Our early Dinner pri fix

Served Wednesdays, Thursdays and Fridays :  5:00—6:30 PM


One  of  the  Following  Appetizers:

                  Soup of the Day     *     Tossed House Salad     *     Caesar Salad     *     Maultaschen

                  Grilled Marinated Portobello with Field Greens

                  Fresh Tomatoes and Mozzarella Balsamic Vinaigrette


One  of  the  Following  Entrées:

                  *Poached  Salmon  with  Dill  Cream

                  *Icelandic  Sole  in  Potato  Crust,  Lemon Caper Sauce  

                  *Roastbraten with Fried Onions

                  *Filet Pork Medallion Gin Demi Glace,

                                with Woodland Mushrooms & Roasted Bell Peppers

                  *Veal  Schnitzelette  Gruyere

                  *Breast of Chicken, Choice of: Gruyere, Française or Zucchini  Mozzarella  au  Gratin

                                *each of the above entrées are served with Potato & Vegetable du Jour


                  Beef  Stroganoff with Spatzle & Vegetable du Jour

                  German Sauerbraten, Beef Rouladen or Roast Pork

                                with Red Cabbage & Potato Dumpling

                  Grilled Salmon:

                         on Garden Greens, Honey Mustard Vinaigrette or House Dressing


                         in Citrus Crust, Orange Ginger Reduction


                  Linguini with Scallops, Shrimp, Salmon and Sole, Tomato Basil Cream
                         with a choice of Tossed Exotic Greens or Vegetable du Jour



One of the Following Desserts:

                  Apple Strudel * Chocolate Mousse  * Cheesecake * Assorted Ice Cream *  Rice Pudding          




            26.50 Plus  Tax  and  Gratuity


German Continental Cuisine

Black Forest Inn

  Menus reflecting

the changing seasons…


                  Holidays to celebrate

         with family & friends…


         Special Events exclusive

                  to the Black Forest Inn…


Each create memories

         of good times & great food!

Copyright 1997- 2017

Holly Aichem

All Rights Reserved