Features
October 4th & 5th
Appetizer:
Seafood Bisque
A medley of whitefish and shellfish slow simmered in a rich, creamy tomato soup.
  Cup-   $5.00   Bowl-  $7.00
Entrees:
Rack of Lamb:
Frenched cut New Zealand lamb marinated in Chef’s special blend seasonings and grilled to your liking.
Served with a side and salad   Â
Half Rack- $35.99
Full Rack- $48.99
   Brown Sugar Glazed Salmon:
Oven baked wild caught salmon in a caramelized brown sugar glaze.
Served with a side and salad        Â
$32.99
Weiner Schnitzel:
Lightly breaded, pan-fried veal topped with sauteed onion and a veal demi glaze. Served with herb buttered spaetzle
Served with a salad                  Â
 $30.99
Dessert:
Black Forest Cake:
Heated Chocolate Cake served with creamy Amarena Cherry Gelato                    $10.99