Bite sized pretzel bites filled with smoked Gouda and served with a spicy horseradish mustard dipping sauce

Local quail breast pounded, breaded and sauteed with a sunnyside quail egg and lemon-caper-parsley emulsion

Sausage made with shrimp, scallops, salmon and lobster served with a caraway kohlrabi kraut and smoked seafood nage

Butter Poached Dungeness crab and spaetzle topped with a light cheese bechamel and herbed rye crumbs

Savory panna cotta made with home made quark and served with a beet "tartare"

Quince and apple compote topped with a homemade strudel dough croustade and served with a quark ice cream