…you won’t regret it!
What is Spätzle?
Nope….it’s not a sausage. Spätzle is like the German version of mac and cheese. We offer Spätzle in the form of deep fried croquettes, or as a standalone pasta entrée fried in butter served with crisped onions and fresh parsley. Butter Spatzel is often included as a side with most entrees.
What is Jäger Sauce?
While you might expect it at a beer garden, Jäger Sauce does not actually contain Jägermeister (the alcoholic beverage). Jäger sauce, also known as "hunter's sauce", is a rich sauce made using demi-glace, bacon, mushrooms and shallots, and is finished with cream.
About Bavarian Cuisine
Bavarian cuisineis a style of cooking fromBavaria,Germany. It includes many meat and dumplingdishes, and often uses flour. Due to Bvaria's rural conditions and cold climate, only crops such as beets and potatoes do well. Making them astaple in the German diet.
The Bavarian dukes developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy householdssince the 19th century. The (old) Bavarian cuisine is closely connected toCzech cuisineandAustrian cuisine.Bavarians were closely connected to their neighbors in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.
