The Black Forest

Fresh lump crabmeat topped with a slightly spicy cajun remoulade

Five jumbo shrimp with a zesty cocktail sauce and lemon

Baked in an herbgarlic butter and topped with hollandaise

Fresh spinach sauteed in olive oil, topped with fresh lemon juice & Parmesan cheese

Served with sour cream and applesauce

Sauteed mushrooms with onion in a hearty burgundy sauce

Fresh squid lightly breaded then flash-fried and tossed with fire roasted red peppers and garlic

A hearty bowl of a classic european soup

Crisp caesar salad with homemade croutons and freshlygrated parmesan cheese

An assortment of crisp greens with red peppers, marinated olives and gorgonzola cheese, topped with a balsamic vinaigrette

Fresh, tossed greens with garden vegetables and your choice of dressing

Locally raised mountain trout prepared as you desire - sauteed, broiled or blackened.

Fresh grilled salmon fillets served over a spot of dill hollandaise.

Broiled shrimp, lump crab cake and a petite grilled salmon fillet topped with hollandaise sauce

Breaded veal or pork sauteed in clarified butter and finished with fresh lemon juice

Pork or veal cutlet breaded and sauteed, topped with fresh wild mushrooms and red wine bordelaise

Deeply marinated beef, braised and topped with a tangy ginger sauce and a dollop of sour cream

Smoked pork loin chops, grilled and served over sauerkraut

German sausages served over sauerkraut and topped with caramelized onions

Smoked kassler ripchen, bratwurst and jaeger schnitzel

Sauteed veal cutlets topped with lump crabmeat, asparagus and hollandaise sauce.

A tender beef filet pan seared and drenched with a marsala cream sauce, served with three-cheese polenta or side of pasta with a pesto or pomodoro sauce.

Lightly-breaded with parmesan cheese and topped with a light marsala sauce and sauteed fresh tomatoes and mushrooms. Served with three-cheese polenta or a side of pasta with pesto or pomodoro sauce

Tender boneless chicken breast sliced and sauteed with a variety of fresh herbs and vegetables, tossed with penne pasta in a light citrus cream sauce.

Our lightly-breaded chicken or veal cutlets sauteed and topped with mozzarella and pomodoro sauce, served with three-cheese polenta or a side of pasta with pesto sauce.

Eggplant rolled in breadcrumbs and parmesan cheese, sauteed, then topped with mozzarella cheese and pomodoro sauce. Served with a side of pasta with pesto sauce.

Ravioli simmered in a sun-dried tomato cream sauce.

All of our steaks are USDA Choice cuts seasoned and grilled to your specifications served with steak fries, baked potato or rice pilaf & vegetable du jour.

New zealand lamb rack grilled and glazed with a rosemary and port wine reduction over sauteed mushrooms, shallots and roasted red peppers. Served with garlic roasted potatoes.

Duck Breast grilled over open flame, served over a bed of spinach and topped with a raspberry glaze. Served with a choice of baked potato or rice pilaf.

Marinated and grilled, drizzled with a balsamic reduction. Served over a bed of sauteed spinach with garlic roasted potatoes.

Served with french fries or baked potato

Served with french fries or baked potato

Served with french fries or baked potato

Served with french fries or baked potato

Topped with pomodoro sauce

Flaky puff pastry filled with apples, raisins and nuts. Topped with a vanilla-rum sauce.

Moist cake layered with dark chocolate and fresh raspberry cream.

A sinfully smooth custard, baked with a caramel topping, finished wtih creme fraiche.

Moist cake layered with hazelnut cream topped with crushed hazelnuts and grated chocolate.

Chilled chocolate cream in a pecan-almond crust served on a bed of rich toffee sauce.