Restaurant Breakfast Menu

Devoured in all regions of Germany by rich and poor alike. Potatoes were easy to grow, serving as a staple in the

diet of the rich and peasants alike. Recipes vary depending upon which community your family was from. We put bits of spicy German sausage in the batter and serve them hot of the skillet with applesauce and sour cream.

Buckwheat is not wheat at all. It is an herb related to rhubarb. The flour is made from grinding the seed & a great alternative to wheat .. Russia produces the greatest amount of buckwheat worldwide.

May contain trace amounts of wheat as they ate prepared in the same kitchen with gluten products.

Marie Mekkelsen was born into a poor family of 11, in Lander, Denmark in 1888. At the young age of 9, she was hired out as a housekeeper. At age 15 she cleaned for a lawyer's family. One-half year's wages paid enough for her to buy a pair of shoes. In the year 1906, 18 years old, Marie came to America. Her brother, who had managed to borrow $50, had come ahead of her and paid her fare. The farewell meal prepared by her mother was her favorite, Danish Aebelskivers. We use the original recipe which Marie's mother used in Denmark.

(served with blackberry brandy syrup)

The French Theory concerning food is ... "Why make it do, when you can make it delightful?"

Freshly baked from our oven, our sourdough bread leavened with our cultured starter makes this French toast moist and tangy. Try it with maple syrup or better yet, our rich marscapone topping.

Served with Potatoes

Our Buttermilk Biscuits and Country Sausage Gravy is made from scratch with lots of sausage in the gravy.

Grilled Broccoli, Zucchini, Tomatoes, Onions and Peppers mixed with potatoes and topped with your choice of Cheddar, Swiss or Feta Cheese. No trans fatty oils are used on our grills.

The hearty Scots found a hot bowl of oatmeal served as an excellent warm-me-up at any time of the day.

The farmer's wife often kept a kettle on the back of the stove for such a purpose. We use old fashioned oats and serve it with brown sugar and 2% Milk.

Large, simple breakfasts with meats, eggs, potatoes and warm breads or cakes. The English like to eat in this manner. Country folk in Scotland, England and Wales enjoyed this hearty fare, washed down with plenty of tea and sometimes coffee. The candinavian countries, however, would gladly exchange toast for pastries, but also enjoyed meat and eggs.

Omelets resulted from the availability of eggs. Woe to the man who owned neither a laying hen nor a milking cow. In France it is an art to make them light and fluffy with a grand vatiety of ingredients. In Germany, Poland, and Slovakia you may expect eggs, cheese, and perhaps some sausage mixed in.

A traditional favorite at the Old European. Includes bacon, avocado, spinach, tomato, and Swiss cheese.

Old techniques of baking bread with a traditional "starter" used the slower, yet pure method of developing a cultured "starter" as your bread leavener. A cultered starter was grown in the farm wife's kitchen. Using "good" microorganisms from open air, it slowly grew on the flour and water it was fed each day. This was indeed the case with our great grandmother, Marie. She kept hers in the cellar and used a dollop in all her baking, Each starter took on its own "personality", depending on how it was grown. Some a little more sour, others a little sweeter, and still others more dense. But the one thing you could count on was it's ability to break down the gluten in the flour.

In the early part of the 20th century, leavener took an enterprising turn in bakeries. Instead of the long culturing time the starters required, a few companies discovered select strands of yeast could leaven bread with much less hassle. Hense, our modern day use of yeast in baking products. There is much speculation that this may be one of the reasons we have so many cases of gluten intolerances. Could it be that yeast just isn't able to break down the gluten that a traditional starter, with a diverse group of microorganisms, can? Well, we haven't put it through studies, but we certainly have tested it on our friends and family. Across the board, everyone tells us the same story: "I don't get a heavy feeling after eating your bread" "I feel good after eating this". In the case of baking sourdough bread, we are with the old way of thinking: Use a traditional starter, forget the yeast leavener.

*Wheat flour used in our homemade bread, batters and dough is Organic and Non GMO

Cinnamon rolls originated as Finnish and Norwegian coffee cakes, usually made of raised sweet bread, formed into a braid or a roll with dried fruits and nuts and sweet gooey toppings. If you were to attend a Finnish Tea, you would be expected to eat servings of at least seven different sweet cakes and rolls. Watch us make them in our bakery, fresh each day!

The Samuel Parker family, descendants of John Knox, the Presbyterian minister of Wales, immigrated to America in the early 1800's. Initially, they found occupation in Iowa. By the mid 1800's, his son Henry Parker wished for more of the American dream of prospering through hard work, and the opportunity to carve a life out of the land. Henry packed up

his wife and children, Neil, Henry Samuel, Ida, Vera, and Frances, in a covered wagon. This family established one of the early homesteads in the Flathead Valley in Montana. They began in a one room cabin. Samuel's three children became quite progressive, becoming the first in the Valley to own a Model T, generate electricity, and have a telephone.

How does this relate to homemade jam? The Parkers brought with them raspberry bush starts. Aunt Ida and Aunt Vera, kept the raspberry patch alive all those years, passing the farm over to the grand children. From them we learned all about gardening, canning, cooking, and preserving, Today as their descendants, we can do no less than to serve homemade jam, made in house from real fruits. We are introducing homemade jams to serve, which we are choosing to prepare with seasonal fruits. Each season will produce it's own fruits and berries for us to bring to our tables. In the spring, rhubarb is the coolest plant as it comes to maturity early. In early summer, we look forward to berries, followed by late summer tree fruits such as apricots, plums,and peaches.

Jars available for purchase

Hungarians stand out as the colorful people of Europe. They are people who love to dance. A favorite meal of theirs is to combine all of the ingredients into one dish. We recommend our homemade Country Sausage Gravy and Peri Peri Hot Sauce.

Did your grandma or great grandma ever make you one? Try it with horseradish sauce.

Served Daily with bomemade *Sourdongh Bread

Who hasn't experienced grandma's medicinal chicken noodle soup? Introducing our family's chicken noodle soup. We use the bones from whole chickens, then boil them for a couple of days to leach out the many nutrients and gelatin in the bones.

We use anchovies and parmesan in the dressing that we make from scratch to create the real Italian flair and flavor.

Lunch begins at 11 am. Served with any of our homemade soups.

Between two thick slices of our freshly made bread fresh from our bakery along side our homemade soups. We couldn't resist offering you the choice of designing your own.

Save the rain forest and your health! Enjoy this rich, mello roast, full of antioxidants grown without pesticides or chemical treatments. We serve a fresh dark blend in your individual French press.

We use our Organic Shade Grown Coffee and slow brew this blend for 24 hours, resulting in a smooth, rich, sweeter coffee.

Austrians love fine culture, happiness, music, dancing and art. To life and happiness, we prepare it as in the Vienna Coffee Houses. Freshly brewed, steaming hot and topped with mounds of fluffy pure whipped cream, and a treat to boot!

Our Fresh Squeezed Juices are unpasteurized! Watch us make it fresh in our Juicer!

Benefits of Freshly Squeezed Orange Juice

Lots of Vitamin C

We all have heard orange juice is high in Vitamin C. In fact, just one small glass (about 6 ounces) of 100% orange juice provides you with 93 mg of vitamin C, more than 100% of the RDA for both men and women. But why care? Because it is supportive to your immune system. It increases your white blood cell count when coming from a whole food source (such as OJ) with the entire C complex intact.

Why does freshly squeezed matter?

Unfortunately beneficial antioxidant polyphenols as well as key digestive enzymes are destroyed during pasteurization. It also cuts down the vitamin content as they are very sensitive to heat and oxidation. WSU did a study several years ago determining the effect of oxidation on fruits and vegetables. The finding was that the sooner produce is consumed from the shelf, the more nutrients one gets from the produce. We squeeze our OJ to order!

A celebratory start to your day with bubbles in your glass!

Old fashioned whole lemons, squeezed fresh in the juicer. Water and sugar added, no preservatives or dyes.

Also tastes great with our fruits, (no artificial flavors). Served in a half liter. (seasonal)

Fresh is best! Add the following for a twist. Served in a half liter.