Station Open House

‹‹ go back
  • Fondue Trio
  • Gruyere, Wisconsin Cheddar, and Gorgonzola Dolce
    Served with
    Chunks of Rye, Sourdough, and Walnut Raisin Bread
    Broccoli Florets, Fingerling Potatoes, Cauliflower Florets, and Seedless Grapes

  • Carving
  • Sage Rubbed Roast Breast of Turkey
    offered with tarragon mayonnaise, dijon mustard, and cranberry relish
    and
    Tuscan Style Pork Loin Roasted with Garlic and Rosemary
    served with peach and granny smith apple chutney
  • Assorted Crusty and Soft Rolls

  • Fish Taco
  • Farm Raised Catfish Filet Marinated in Lime, Grilled, and Diced
    served with tomato cilantro salsa, spicy Mexican slaw, Monterey Jack cheese,
    chopped scallions, guacamole, and tortillas
  • Black Bean Chili

  • Vegetarian
  • Grilled Vegetables with Basil Aioli
  • Baby Spinach Salad with Dried Cherries, Toasted Pecans,
    Crumbled Blue Cheese, and Orange Muscat Vinaigrette
  • Zucchini and Sun-Dried Tomato Tart