Dante's Down the Hatch

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.

(cup or bowl) Chunks of chicken breast, vegetables, eggs, Asian spices and a pinch of curry in a natural broth. Homemade daily by chef Souveth of Laos.

Dante's version of a chef's salad; a meal in itself-two kinds of lettuce, cheddar cheese, mushrooms, tomatoes, onions and smoked ham.

(when available) Steamed to perfection. Served with melted butter and or our own Swiss cheese sauce.

(A full 1/2 pound of choice natural beef) We trim our own beef tenderloins, using only choice or better cuts (fillet); fresh whitecrown Pennsylvania mushrooms, and fresh cherry tomatoes. We use only beef from Tasmania, an island province to the south of Australia.

(4 items totalling 1/2 pound) This unusual fondue was developed by Hsu, our chef, and Dante, mixing traditions of the Orient with those of the European fondue. Included are 8 ounces of plain and marinated meats: Tasmanian beef, marinated pork tenderloin, garlic rubbed chicken breast, and lightly breaded shrimp. Presented with our special sauces, French and honey nut breads with sweet tub butter.

(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.

(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 dough is handmade.

A nice compliment of garden fresh vegetables including broccoli, carrots, red potatoes, yellow squash, Pennsylvania white crown mushrooms, and cauliflower. Served with our chefs special sauces, french and honey nut bread with sweet tub butter

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

Canadian Stone Wheat Thins

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

Brie, Boursin, Port Salut

Wisconsin Muenster, Gruyere, Emmenthal

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

The fruit is hand-picked at the market and the Swiss honey-base chocolate is hand folded by our chefs and brews for eight hours. It is served with only fresh strawberries, cantaloupe, pineapple, bananas, honeydew, other fresh fruit in season, and marshmallows

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.

Homemade daily with all natural ingredients and sprinkled with almond flakes.

A generous serving of rich vanilla; add your favorite liquer as a topping.