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CHOICE
SIRLOIN STEAK,
cooked on the tines of a pitchfork sizzles to juicy perfection in
minutes! Darrell
cooks each steak "just the way you like it". "Medium rare",
two minutes.
All of our steaks are hand cut and trimmed. Every bit of meat
on your plate is edible. While we don't say our meal includes
"all you can eat", no one ever goes home hungry.
A blend of oils that Darrell has developed over the years is used
for cooking. Due
to possible allergic reactions, peanut oil is not used. An
important factor for those concerned about their health is that the
heat of the oil
cooks
the fat out
of the
meat,
and the oil does not adhere to the steak.
Homemade FONDUE SAUCES accompany the meat. CURRY, HORSERADISH
and MUSTARD CREME are favorite choices. "It just isn't
fondue without the sauce."
 FRESH,
HOMEMADE POTATO CHIPS are a gourmet delight. Many
comment, "I haven't had potato chips like these since my
grandmother made them." Guests eat them while they chat
with Darrell and watch him cook, enjoy more with their meal, and
take
a
few in their hand to munch on as they go out the gate, after
dinner.
TOSSED
SALAD, made daily in the Pitchfork Fondue kitchen,
consists of crisp lettuce, carrots and red cabbage topped with
fresh tomato
slices. Excellent BLEU CHEESE, ITALIAN,
RANCH, and fat-free RASPBERRY VINIAGRETTE
salad dressings complement this fresh green salad.
A medley of CANTALOUPE, HONEYDEW, WATERMELON, and
RED GRAPES adorned with slices of KIWI are
combined in our fresh FRUIT
SALAD - a delight welcomed by all!
Our assortment of fresh ROLLS includes WHEAT,
WHITE, ONION-DILL and MULTI-GRAIN.
If you like bread, you will love our rolls.
 Last,
but not least, Verna's famous homemade BROWNIES and LEMON
BARS are "DESSERT" at Pitchfork
Fondue - a treat you will not want to miss!
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FRESH,
HOMEMADE POTATO CHIPS
