FIRST COURSE

German Clam Chowder
sausage, potatoes, ale – 12

Venison “Au Poivre”
roasted apple, butter pretzel, beer cheese sauce – 18/36

ENTREE

Berkshire Pork Porterhouse
roasted Brussels sprouts, stone ground mustard sauce – 42

Duck Duet
seared breast, confit leg, spaetzli, butternut squash, gooseberry glaze – 39

DESSERT

Black Forest Gelato
dark chocolate, cherry, cream cheese swirl – 9