Our Seasonal Menu

From Monday through Saturday
from 12 noon to 1.45 p.m. and from 6.30 p.m. to 9 p.m.
we are happy to offer you
delicacies from

Our Game Menu


Mâche in potato balsamic dressing with crôutons and bacon crisps
Trilogy of trout with mousse, pieces of smoked trout filet and tartar from fresh trout
Duck liver terrine with pear-quince chutney and homemade brioche bun
Mixed bowl of seasonal raw vegetable salads and green leaves, served with a yoghurt dressing, chicory leaf and cherry tomato


Consommé with «Flädle» (sliced pancake)
Pumpkin cream soup with roasted pumpkin seeds
Chestnut soup with glazed apple pieces and walnuts

Small Main Course

Boar bratwurst with red wine sauce, sauerkraut and mashed potatoes
Beetroot Risotto with fried sheep’s cheese and candied walnuts
Creamy gnocchi flavoured with pumpkin, ginger and chili and roasted pumpkin seeds
Braised beef roulade in burgundy sauce served with red cabbage «Oberkirch style» and mashed potatoes
Sliced fillet of beef in a sour cream sauce with vegetables from the market and basmati rice

Fish Dishes

Fried fresh trout from the Black Forest stuffed with lemon and herbs, served with potatoes and a green salad
Fried pike-perch on creamy sauerkraut and Beluga lentils with Crema di Balsamico

Meat Dishes

Pot au Feu of french corn fed chicken breast with braised vegetables in burgundy, served with pasta
German rump steak with Sauce Béarnaise,green beans with bacon and potato-gratin
Veal steak with creamy wild mushrooms, broccoli and homemade «Spätzle» (Swabian noodles)
Boiled beef in broth of root vegetables cooked with horseradish sauce, cranberries, served with buttered potatoes and a mixed salad

Our Game Delicacies

Venison ragout with red wine pouched pear and lingonberry chutney, served with homemade «Spätzle» (Swabian noodles) and a mixed salad
Saddle of young wild boar in a rose-hip-jus, creamed savoy cabbage with dauphine potatoes
Escalope made of the haunch of deer in creamy lingonberry sauce with homemade «Spätzle» (Swabian noodles) and mâche
Medallions of venison in port wine jus, Brussels sprouts and and donut of potatoes and walnuts

Our recommendation for parties of two or more persons

Oberkirch’s game plate
Plate with venison medallions, saddle of young wild boar and escalope from deer haunch in port wine sauce and creamy juniper-lingonberry sauce with seasonal vegetables, «Spätzle» (Swabian noodles) and dauphine potato
(per person)
the centre cut of beef tenderloin carved at the table, sauce béarnaise, garden vegetables and potato-gratin
(Price per person)
preparation time 40 minutes, orders possible until 1.30 p.m. / 9 p.m.

...download our seasonal menu

Filename : our-game-menu-2019.pdf (380 KB)