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Starters
& Snacks
Soup of the day 3.95
Swiss onion soup 4.25
baked with croutons and Swiss cheese
Calamari lightly breaded, golden fried,
Marinara sauce 8.50 Buffalo 8.75
Escargots
8.75
Baked in a clay pot with mushrooms caps
in garlic-herb butter
Grilled garlic bread topped with
fire roasted red peppers with
fresh mozzarella and basil vinaigrette 7.75
Homemade spinach dumplings with herbs and mushrooms
baked with Gruyere cheese 7.75
Crab Cake 8.75
Maryland Crab cake on a bed
of mesclun salad with a
roasted
red peppers chipotle aioli
and balsamic reduction
Colossal Shrimp Cocktail
with cucumber relish & cocktail sauce 9.50
Salads
Grilled sesame chicken salad 11.50
romaine,
sliced almonds, apples, cransins
and scallions in a citrus sesame dressing
Baby Spinach Salad
With crisp bacon, mushrooms and tomatoes
in a raspberry vinaigrette
Appetizer 6.25 Large Bowl 8.75
Classic Caesar Salad
Romaine, croutons and parmesan cheese
Appetizer 5.75
Large Bowl 8.50
Greek Salad 8.95
romaine, tomatoes, cucumbers,
red onions, Kalamata
olives, Feta cheese
in a Greek lemon dressing
Regular House Salad 4.00
Large Bowl 6.50
with your choice of home made dressings:
Poppy seed & honey, Ranch, blue cheese,
balsamic or raspberry vinaigrette
Add to
any Salad
Grilled chicken breast 3.25
Blackened
salmon filet 3.25
Sandwiches served
with chips
Chicken Caesar wrap with sliced tomatoes,
Romaine lettuce and croutons
in Caesar dressing, 8.75
Grilled chicken Panini on focaccia
with arugula, tomato slices, provolone
and fresh
basil pesto 8.85
Burgers served with
fries
Cheese burger 7.75
(American, Port-Cheddar, Swiss)
B-B-Q bacon burger 8.25
with Port-cheddar cheese
Pheasants Burger 7.95
Flame broiled hamburger topped
with mushrooms and mozzarella
Heinz Burger 8.25
chipotle mayo, jalapeños
and American cheese
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Seafood
Entrees
Idaho Brook Trout 16.75
Pan seared with fresh herbs and butter, served
with fresh grilled vegetables, roasted potatoes
and laced with a lemon sauce
Panko
crusted salmon filets 17.50
on a bed of sautéed Fall green vegetables,
white beans and fresh tomatoes
Large shrimp sautéed with garlic, roasted red
peppers, Kalamata olives, fresh tomatoes,
spinach and feta cheese over penne pasta 18.25
Stuffed flounder filet full of crabmeat on
ginger spinach, lemon sauce and rice pilaf 18.25
Fish and Chips 12.45
Beer battered cod filet with
Tartar sauce, fries and malt vinegar
Meat Entrees
Chicken Caprese 15.50
Sautéed with tomatoes, fresh basil and
home made mozzarella in a white wine
and lemon butter sauce over fettuccini
Chicken Rollantini 16.50
Stuffed with spinach and apricots, maple
glaze, red cabbage and wild rice risotto
Maple glazed duck breast 18.50
Grilled with lingonberry-currant
sauce,
Croquette potatoes and vegetable medley
Ed’s famous whole B-B-Q ribs
Sweet potato fries and red cabbage slaw 21.00
12 oz aged NY strip steak 23.75
flamed with Cognac,
finished with a spicy green
peppercorn sauce and garlic mashed potatoes
Center cut filet mignon 26.00
with bacon
wrapped shrimp
Merlot-tarragon sauce, garlic mashed potatoes
Pork tenderloin medallions 17.50
pan seared and flamed with
Jack Daniels, finished with a shallot sauce,
served with garlic-mashed potatoes
Sauerbraten, marinated German pot roast,
spätzle
and marinated red cabbage 18.75
Wienerschnitzel, breaded milk fed
veal cutlet, sautéed in butter,
spätzle
and marinated red cabbage 19.50
Hunter Schnitzel 20.50
breaded milk fed veal cutlet with a
mushroom- Burgundy sauce,
spätzle and marinated red cabbage
Vegetarian Dishes
Cheese Fondue for two 14.50 per person
Chef’s blend of three Switzerland cheeses
melted in white wine with a touch of garlic,
bread cubes and apples for dipping
Eggplant Rollantini 14.25
Sliced grilled eggplant filled with ricotta cheese,
baked with Mozzarella and marinara sauce
Penne pasta and a medley of winter vegetables
and greens
sautéed with garlic in olive oil 12.50
Side Dish
“Rösti”, a big Swiss
Farmer Style
hash browned potato pancake with bacon
and
onions. Sour cream on the side
7.00
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