Dinner Menu


Pork Tenderloin Escalope sautéed in a Hunter Sauce (made with Peppers, Onions, Wild Mushrooms, and Creme Fraiche), Swiss Spaetzle, Red Cabbage


Lean Angus Beef Stew, prepared with Caramelized Onions, Paprika, Garlic and Spices, Swiss Spaetzle and Red Cabbage


Angus Roast of Beef marinated in Burgundy, Vegetables, Spices for a Week, served with Bohemian Potato Dumpling, Red Cabbage 


Hand Cut in House Fresh Pork Loin Chop, Seasoned, Grilled, served with Roasted Yukon Gold Potatoes, Fresh Vegetables du Jour, Herbed Butter Rose


Bratwurst, Knackwurst, Wiener Schnitzel, Roasted Pork loin, Red Cabbage, Sauerkraut, Spaetzle, Roasted Potatoes


Hand Cut in House Angus Prime Filet of Beef, Seasoned, grilled, served with Roasted Yukon Gold Potatoes, Fresh Vegetables du Jour, Garnished with a Herbed Butter Rose, Madagascar add $1


Farm Fresh Chicken Fillet sautéed in a Chicken Broth Reduction, Lemon - Cream Sauce, Swiss Spaetzle and Fresh Vegetables du Jour


Filet of Beef strips sautéed with Demi - Glace, Pickles, Capers and Sour cream, Swiss Spaetzle, Vegetables du Jour


Enjoy a Fresh Fish Dish prepared by Meister Chef Edmund (mkt. price)

Grilled Bratwurst, Knackwurst, Pork Loin served with Roasted Yukon Gold Potatoes, Bavarian Sauerkraut, Spicy Mustard


Whole Dover Sole prepared Meuniere (Baked in Butter) served with Parsley Potatoes, Fresh Vegetables du Jour


Baked in a Panko Crumb Crust,Roasted Parsley Potatoes, Fresh Vegetables Sauce Tartare




Grilled Corned Beef, Rye Bread, Muenster Cheese, Sauerkraut, German Dressing, German Potato Salad and a Dill Pickle


Two Sausages of Choice – served with Roasted Potatoes, Red Cabbage or Sauerkraut


French Snails Baked in Butter, Garlic and Herbs, served with French Bread


Chilled White Shrimp on a Bed of Greens, Tangy Cocktail Sauce and Lemon


Chilled Cherry Wood Smoked Brook Trout with a Horseradish Cream Garnished with Capers Asparagus and Egg Slices


Served on a Brochette, Garnished with Capers, Onion, Egg Slices, Spanish Olives


Shaved and Garnished with Capers, Spanish Olives, Sauce Tartar, Fresh Ground Parmesan Reggiano


Beef Tenderloin Tartare prepared by our Chef to order, Mild to Spicy, with Daily Home Made Toasted Rye


An Assortment of Cheeses and Fruit served with Bread and Butter

French Brie Baked in a Crumb Crust Garnished with a Raspberry Coulis and Fruit


Lump and Claw Crab, Baked, Garnished with Mixed Greens and Cocktail Sauce