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Starters
Soup
of the day 4.00
Swiss
onion soup 4.50
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
Roasted
Red Peppers 8.95
with
handmade fresh Mozzarella cheese and
basil
pesto on French garlic bread and arrugula
Jumbo
Shrimp Cocktail 9.25
with
cucumber relish and cocktail sauce
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
Salads
Tre Colore Salad Appetizer 7.25
with
crumbled blue cheese,
red
onion slivers and sliced pear
in
a balsamic vinaigrette
Greek
Salad Bowl 8.95
Romaine,
tomatoes, cucumbers,
red
onions, Kalamata olives and Feta cheese
in
a Greek lemon 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
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 3.95
Blackened
salmon filet 4.50
Sandwiches served with chips
Grilled
sliced flank steak wrap 9.95
with
peppers and onions in a balsamic dressing
with
Monterrey pepper jack cheese
in a
whole wheat wrapper
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
Side Dish
“Rösti”, a big Swiss Farmer Style
hash browned potato
pancake with bacon
and
onions. Sour cream on the side
7.50
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Seafood Entrees
Grilled
Idaho Brook Trout 17.50
with
fresh herbs and white wine
served
with fresh grilled fall vegetables
and
steamed red potatoes
Panko
Crusted Salmon Filet 18.50
with
fall greens, tomatoes and white beans
with
a touch of garlic and white wine
Stuffed
flounder filet full of crabmeat on
ginger
spinach, lemon sauce and rice pilaf 18.50
Fish
and Chips 12.45
Beer
battered cod filet with
Tartar
sauce, fries and malt vinegar
Lighter Entrees
Grilled sesame
chicken breast 12.50
on top of romaine
lettuce with sliced almonds
and apples, cransins and scallions in a
citrus sesame
dressing
Sushi grade Ahi Tuna Steak 18.50
grilled rare to
medium-rare, with
roasted potatoes
over arrugula salad with fresh lemon juice and a
balsamic reduction
Grilled sliced
petit sirloin steak 14.50
over garden fresh
greens tossed with
string beans,
tomatoes, onions and
sliced hearts of
palm in a caper
vinaigrette with
toasted garlic bread
Meat Entrees
Sauerbraten,
marinated German pot roast,
spätzle
and marinated red cabbage 18.75
Wienerschnitzel
19.85
breaded veal
cutlet, sautéed in butter,
spätzle
and marinated red cabbage
Grilled
chicken breast 15.50
over
linguini with Cilantro, garlic, onions,
tomatoes
and olives in a piquant marinara sauce
Grilled
Duck Breast 18.50
with
a Vermont maple glaze, blueberry 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
Blue
cheese herb butter
garlic
mashed potatoes vegetable medley
Center
cut filet mignon 26.00
with
bacon wrapped shrimp
Merlot-tarragon
sauce, garlic mashed potatoes
Pork
Tenderloin 16.75
Pan
seared medallions with a Jack Daniels- shallot sauce, served with creamy
cheese
polenta
and vegetable medley
Vegetarian Dishes
Cheese
Fondue for two: 14.50 per person
The
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 fall vegetables
and
greens sautéed with garlic
in
virgin olive oil or marinara sauce 12.50
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