Quivey's Grove Stone House

Parmesan pastry tarts filled with a four onion and cheese stuffing.

Boneless duck, dried cherries, arugula and cheese baked in a filo pastry with a port wine and dried cherry sauce.

Mushroom caps stuffed with Westphalian ham and served with madeira cream sauce.

Crisp romaine with buttermilk blue cheese dressing, sliced red onions, bacon & croutons.

Boneless short rib braised in red wine with root vegetables served on baby red potatoes smashed with garlic butter, cream and fresh herbs.

Semi-boneless roast half duck with a port wine cherry sauce, served with wild rice and fried apples.

Buttermilk fried chicken breast, served on spaetzle with a Green County Swiss sauce and honey buttered carrots.

Cracker crumb crusted fresh Lake Superior whitefish filets served with house-made tartar, Parmesan potato, and green beans.

Rack of lamb with a red wine sauce, a garlic rosemary potato tart, and asparagus with lemon butter.

Tender cutlets of veal, crusted with bread crumbs and cheese, served on sautéed spaetzle with mushroom sauce, and fresh asparagus.

Marinated portabella mushroom baked with fresh mozzarella, ripe tomato, and roasted red peppers, served with wild rice and maple glazed carrots.

Caramel, pecans, and Bavarian chocolate cream.

Fresh apples baked with an oatmeal crumb crust.

Traditional English steamed cake, served with Ellies Mom sauce.