Pepi's Restaurant & Bar

Mexican shrimp cooked in beer and served with a tangy cocktail sauce.

Lean air-dried meat from graubunden switzerland and gruyere cheese with stadtbrot.

Snails in their shells with-herb butter and served with garlic bread.

Served with cranberries, serviettenknoedel and red cabbage.

Locally smoked in eagle, colorado and served with cream cheese and toast points.

On field greens with pickled ginger and wasabi dip.

Smoked duck breast on kumquats little oranges served over spinach leaves.

Prepared tableside for two or more people raw ground beef sirloin served with iced stolichnaya vodka and all the condiments.

With mandarin-orange slices, glazed walnuts, feta cheese and cherry tomatoes in a balsamic vinaigrette.

Prepared tableside. Romaine lettuce tossed in homemade caesar dressing with garlic-croutons and parmesan cheese. Per person.

Served on field greens with a spicy jalapeno dip.

Brazilian heart of palms with avocado slices and greek olives.

Vine ripe tomatoes with buffalo mozzarella, sprinkled with olive oil and balsamic vinegar.

With herb butter served with a baked potato and sauteed mushrooms.

8 oz. center cut beef tenderloin charbroiled to your order, flambeed tableside on a green peppercorn sauce served with minnesota wild rice and steamed vegetables.

Served with a potato pancake and sauerkraut.

In a basil pesto sauce with sun dried tomatoes, spinach leaves. Add chicken or shrimp $2.00, Add 4 oz. beef tenderloin $4.00.

Grilled chicken breast stuffed with sun dried tomatoes, mozzarella cheese and basil pesto served on a tomato vodka sauce

With a basil pesto sauce served with potato au gratin and ratatatouille.

Veal medallions sauteed with sun dried tomatoes, mushrooms and artichoke hearts served with polenta.

Veal medallions topped with a wild mushroom sauce and served with homemade spaetzleand red cabbage.

Breaded veal cutlet pan-fried served with roasted potatoes and red cabbage.

With a lemon-caper butter served with creme spinach and roasted potatoes.

In a lemongrass sauce served with wild rice pilaf.

Grilled salmon filet on a light mustard sauce, served with roasted potatoes.

Filleted table side, lightly sauteed with lemon butter.

Assorted vegetables and mushrooms baked in a puff pastry dough and served with creme spinach and mashed potatoes.

Homemade austrian dumpling. On a chanterelle mushroom sauce.

Fettuccini pasta in a rich parmesan cheese sauce served with a vegetable bouquet and garlic bread.

With tomato sauce.

Medallions of elk, flambeed tableside and served with wild rice pilaf, brussels sprouts and a blueberry sauce.

Tender venison slices sauteed and served with a wild mushroom sauce.

On a red wine reduction and served with a potato au gratin and a vegetable bouquet.

Served with a serviettenknoedel, red cabbage bacon bits and dark cherries.

Braised quail, wild boar and elk, accompanied by and elk, accompanied by minnesota wild rice and a selection of sauces.

Oven roasted half duckling served crispy with an orange sauce, potato pancake and vegetables.

Canadian caribou on a porcini mushroom sauce served with polenta, red cabbage and brussels sprouts.

Two or more persons. Carved tableside and served with polenta and red cabbage. Per person.

Two or more persons. Carved tableside with a morrelle sauce and served with homemade spaetzle, red cabbage and an assortment of vegetables. Per person.