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Luncheon menu is served Tuesday through Saturday from:

12:00 - 2:00

On Sunday a dinner menu is served from:

12:00 - 8:00

From Memorial day to Labor day a special mid-afternoon menu is served from 2 - 3
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Grilled Chicken Breast Salad




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Grilled Shrimp Salad
Appetizers


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


Escargot
Snails covered with house made garlic-herb butter and broiled in a open crock


Bündnerteller
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


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


Hearts of Artichoke and Palm
Artichoke and Palm hearts with a creamy vinaigrette dressing, accompanied by vegetable salads


Hopkins Inn Green Salad
Fresh mixed lettuces, tomato and cucumber tossed with Hopkins Inn House Dressing


Soup du Jour
Chef’s soup of the day


Garlic Bread
A loaf of our bread, sliced and spread with garlic and herb butter, lightly toasted


Entrées



Eggs Benedict
Poached eggs and Canadian bacon on a toasted English muffin with Hollandaise sauce


Omelette du Jour
The chef’s selection of an omelette for the day


Sea Scallops
Broiled in a special garlic butter sauce


Backhendl with Lingonberries
Boneless chicken leg lightly breaded and sautéed, served with lingonberries and a fruit garnish


Chicken Cordon Bleu
Lightly breaded and sautéed chicken breast stuffed with cured ham and Emmental cheese


Steirischer Backhendl Salat
From the cuisine of the Austrian province of Steiermark, slices of chicken, lightly breaded and sautéed, served on a bed of mixed lettuces with a Kernöl (pumpkin seed oil) and herb dressing


Wiener Schnitzel
A traditional Austrian dish -escallop of veal, breaded and sautéed


Veal à la Suisse
Veal, sliced and sautéed, in a wine, cream and mushroom sauce, served with rice


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


Veal Kidneys Dijonaise
Sautéed with herb seasoning, chopped onions and parsley in a Dijon mustard sauce


Black Angus Sirloin Steak
Grilled and served with the chef’s herb butter


Bauernsalat
“Farmer’s salad” - various lettuces tossed with sautéed potatoes and bacon served with herb dressing


Smoked Salmon
Thin slices, served with onions, capers, cream cheese and a bagel, accompanied by vegetable salads


Grilled Chicken Breast Salad
Chicken breast grilled and served on greens with an olive oil herb dressing or on Romaine lettuce with Caesar Salad Dressing


Parisien Luncheon
Imported cheeses, bündnerteller, schinkenspeck, and selected fruits of the season served on a platter


Spinach Salad
Fresh spinach leaves, sautéed bacon and mushrooms, sprinkled with hard boiled egg and served with Hopkins Inn Spinach Salad Dressing


Sautéed Chicken and Vegetables
Stir-fried chicken and fresh vegetables in ginger and garlic sauce, served with rice


Additional menu recommendations are prepared daily


Rösti potatoes and Spätzle available upon request


Appetizer prices are from $3.75 to $8.75


Entrée prices are from $14.75 to $19.75
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