Baby spring greens and slivered radish flung together with a champaign vinaigrette and fresh spring herbs
Lemony Crab Salad
Fresh crab meat tossed with lemon juice and parsley resting on a nest of refreshing spring greens drizzled with Muscat vinaigrette
Spinach Salad
Baby spinach leaves laced with fresh creamy chive dressing and curls of smoked salmon, and garnished with herb encrusted goat cheese.
Grilled Wedge of Iceberg dressing
With Tenderloin Tips, Blue Cheese dressing, and Bacon.
Smoked Trout
Served on a nest of Asian cucumber salad with carrots
Smoked Salmon
Paired with white balsamic marinated asparagus and herb encrusted goat cheese
Cheese Plate
Appalachian
Meadow Creek, Virginia. This cheese has a supple straw color paste and a white mould rind with glimpses of pink showing through. The flavor is mild and buttery with a spicy finish and a hint of mushroom.
May Tag Blue
Newton, Iowa. Made by the grandsons of the founder of the famous appliance company. This super creamy cave aged blue was developed in 1941 by Iowa State University using locally produced cows milk. Although today it is made in large quantities the dairy follows the same handcrafted technology from its beginnings and is one of Ed Stoudt’s favorites.
Ewe-F-O
Developed by Cypress Grove in Humboldt County, California. Interestingly enough Ewe-F-O is made with Sardinian sheep’s milk. Cured over six months it resembles many Pecornios, a natural rind with firm buttery colored interior speckled with tiny protein crystals that develop with age. Balanced and mellow with a perfect balance between sweet and salty.
Goat Cheddar
Cypress Grove in Humboldt County, California. Is a quirky take on cheddar. There is a nice smooth texture in this firm cheese with a palate stimulating twang that could only come from using he fresh milk of goats.
Colorouge
Mouco Dairy, Colorado. Soft creamy rich washed rind cheese made from the milk of both Jersey and Holstein cows. An amazing cheese, mildly buttery overtones give way to complex spicy notes.
Herb Crusted Chevre
Please ask your server what domestic dairy we are featuring this week. Our fresh Chevre is a creamy cheese made from raw goat’s milk and then encrusted in house with an assortment of crushed fresh herbs that permeate the pure white interior to give a most aromatic spring sensation.
Steaks
Bacon Wrapped Café Filet
7 oz chuck tender, butter-flied, & wrapped in bacon. A close second to the Filet mignon.
Beef Stroganoff
Tenderloin tips, mushrooms, onions, demi-glace served over spaetzle & garnished w/ sour cream & dill.
Lebkuchen Sauerbraten
Flank steak marinated in Scarlet Lady Ale served w/ a traditional gingersnap brown sauce over spaetzel.
Petite Prime New York Sirloin Steak 8 oz.
Prime New York Sirloin Steak 12 oz.
Prime New York Sirloin Steak 16 oz.
Pepper Crusted Steak for Two
Split sirloin 16 oz for two served on a cutting board with duchess potato, fresh vegetable, and demi glace. A delightful way to split an entrée.
Petite Prime Black Angus Filet Mignon 7 oz.
Prime Black Angus Filet Mignon 11 oz.
Beef Wellington
Oven-roasted Filet Mignon w/ our Chef’s choice stuffing wrapped in puff pastry & finished w/ Burgundy demi-glace w/ herbal essence. | (Not recommended for Medium-Well or Well Done)
Surf and Turf
7 oz. Filet Mignon plus 4 oz. Lobster tail
Roast Prime Rib of Beef
Regular cut 12 oz.
Roast Prime Rib of Beef
Extra cut 18 oz.
Blackened Prime Rib 10 oz.
Pepper crusted prime rib w/ caramelized onions, flamed w/ Kentucky Bourbon & finished w/ a double cream sauce.
Chef’s Specialties
Beef Tower
Two 5 oz. Grilled tenderloins with walnut scented portabella & roasted potato cake. Garnished with fried spinach & Maytag blue & finished with demiglace.
Jumbo Lump Crab Cakes
Pan-fried & lightly coated with panko crumbs. All jumbo lump meat. Full of flavor, no fillers
Filet of Duck Breast
Grilled 7oz. duck breast served with poached pears, and brown rice pilaf with dried wild blueberries and roasted nuts.
Pepper Crusted Scallops
Pepper crusted scallops served with grilled polenta, roasted pepper chutney, and cilantro lemon drizzle.
Atlantic Salmon
Atlantic Salmon wrapped with prociutto and rosemary. Bundled in puff pastry finished with Cabernet and portebella reduction.
Beef Short Ribs
Braised ale and onion scented Short Ribs served with whipped potatoes and roasted vegetables.
Chicken Roulade
Fresh free range chicken breast stuffed with capocola, fresh mozzarella, and spinach. Panko crusted lightly fried served with shitake saffron jus.
Vegetarian
Our chef will be happy to create something for you to suite your needs.
Pub Menu
Stoudt’s Brew Pub -- Lite Fare
Lebkuchen Sauerbraten
Marinated sauerbraten flank steak served with traditional gingersnap brown sauce and spaetzle -- broiled to your liking.
Café Filet
A 5 oz chuck tender served with your choice of fresh cut fries or spaetzel.
Beef Stroganoff
Tenderloin tips, mushrooms, onions, demi glace served over spaetzle and garnished with sour cream and dill.
German Schnitzel
A medallion of center cut pork loin served on a bed of spaetzel. A traditional German dish offered in a lunch size portion.
Pan Fried Crab Cake with French fries
Pan-fried and lightly coated with panko crumbs; all jumbo and lump crab meat with no fillers, just full of flavor.
Fish & Chips
Chef’s choice of a fresh fish, beer battered & fried.
Fat Dog Salmon
Grilled Atlantic salmon filet with wild mushrooms and Fat Dog reduction and sautéed mustard greens
Slow Roasted Pulled Pork
Served over German-style Sauerkraut and mashed potatoes, a house favorite.