Smoked Salmon

Tuesday - Thursday

5:30 - 8:45


5:30 - 9:30


5:00 - 9:30


12:00 - 8:00



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

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

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

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

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