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.

Smoked trout spread, with cream cheese, sour cream, mayo, horseradish, and capers, served with garlic toasts.

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

Greens and tender fall spinach with diced apples, pumpkin seeds and cranberry walnut vinaigrette.

Roasted butternut squash soup.

Pork schnitzel, grilled weisswurst, and smoked pork chop, with apple cherry sauerkraut, served with sliced potatoes in a warm bacon and green onion vinaigrette.

Boneless short rib braised in dark beer, onions, mushrooms, and carrots, 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.

Pan seared tenderloin filet (6 oz), with red wine sauce, Dairyland cheese potato, and oven roasted broccolini glazed with steak sauce vinaigrette

Alder wood smoked Great Lakes Trout filet baked with dill, lemon and caper butter, served with oven roasted Brussels sprouts with honey & balsamic, and a Parmesan potato.

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

Rack of lamb with a minted lamb demi, garlic rosemary potato tart, and oven roasted broccolini.

Tender cutlets of veal, crusted with bread crumbs and cheese, served on sautéed spaetzle with mushroom sauce, and oven roasted Brussels sprouts with honey & balsamic.

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

Beef Tenderloin with Madeira Cream Sauce, Pork Tenderloin with Raspberry Barbeque Sauce, and Lamb Rib Chop with Minted Demi Sauce, served with Garlic Rosemary Potato Tart & Asparagus roasted with Lemon and Olive Oil. 

Three-ounce tenderloin medallion with red wine sauce, and a five ounce pan seared salmon filet with ginger lime sauce, served with Parmesan potato. (Only available Saturday night).

Caramel, pecans, and Bavarian chocolate cream.

Fresh apples baked with an oatmeal crumb crust.

Traditional English steamed cake, served with Ellies Mom sauce and crushed walnuts.