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Served with cocktail sauce.
Served with toasted crostini, capers, onions, and a horseradish cream sauce.
Served in shells with fine herbs and a French roll.
(8 oz.) Served with Swiss cheese.
(8 oz.) Served with a dollop of whipped cream.
Served with asparagus, Belgian endive, chardonnay-soaked blonde raisins, artichoke hearts, and maytag bleu on greens with your choice of dressing.
Spinach, mushrooms, feta cheese, and bacon.
Served with croutons and Parmesan cheese.
(4-6) Sautéed shrimp topped with crabmeat imperial on sautéed spinach with angel hair pasta with marinara sauce.
Served with fresh fruit and vegetable du jour.
Grilled to perfection with a caper and mushroom sauce with basmati rice.
Grilled au gratin with crabmeat imperial on a bed of greens, asparagus, Belgian endive, tomatoes, and balsamic vinaigrette.
Whole trout stuffed with crabmeat and herb butter. Topped with sautéed dill mushrooms on basmati rice.
(4-6 oz.) Veal scaloppini topped with crabmeat, asparagus, and béarnaise sauce with basmati rice.
Du jour, pan-seared, flambéed, spätzli.
Beef tips, flambéed with red pepper and Vidalia onions. Served with spätzli.
(6-8 oz.) Sliced veal tenderloin with mushrooms, chardonnay crème fraiche, and Swiss hash browns.
Oven-roasted with lemon Dijon and rosemary infuse. Served with sweet potato fries.
(6-8 oz.) Beef medallion with pommes frites and rosemary butter.
Pasta tossed with marinara, diced tomatoes, cream cheese, spinach, olive oil, mushrooms, garlic, and red pepper flakes. Topped with Parmesan cheese.
Stuffed with goat cheese, mushroom cream sauce, and potatoes.
A Dijon mustard crusted rack of lamb. Served with roasted red potatoes and vegetable of the day.
Apple strudel with raisins and vanilla sauce.
Rich chocolate layer cake.
Traditional Black Forest chocolate a sweet cream layer cake with cherries and Kirschwasser.
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