Quivey's Grove Stone House

Three-ounce tenderloin medallion with red wine sauce, and a five ounce pan seared salmon filet with ginger lime butter, served with Parmesan potato. (Only available Saturday night).

Mushroom caps stuffed with Westphalian ham and served with madeira cream sauce.

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.

Mixed greens tossed in a citrus vinaigrette, with fresh sliced apples & strawberries.

Tender spinach with mushrooms marinated in tarragon vinaigrette, topped with croutons and fresh grated Parmesan cheese.

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 and pan juices.

Semi-boneless roast half duck with a port wine cherry sauce, served with wild rice and fried apples.

Buttermilk fried chicken breast, served on spaetzle with a Green County Swiss Cheese Sauce, and honey buttered carrots.

Fried pretzel crusted fresh lake perch filets served with house-made tartar, Parmesan potato, and fresh asparagus with lemon butter.

Rack of lamb with a lamb demi glace, fresh asparagus with lemon butter, and a garlic rosemary potato tart.

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

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

Caramel, pecans, and Bavarian chocolate cream.

Fresh apples baked with an oatmeal crumb crust.