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melon
Smoked Salmon
Dinner:

Tuesday - Thursday

5:30 - 8:45

Friday

5:30 - 9:30

Saturday

5:00 - 9:30

Sunday

12:00 - 8:00

melon


Wienerschnitzel
Appetizers


Clams Casino
Selected clams on a half shell broiled with our casino butter


Escargot
Snails covered with house made garlic-herb butter and broiled in a open crock


Marinated Herring
Herring filet in a white wine marinade with an apple, sour cream and red onion dressing


Bündnerteller
Thinly sliced, Swiss style, air-dried beef served on a board with pearl onions, cornichons and tomato


Shrimp Cocktail
Large peeled shrimp served with spicy cocktail sauce


Smoked Salmon
Thin slices, served with onions, capers, cream cheese and a bagel, accompanied by vegetable salads


Eggs à la Russe
Hard boiled, sliced egg and Russian dressing served with vegetable salad garnishes


Pâté à la Maison
Pork liver pâté sprinkled with hard-boiled egg and red onions


Melon and Schinkenspeck
Melon in season and thin slices of schinkenspeck ham


Hearts of Artichoke and Palm
Artichoke and Palm hearts with a creamy vinaigrette dressing, accompanied by vegetable salads


Soup du Jour
Chef’s soup of the day


Hopkins Inn Green Salad
Fresh mixed lettuces, tomato and cucumber tossed with Hopkins Inn House Dressing


Caesar Salad
Romaine lettuce, croutons, and Hopkins Inn Caesar Salad Dressing


Spinach Salad
Fresh spinach leaves, sautéed bacon and mushrooms, sprinkled with hard boiled egg and served with Hopkins Inn Spinach Salad Dressing


Garlic Bread
A loaf of our bread, sliced and spread with garlic and herb butter, lightly toasted


Entrées
Salmon with Herb Butter
Broiled Atlantic salmon with lightly browned herb butter


Sea Scallops
Broiled sea scallops in a special garlic butter sauce


Half a Roast Duck
Maple Leaf Farms duck, partially boned, broiled and served with orange sauce


Grilled Chicken Breast Salad
Chicken breast grilled and served on a bed of mixed lettuces with an olive oil herb dressing or on Romaine lettuce with Caesar salad dressing


Chicken Cordon Bleu
A lightly breaded and sautéed chicken breast stuffed with cured ham and Emmental cheese


Backhendl with Lingonberries
Boneless chicken leg lightly breaded and sautéed, served with lingonberries and a fruit garnish


Veal Kidneys Dijonaise
Sautéed with herb seasoning, chopped onions and parsley in a Dijon mustard sauce


Vegetable Platter
A variety of steamed and sautéed vegetables. Angel hair pasta or baked potato upon request


Wiener Schnitzel
A traditional Austrian dish - escallop of veal, lightly breaded and sautéed


Sweetbreads Viennese
Lightly breaded sweetbreads sautéed and garnished with browned butter and capers


Veal Piccata Hopkins
Escallops of veal, dipped in an egg and cheese batter and sautéed. Served over rice with ham and mushrooms in a brown sauce


Rahmschnitzel
Escallop of veal, lightly floured, sautéed with a white wine, cream, and mushroom sauce


Pork Filet Calvados
Sautéed medallions of pork on sliced apples in a Calvados brandy peppercorn sauce with spätzle and red cabbage


Trois Filets Continental
Beef filet with Béarnaise sauce, pork filet on sliced apple with a Calvados brandy peppercorn sauce, and veal filet on an artichoke bottom with modified Hollandaise sauce


Filet Mignon
Grilled beef filet with Béarnaise sauce served separately


Black Angus Sirloin Steak
Grilled and served with the chef’s herb butter


Tournedos Forestière
Filets of beef grilled and served with sliced mushrooms sautéed in herb butter


Additional menu recommendations are prepared daily


Rösti potatoes and Spätzle available upon request


Appetizer prices are from $3.75 to $9.25


Entrée prices are from $21.75 to $29.75
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