| Tasmanian beef STU |
|
created by Chef Simmons A more than generous portion of our choice tenderoin pieces (you'll have to hunt for the veggies) in a home-made broth. served with French bread and sweet tub butter. (Varies |
| Chinese Dumplings |
|
(by Mr. Hsu) These sauteed, hand made dumplings are filled with a combination of meats, vegetables and spices including ginger and scallions. |
| Imported Cheese Fondue |
|
(Swiss) Made with Emmenthal, Gruyere, other Swiss cheeses, Kirsch, and Swiss wines. Served with french and honey nut bread croutons, and Oregon Winesap apples. |
| Soup |
|
(cup or bowl) Chunks of chicken breast, vegetables, eggs, Asian spices and a pinch of curry in a natural broth. Homemade daily by chef Souveth of Laos. |
| Captain's salad |
|
Dante's version of a chef's salad; a meal in itself-two kinds of lettuce, cheddar cheese, mushrooms, tomatoes, onions and smoked ham. |
| Bavarian Artichoke |
|
(when available) Steamed to perfection. Served with melted butter and or our own Swiss cheese sauce. |
| Beef Fondue |
|
(A full 1/2 pound of choice natural beef) We trim our own beef tenderloins, using only choice or better cuts (fillet); fresh whitecrown Pennsylvania mushrooms, and fresh cherry tomatoes. We use only |
| Mandarin Fondue |
|
(4 items totalling 1/2 pound) This unusual fondue was developed by Hsu, our chef, and Dante, mixing traditions of the Orient with those of the European fondue. Included are 8 ounces of plain and mari |
| Imported Cheese Fondue |
|
(Swiss) Made with Emmenthal, Gruyere, other Swiss cheeses, Kirschwasser, Neuchatel and other Swiss wines. Served with French and honey nut bread croutons, Oregon Winesap apples, fresh vegetables and |
| Chinese Dumplings |
|
(By Mr. Hsu) These sauteed handmade dumplings are filled with a combination of several meats, vegetables, and spices, including ginger and scallions. They can be fondued, eaten as is, and or dipped i |
| Vegetable Fondue |
|
A nice compliment of garden fresh vegetables including broccoli, carrots, red potatoes, yellow squash, Pennsylvania white crown mushrooms, and cauliflower. Served with our chefs special sauces, frenc |
| A Non-Fondue |
|
Chunks of chicken breast sauted in a special teriyaki sauce. Served on a bed of rice with steamed broccoli, fresh scallions and mushrooms. |
| crackers |
|
Canadian Stone Wheat Thins |
| English Water biscuits |
|
|
| Carr's English Wheatmeal Biscuits |
|
|
| International Sampler |
|
Boursin from France, Havarti from Denmark, Gouda from Holland, Cheddar from New York |
| France |
|
Brie, Boursin, Port Salut |
| Swiss-American Sampler |
|
Wisconsin Muenster, Gruyere, Emmenthal |
| Cannon Ball |
|
Cheese ball made of aged New York cheddar cheese with Port wine; then rolled in fresh Georgia Pecans. |
| Chocolate Fondue |
|
The fruit is hand-picked at the market and the Swiss honey-base chocolate is hand folded by our chefs and brews for eight hours. It is served with only fresh strawberries, cantaloupe, pineapple, bana |
| Cheesecake |
|
His 91-year-old mother oversees baking them (using fresh brown eggs), one at a time, the old fashioned way. It takes 6 hours to prepare the cake. |
| Pecan Pie |
|
Homemade daily with honey, all natural ingredients and an abundance of Georgia Pecans. |
| Chocolate Fundecake |
|
Homemade daily with all natural ingredients and sprinkled with almond flakes. |
| Ice Cream |
|
A generous serving of rich vanilla; add your favorite liquer as a topping. |
