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.

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

Smoke roasted boneless short rib with black raspberry BBQ sauce with braised 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.

Alder wood smoked Great Lakes Trout filet baked with dill, lemon and caper butter, served with fresh asparagus with lemon butter, 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 red wine sauce, a garlic rosemary potato tart, and asparagus with lemon butter.

Tender cutlets of veal, crusted with bread crumbs and cheese, served on sautéed spaetzle with mushroom sauce, and fresh asparagus.

Marinated portabella mushroom baked with fresh mozzarella, ripe tomato, and roasted red peppers, served with wild rice and maple glazed 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. 

Caramel, pecans, and Bavarian chocolate cream.

Fresh apples baked with an oatmeal crumb crust.

Fresh baked sweet biscuits, filled with ripe strawberries and whipped cream.