Department

Lunch
The Vegetable Stir-Fry is a colorful and nutritious dish featuring a variety of sautéed vegetables all coated with a flavorful soy sauce and served over a bed of steamed rice.
Vegetable Stir-Fry – Sautéed veggies with soy sauce over rice.
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Grilled Tuna Steak with Soy-Ginger Glaze is a sumptuous seafood dish featuring thick, meaty steaks of tuna charred to perfection with a mouth-watering, glossy glaze. The soy-ginger glaze is a harmonious blend, combining the umami-rich flavors of soy sauce with the warm spice of ginger, the sweetness of honey, and a zesty touch of lemon and garlic.
Grilled Tuna Steak – Tuna with soy-ginger glaze.
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The Iowa Pork Tenderloin Sandwich is a classic Midwestern comfort food, especially beloved in Iowa. It features a large, breaded pork cutlet that is pounded thin for tenderness, coated in seasoned breadcrumbs, and deep-fried to a golden crisp.
Iowa Pork Tenderloin Sandwich - Breaded, oversized pork cutlet
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Wurstsalat is a classic German salad that's popular in many parts of Europe, especially in Germany, Switzerland, and Austria. It consists of thinly sliced sausages, typically a type of Lyoner, cervelat, or Swiss cheese sausage, mixed with crunchy pickles, onions, and a zesty dressing made from vinegar and oil.
Wurstsalat: Sausage salad with onions, pickles, and a tangy dressing
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Fischbrötchen is a classic German fish sandwich loved by seafood aficionados, typically found at ports and street food stalls in Northern Germany.
Fischbrötchen: Fish sandwich with fresh ingredients
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Kürbissuppe, or Rich Pumpkin Soup, is a creamy and savory soup that's a staple in autumn menus. This cozy and satisfying dish begins with roasting pumpkin to enhance its natural sweetness, then blending it into a smooth puree. The pumpkin is combined with aromatics like onions and garlic, and simmered with vegetable broth for depth of flavor.
Kürbissuppe: Rich pumpkin soup, ideal for autumn gatherings
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Rote-Bete-Salat, or Beetroot Salad, is a vibrant and nutritious German dish, well known for its earthy flavors and striking color. It typically combines roasted or boiled beetroot, which is then diced or sliced and dressed with a mixture of vinegar, olive oil, mustard, and often a touch of honey for sweetness.
Rote-Bete-Salat: Beetroot salad.
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Forelle Müllerin, also known as Trout Meunière, is a classic European dish of pan-fried trout with a delectable buttery lemon sauce.
Forelle Müllerin: Trout meunière, pan-fried with butter and lemon
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Spargelsuppe is a luxurious creamy asparagus soup that's a staple in German cuisine, especially popular during the spring asparagus season. This velvety soup is made with fresh green or white asparagus blended into a smooth puree, enriched with heavy cream and seasoned with a touch of nutmeg and white pepper.
Spargelsuppe: Creamy asparagus soup, perfect for spring
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Open-faced sandwiches are a versatile and easy to make snack or light meal. Primarily popular in Europe, these sandwiches forego the top slice of bread for a beautiful presentation that showcases the ingredients.
Open-Faced Sandwiches: Topped with cold cuts, cheeses, and pickles
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