Dinner
Starters
CLAMS CASINO
Selected clams on a half shell broiled with our casino butter 13.50
ESCARGOT
Snails covered with house made garlic-herb butter and broiled in an open crock 13.50
MARINATED HERRING
Herring filet in a white wine marinade with an apple, sour cream and red onion dressing 10.75
SHRIMP COCKTAIL
Large peeled shrimp served with spicy cocktail sauce 13.75
SMOKED SALMON
Thin slices, served with onions, capers, cream cheese and a bagel, accompanied by vegetable salads 17.25
BÜNDNERTELLER
Thinly sliced, Swiss style, air-dried beef served on a board with pearl onions, cornichons and tomato 14.75
EGGS À LA RUSSE
Hard boiled, sliced egg and Russian dressing served with vegetable salad garnishes 9.75
PÂTÉ À LA MAISON
Pork liver pâté sprinkled with hard-boiled egg and red onions 9.75
MELON & PROSCIUTTO
Melon in season and thin slices of prosciutto 13.25
HEARTS OF ARTICHOKE & PALM
Artichoke and palm hearts with a creamy vinaigrette dressing, accompanied by vegetable salads 11.25
SOUP DU JOUR
Chef’s soup of the day 7.25
HOPKINS INN GARDEN SALAD
Fresh mixed lettuces, tomatoes, red onions, carrots and cucumber tossed with Hopkins Inn House Dressing 7.25
CAESAR SALAD
Romaine lettuce, croutons, and Hopkins Inn Caesar Salad Dressing 8.75
SPINACH SALAD
Fresh spinach leaves, sautéed bacon and mushrooms, sprinkled with hard boiled egg and served with Hopkins Inn Spinach Salad Dressing 11.25
GARLIC BREAD
A loaf of our bread, sliced and spread with garlic and herb butter, lightly toasted 6.50
Main Course
SALMON WITH HERB BUTTER
Broiled Atlantic salmon with lightly browned herb butter 33.50
SEA SCALLOPS
Broiled sea scallops in a special garlic butter sauce 34.50
HALF A ROASTED DUCK
Maple Leaf Farms duck, partially boned and served with orange sauce 33.25
GRILLED CHICKEN BREAST SALAD
Chicken breast grilled and served on a bed of mixed lettuces with olive oil herb dressing or on Romaine lettuce with Caesar salad dressing 30.75
CHICKEN CORDON BLEU
Lightly breaded and sautéed chicken breast stuffed with cured ham and Emmental cheese 32.00
BACKHENDL WITH LINGONBERRIES
Boneless chicken leg lightly breaded and sautéed, served with lingonberries and a fruit garnish 29.75
VEAL KIDNEYS DIJONAISE
Sautéed with herb seasoning, chopped onions and parsley in a Dijon mustard sauce 27.00
VEGETABLE PLATTER
A variety of steamed and sautéed vegetables. Angel hair pasta or baked potato upon request 25.75
WIENERSCHNITZEL
A traditional Austrian dish - escallop of veal, lightly breaded and sautéed 33.50
SWEETBREADS VIENNESE
Lightly breaded sweetbreads sautéed and garnished with browned butter and capers 32.50
VEAL PICCATA HOPKINS
Veal escallops sautéed in egg/cheese batter, with mushrooms and ham in brown sauce, served over rice 32.75
RAHMSCHNITZEL
Escallop of veal, lightly floured, sautéed with a white wine, cream, and mushroom sauce 32.50
PORK FILET CALVADOS
Medallions of pork on apple slices in a Calvados brandy peppercorn sauce with spätzle and red cabbage 32.25
TROIS FILETS CONTINENTAL
Beef filet with Béarnaise sauce, pork filet on sliced apple with a Calvados brandy peppercorn sauce, and veal filet on an artichoke bottom with modified Hollandaise sauce 38.00
FILET MIGNON
Grilled beef filet with Béarnaise sauce served separately 41.00
BLACK ANGUS SIRLOIN STEAK
Grilled and served with the chef’s herb butter 39.50
TOURNEDOS FORESTIÈRE
Filets of beef grilled and served with sliced mushrooms sautéed in herb butter 39.50