304.876.2551
304.876.2551
Reserve your stay:     

Christmas Menu

Four Course Menu

$55.00 per person, Plus tax and gratuity

 

First Course

SOUP
Fat Tire Belgium Ale Gruyere Cheese Cream Soup, [gf]


CHEF’S PATE
Housemade, Veal, Liver, Herbs, Pistachios, Cranberry Compote

SHRIMP COCKTAIL
Classic, Poached Shrimp, Cocktail Sauce, [gf]


SMOKED SALMON
Potato Rosti, Crème Fraiche, Caviar, Chives


SPAETZLE APPETIZER
German Egg Noodles Sauteed with Black Forrest Ham, Asparagus, Gruyere Cheese


Second Course

Asparagus, Hollandaise Sauce, Potato Puree BAVARIAN INN HOUSE SALAD
Marinated Mushrooms, Tomatoes, Dill Cucumbers, Rhineland Dressing


Entrées

ATLANTIC SALMON FILLET
Seared, Pomegranate Glaze, Oyster Mushrooms, Roasted Root Vegetables [gf]
Suggested Wine Pairing:  Dante, Pinot Noir, Central Coast, California


BAVARIAN INN ALL LUMP CRAB CAKES
Asparagus, Hollandaise Sauce, Potato Puree
Suggested Wine Pairing:  Ponga Sauvignon Blanc, New Zealand


FILET MIGNON
7 Ounces, Grilled, Pommes Dauphinoise, Creamed Spinach, Red Wine Reduction [gf]
Suggested Wine Pairing: Milbrandt, Cabernet Sauvignon, California


JAEGERSCHNITZEL
Veal Steak, Hunter Mushroom Cream Sauce, Red Cabbage, Housemade Spaetzle
Suggested Wine Pairing: Catena, Vista Flores, Malbec, Mendoza, Argentina


CHRISTMAS GOOSE
Roasted, Foie Gras Stolen Bread Pudding, and Roasted Root Vegetables, Apple Cider Jus
Suggested Wine Pairing:  Bavarian Inn Private Label Dr. Loosen Riesling, Pfalz Germany


DUROC PORK
Caraway Scented Braised Napa Cabbage, Potato Puree, Au Jus [gf]
Suggested Wine Pairing: Cotes du Rhone, Perrin, Rhone, France


PHEASANT BREAST
Seared, Bacon Wrapped, Pineapple & Champagne Kraut, Whipped Potato, Bacon Croutons
Suggested Wine Pairing:  Dante, Pinot Noir, Central Coast, California



DESSERTS
Raspberry Linzer Torte
Black Forest Cake
Chocolate Ganache Cake
Apple Strudel
Cheesecake

 

Traditional Holiday Dinner
$45.00 per person, plus tax and gratuity

Choice of First Course, Second Course, and Dessert

Traditional Turkey Dinner
Apple Chestnut Dressing, Roasted Root Vegetbles, Potato Puree
Suggested Pairing: Santa Luz, Chardonnay, Chile

Or

Vegetarian Strudel
Portabella Mushroom, Roasted Red Pepper, Spinach, in Puff Pasrty, Boursin Cheese Sauce
Suggested Pairing:  Chateau du Pin, Bordeaux France