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When: Sat., Oct. 29, 3, 4:30 & 6 p.m. 2016

An authentic seasonal German menu showcasing Sauerbraten pork roasts marinated for a full week in a traditional wine-vinegar-spice brine; rich gingersnap gravy; homemade Spätzle (German pasta sautéed in butter); sweet-and-sour red cabbage (Suss-saures Rotkraut); crisp and tangy German-style green salad with a sharp Bavarian vinaigrette; and garden-fresh bacon-pear green beans (Birnen, Bohnen, und Speck). Accompanying this meal will be two freshly-baked German breads, Vollkornbrot and Sonnenblumenbrot, prepared especially for the dinner by Arcata’s Beck’s Bakery, and crafted from regionally grown and locally ground grains. The breads, based on traditional German recipes, will be baked the very morning of the event, and, in addition to being served with the meal, loaves will be available for sale, while supplies last. Desserts will not disappoint – German Apfelstrudel and Schwarzwälder Kirschtorte (Black Forest Cake), as well as sundry other German pastries. To drink, an outstanding selection of imported German beers and wines will be available, as well as local fresh-pressed apple cider, coffee, tea, and lemon-kissed icewater. The Oktoberfest meal is served tableside, family-style. Bavarian and fall-themed décor plus live accordion music complete the event’s festive Old World atmosphere. The reservation-only dinner will be presented in three seatings: 3, 4:30, and 6 pm.

Price: $18, $9 students/kids

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