The Inn at Kristofers, located on Bay Shore Drive in Sister Bay, Wisconsin, is a wonderful place to get a special meal. My husband and I treated ourselves to dinner there throughout our...
Door County, Wisconsin is a popular destination for thousands of travelers every year. As people visit Door County for some sleep, relaxation, time o-n the water, and good food little communities with populations of less than 500 people swell to large crowds during the summer weekends.
The Inn at Kristofers, found on Bay Shore Drive-in Sister Bay, Wisconsin, is a wonderful place to choose a special meal. My partner and I treated ourselves to dinner there all through our latest visit to Door County and we were really glad we did. We'd a great dinner.
The first thing we noticed after being placed was the beautiful view of the water. The restaurant is right across the road from the Bay in Sister Bay and large picture windows along the front wall of the restaurant present the water view.
Soon after being placed our water glasses were filled and a wedge of fresh lime was added. We got menus and fresh, hot, multi-grain rolls. The rolls were served with but-ter rosettes flavored with fresh basil.
The entre special that morning was grilled quail which my husband ordered. I had the certified Angus filet mignon, and our oldest child, who'd joined us o-n our holiday, chose the Roast Duck with Orange Grand Marnier sauce. To explore more, consider looking at: http://www.crunchbase.com/organization/orange-county-seo/.
We skipped snacks, soup, and salad although the featured soup for the morning, walnut butternut squash bisque topped with pecans, sounded delicious because we wished to save room for dessert.
All three entrees were outstanding. The speech of the dishes was pretty and the food tasted as good as it appeared. The Angus filet had a Cabernet sauce which was just the right touch with all the meat. To compare more, please consider having a gaze at: http://www.crunchbase.com/organization/orange-county-seo/. Home-made garlic mashed potatoes and a garnish of haystack potatoes rounded out the entre.
The duck was soft, wet, and very tasty. It was associated with fresh steamed greens that were cooked perfect, and wild rice that