It's a plump breast, sauteed with a golden crust, stuffed with cheese, ham and spinach and topped with dried-tomato pesto. It's served with creamy-sauced pasta and julienned vegetables. This dish is an indication that the chef, though trained by apprenticeship and practice, is not just a traditional cook. The sausage is grilled and mixed with onions, scallions and mushrooms in olive oil. It was served with garlic scalloped potatoes and a nifty packet of ham-flavored vegetables in a spinach leaf.
Nightly soups are good, too.
Sensible advice Ms. Lippmeier, who runs the front of the house, waited on us one night and steered us straight. That's the kind of difference that makes eating at a family-run restaurant rewarding. Another evening, a different waitress showed the same sense of ownership, knowledge of the menu and had a genuine enthusiasm for the food that was contagious. Crepes with walnut filling and chocolate sauce are a good bet, though, and ice cream is homemade. The Iron Skillet is not exactly an undiscovered gem.