August 21-26: Power Blend Frittata
A sautéed blend of golden beets, broccoli stems, cauliflower hearts, Brussels sprouts, carrots, kale, radicchio, and bacon, topped with remoulade. Served with home fries and choice of toast.
August 28 - September 2: Blueberry Cobbler French Toast
Three slices of French toast with blueberry cobbler topping.
August 21-26: Vegetable Baked Ziti
Penne pasta mixed with roasted fresh vegetables, a combination of Italian cheeses, and marinara. Served with a tossed salad.
August 28 - September 2: All American Smash Burger
Two smash burger patties on a sourdough bun with American cheese, sliced pickles, shredded lettuce, thick sliced white onion, and mustard and mayonnaise. Served with seasoned French fries.
Suggested Wine Pairing: 19 Crimes Cabernet Sauvignon
August 21 - 26: Grilled Ribeye Steak and Jalapeño Cheddar Scalloped Potatoes
Local Butcher Block Ribeye, served with the cheesiest of scalloped potatoes with a hint of jalapeño, and sautéed green beans with garlic and tomatoes.
Suggested Wine Pairing: Kung Fu Girl Riesling
August 28 - September 2: Keener Farms Sausage and Pierogies
Keener Farms sausage with grilled pears, onions and cabbage. Served with toasted pierogies and a side of herbed sour cream.
Suggested Wine Pairing: Pomelo Sauvignon Blanc
August 23: Paneer-less Saag and Roasted Vegetables
A classic Indian dish made vegan by replacing the paneer with toasted curried tofu. Creamy spinach sauce (vegan) over jasmine rice. Served with house-made flatbread.
Suggested Wine Pairing: Ava Grace Rose
August 30: Raw Rainbow Pad Thai
Shoestring zucchini and squash, red cabbage, carrots, red onions, edamame, red peppers, toasted peanuts, and Pad Thai sauce. Garnished with fresh cilantro.
Entrée: Bavarian Chicken und Spätzle. Hill Family Farms free-range chickens, gently poached, in a rich mushroom and sour cream sauce over the buttered egg dumplings.
Thursday, August 3rd
Appetizer: Cold Borscht. The eastern European beet soup served chilled; cool and refreshing on an August day at forty north.
Dessert: German Chocolate Cake
Entrée: Rouladen. Pork Loin cutlets rolled with a savory bratwurst stuffing and slow roasted, with pan gravy and smashed potatoes.
Thursday, August 10th
Appetizer: German Style Potato Pancakes with smoked salmon and sour cream.
Dessert: Cream Puffs with seasonal local fresh fruit
Entrée: Ruby Trout from Ontario, almond crusted and pan roasted, topped with lemon butter sauce and asparagus. Served with sliced red potatoes, onion and peppers
Thursday, August 17th
Appetizer: Oktoberfest Strudel. Smoked pork, Swiss cheese, and sauerkraut baked in a flaky pastry, with a light mustard sauce.
Dessert: Blueberry Kuchen. A German style fresh fruit tart with a cookie-dough crust, with freshly whipped heavy cream. "As Oma made it."
Entrée: Schnitzel & Noodles. Hand breaded cutlets of pork loin, sautéed in butter, with Brandied Mushroom Cream Sauce, well garnished.
Thursday, August 24th
Appetizer: Onion and Apple Soup, Baked Alsace style with a Muenster cheese crouton.
Dessert: Peaches and Cream Tart
Entrée: Sauerbraten, mit Bratkartoffeln und Weinkraut. Beef, marinated and braised in red wine, served with oven roasted potatoes and sweet-sour red cabbage.
Thursday, August 31st
Appetizer: Oktoberfest Beer and Cheese Chowder
Dessert: Black Forest Cherry Torte