Morse's started as a cabbage farm back in the day and as their name suggests the make saurkraut and pickles. The also have a large variety of gourmet sausages and a "European market" as well as new in the last few years, a German restaurant.
Being that the whole business is packed into a small barn like building the seating area for the restaurant is quite small approx 5 tables and seats a total of about 20 people.
All of the tables feature crocks of their homemade pickles (2 varieties), 6 different mustard's, and a can of Hungarian paprika.
The decor is obviously Bavarian / German, as is the menu. I have tried a number of their combination plates and haven't gone wrong yet.
For the purpose of this review I will stick entirely to my favorite plate, which for under $10 includes 5 perogies made in their kitchen (also pakaged for sale in the store) thou the perogies are not my mother in laws recipie, they are almost as good. The are prepared by steaming and the browning with butter, served with a sausage of your choice ( out of a list of 7 or so), and a beet relish that is to die for. The staff is knowladgable of all of the products, polite, and attentive.
The store also has a variety of free samples of product out for tasting (Don't pass up the 9 year old "Rat Cheddar").
The restuarant needs to be larger and the seats could be more comfortable, however the taste of the food and the service of the staff can't be compared to. I have gone to few German restuarants an this is the first of them I would reccomend.
I give it a 9/10 ............. don't forget to bring home some pickles and cheese.
http://www.morsessauerkraut.com/krauthaus.htm
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