our seasonal menu

From Monday to Saturday
between midday and 1.45 p.m.
and between 6.30 p.m. and 9.30 p.m. we offer you dishes from

Our Game Menu
    • Entrées through game season

    • Lamb´s lettuce 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

    • Soups through game season

    • 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

    • German rumpsteak with Sauce Béarnaise, green beans with bacon and potato-gratin

    • Veal steak with creamy wild mushrooms, broccoli and homemade “Spätzle” (Swabian noodles)

    • Pot au Feu of french corn fed chicken breast with braised vegetables in burgundy, served with pasta

    • 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)

    • Chateaubriand


      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 pm / 9 pm


Below you can download our current Seasonal Menu as a pdf-file:


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

You want to know about our desserts, coffees and digestifs on offer? Just download our dessert menu here:


Our dessert menu
Filename : our-dessert-menu.pdf (649 KB)