Soups | Appetizers | Salads | Entreés | Lighter Fare
Soups
Soup of the Day
Chef's creation ~ 4.00
Baked Onion Soup
Gruyere and Emmenthal cheese baked to a golden brown ~ 5.50
Lobster and Corn Bisque
Maine lobster and sweet corn ~ 12.50
Appetizers
Stuffed Mushrooms
Crab and fish stuffed jumbo mushrooms with herb butter ~ 8.00
Escargot
White wine, roasted garlic, and macadamia nut sherry butter in a puff pastry ~ 8.00
Cheese Fondue - Serves Two
Melted Gruyere and Emmenthal cheeses, served with bread for dipping ~ 15.00
P.E.I. Mussel and Tomato Stew
P.E.I. mussels simmered with fresh herbs, tomatoes, garlic, red wine and butter ~ 9.00
Crab Cakes
Lump Crab with Saffron remoulade ~ 8.50
Raclette
Melted Raclette cheese over shredded potato, cured meat and wild mushrooms ~ 8.00
Rabbit Confit
Cured leg of rabbit served with dressed greens and balsamic gastric ~ 12.00
Lobster Ravioli
Three jumbo ravioli tossed with sherry, shailot, and lobster cream ~ 12.00
Calamari
Pan seared Calamari tossed with leeks, shallots, garlic, herbs, and butter ~ 12.00
Salads
Large House Salad
Swiss potato salad, shredded carrots, and diced beets with house dressing ~ 4.50
Caesar Salad
Romaine Lettuce with house made Caesar dressing, served in a Parmesan bowl ~ 5.50
Baby Spinach and Goat Cheese Salad
Baby spinach and roasted red peppers tossed with balsamic vinaigrette, topped with toasted nuts and Goat cheese ~ 6.00
Entreés
Steak Maison
New York Sirloin with house Maison Butter ~ 24.00
Weiner Schnitzel
Veal lightly breaded and fried, served with fresh lemon and veal jus ~ 22.00
Sauer Braten
Marinated and braised beef served with red cabbage and spatzli ~ 22.00
Duck Breast
Pan seared Duck Breast served with black berry compote ~ 23.00
Wild Caught Alaskan Salmon
Pan seared Salmon with maple and stone ground Dijon sauce ~ 23.00
Applewood Bacon wrapped Filet Mignon
Grilled 8oz beef tenderloin wrapped in applewood smoked bacon with Stilton blue cheese demi glace, and over roasted red onion, shallots, and garlic ~ 27.00
Seafood Bouillabaisse
Fish, shrimp, Mussels, and Lobster served in saffron seafood tomato broth ~ 25.00
Rack of Lamb
Stone ground mustard and macadamia crusted with mint jus lie ~ 28.00
Braised Beef Short Ribs
Beef Short Ribs braised in star anise, onions, shallot and beef shock ~ 23.00
Lobster Mac and Cheese
Spatzli with lobster and melted Swiss cheese ~ 22.00
Grilled Eggplant Steak
Flash marinated Eggplant steak grilled to perfection ~ 15.00
Cornish Game Hen
Oven roasted Game Hen with lemon thyme butter ~ 22.00
Wild Game Trio
½ rack lamb, ¼ rack of venison, and ½ duck breast ~ 32.00
Chicken Francaise
Egg battered and pan-fried with lemon butter ~ 17.00
Rack of Venison
With a Hunter's sauce ~ 29.00
Veal and Lump Crab
Egg battered Veal topped with Lump Crab and homemade hollandaise sauce ~ 27.00
Lobster Pie
Garden vegetables, seafood cream and Lobster topped with puff pastry ~ 22.00
Veal Pomodoro
Veal lightly breaded and fried served over tomatoes and linguini topped with melted blended cheese ~ 19.00 ~ Substitute Chicken for 17.00
All entrees include our traditional German House Salad with our homemade house dressing as well as a choice of spatzli, rosti potatoes or mashed of the day. Parties of 6 or more may be subject to an 18% gratuity.
Lighter Fares
Tell Burger
8oz Angus beef burger topped with blended Swiss cheese and sautéed wild mushrooms ~ 8.50
Welch and Dickie Burger
8oz Angus beef burger topped with oven roasted shallots, garlic and fresh motz ~ 9.00
Steak Tips
Grilled orange soy marinated steak tips ~ 13.50
Peasant Pie
Our version of the classic ~ 12.00
Lobster Mac and Cheese
Spatzli with lobster and melted Swiss cheese ~ 18.00
Steak Sandwich
Seasoned tender beef topped with melted Swiss, sautéed onions and wild mushrooms served over toasted baguette ~ 9.50
Valley Burger
Homemade veggie burger topped with horseradish aioli, contains nuts ~ 9.50
Wings
Served either plain, Cajun or buffalo style ~ 8.50
Grilled Beet and Goat Cheese Sandwich
Sliced beet and crumbled goat cheese between two grilled buns ~ 8.00
William Tell Rueben
Corned beef and prosciutto, smothered in Swiss and topped with sweet red cabbage and aioli ~ 8.50
Chicken Fingers
Finger licking good ~ 8.00
Osceola Chicken Sandwich
Tender breast of chicken topped with Granny Smith's and crumbled goat cheese ~ 9.50
Roasted Beef and Blue Cheese
Roasted beef and crumbled blue cheese, with red onions and tomatoes between grilled baguettes ~ 9.50
Crab Cake Sandwich
Pan seared 6oz Crab Cake topped with saffron remoulade ~ 10.00
Roasted Vegetable Wrap
Roasted red peppers, shallots, garlic spinach, onions, tomatoes, fresh motz, and saffron aioli ~ 6.50 ~ chicken add 4.50
Venison Meatloaf
Homemade venison meatloaf wrapped in applewood bacon and topped with onion au ju ~ 13.00
Veal Pomodoro
Veal lightly breaded and fried served over tomatoes and linguini topped with melted blended cheese ~ 16.00
Chicken Pomodoro
Chicken lightly breaded and fried served over tomatoes and linguini topped with melted blended cheese ~ 13.00