I'm in town and happy to serve lunch some Tuesdays, most Wednesdays, Thursday and Fridays, and some Saturdays. Because my schedule is a bit erratic, reservations are required. Just email, message or call me at 641-713-3113 if you'd like to set a date! Pumpkins will be available for lunch (we recommend pre-ordering when possible) until sometime in November. Don't be afraid to call and ask what we're up to and when we'll be open!
Overnight guests and private parties are welcome to dine at the Inn, but we ask that you make reservations in advance.
Below is a sample menu that includes many of the entrees we'll have for this fall. You can also call 641-713-3113 at any time to see what's on tap.
Homemade Soups are optional - $3.00 per bowl. Feel free to bring your favorite wine, beer or champagne to enjoy with your meal. We charge $1.00 per glass for uncorking as needed. We offer a wonderful variety of beverages, salad dressings and desserts as well as our popular Fondue Feast.
For reservations, please call 641-713-3113
Sample Fall Menu
- Seasoned Pork & Parmesan Stuffed Pumpkin
Our locally-grown Baby Bear pumpkins are stuffed with a delicious ground pork, Parmesan and mushroom filled, hand-seasoned & topped with herbed croutons & fresh Parmesan. Served with a lettuce salad & roll.
- Chicken with Spinach Artichoke Dip on Wild Rice
Our seasoned chicken breast fillet is topped with a creamy spinach artichoke dip, Italian cheeses, and a trio of colorful baby bell pepper rings. Served on a bed of wild rice pilaf with a green lettuce salad and roll.
- Roast Vegetables with Spinach Artichoke Dip on Wild Rice
Our garden-fresh, Italian-seasoned zucchini, mushrooms, bell peppers, tomatoes and more are topped with creamy spinach artichoke dip and Italian cheeses. Served on wild rice pilaf with Romaine lettuce and roll.
- Cottage Pie with a Thatched Roof
Sherrie brought this recipe back from a teahouse in Wales...We start with a tasty mixture similar to ground beef stroganoff, and top it with a “roof” of mashed potatoes & shredded cheddar. Served with a salad & roll.
- Chicken Salad Croissant with Bacon and Parmesan Flakes
Our soft, buttery croissants are filled with tender bites of seasoned chicken in a flavorful dressing, then topped with crisp bacon and Parmesan, Asiago & Romano cheese flakes. Served with a lettuce salad.
- Springtime Chicken
Our chicken breast is topped with a delicately flavored cream sauce made with Swiss, Monterrey Jack, and Parmesan. Served with rice pilaf, a touch of red and green, a lettuce salad and a roll.
All Lunches are $10.95.
A variety of desserts will be offered for $5.00. Optional beverages are $1.50.
(For your convenience, a 20% gratuity for your servers will be added to the bill of parties of 7 or more.)