New Glarus Hotel Restaurants Service List

Dinner Menu

• Appetizers

  • Swiss Onion Soup

    our chef's own secret recipe. rich, thick homemade onion soup, topped with croutons and grated swiss cheese baked to a golden crust

  • Assorted Hors D'oeuvre Platter

    a selection of potato skins, onion rings, cheese curds, escargots in puff pastry and cheese pie

  • Sausage Sampler

    an assortment of bite size bratwursts and sausages mixed with our delicious sauerkraut

  • Assorted Cheese Plate

    the traditional new glarus vorspeise (appetizer). green county cheeses aged to the pinnacle of perfection

  • Cheese Fondue

    why not try this genuine swiss dish as an appetizer. can also be served as a dinner

  • Raclette

    famous swiss appetizer made with middle aged raclette cheese melted over boiled potatoes and garnished

  • Deep-fried Cheese Curds

    a very popular appetizer fresh green county cheese curd dipped in our own batter and deep fried

• Smaller Appetite

  • Wienerschnitzel

    2 slices of tender veal, served with choice of potato and salad bar

  • Piccata Schnitzel

    two slices of tender pork tenderloin filet, served with choice of potatoes and salad bar

  • Tenderloin Steak

    6 oz. piece of aged beef tenderloin, served with choice of potato and salad bar

  • Ham Steak

    tender center cut of ham steak, served with choice of potato and salad bar

  • Chicken Breast

    a tender skinless grilled chicken breast, served with choice of potato and salad bar

  • Shrimp

    4 jumbo, butterflied shrimp served with choice of potato and salad bar

  • Chef's Swiss Salad

    a medley of crisp lettuce, garnished with ham, eggs, swiss, brie cheese, tomatoes, olives and asparagus

  • Hamburger And French Fries

  • Cheeseburger And French Fries

  • Grilled Ham & Cheese Sandwich And French Fries

  • Buffalo Burger And French Fries

• Main

  Prices Range From $8.50 - $23.00

  • Wienerschnitzel

    thin slices of tender meat, cut from a round of veal. we dip the slices in egg batter, then bread them, and pan fry until golden brown. served with lemon wedges

  • Filet Goulash Stroganoff

    cubes of aged beef tenderloin, browned in butter with onions and simmered in red wine sauce and sour cream. our own original recipe

  • Cordon Bleu

    pockets of veal steak, stuffed with swiss cheese and ham, then breaded lightly and browned to a mouth-watering medley of flavors. a hearty meal - another specialty of old country inns

  • Three Filet Patron

    a specialty of only the finest swiss restaurants, brought to new glarus by chef hans. tenderloins of beef, pork, and veal, sauteed in butter seasoned to satisfy every taste. topped with fresh mushrooms

  • Kaesechuechli

    a typical swiss specialty, individually baked cheese pie, served with fresh fruit

  • New York Strip Steak

    a large strip steak, juicy and tender grilled to your liking

  • Vegetarian Roesti

    a generous portion of our made to order roesti topped with fresh sauteed vegetables

  • Walleye Pike

    a generous portion of delicious walleye fillet pan fried in lemon butter and served with tartar sauce

  • Salmon Filet

    a delicious 8 oz. broiled, pink salmon filet

  • Baked Stuffed Flounder

    north atlantic flounder fillets, wrapped around a delicious mixture of crabmeat with delicate spices and baked to perfection

  • Fish And Steak

    baked flaky ocean white fish, tasty shrimp and a delicious 6 oz. aged beef tenderloin

  • Geschnetzlets

    thin slices of tender veal, lightly browned and served with a white wine sauce. delicately flavored with a hint of spices and herbs. a european favorite for decades

  • Piccata Schnitzel

    a specialty from the romantic italian swiss canton of ticino. thick pork tenderloin filets, dipped in our chef's own cheese batter, pan fried in butter and covered with fresh sauteed mushrooms

  • Kalberwurst

    a mild, white sausage made with veal and milk. browned to perfection and served with gravy. made right here in new glarus by our fine sausage makers

  • Swiss Sausage Platter

    new glarus has long been known for its fine meats and sausages. here we serve a combination of all locally made "wurst", with sauerkraut and roesti potatoes

  • Chicken Pasta

    a tender grilled chicken breast served over delicious fettucinni noodles and lightly sauteed vegetables

  • Filet Mignon

    we serve a 10oz usda choice, properly aged, tenderloin, broiled to perfection

  • Pork Ribeye Steak

    a delicious boneless pork ribeye. seasoned just right and grilled to perfection. served with apple sauce

  • Haddock Filet

    generous serving of tender flaky, golden-brown haddock. served with drawn butter, tartar sauce and lemon wedges

  • Jumbo Shrimp

    butterflied, breaded and served golden brown. zesty sauce too!

  • Shrimp And Filet

    4 butterflied shrimp and a 6 oz. aged beef tenderloin

  • Beef Fondue Bourguignonne (minimum Of Two)

    the new glarus hotel restaurant's most famed specialty. cubes of raw, aged prime beef ternderloin are brought to your table, along with copper fondue pans like those used in fine swiss dining rooms. it's our "fun" meal but also an elegant choice and a delightful dining experience. spear the cubes of steak with fondue forks, dunk them in bubbling hot oil, then dip in any of our special homemade sauces. served with roesti (swiss-style potatoes). also available with our homemade bouillion instead of the oil

  • Cheese Fondue A La Neuchatel (minimum Of Two)

    direct from alpine chalets comes our wonderful swiss cheese fondue, a favorite with cheese-lovers and connoisseurs of traditional swiss cooking. prepared individually in our kitchens, exactly to old world recipes, the fondue is served bubbling hot. chunks of crusty, swiss bread are speared, then dunked in creamy fondue

• Desserts

  • Chocolate Fondue

  • Swiss Coffee Royal

  • Glacier Kiss

  • Ice Creams And Sherbets