Dinner Menu
European cuisine, prepared the traditional way
Our Ingredient Philosophy: We use grass-fed beef, eggs from vegetarian-fed free-range chickens (high in Omega 3), white whole wheat flour, organic butter, milk, and ice cream from grass-fed cattle, and organic produce — as standard, not as an option.
You'll notice a huge difference, especially with the butter, eggs, and cream — they taste rich but light. We specialize in European cuisine, prepared the traditional way. No microwave ovens or deep fat fryers in our kitchen. Many dishes can be made gluten-free — please ask!
Small Plates
French Onion Soup with Gruyère cheese and crouton
Spring mix lettuces, pear slices, cherry tomatoes, candied pecans, Gorgonzola cheese, pear vinaigrette
Romaine lettuce with parmesan cheese, egg, and anchovy dressing; with croutons
To make it a light meal
Fontina, smoked Gouda, Irish cheddar; served with savory tapenade and fruit
In lemon-garlic butter
Potato pasta with grilled artichokes, charred spring onions, crispy capers, in a lemon cream sauce with Pecorino-Romano cheese
Entrées
Entrées noted GF are gluten-free when roasted potatoes are substituted for mashed potatoes or gluten-free gnocchi are requested.
Vegetarian & Vegan
Breaded and fried eggplant topped with mozzarella cheese, served with marinara sauce on pasta
Sautéed market vegetables, wild rice, balsamic reduction
White wheat pasta with butternut squash, mushrooms, vegetables in sage Marsala cream sauce
Potato pasta with pesto (contains cashew and pine nuts) and butter sauce, with vegetable and fresh Parmesan
With sherry cream sundried tomato sauce, on wild rice with vegetables
Traditional French braised beef in red wine sauce with carrots, mushrooms, and pearl onions, on roasted Yukon Gold potatoes
Steak and lobster tail served with mashed potatoes and vegetable
Served with melted butter, mashed potatoes, and vegetable
Seared salmon with tapenade; grass-fed tenderloin on potatoes; Gulf shrimp with garlic-butter sauce on wild rice; with vegetables
Wild-caught Gulf shrimp with tomatoes, artichokes, capers, olives, roasted potatoes, anchovies (omitted upon request)
Wild-caught Gulf shrimp, Italian potato dumplings, vegetables in a butter-olive oil pesto (pine nuts & cashews), Parmesan
Sage-rubbed, hormone-free chicken breast with provolone and prosciutto, on polenta with Marsala wine reduction; with vegetable
Boneless, lightly brined, topped with dried black mission fig sauce, on cabbage braise with apples
10–12 oz grass-fed beef, mushroom-Swiss cheese Yukon Gold potatoes, Blue Lake green beans
5–6 oz grass-fed beef with mashed potatoes and vegetables
Wild-caught Gulf shrimp on pasta with butter-garlic sauce, kale, sun-dried tomatoes
Plain pasta in butter, olive oil, pesto, or marinara, with fresh Parmesan
Fountain & Desserts
Drinks made fresh at our antique soda fountain taste much different from a bottle or can. Fresh-squeezed fruit juices, house-made syrups, and a skilled hand behind the counter — the way they were made 100 years ago.
A complex tart/sweet lime, pineapple, raspberry drink you'll find only here; non-dairy
Frothy and light, the most refreshing cream drink you'll ever try
Peach-apricot Lactart with organic cream, almond
With fresh-squeezed lime
Regular or New York style “Egg Cream”
Pineapple, vanilla, organic cream
Phosphate soda topped with strawberry ice cream
Pomegranate phosphate, fresh-squeezed lemon
Blackberry phosphate soda, rose essence, vanilla ice cream
Chocolate-cherry soda with organic whipped cream
Northern Italian layered hot chocolate, espresso, organic cream
Including the authentic East Friesian Tea Service
Desserts
All made with organic grass-fed cream and butter, house-made ice cream
White whole wheat cream puff with organic grass-fed whipped cream
Wine & Beer
Ready to Dine?
Twelve intimate tables · Reservations recommended