January 30th

Hors D'Ouvres Course

Crostini with Assorted Fruit and Cheeses

First Course

House Salad with a Raspberry Vinaigrette

Main Course

Jaegerschnitzel under a Cream Mushroom Sauce

Homemade Spaetzel

Fresh Green Beans

Dessert Course

House Dessert

January 22nd and 23rd

First Course

Roasted Garlic Bulbs

Second Course

Miniature Crab Cakes on Mixed Greens under a Basil Vinaigrette

Main Course
Honey Chipotle Salmon and Citrus Salsa

Wild Rice Blend

Steamed Asparagus

Dessert Course

Lemon Mousse under Spun Sugar

Wine Pairings: With the smoky flavors of the chipotle salmon, I would suggest pairing a semillon chardonnay, though for you red drinkers, "M" is the magic letter (think meritage, merlot, or malbec) - velvety textures and a brightness that will overcome the spicy and smoky flavors found in this course are all qualities found in all three styles, making them safe and delicious choices to accompany the menu.

Beer Pairings: The Czech pilsner (Pilsner Urquell) and German lager (Leinenkugel's Honeyweiss) are both nice, light styles that will assist with the spiciness of the salmon, but, to round out your palate's experience, I might suggest bringing a brown ale like Newcastle - the hints of caramel will really bring out the honey flavors in the salmon course and the nutty character of the wild rice.