Order at the window, grab your food when it’s ready and enjoy with a glass in hand soaking in the Keuka Lake view.
Current Kitchen Hours
Closed for the Season
CRAFTED WITH INTENTION
Our Sourdough – Every loaf is crafted from a traditional natural levain and made with only 3 ingredients; flour, salt & water. The dough is cold fermented, hand shaped, and baked to develop complex flavors and a chewy texture.
Hand Rolled Flatbreads – Made in house using time-honored techniques and just four simple ingredients — flour, salt, water, & olive oil. The result is an exceptionally thin, crisp crust.
House Made Sauces & Components – From the crème fraîche base on our Flammkuchen to the tomato sauce on our Margarita Flatbread, nearly every sauce and topping is prepared in our kitchen. We make our own butters, spreads, and pickled vegetables from fresh ingredients.
Our Menu
SMALL BITES:
French Onion Brie Pastry Bites Carmelized french onion cooked with sherry and thyme, layered over brie and wrapped in puff pastry.
Pear, Proscuitto & Blue Cheese Tart Puff pastry brushed with fig jam, layered with sliced pears, prosciutto and crumbled blue cheese.
Pretzel Bites One dozen warm, soft & salty artisan pretzel bites paired with tangy whole grain Düsseldorf mustard.
HOUSE ROLLED FLATBREAD:
German Style (Flammkuchen) Traditional Alsatian‑style flatbread with a house made paper‑thin crust. Topped with house cultured crème fraiche (white sauce) and finished with crisp pancetta and lightly sweated onions.
SHARE PLATES:
Wurst Plate (Sausage Plate) A nod to our German roots – Three sausages: smoky, cheese studded Käsekrainer, bratwurst, and Finger Lakes wine sausage. Served with whole grain Düsseldorf mustard and fresh dill, alongside braised purple cabbage (cooked with apples, rosemary, and warm spices). Accompanied by quick‑pickled green beans and a slice of our house made sourdough bread.
Winzerplatte (charcuterie platter) Dark rum and red wine black pepper salamis, paired with a trio of local cheeses – Der Mutterschaf Käse (semi-soft, Tomme-style sheep’s milk cheese aged 3–4 months), Mature British Cheddar (two-year-aged cheese with tangy, nutty depth, made from local Finger Lakes milk), Der Edel Bleu (Stilton-style blue with a creamy, crumbly texture, aged eight months). Served with seasonal accompaniments and our house made sourdough.