One half of a Roasted Duck with a crisp, crunchy skin, flavored with our special rotisserie Herbs, on its own juices, with a Potato Pancake and fresh Vegetables.
We cure a giant Ham Hock in special salty brine and simmer it in Sauerkraut until tender. Served with split Pea puree and mashed potatoes. It’s big enough for two, or enjoy the left-overs for a special sandwich.
Venison marinated in Buttermilk, slow roasted, with the traditional red wine sauce, and half of a poached Pear, and Lingonberry Cumberland sauce and potato croquettes.
Applewood-smoked Duck breast served medium rare on a zesty Lingonberry Sauceas an entrée with cheesy Potato Pancakes or as an Appetizer with 2 white rolls
