What is on the menu?

German-Bavarian	English

SUPPEN	SOUPS
Leberknödel	liver dumplings

FLEISCH	MEAT
Hühner...	poultry
Kalb...	veal
Lamm...	lamb
Rinder...	beef
Schweine...	pork
Braten	roast
Sülze	a kind of sausage, made with savoury jelly
Lüngerl, sauers	finely chopped veal liver in a sour, savoury sauce
Bratwürstl	fried sausages
Weißwürste	veal sausages, delicately spiced, gently heated, to be eaten without skin and dipped in sweet mustard
Blutwurst	literally blood sausage, only for the brave!
Leberwurst	liver sausage, either served hot with sauerkraut or a different, cold variety that is spread on bread

BROTZEIT	COLD SMALL DISHES
Obatzda	creamy cheese mixture, spiced

GEMÜSE und BEILAGEN	VEGETABLES and SIDE DISHES
Gurke	cucumber
Gurkerl, Essiggurke	pickled cucumbers
Radi, Rettich, Radieserl	radish - large and white or small and red

Kartoffel	potato
Maultaschen	filled noodles (either with meat or vegetables)
Knödel	dumplings usually made of potatoes
Semmelknödel	dumplings made of thinly sliced white bread rolls

NACHSPEISEN	DESSERTS
Apfelstrudel	a very thin, on the outside crispy dough filled with apples, rolled and baked

To be completed...