We are closing out Oktoberfest with a celebration of Bavarian meats and a whole day of live music. Using the residual heat from our wood-fired oven, we are roasting whole chickens Bavarian style, with garlic, rosemary, and paprika, potatoes, celery and onions, and serving them whole and with pretzels. We’ll also be making fresh pork-schnitzel to order, and serving a wurstplatte with weißwurst and bratwurst alike.