The Hopkins Inn & Restaurant

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