If you have a favorite dish at Silver Moon Saloon don’t even think about asking its owner, Vicki (Musgrave) Rolufs for the recipe. You won’t get it. Silver Moon’s recipes are top secret.
“People ask for my recipes – hot sauce, the seasonings, especially the recipes for the soups I make in the fall – but you can’t have them. My recipes are what make this place special,” smiled Rolufs. “You can get certain things here you can’t get anyplace else. It’s what makes us special. And we want to be special and we want our customers to feel special.”
For the past eight years Rolufs has made it her goal to make the Silver Moon Saloon into a place where customers enjoy friendly service and good food that is uniquely seasoned and prepared – all at affordable prices.
“I try to keep it simple and I try to keep it affordable,” said Rolufs, who admits it has been tough in light of price increases on foods such as eggs. “We use farm fresh eggs here every day. You can build your own breakfast and order eggs a la carte for just 50 cents each.”
Eggs figure into many of Silver Moon’s breakfast items from its à la carte plates to specialties such as the Moon Griddle Sandwich – sausage, egg and cheese on French Toast with a side of syrup. But not just any old syrup: “enhanced” maple syrup, which makes the Moon Griddle Sandwich or an order of stand-alone French Toast special. Of course, don’t ask what the enhancement is – that’s another secret.
“Another breakfast favorite here is the Redneck Benedict,” Rolufs said. “It’s got a little bit of everything in it – biscuit, sausage, eggs, potatoes, queso cheese and sausage gravy.”
While breakfast is served every day anytime you want it, customers line up on Saturday before the doors open to grab space at a table or bar for early morning chow – both traditional and non-traditional breakfasts including chicken wings and burgers.
“You can get a burger at 9 o’clock in the morning or biscuits and gravy at 6 o’clock at night. You can get what you want when you want it. It’s not unusual to see burgers coming out of the kitchen at 9 o’clock,” said Rolufs. “We are known for our burgers. I say they’re made with love. We hand-patty all the burgers and use our own seasonings. They don’t taste like everybody else’s. I have people drive here from Illinois once a month to eat our burgers.”
At the moment the newest and hottest menu addition is the Harvester Hot Burger, a half-pound patty layered with peppered bacon, ghost pepper cheese, fried jalapenos and a special house made sauce, which serves to balance the burger’s heat. Another new creation on the menu is the French Dip, stacked with thick-sliced smoked beef reminiscent of pot roast with horseradish cheddar, sautéed sweet onions and served with homemade gravy, which replaces au jus as the dip and hangs nicely on the bread adding a decadent richness to every bite.
Silver Moon’s menu is what Rolufs calls “homemade with a slightly different twist.” “We make it simple and try to make something for everyone all at the same time. I don’t want anyone to feel left out when they walk through the door.”