The Hopkins Inn & Restaurant
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Lakeside German-Inspired Dining in a Historic Inn
valutazione
Recensioni
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menù
top neck clams on a half shell broiled with our casino butter
snails covered with special herb butter and broiled in a open crock
herring filet in a white wine marinade with an apple, sour cream and red onion dressing
large peeled shrimp served with spicy cocktail sauce
sliced palm hearts with vinaigrette sauce and three vegetable salads
hard boiled, sliced egg and russian dressing served with vegetable salad garnishes
chicken liver and pork pate sprinkled with hard-boiled egg and red onions
marinated red pepper, anchovy filets and capers
melon in season and thin slices of prosciutto ham
artichoke hearts with vinaigrette dressing, accompanied by vegetable salads
chefs soup of the day
fresh mixed lettuces, tomato and cucumber tossed with hopkins inn house dressing
romaine lettuce, croutons, and hopkins inn caesar salad dressing
fresh spinach leaves, sauteed bacon and mushrooms, sprinkled with hard boiled egg and served with hopkins inn spinach salad dressing
a loaf of our bread, sliced and spread with garlic and herb butter, lightly toasted
broiled atlantic salmon with lightly browned herb butter
broiled in a special garlic butter
half a crescent duck, boned, broiled and served with orange sauce
chicken breasts grilled and served on a bed of lettuces with an olive oil herb dressing
a lightly breaded and sauteed chicken breast stuffed with cured ham and emmental cheese
boneless chicken lightly breaded and sauteed, served with lingonberries and a fruit garnish
sauteed with herb seasoning, chopped onions and parsley in a dijon mustard sauce
a variety of steamed and sauteed vegetables. angel hair pasta or potato upon request
a traditional austrian dish - escallop of veal, lightly breaded and sauteed
lightly breaded sweetbreads sauteed and garnished with browned butter and capers
scallops of veal, dipped in an egg and cheese batter and sauteed. served over rice with ham and mushrooms in a brown sauce
escallop of veal, lightly floured, sauteed with a white wine, cream, and mushroom sauce
sauteed medallions of pork on sliced apples in a calvados brandy sauce with spatzle and red cabbage
beef filet with bearnaise sauce, pork filet on sliced apple with a calvados brandy sauce, and veal filet on an artichoke bottom with modified hollandaise sauce
grilled beef filet with bearnaise sauce served separately
black angus steak, grilled and served with the chefs herb butter
filets of beef grilled and served with sliced mushrooms sauteed in herb butter
classic cheesecake topped with strawberry sauce, garnished with whipped cream and a strawberry
an austrian favorite, apples, raisins, sugar and cinnamon baked in puff pastry
a vanilla ice cream ball rolled in coconut on a pool of hot chocolate fudge
homemade eclair filled with vanilla ice cream and topped with a hot chocolate fudge sauce and whipped cream
two crepes filled with vanilla ice cream and topped with melted toblerone chocolate
egg custard baked in a caramel sauce and garnished with whipped cream
belgian chocolate softened and whipped with cream, lightly flavored with rum
vanilla ice cream, raspberry sauce and half of a peach, sprinkled with sliced almonds and topped with whipped cream
fresh strawberries in a kirschwasser liqueur and whipped cream sauce
light italian meringue and whipped cream dessert flavored with grand marnier. served frozen
vanilla ice cream served with a pear half, hot chocolate fudge sauce and whipped cream
vanilla ice cream with swiss toblerone chocolate and whipped cream (toblerone chocolate contains almonds)
vanilla ice cream, green creme de menthe liqueur and whipped cream
vanilla ice cream, kahlua liqueur and whipped cream
vanilla ice cream, old fashioned butterscotch syrup and whipped cream
vanilla, chocolate, and coffee
