| Fritierte Gurken |
$5.00 |
Deep fried dill pickles with honey mustard dip. |
| Gewürzgurken (dill pickles) |
$4.00 |
5 kosher dill pickle spears. |
| Landjaeger |
$6.00 |
German hard salami with mustard. |
| Pretzel |
$5.00 |
Fresh Bavarian pretzel with mustard, bier cheese and Landjager sour cream. |
| Leberwurst - (Liverwurst) |
$5.00 |
Spreadable liverwurst served with Gurken and bread. |
| Kinder Schnitzel |
$8.00 |
Chicken schnitzels served with pomme frittes. |
| Kase “Cheese” Spatzle |
$6.00 |
German “mac & cheese”. |
| Choice of any one Wurst |
$8.00 |
Bratwurst, bauernwurst, knockwurst or weisswurst. |
| Zweibel Rings |
$7.00 |
Lager battered onion rings served with Inn sauce. |
| Jäger “Hunter” frites |
$6.00 |
Hand cut Inn fries topped with a rich mushroom Sauce. |
| Wurstplatte |
$12.00 |
Mixed wurst platter with assorted cheeses. |
| German Käse (cheese) frites |
$6.00 |
Hand cut fries topped with biercheese, bacon and Inn sauce. |
| Metzger "Butcher" Plate |
$12.00 |
Charcuterie, cheese and pickle Plate served with accompaniments. |
| Spätzle |
$3.00 |
|
| Kartoffel Salat |
$4.00 |
Old Stein German potato salad. |
| Kartoffel Knödel |
$5.00 |
Potato dumplings. |
| Pommes Frites |
$3.00 |
|
| Red Cabbage |
$4.00 |
|
| Sauerkraut |
$4.00 |
|
| Seasonal Vegetables |
$5.00 |
|
| Garlic Chive Mash Potatoes |
$5.00 |
|
| Hungarian Beef Goulash Suppe |
$8.00 |
|
| Munster Cheese & Crab Suppe |
$9.00 |
Maryland Seafood Festival’s Crab Soup “People’s Choice” Award Winner; Bay Weekly’s “Best of the Bay”; Editor’s Choice Award “Best Crab Soup”. |
| Spinach Salad |
|
Baby spinach with beet pickled egg, red onion, pumpernickel croutons and creamy bacon dressing. |
| Brussel Sprout Salad |
$7.00 - $14.00 |
Brussel sprout leaves with sliced pears, bacon, Kohlrabi, red currants and cinnamon pear vinaigrette. |
| Side Salat |
$4.00 |
Mixed field Greens and chef selection of vegetables with creamy dill dressing. |
| Schnitzel |
$16.00 - $26.00 |
Breaded and topped with lemon. |
| Jagerschnitzel |
$21.00 - $30.00 |
Topped with a Jager sauce of oven roasted mushrooms, onions and herbs. |
| Cordon Bleu |
$22.00 - $31.00 |
Schnitzel topped with Black Forest ham, Muenster cheese. |
| Knockwurst |
$18.00 |
Two beef sausages served with Old Stein German potato salad and weinsauerkraut. |
| Bavarian Bratwurst |
$18.00 |
Two pork sausages served with Old Stein German potato salad and weinsauerkraut. |
| Bavarian Bauernwurst |
$18.00 |
Two smoked pork sausages served with Old Stein German potato salad and weinsauerkraut. |
| Münchner Weisswurst |
$18.00 |
Two veal sausages served with Old Stein German potato salad and red cabbage. |
| Münchner Schweinhaxe |
$28.00 |
An Old Stein specialty, a braised pork shank, served with Spätzle, red cabbage and a red wine Demi-Glace. |
| Old Stein Short Rib Sauerbraten |
$20.00 |
Authentically prepared slow roasted Short-Rib braised in a rich sauce, served with potato dumplings and red cabbage. |
| Kassler Rippchen |
$18.00 - $24.00 |
Grilled smoked pork chops, served with sauerkraut and German potato salad. |
| Gemüse Spätzle |
$14.00 |
Market fresh vegetables and herbs tossed with sauteed spätzle |
| Steak & Fritz |
$28.00 |
Three grilled beef tenderloin medallions topped with herb butter, served with pomme fritz and market vegetables. |
| Old Stein Sampler Platter |
$26.00 |
One kassler rippchen, bratwurst, and mini pork schnitzel served with spätzle and red cabbage. |
| Spaten Lager “Lt.” (Munich) |
$6.50 |
A golden lager with the classic bittersweet taste that is typical of Southern Bavaria! |
| Spaten Oktoberfestbier “Amber” (Munich) |
$6.50 |
“Ein Prosit” Brewed year-round, excellent balance of hops, malts & sweetness. |
| Spaten Optimator Dunkle “DK.” Doppelbock (Munich) |
$6.50 |
Spaten Dunkle “dark” is rich and full bodied with a burst of hops with a pleasantly caramelized burnt taste and a creamy smooth malted head. |
| Kostritzer Schwarzbier “Dk.” (Bad Kostritz) |
$6.50 |
“Germany’s Black Lager” crisp, clean & dry with a wonderful roasted malt finish. |
| Bitburger Pilsner “Lt.” (Bitburg) |
$6.50 |
“Bitte ein Bit” Quickly sparkly and quite hoppy, and dry with an ingratiating ambiance. |
| Reissdorf Kolsch “Lt.” (Koln) |
$6.50 |
A Biergaten favorite! Only made within the city of Koln “Cologne” Germany, immediately distinctive, low hop content delivers delicate and gentle flavors. |
| Franziskanner “Lt.” Hefe-Weissbier “Wheat-bier” (Munich) |
$6.50 |
A very yeasty and fruity-citrus taste, it is a definite satisfying thirst quencher. |
| Franziskanner Dunkle “DK.” Hefe-Weissbier (Munich) |
$6.50 |
Franz Dunkle is refreshing, aromatic with full bodied flavor, a treat for any beer connoisseur. |
| Lindemans Framboise “Raspberry” Lambic (Belgium) |
$6.50 |
Fermented in the Champagne method, a magnificent aroma, with a brilliant pink color, seasoned with real Belgium raspberries! |
| The Tenth Tap |
$6.50 |
An ever changing seasonal draft beer style from Lagers, Pilsners, Bock, Dopplebock, Weissbier, Oktoberfest, Rauchbier, or Altbier. |
| Bitburger Drive "Non-Alcoholic" Pilsner(Lt) |
$5.00 |
For that designated driver who still wants to taste a great German beer! |
| Jever Pilsner (Lt) |
$5.00 |
Secret lies in the pure and soft water of Jever that allows for a touch more hops. |
| Warsteiner Premium Pilsner (Lt) |
$5.00 |
"Eine Konigin unter den Bieren"(a Queen among the Beers); what else is left to be said. |
| Augustinerbrau Helles (Lt) |
$5.00 |
Brewed since 1328, has a delicate malty aroma with a light sweet taste & smooth finish. |
| Ayinger Jahrhundert “Hundred Year” Lager (Lt) |
$8.00 |
Brilliant gold color, mild hops and lots of malt, reminiscent of bread dough and dried herbs. |
| Paulaner Lager (Lt) |
$5.00 |
Attractive maltiness greets you, great with sausages, from Munich’s largest brewery. |
| Ayinger Brau (Lt.) Hefe-Weissbier |
$8.00 |
Subtle tangy and spicy yeast that quickly gives way to buttery wheat rolls, caramel and vanilla. |
| Ayinger UR Dunkle (Dk) Hefe-Weissbier |
$8.00 |
Bavarian Dunkle Weiss, Reddish brown, unfiltered with a sharp clean refreshing taste. |
| Erdinger "Non-Alcoholic" Hefe-Weissbier (Lt) |
$5.00 |
A true cloudy "Hefe" taste without the alcohol. |
| Erdinger Kristall Weizen (Lt) |
$8.00 |
Kristall "crystal-clear" in color as a result of filtering the yeast strains. |
| Professor Fritz Briem "Berliner" Weissen |
$8.00 |
"Berliner Style" Weisse has an intense blend of lactic tartness and complex fruitiness. |
| Schneider "Organic" Wiesen Edel-Weissbier (Lt) |
$8.00 |
A flavor mix of banana, bread with soft hop finish. |
| Weihenstephaner Vitus Weizen Bock (Lt) |
$8.00 |
A light colored spicy single bock wheat beer (7.7%), held extra long in cold monestary cellars. |
| Ayinger Altbairisch Dunkle (Lt) |
$8.00 |
Altbairisch = Old Bavarian Dark, Like driving a ’65 Porsche 911 down the Autobahn! |
| Ettaler Kloster "Monerstary" Doppelbock (Dk) |
$8.00 |
filled with complex notes of figs, port, licorice, cherry, raisin, chocolate and black toffee. |
| Uerige "classic" altbier (Amber) |
$8.00 |
A big Dusseldorf Alt, spicy hop aroma, firm malty middle and confident dry finish. |
| Aventinus Weiss-Eis “Ice” Bock (Amber) |
$9.00 |
Bavaria’s most intense & complex Eisbock, weighing in at 12% alcohol! |
| Ayinger Celebrator Dopplebock (Dk) |
$8.00 |
“Bavaria’s Finest Dopplebock” sweet, toasted smooth caramel taste wells up after several sips. |
| Einbeack “May” MaiBock |
$6.00 |
famous Spring bock beer made to celebrate spring. |
| Paulaner Salvator Dopplebock (Dk) |
$5.00 |
Molasses/apple fruitiness with backbone, makes you wonder how Monks got any work done! |
| Hofstetten Granitebock (Lt) |
$9.00 |
Brewing malts are caramelized over white hot Granite Stone leaving a uniquely roasted smoky flavor. |
| Weihenstephaner Korbian Doppelbock (Dk) |
$8.00 |
A malt driven dopple that has what it takes. Coffee, caramel, bread & raisin with peppery spice. |
| Brunehaut “Gluten free” Belgian Blond Ale |
$8.00 |
top rated Belgian gluten free beer. |
| Dampfbier “Steam” Bier |
$9.00 |
Old style "steam" Ale from the Bavarian Forest, mildly hopped, and low in effervescence. “flip top”. |
| Crispen Cider |
$5.00 |
European Style Hard “Gluten free” Apple Cider. |
| Moosbacher Kellerbier |
$8.00 |
“flip top” Keller “Cellar” bier which have been Lagered "stored" beneath the cold Bavarian mountain caves. |
| Schlenkerla rauchbier UR-Bock (Amber) |
$8.00 |
unpasteurized bock beer made entirely from malt dried by Beech Wood smoke. |
| Uerige “Classic Old-Style” Altbier |
$8.00 |
Classic Alt "Old-Style” Düsseldorfer beer. |
| Pinot Noir: Shug (Carneros Ca.) |
$9.00 - $36.00 |
“He who loves not wine, women and song remains a fool his whole life long” J. H. Voss. |
| Pinot Noir: Adelsheim (Willamette Valley OR.) |
$54.00 |
Will have you singing the lyrics to “Edelweiss” in no time “Bloom and grow forever.” |
| Shiraz - “Boxhead” Clos-Otto (Barossa Valley Austrilia) |
$8.00 - $28.00 |
Otto Von Kasper hand planted vines using organic methods, dark berry, cracked pepper gentle baking spice. |
| Petite Sirah - Bogle (Clarksburg Ca.) |
$8.00 - $28.00 |
Shiraz bigger cousin, deep color, rich texture, strong tannins perfect for rustic dishes. |
| Mountain Cuvee - Gundlach Bundschu (Sonoma CA.) |
$40.00 |
In 1858 Bavarian Jacob Gundlach christened vineyard “Rhinefarm” Red blend, lush black plum and blackberry. |
| Malbec - Bodega Colomé (Argentina) |
$13.00 - $48.00 |
Achtung Baby! Elegant but rich and muscular to handle our Teutonic fare. |
| Cabernet Sauvingnon: Kunde (Sonoma Valley Ca.) |
$8.00 - $38.00 |
“A waltz and a glass of wine invite an encore” J. Strauss Toasty oak, ripe black cherries and dark chocolate. |
| Cabernet Sauvingnon: Hess "19 Block Cuvee" (Napa Valley Ca.) |
$62.00 |
Think autobahn and 911 Porsche - Black cherry, ripe plum, silky mouth feel of cassis and milk chocolate. |
| Zinfandel: Kunde (Sonoma Valley Ca.) |
$62.00 |
“Love does not dominate; it cultivates” Goethe Packed with plums, black current and decadent raspberry. |
| Pinot Noir Rose - Wolf (Pfalz, Ge.) |
$7.00 - $24.00 |
perfect Biergarten summer sipper, light and refreshing with bright berry and fruit flavors. |
| Sauvignon Blanc - T.Beckstoffer (Napa Valley CA.) |
$8.00 - $28.00 |
“Guten Tag” crisp and light, melon, lime, toned herbs, simply gorgeous wine wants to meet you. |
| Riesling - Dr. Pauly Bergweiler (Mosel Ge.) |
$7.00 - $24.00 |
Imagine the siren Lorelei sipping Riesling on the cliff above the Rhine luring sailors with her beauty and song. |
| Riesling Spatlese "Piesporter Goldtropfchen" - Haardt (Mosel, Ge.) |
$36.00 |
Spatlese a Late Harvest Riesling from the Mosel's "Gold-drop" vineyard. |
| Riesling Sekt "Bubbles" - Fritz-Ritter (Pfalz Ge.) |
$36.00 |
100% Extra dry Riesling sparkling wine, winery founded in 1837 as the "Durkheim Champagne Factory". |
| Pinot Gris - Wolf (Pfalz, Ge.) |
$7.00 - $24.00 |
Dry, full bodied Pinot Grigio from the warm Pfalz region of Germany. |
| Gewürztraminer - Wolf (Pfalz, Ge.) |
$7.00 - $24.00 |
Gewürz “spice” Come on give it a try (Guh-verts-tra-mee-ner) shows off pure fruit and spice. |
| Chardonnay - Kunde (Sonoma Valley, Ca.) |
$8.00 - $28.00 |
Schnitzel, noodle, crisp apple strudel and Chardonnay are a few of our favorite things! |
| Chardonnay - Gundlach Bundschu (Sonoma CA.) |
$48.00 |
Think Claudia Schiffer as a wine! Tropical fruit, fresh meyer lemon, pear with long legs. |
| Chardonnay - Stuhlmuller (Alexander Valley, Ca.) |
$42.00 |
“Rapunzel Rapunzel let down your golden hair” hits of honeysuckle, spicy pear, and white corn. |
| Amuse Bouche |
|
Venison tartar in a poppyseed coronet with black pepper crème fraiche and baby arugula; Wild boar carpaccio with rosemary oil, walnut dust, Beemster XO cheese and fried capers and a side of pickled m |
| Truffled Bavarian Pretzel |
|
With black sea salt, served with 3 dips: Landjäger sour cream, uber bier cheese, herb mustard and paired with a Spaten Lager. |
| Cream of Parsnip & Celery Soup |
|
Served with mushrooms 4 ways: Wild mushroom powder, pickled mushrooms, fried blue oyster mushroom and Porcini mushroom and parsley pesto. Paired with Reissdrf Kölsch. |
| Grilled Mussels |
|
With sour orange-hefeweizen dip and paired with a Franziskaner Lt. |
| Smoked Rainbow Trout |
|
On buttered peas with parsley espuma and black lemon caviar paired with a Aventinus Bier Schnapps. |
| Duck Confit |
|
Tossed with sautéed spätzle, root vegtable straws, pickled cherries and lolla rossa, paired with Crispen Cider. |
| Oven-Roasted Buttermilk Quail |
|
With red cabbage jelly, haricot verts, ham jus and rissole potatoes and paired with a Bittburger Pilsner Beer. |
| Mixed Micro Greens |
|
With orange supreme’s candied bacon, pumpkin seed oil, roasted fennel vinegar gel, shallot crisp and almond dust; paired with a soda. |
| Crispy Rabbit Loin Schnitzel |
|
With dried fall fruit, gingerbread dumplings, prune demi, pumpkin pie cream; paired with Glühwein. |
| Venison Loin |
|
Pan-seared with mushroom duxelle, fois gras mousse and Westphalia ham wrapped in white truffle pastry and baked with mustard herb aioli; paired with Dornfelder (German red Wine). |
| Shaved Lox |
|
On an Anti-girdled cream cloud with an herb forest, pink peppercorns and caper moss |
| 1st Dessert Course |
|
Ginger bread smores, Pretzel-bourbon bread pudding with apple chips, Sweet chestnut milk paired with a rumple minz hot chocolate. |
| 2nd Dessert Course |
|
Fresh-fried rootbeer-glazed doughnut, chocolate cremeux with caramel crunch and chocolate coated rum spritzed marzipan; paired with a vanilla-vodka coffee. |
