created by Chef Simmons A more than generous portion of our choice tenderoin pieces (you'll have to hunt for the veggies) in a home-made broth. served with French bread and sweet tub butter. (Varies daily with the mood of chef. Tell us how you like it.)

(by Mr. Hsu) These sauteed, hand made dumplings are filled with a combination of meats, vegetables and spices including ginger and scallions.

(Swiss) Made with Emmenthal, Gruyere, other Swiss cheeses, Kirsch, and Swiss wines. Served with french and honey nut bread croutons, and Oregon Winesap apples.

(By Mr. Hsu) These sauteed handmade dumplings are filled with a combination of several meats, vegetables, and spices, including ginger and scallions. They can be fondued, eaten as is, and or dipped in our two special Oriental sauces provided; even the dou

(Swiss) Made with Emmenthal, Gruyere, other Swiss cheeses, Kirschwasser, Neuchatel and other Swiss wines. Served with French and honey nut bread croutons, Oregon Winesap apples, fresh vegetables and cherry tomatoes.

Chunks of chicken breast sauted in a special teriyaki sauce. Served on a bed of rice with steamed broccoli, fresh scallions and mushrooms.

Cheese ball made of aged New York cheddar cheese with Port wine; then rolled in fresh Georgia Pecans.

Brie, Boursin, Port Salut

Boursin from France, Havarti from Denmark, Gouda from Holland, Cheddar from New York

His 91-year-old mother oversees baking them (using fresh brown eggs), one at a time, the old fashioned way. It takes 6 hours to prepare the cake.

Homemade daily with honey, all natural ingredients and an abundance of Georgia Pecans.