six piping hot escargots baked in garlic shallot butter

selection of house of smoke company’s smoked boar brat, buffalo sausage, wild boar ham, truffle duck paté, artisan smoked gouda cheese; great to share

peppered smirnoff vodka iced, tomato-horseradish, tangy cocktail sauce

selected and prepared by our chef: ask your server for today’s selection

rich onion soup “german style” with german rye and gruyere cheese

df, v, balsamic vinaigrette

shaved parmesan, crispy pancetta, baguette croutons, choice of anchovies

buffalo mozzarella and organic greens, beet and juniper vinaigrette, beet chip

roasted red bliss potatoes, lemon butter sauce, toasted almonds

wilted spinach, wild rice blend, béarnaise sauce

8-ounce beef tenderloin sautéed table side with fresh mushrooms, onions, madeira sauce and finished with sour cream

old time favorite, one-half of a roast duckling, oven roasted until crisp, prepared table side with a sweet orange-cherry wine sauce

center-cut roasted tenderloin of beef, and bouquet of vegetables. served table side with a mustard cream sauce, baked potato

beef “sauerbraten”, a petit pork schnitzel and a bavarian bratwurst served with homemade spätzle and apple braised red cabbage

grilled seasonal vegetable, corn griddle cake, aged balsamic roasted garlic -rosemary glaze

build-your-own wild game combination plate starting with: smoked boar sausage & wild boar double chop. blueberry wild game sauce, homemade spätzle, homemade apple-braised red cabbage. add your choice of the following: elk rib chop, venison chop, buffalo sirloin, quail, lamb chop, boar loin

slow roasted and served with golden buff baked potato, creamed horseradish, au jus

red lion’s specialty, leanest, most tender top round cut