* Denotes 200-Mile Initiative item; all produce purchased from local farmers
Mixed greens with Michigan peaches, fresh berries and 12 year aged sherry vinaigrette. Prost! - Berghoff Prairie Lager
Asian marinated chicken and tofu on mixed green cilantro, assorted peppers and ginger lime vinaigrette Prost! – Berghoff Summer Solstice
Classic grilled pork chops with mango salsa and a cous cous cake. Prost! - Berghoff Prairie Lager
Served over sautéed spinach with a side of basmati rice timbale Prost! - Berghoff Heartland Hefe Weiss
Meyer lemon beurre blanc and served with a potato galette duet Prost! – Berghoff Summer Solstice
With River Valley Farm mushrooms, broccoli rabe and sundried tomato Prost! – Berghoff Red Rock Amber Ale
Sweet onion and tart apples in a rich broth, topped with melted Muenster cheese crouton
Sautéed dumplings filled with mashed potatoes and served with chive sour cream and sweet potato salad
Pan seared with Thai peanut sauce and a light cucumber relish
Grilled jumbo shrimp glazed with barbecue sauce, served with cheese grits and fried leeks
Two mini sausages with sauerkraut served on soft buns with Düsseldorf mustard and German potato salad
Assorted field greens, shaved fennel and asparagus tossed in a citrus vinaigrette
Panko herb crusted goat cheese medallions over mixed greens and grape tomato with seasonal vegetables and balsamic reduction
Served on mixed greens, citrus segments, fresh mango, red radishes and avocado served with French mustard vinaigrette
Mixed greens with Michigan peaches, fresh berries and 12 year aged sherry vinaigrette
Romaine lettuce hearts, creamy anchovy dressing, warm polenta croutons & shaved parmesan cheese
Asian marinated chicken and tofu on mixed greens, fresh cilantro, assorted peppers and a ginger lime vinaigrette
Romaine lettuce hearts, creamy anchovy dressing, warm polenta croutons and shaved parmesan cheese *w/ grilled chicken 9.95
Sliced corned beef or turkey, Swiss cheese, sauerkraut and Thousand Island dressing on grilled rye bread
Hand carved roast beef piled high on a crispy French baguette with caramelized onions, pepperoncini peppers and melted provolone cheese
Served with fig confit, roasted red pepper, goat cheese, arugula, and caramelized cipolline onion
Served on Berghoff’s own rye bread with tartar sauce and Berghoff Chips
Hand carved, hot corned beef piled on homemade rye bread
Grilled veal bratwurst with sauerkraut on Bavarian pretzel roll
Light and easy … a cup of our Soup of the Day, a small mixed green salad, and a classic grilled cheese sandwich made with pepper jack cheese
Served with a cranberry chutney, fire roasted apples, lettuce, tomato and Muenster cheese
Grilled 10 oz Black Angus burger topped with melted cheddar cheese, apple wood bacon, crispy onion ring and bourbon barbecue sauce
Traditional breaded German veal cutlet with petit asparagus and pepper salad, served w/Berghoff chips * a la Holstein add 3.00
Lake Superior Whitefish with a dill-caper butter sauce on roasted vegetable napoleon & pommes frites
Three cheese blend with Rigatoni pasta, tossed with Cajun spiced chicken, sautéed chorizo and a dollop of Mascarpone
Drizzled with a chocolate infused red wine sauce, Yukon gold potatoes, and mixed vegetables with roasted tomatoes
Lamb chops served with mixed greens, feta cheese, Kalamata olives, and a zesty lemon, oregano vinaigrette
Served over sautéed spinach with a side of basmati rice timbale
Marinated roast sirloin of beef in a delicious homemade sweet and sour gravy, mélange of vegetables and whipped potatoes
Pork cutlet, sautéed with mushrooms, bacon and Jagermeister infused sauce, flanked on either side with caramelized root vegetables and spaetzles
Sausage plate featuring bratwurst, knockwurst and smoked Thuringer with marinated artichokes and red potatoes
Breaded pork cutlet with mushroom, tomato and sour cream sauce, mashed potatoes and haricot verts
Studded with buttermilk blue cheese, Marsala sauce, roasted fingerling potatoes, roasted tomato, and Napa cabbage
Meyer lemon beurre blanc and served with a potato galette duet
Sole stuffed with Dungeness crab, rock shrimp, and spinach over a spring pea risotto
With River Valley Farm mushrooms, broccoli rabe and sundried tomato