All served with Vegetables.
Grilled Sausage Combination Platter
Bratwurst, Bauernwurst and Knockwurst with Sauerkraut and German Potato Salad.
Grilled Breast of Chicken
Marinated in mixed herbs with
Garlic Mashed Potatoes.
Chicken Cordon Bleu
Tender Breast of Chicken wrapped around a filling of Black Forest Ham and melted Swiss Cheese, lightly breaded and sautèed to a golden brown.
New York 12 OZ. Sirloin Steak
Genuine Balck Angus Beef served with the Chef’s Steak Sauce and Beer-Battered Fries.
Honey Salmon Filet
With their special whole grain mustard and honey sauce, served with Roasted Potatoes.
Monk Fish Filet in Lemon Sauce
Served with Rice.
Double-Cut Stuffed Pork Chop
Served with Walnut Sausage Stuffing, Garlic Mashed Potatoes and Cranberry Apple Sauce.
Beer-Battered Fish and Chips
Served with Heinz Malt Vinegar.
Prime Rib of Angus Beef au jus 16 oz.
Choice of Garlic Mashed Potatoes
or Beer-Battered Fries.
(Available after 4:00pm)
All served with Mixed Seasonal Salad.
Fettucini with Porcini and Assorted
Served with a Light Tomato Cream Sauce.
Penne with Mozzarella
With Basil in a zesty Tomato Sauce.
Linguini with Chicken Breast and Sun-dried Tomatoes
With White Wine and Garlic.
All served on Sesame Roll with Lettuce, Tomato, Onion, Pickle Spear and Beer-Battered Fries.
Black Angus Beef Burger
10 oz. Ground Porterhouse and Sirloin.
Black Angus Cheese Burger
10 oz. Ground Porterhouse and Sirloin with your choice of Swiss, Cheddar, American or Bleu Cheese.
Make Your Own Burger
Choice of Two Toppings: Swiss, Cheddar, American or Bleu Cheese, Bacon, Sautèed Onions, Peppers or Sauerkraut.
Malted Turkey Burger
With Cranberry Ketchup.
COLD PLATTERS AND SALADS
Chicken Caesar Salad
With shredded Roasted Chicken
and Garlic Croutons.
With Ham, Cheese, Chicken, Roast Beef,
and Egg with Mixed Greens.
Cajun Chicken Spinach Salad
Blackened Chicken strips, Cherry Tomatoes, Bermuda Onions, Mushrooms, Bacon bits and Egg wedges. Served with Raspberry Vinaigrette.
Smoked Turkey Salad
With Mandarin Oranges, Walnuts and Mixed Greens.