The Black Forest Inn menu.

Two links of our excellent handmade bratwurst with hot German potato salad, carefully seasoned sauerkraut and fresh, handmade rye bread.

One each of bratwurst, chicken curry sausage and Polish sausage with homemade mustard, rye bread and a small scoop of potato salad.

Rippchen, bratwurst and a Polish sausage with red cabbage, sauerkraut and German potato salad. Served with a warm pretzel and homemade mustard.

One of our specialties! Tender beef marinated in a spice-and-vinegar brine, roasted and served in gravy with spätzle and red cabbage.

This classic German meal is a tender slice of locally sourced veal or pork, breaded and pan fried. Served with a potato pancake.

Two lean slices of pork in a bacon, onion, sour cream and paprika sauce. Served with spätzle and red cabbage.

We take the time to make this right! An impressive shank served with spätzle and brown gravy.

A hearty “hunter’s style” meal: a thick slice of local, organic veal, lightly floured and sautéed with mushrooms, in its own creamy brown gravy with spätzle and red cabbage.

This meal has a cult following! Paprika-spiced stew with beef, tomatoes, onions and peppers, served with spätzle.

Beef tenderloin sautéed with mushrooms and onions in a sour cream-fortified brown gravy. Served with spätzle and red cabbage.

Tender veal pieces cooked with onions, caraway, paprika and sauerkraut. Flavorful and satisfying!

Organic veal from western Wisconsin, rolled, oven roasted and served in slices with veal gravy, apple dressing and red cabbage.

Liver and onions — a classic for good reason. Two slices of pan-fried veal liver smothered in onions, served with French fries.

Two tasty spiced meatballs (about the size of a tennis ball) in a white caper sauce. Served with spätzle and red cabbage.

A classic! Two beef rolls with bacon, carrot, pickle and mustard inside, braised and served with brown gravy, spätzle and red cabbage. Order before we sell out!

A leaf of green cabbage wrapped around a flavorful meat filling and steamed. Two rolls served with paprika gravy and spätzle.

Where else will you find this? Veal kidney sautéed with a dash of balsamic vinegar in a sour cream brown sauce, with spätzle and red cabbage. For traditionalists and adventurers alike.

The best Reuben in town! Corned beef, Swiss cheese and sauerkraut on our own deli rye, with French fries and handmade Thousand Island on the side.

A fork-and-knife sandwich! Cubed pork in a savory paprika sauce with melted Swiss. Served with French fries.

Our specially seasoned burger with lettuce, tomato and onion, plus great hand-cut French fries.

Ground beef, onions and mushroom sauce over spätzle, topped with mozzarella. Served with a brötchen.

A comforting meal of noodles and three cheeses. Served with a brötchen.

Chunks of fish breaded and fried to order, with malt vinegar, homemade tartar sauce and, of course, French fries.

Hearty and warming. Also available without sausage. Served with a brötchen.

A best-selling appetizer for many years: ham, cheese and sauerkraut, breaded and fried. Served with homemade mustard.

Comfort food! Fried pancakes of grated potato, onion and parsley with applesauce and sour cream.

Sliced mushrooms sautéed with garlic and a little wine.

A classic, rich liver pâté made with herbs and brandy. Garnished and served with rye bread.

Lentils and cold spaetzle with parsley and field greens, tossed in a refreshingly tart lemon–olive oil dressing.

A meal’s worth of salad! Slices of homemade sausage loaf with onions and pickles in vinaigrette over field greens.

Our version of Schwarzwälder Kirschtorte: three layers of chocolate cake, kirsch-spiked cherries and lots of fresh whipped cream.

Fresh apple slices, sultanas and sliced almonds rolled in a handmade, flaky pastry. Served with fresh whipped cream.

A little dish of homemade whipped cream topped with rum-soaked fruit and, ahem, some fruit-infused rum.

A rotating lineup of German imports — think Paulaner, Spaten, Hacker-Pschorr, Ayinger, Warsteiner and Weltenberger — served by the half-liter or liter stein.

Minnesota craft beers alongside the German classics. Ask your server what’s pouring today.

Rieslings, Grüner and reds chosen to stand up to schnitzel and sauerbraten. By the glass or bottle.

Kirschwasser, Jägermeister and other after-dinner traditions.