Our own recipe. Large potato skins filled with our cheese/ spinach dip, smothered with Swiss Cheeese and baked to a golden brown.
4 mini brats served on a bed of kraut. 2 of which are covered with curried catsup, served with our mustard-vinegrette dressing, creamy beer cheese sauce and soft pretzels.
Soft pretzels served with our creamy beer cheese sauce and mustard-vinegrette dressing.