Luncheon
Starters
CLAMS CASINO
Selected clams on a half shell broiled with our casino butter 12.50
ESCARGOT
Snails covered with house made garlic-herb butter and broiled in a open crock 12.50
MARINATED HERRING
Herring filet in a white wine marinade with an apple, sour cream and red onion dressing 10.25
SHRIMP COCKTAIL
Large peeled shrimp served with spicy cocktail sauce 13.25
BÜNDERTELLER
Thinly sliced, Swiss style, air-dried beef served on a board with pearl onions, cornichons and tomato 13.50
EGGS Á LA RUSSE
Hard boiled, sliced egg and Russian dressing served with various vegetable salads 8.25
PÂTÉ À LA MAISON
Pork liver pâté sprinkled with hard-boiled egg and red onions 9.50
MELON AND PROSCIUTT0
Melon in season and thin slices of prosciutto. 12.50
HEARTS OF ARTICHOKE AND PALM
Artichoke and palm hearts with creamy vinaigrette dressing, accompanied by vegetable salads 10.25
HOPKINS INN GARDEN SALAD
Fresh mixed lettuces, tomatoes, carrots, red onions, and cucumber tossed with Hopkins Inn House Dressing 7.25
CAESAR SALAD
Romaine lettuce, croutons and Hopkins Inn Caesar Salad Dressing as appetizer 8.25
SOUP DU JOUR
Chef’s soup of the day 6.25
GARLIC BREAD
A loaf of our bread, sliced and spread with garlic and herb butter, lightly toasted 6.50
Main Course
SEA SCALLOPS
Broiled sea scallops in a special garlic butter sauce 26.00
BACKHENDL WITH LINGONBERRIES
Boneless chicken leg lightly breaded and sautéed, served with lingonberries and a fruit garnish 20.25
CHICKEN CORDON BLEU
Lightly breaded and sautéed chicken breast stuffed with cured ham and Emmental cheese 22.75
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 sprinkled with pumpkin seeds. The dressing is Kernöl and herbs. Grilled chicken breast may be requested in place of backhendl 21.25
WIENERSCHNITZEL
A traditional Austrian dish - escallop of veal, lightly breaded and sautéed 27.25
VEAL À LA SUISSE
Veal, sliced and sautéed, in a wine, cream and mushroom sauce, served with rice 21.25
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 23.25
VEAL KIDNEYS DIJONAISE
Sautéed with herb seasoning, chopped onions and parsley in a Dijon mustard sauce 20.75
BLACK ANGUS SIRLOIN STEAK
Grilled and served with the chef’s herb butter 31.25
BAUERNSALAT
“Farmer’s salad”, lettuces tossed with sautéed potatoes and bacon and sprinkled with pumpkin seeds. Served with Kernöl herb dressing 20.25
GRILLED CHICKEN BREAST SALAD
Chicken grilled and served on a bed of mixed lettuces with an olive oil herb dressing or on Romaine lettuce with Caesar salad dressing 22.25
PARISIEN LUNCHEON
Imported cheeses, bündnerfleisch, schinkenspeck and selected fruits of the season served on a platter 24.25
EGGS BENEDICT
Poached eggs and Canadian bacon on a toasted English muffin with Hollandaise sauce. 23.00
SMOKED SALMON
Thin slices, served with onions, capers, cream cheese and a bagel, accompanied by vegetable salad 25.25
SPINACH SALAD
Fresh spinach leaves, sautéed bacon and mushrooms, sprinkled with hard boiled egg and served with Hopkins Inn Spinach Salad Dressing 19.75
SAUTÉED CHICKEN AND VEGETABLES
Stir-fried chicken and fresh vegetables in ginger and garlic sauce, served with rice. 23.00