Soup and Salad
Soup of the DayCup 3; Bowl 4
Please ask your server about our changing daily selection.
French Onion SoupCrock 6
with crouton and melted Swiss cheeses.
of mixed greens, cucumber, red onion, tomato, croutons and shredded Swiss cheese, with choice of dressing.
of mixed greens, salami, red onion, tomato, cucumber, croutons, grated Parmesan and Swiss cheese, tossed in a cider vinaigrette.
of mixed greens, red onion, tomato, cucumber, croutons, hard-boiled egg, salami, ham, turkey, and shredded Swiss cheese, with choice of dressing.
with croutons and Parmesan cheese.
with red onion, hard-boiled egg, Parmesan cheese and a hot bacon vinaigrette.
Garden salad and french onion soup. 8
or Garden Salad and Soup of the Day. 6
Served with choice of house-made dressing: cider vinaigrette, ranch, thousand island, balsamic vinaigrette, honey mustard or blue cheese.
BARVARIAN PRETZEL STICKS7
with a Pepper Jack cheese sauce.
FLASH FRIED ARTICHOKE HEARTS6
served with an herbed dijon cream.
GERMAN MEAT AND CHEESE TRAYSERVES TWO 9, SERVES FOUR 15
with assorted German meats and sausages, artisan cheeses, and crackers.
GRILLED SAUSAGE SAMPLER10
with a locally produced bratwurst and knockwurst, served with sauerkraut, housemade pickles, and whole grain mustard.
LIGHTLY BATTERED AND FRIED DILL PICKLES6
with buttermilk herb dipping sauce.
atop German potato salad and red cabbage with your choice of Dill crème sauce or Jaeger (red wine, bacon and mushroom) sauce.
VINTAGE HOUSE-MADE SPÄTZLE10
with sausage, mushrooms, onions, roasted red peppers, and spinach tossed in a blue cheese cream sauce.
Shaved Sauerbraten of Beef12
with a spiced red wine sauce accompanied by German potato salad and red cabbage.
GERMAN SAMPLER PLATTER OF SAUERBRATEN, SCHNITZEL AND KNACKWURST14
served with red cabbage and potato pancake.
stuffed with creamed spinach, artichokes and finished with swiss cheese, served with wild rice.
blackened catfish filet11
accompanied by an herbed dijon aioli served with wild rice and red cabbage.
an open faced half pound hamburger served on marble rye, then topped with mashed potatoes, jaeger sauce, and french fried onions, served with seasonal vegetable.
house-made quiche of the day8
served with fresh fruit.
All sandwiches are served with a choice of side: French fries, red cabbage, German potato salad, sauerkraut, fresh fruit or potato pancake.
with corned beef, sauerkraut, Swiss cheese and thousand island dressing on grilled marble rye.
with Black Forest ham, smoked turkey, bacon, lettuce, tomato, Swiss cheese and mayo.
TURKEY REUBEN WRAP8
Swiss cheese, 1000 island, red cabbage, and smoked turkey in a whole wheat tortilla.
with caramelized onions, muenster cheese and horseradish sauce on grilled rye.
waldorf chicken sandwich8
topped with a creamy apple and walnut cole slaw served on a sweet hawaiian bread.
chickpea salad sandwich7
with toasted pecans and cranberries served on a sweet hawaiian bread.
a seasoned blend of freshly ground beef and pork, served on a pretzel bun with housemade pickles, caramelized onion, lettuce and dijon mayonnaise.
THINLY SLICED roasted PORK LOIN8
served on a pretzel roll with maple cream cheese, caramelized apples and onions.
(For children 12 and under)
Served with drink and choice of side: French fries, fruit, applesauce or potato pancake.
All of our desserts are prepared fresh daily in our kitchen by our pastry chef. Your server will tell you about additional dessert selections for the day.
black forest cake5
German Chocolate Pie5
root beer float5
(Please no separate checks for parties greater than 10)
|Date:||12.13.2013 7:00 pm - 11:00 pm|
|Location:||Stone Hill Winery - Hermann Location|
|Copy:||Copy to Google calendar|
|Copy to outlook (ICS)|
DescriptionThe Great Stone Hill Beast Feast 2013
DATE: Friday, December 13, 2013
TIME: The reception begins at 7 p.m. Dinner begins at 8 p.m. in our heated pavilion.
WHAT: Wild game dinner and fundraiser for The Leukemia & Lymphoma Society, including a silent auction, raffle and live auction of donated items.
WHERE: The "wild" evening of appetizers, silent auction, dinner buffet and live auction will be held in the winery's heated pavilion.
MENU: The reception will feature an assortment of "wild" appetizers and the dinner will be a buffet of wild game entrées created by our chef and restaurant staff. Some entrées that we have had in the past years consisted of Pecan-Encrusted Pheasant Tenderloin, Venison Rumaki, Fried Catfish, Venison Chili, Wild Turkey Chowder, Squirrel Cacciatora, Goose Roulade with Ham & Swiss Cheese, Port Braised Beaver, Smoked Bear Roast, Amaretto Carrots, Mashed Maple Sweet Potatoes, Green Beans with Pimientos, Oven-Roasted Yukon Gold Potatoes, and for dessert Peach & Butterscotch Crisp. Wine will be donated by Stone Hill Winery and is included with the meal.
TICKETS: Reservations are required. Tickets are non-refundable and cancellations are not accepted. To make reservations please call The Leukemia & Lymphoma Society at 1-800-264-2873.
COST: Minimum donation of $60 per person. Proceeds benefit The Leukemia & Lymphoma Society.
DRESS: Business casual.