Roasted Potatos Drizzled with olive oil, thyme and garlic, these small red potatoes are roasted until tender on the inside and crunchy on the outside. A yellow onion baked on coals until sweet and tender inside. Apple Mash with Ginger Tart apples baked until soft, peeled, then mashed with fresh ginger. Fruit Mix Seasonal fruits served fresh. From the Chef Our featured dishes change periodically.
Special requests are welcome.
Appetizers Escargot Snails sauteed with butter, garlic and a touch of lemon and presented in their shells. Tricolor Torte Layers of gorgonzola, pesto, and a tapandade of sundried tomatoes molded into a dome and served with toasted bread. A quarter of a duck fried in its own juices until crisped, then sliced thin and set on a bed of spinach. A small round of brie baked in a shell of puff pastry. Steaks A pair of venison tenderloins coated with pepper and seared on both sides, then braised in fruity red wine and sundried black cherries.