Restaurant at Hohmeyer's Lake Clear Lodge

Chicken is hand-cut, hand-pounded and sautéed in real butter with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe

Quinoa, buckwheat, and shredded vegetables wrapped inside a savoy cabbage leaf topped with red peppers, and onions. Served on a bed of wild rice

A classic dish from Hohmeyer Sr. Duckling from Maple Leaf Farms is slow roasted whole, then hand-cut into quarters and placed underneath the grill until crisp

Fresh pork is prepared on the Lodge smoker, then slow roasted and served with Chef Cathy's cultured superfoods vegetable blend

Wild caught salmon is filleted and encrusted with freshly ground "Norwegian" spices baked in parchment on a bed of fresh greens

Veal is hand-cut, hand-pounded and sautéed with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe

Beef is slow roasted with onions in an Old World porter beer, then finished off with a black pepper sauce and mushrooms

Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels

Chicken, Pork & Veal

Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques

Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!

Chicken is hand-cut, hand-pounded and sautéed in real butter with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe

Quinoa, buckwheat, and shredded vegetables wrapped inside a savoy cabbage leaf topped with red peppers, and onions. Served on a bed of wild rice

A classic dish from Hohmeyer Sr. Duckling from Maple Leaf Farms is slow roasted whole, then hand-cut into quarters and placed underneath the grill until crisp

Fresh pork is prepared on the Lodge smoker, then slow roasted and served with Chef Cathy's cultured superfoods vegetable blend

Wild caught salmon is filleted and encrusted with freshly ground "Norwegian" spices baked in parchment on a bed of fresh greens

Veal is hand-cut, hand-pounded and sautéed with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe

Beef is slow roasted with onions in an Old World porter beer, then finished off with a black pepper sauce and mushrooms

Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels

Chicken, Pork & Veal

Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques

Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!

Chicken is hand-cut, hand-pounded and then sautéed with herbs, spices, and fresh bread-crumbs. Includes your choice of topping

potatoes are hand-shredded with herbs and natural spices, then sautéed until crisp. It is then topped with your choice of fresh vegetables or Wurst and finished with a local artisan cheese

Local lamb complete with Chef Cathy Hohmeyer's nourishing broth, spices, vegetables, and Lodge Spaetzle

Your choice of a freshly homemade dessert such as Peaches Cream Strudel, Mountain Berry Pie, or Chocolate Mousse

Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels

Chicken, Pork Veal

Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques

Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!

Chicken is hand-cut, hand-pounded and sautéed in real butter with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe

Quinoa, buckwheat, and shredded vegetables wrapped inside a savoy cabbage leaf topped with red peppers, and onions. Served on a bed of wild rice

A classic dish from Hohmeyer Sr. Duckling from Maple Leaf Farms is slow roasted whole, then hand-cut into quarters and placed underneath the grill until crisp

Fresh pork is prepared on the Lodge smoker, then slow roasted and served with Chef Cathy's cultured superfoods vegetable blend

Wild caught salmon is filleted and encrusted with freshly ground "Norwegian" spices baked in parchment on a bed of fresh greens

Veal is hand-cut, hand-pounded and sautéed with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe

Beef is slow roasted with onions in an Old World porter beer, then finished off with a black pepper sauce and mushrooms

Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels

Chicken, Pork & Veal

Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques

Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!

Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels

Chicken, Pork Veal

Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques

Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!

Chicken is hand-cut, hand-pounded and then sautéed with herbs, spices, and fresh bread-crumbs. Includes your choice of topping

potatoes are hand-shredded with herbs and natural spices, then sautéed until crisp. It is then topped with your choice of fresh vegetables or Wurst and finished with a local artisan cheese

Local lamb complete with Chef Cathy Hohmeyer's nourishing broth, spices, vegetables, and Lodge Spaetzle

Your choice of a freshly homemade dessert such as Peaches & Cream Strudel, Mountain Berry Pie, or Chocolate Mousse