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

Grilled Chicken Breast Salad


Grilled Shrimp Salad

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

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

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


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

“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 $4.25 to $9.75

Entrée prices are from $16.75 to $24.25