Each Dinner:
Yeast rolls fresh from the wood burning stove, molded butter, strawberry preserves, apple butter, and a relish of bread and butter pickles.

For dessert enjoy a seasonal fancy cake served with a warmed, spiced fruit sauce and fresh whipped cream.

Traditional Bill of Fare – offered November 3, 2010 – March 13, 2011
Savory Soup
Fruit Ice
Roast Pork Loin with Apples and Onions along with Potatoes a la Maitre d’Hotel
or Chicken Fricassee with Rice
Three Vegetable Dishes
Fresh Dinner Rolls with Sweet Cream Butter
Jam, Apple Butter, and Bread & Butter Pickles
Fancy Cake with Preserved Fruit
Hot Punch, Coffee, and Water

Holiday Turkey Dinner – offered November 3, 2010 – December 30, 2010
Puree of Carrots a la Crecy
Fruit Ice
Roast Turkey and Gravy
Puree des Pommes de Terre
French Beans
Baked Beets
Fresh Dinner Rolls with Sweet Cream Butter
Jam, Apple Butter, and Bread & Butter Pickles
Fancy Cake with Preserved Fruit
Hot Punch, Coffee, and Water

Taste of Walnut Hill – offered January 2, 2011 – March 13, 2011
Join us for a look at the food and culture of a farming town in the 1870s with a "Taste of Walnut Hill"!  The onset of railroads opened up new worlds to even the smallest of Midwestern towns.  Goods from far away suddenly made their debut on the average townsfolk's table, along with new etiquette rules and recipes.  Discover what foods were considered exotic and showy in 1875, as well as what was expected as average fare for a friendly dinner party.  Taste the impact of immigration into Iowa with ethnic influenced dishes and the impact of manufacturing with general store sweets.  This menu will explore the recipes, ingredients, and shopping habits of families living in a small town such as Walnut Hill.  After dinner, encounter the world through the eyes of the average Iowan with a special look at 1870s news, geography, and amusements.

More details coming soon.....