Cross-vaulted ceilings, stained glass, a crackling fireplace, and beautifully-appointed dining tables characterize the roomy Schneitter’s restaurant. A great starter is the jumbo-sized pot of Swiss and Gruyere fondue, with enough crusty home-baked bread to feed most of Midway. A grilled artichoke with mixed greens is served on a snazzy-looking plate with separate compartments for fresh-sliced lemon, roasted garlic aioli, and buerre noisette (hazelnut butter). The King crab “salad” is large, voluptuous chunks of Alaskan King crab perched atop a cylinder made of julienned English cucumber and stuffed with diced tomato, avocado, and chopped iceberg lettuce. Sous chef Steven Robinson’s osso buco is one of the best versions you'll ever encounter and another delectable dish is the roasted winter vegetable “baklava.” On Sundays, Schneitter's hosts an award-winning brunch.
