G's

A rich and creamy soup made from pureed white asparagus. Garnished with crispy croutons for texture. A gentle starter highlighting the delicate flavor of the vegetable.

A fresh salad combining tender white asparagus spears and artichoke hearts. Dressed with a zesty lemon vinaigrette and aromatic basil butter. Served with baby potatoes.

Steamed white asparagus spears served with a fluffy egg omelet. Accompanied by boiled baby potatoes. A classic meat-free way to enjoy asparagus.

White asparagus served with small, savory grilled German pork sausages (Nuernberger). Includes a side of baby potatoes. A traditional German combination.

White asparagus spears paired with a breaded and fried pork cutlet (Schnitzel). Served with baby potatoes. A hearty meal with contrasting textures.

Grilled pork tenderloin medallions served alongside steamed white asparagus. Accompanied by baby potatoes. A lean and flavorful meat pairing.

White asparagus served with slices of savory, smoked Black Forest ham. Includes baby potatoes. The saltiness of the ham complements the mild asparagus.

A full portion of steamed white asparagus spears without meat. Served with baby potatoes. Perfect for enjoying the pure taste of the vegetable.

A roasted pork knuckle featuring crispy crackling skin and tender meat. Served with rich gravy, mashed potatoes, and sauerkraut (fermented cabbage). A quintessential German feast.

A mixed platter featuring a breaded pork schnitzel, sausages, and crispy bacon. Served with sweet red apple cabbage and home fries. Ideal for trying multiple German favorites at once.

German meatballs cooked in a creamy white sauce with capers. Served with mashed potatoes and red cabbage. A savory, tangy, and comforting Prussian dish.

A slice of Bavarian-style meatloaf (Leberkäse) with a fine, smooth texture. Topped with a fried egg and onions, served with potato salad. Savory and satisfying.

Breaded and deep-fried fish fillets served over a bed of creamy spinach. Accompanied by mashed potatoes and a side of remoulade sauce. Crunchy on the outside, tender inside.

A hearty pork stew seasoned with paprika and onions. Served with Spaetzle (soft German egg noodles) and red cabbage. Rich, savory, and warming.

Cured and smoked pork loin chop, salty and flavorful. Served with buttered potatoes and sauerkraut. A traditional smoked meat dish.

Tender beef chunks braised in a rich sauce of red wine and tomatoes. Served with creamy mashed potatoes and vegetables. A robust and flavorful stew.

Thin slices of beef rolled around a filling of bacon, pickles, and onions, then braised. Served with red cabbage. A classic Sunday dish in Germany with complex flavors.

A Belgian fruit beer with a prominent strawberry flavor and aroma. Very sweet and low in alcohol. Resembles a dessert drink or cider.

A golden Belgian beer brewed with honey. Balances sweetness with a mild bitter finish. Smooth and aromatic.

A deep red cherry beer made with sour cherries. Sweet and tart fruit profile. Light and refreshing.

A unique IPA brewed using surplus bread. Hoppy with a noticeable bitterness and malty backbone. Sustainable and full-flavored.

A very strong, dark Belgian-style ale with high alcohol content. Rich, complex flavors of dark fruit, caramel, and spice. Sipping beer.

A lighter Trappist ale originally brewed for the monks themselves. Golden color with a crisp, hoppy, and refreshing taste. Lower alcohol than typical Trappist beers.

A potent Belgian strong amber ale. Spicy, malty, and warming with a high alcohol content. Full-bodied with a long finish.

A hop-forward variation of the Piraat ale. Brewed with four different hops for extra bitterness and aroma. Combines the strength of a triple with IPA characteristics.

A Belgian white beer infused with pear and apple juices. Cloudy appearance with a fruity, zesty taste. Very refreshing and easy to drink.