Lunch at the Door County Bakery
In keeping with our tradition, all entrées are produced entirely within our kitchens and feature original DCB trademark recipes.
Bon Appétit
Served 11 a.m. - 2 p.m.
ENTRÉES
The DCB Flagship – “Italian Beef"
Choice Angus Sirloin Butt Roast, braised with onions and seasonings.
Served on CORSICA LOAF™ (18 oz.) with mild or hot marinated peppers
The “Casablanca"
Lean pulled-Pork Tenderloin with a rich blend of Mediterranean flavors, created around a sweet
Moroccan fig sauce
served on CORSICA LOAF™
Steak Pommes Frites
French Classic: 8 oz., Angus thin-cut rib eye steak served with
a mess of thin crunchy French-fried potatoes & Haricots verts
SOUPS
~
Black angus Chili
A spicy ground Beef with kidney beans and chunky tomatoes.
(Pennsylvania State Fair Blue Ribbon!)
Baked French Onion Soup
Derived from Harrod’s of London, this classic is rich in flavor and low in sodium. Based in our
own Angus bone & root stock, the finished soup is produced with sweet Vidalia onions seared in
grade ‘A’ butter, French Cognac
and French Sancerre wine and topped with melted cave-aged Gruyere cheese.
(A House Favorite)
Cream of Spinach
A vegetarian’s delight; cream based
New England Oyster Stew
Fresh oyster, whole milk, grade ‘A” butter, green onions and celery.
Tuscan Tomato
A delightful recipe from Jeanne’s Italian Grandmother
Creamy three-tomato soup served with mozzarella cheese.
(Now available canned for purchased)
Whitefish Chowder
Door County’s favorite. Featuring locally caught Lake Michigan Whitefish,
corn and potato
Delicious Seafood Bouillabaisse
A traditional New Orleans style French tomato broth, made with Sushi-grade ocean fish, &
shellfish. Dressed with saffron
Hearty Split Pea
Made with Koenenmann’s German ham, and
Lustau Deluxe Cream Sherry
SALADS
~
DCB Classic Caesar
Romaine Hearts, bacon, tomato, Spanish anchovies
and our private blend Caesar dressing
Add:
Grill Chicken Breast
Jumbo Shrimp
Wild Rice
Made with pecans, Door County dried cherries and Asian sesame vinaigrette.
Served on a bed of greens. *
PANINI
Served with chips, dill pick, and slaw
~
Cubano
Smoked chicken breast, baked honey ham, bacon, Swiss cheese,
tangy mustard and pickle relish
Mozzarella and Basil Pesto
Melted cheese, garlic spread with tomatoes
Pickled Pastrami
Emmenthaler cheese, pastrami, dill pickle and tangy mustard
DELI SANDWICHES
Chicken Salad Croissant
Chicken breast, Door County dried cherries, celery, roasted pecans,
tarragon and mayo
Muffuletta
Italian Salami, Hot salami, Mortadella, Prosciutto, provolone cheese, olive oil
Giardiniera and artichoke pesto served on DCB spicy Focaccia bread
Turkey
Sliced turkey breast, mandarin oranges, cranberry mayo and greens
served on DCB whole grain wheat bread
Seafood Salad Croissant
Sweet Alaskan Pollack, celery, green onions, grapes,
spicy tomato salsa, lemon, spices and mayo *
CHILDREN’S MENU
~
Peanut Butter and chopped Cherry jam
Grilled Cheese with American cheese
Please alert your server of ANY food allergies.
(*Seasonal menu)
The DCB Flagship – “Italian Beef"
Choice Angus Sirloin Butt Roast, braised with onions and seasonings.
Served on CORSICA LOAF™ (18 oz.) with mild or hot marinated peppers
The “Casablanca"
Lean pulled-Pork Tenderloin with a rich blend of Mediterranean flavors, created around a sweet
Moroccan fig sauce
served on CORSICA LOAF™
Steak Pommes Frites
French Classic: 8 oz., Angus thin-cut rib eye steak served with
a mess of thin crunchy French-fried potatoes & Haricots verts
SOUPS
~
Black angus Chili
A spicy ground Beef with kidney beans and chunky tomatoes.
(Pennsylvania State Fair Blue Ribbon!)
Baked French Onion Soup
Derived from Harrod’s of London, this classic is rich in flavor and low in sodium. Based in our
own Angus bone & root stock, the finished soup is produced with sweet Vidalia onions seared in
grade ‘A’ butter, French Cognac
and French Sancerre wine and topped with melted cave-aged Gruyere cheese.
(A House Favorite)
Cream of Spinach
A vegetarian’s delight; cream based
New England Oyster Stew
Fresh oyster, whole milk, grade ‘A” butter, green onions and celery.
Tuscan Tomato
A delightful recipe from Jeanne’s Italian Grandmother
Creamy three-tomato soup served with mozzarella cheese.
(Now available canned for purchased)
Whitefish Chowder
Door County’s favorite. Featuring locally caught Lake Michigan Whitefish,
corn and potato
Delicious Seafood Bouillabaisse
A traditional New Orleans style French tomato broth, made with Sushi-grade ocean fish, &
shellfish. Dressed with saffron
Hearty Split Pea
Made with Koenenmann’s German ham, and
Lustau Deluxe Cream Sherry
SALADS
~
DCB Classic Caesar
Romaine Hearts, bacon, tomato, Spanish anchovies
and our private blend Caesar dressing
Add:
Grill Chicken Breast
Jumbo Shrimp
Wild Rice
Made with pecans, Door County dried cherries and Asian sesame vinaigrette.
Served on a bed of greens. *
PANINI
Served with chips, dill pick, and slaw
~
Cubano
Smoked chicken breast, baked honey ham, bacon, Swiss cheese,
tangy mustard and pickle relish
Mozzarella and Basil Pesto
Melted cheese, garlic spread with tomatoes
Pickled Pastrami
Emmenthaler cheese, pastrami, dill pickle and tangy mustard
DELI SANDWICHES
Chicken Salad Croissant
Chicken breast, Door County dried cherries, celery, roasted pecans,
tarragon and mayo
Muffuletta
Italian Salami, Hot salami, Mortadella, Prosciutto, provolone cheese, olive oil
Giardiniera and artichoke pesto served on DCB spicy Focaccia bread
Turkey
Sliced turkey breast, mandarin oranges, cranberry mayo and greens
served on DCB whole grain wheat bread
Seafood Salad Croissant
Sweet Alaskan Pollack, celery, green onions, grapes,
spicy tomato salsa, lemon, spices and mayo *
CHILDREN’S MENU
~
Peanut Butter and chopped Cherry jam
Grilled Cheese with American cheese
Please alert your server of ANY food allergies.
(*Seasonal menu)
