MAKE RESERVATIONS

Dinner Menu at the Bavarian Inn WV

We believe that place matters and we attempt to reflect this in all things we do. At the Bavarian Inn we are proud of our European Roots and we embrace our West Virginia & Appalachia location. Executive Chef Ault and his team have attempted to source the best ingredients that reflect this “Sense of Place” in our menu.

GF– Gluten Free, DF-Dairy Free, V– Vegetarian

Traditional Appetizers


Chef’s Pate

Housemade, Veal, Liver, and Garden Herbs, Cranberry Compote
9.


Bavarian Inn Sausage Sampler

Weisswurst, Bratwurst and Knockwurst on Sauerkraut, Fried Onions
8.


Schwarzwaelder Kaese Spaetzle

Housemade Spaetzle, Black Forest Ham, Gruyere Cheese, Asparagus Tips
9.

German Pretzel

Stuffed with Crab, Aged Cheddar Cheese, Mustard, Remoulade
15.


Cheese Plate

European & Domestic Cheese Crackers, Nuts, Fruit and Berries
16.



Tradional German Specialties

(add Crab Cake to any Entrée $12)


Wienerschnitzel

Veal, Herb Breaded, Pan Fried, Red Cabbage and Housemade Spaetzle
27. a la hostein $2.50


Schweinebraten

Juniper Scented Roasted Pork Loin, Rosemary Natural Jus, Sauerkraut and Potato Dumpling (DF)
22.


Sauerkraut Garnished

Weisswurst, Bratwurst and Knackwurst, Kassler Ripchen, Whipped Potato and Sauerkraut, German Mustard (GF)
20.


Beef Tenderloin Tips

Stroganoff Sauce, Housemade Spaetzle
28.


Jaegerschnitzel

Veal, Wild Mushroom Cream Sauce, Red Cabbage and Housemade Spaetzle
28.


Zigeunerschnitzel “Paprika Schnitzel”

Veal Steak, Paprika Onion & Pepper Sauce, Red Cabbage, and Housemade Spaetzle
27.

Bavarian Sauerbraten

Brined, Red Wine Ginger Sauce, Potato Dumpling and Red Cabbage (DF)
24.

House Specialty
Bavarian Inn Chateaubriand for Two

Roasted Tenderloin of Beef, Bouquet of Vegetables Duchess Potato Puree, Red Cabbage, Provencal Tomato, Presented Table Side, (GF)
69. per couple

 

Contemporary Entrees


Halibut

Smoked Mushrooms, Peruvian Potatoes, BI Old Fashioned Butter Sauce, Red Cabbage Puree, (GF)
36.

Lamb Rack

New Zealand, Roasted Beets, Trumpet Royal Mushrooms, Navy Bean and Leek Puree, Roasted Garlic “Pesto” (GF)
36.


Filet Mignon

Certified Hereford, Yorkshire Pudding, Sumac Roasted Carrots, Orange Demiglace, (GF without Yorkshire pudding)
38.


Jail Island Salmon

Seafood Bisque, Poached Fennel, Bacon, Charred Leek, Fingerling Potatoes, Rouille Oil, (GF)
32.


Famous Lump Crab Cakes

Kaese Spaetzle, Roasted Fennel & Asparagus Meyer Lemon and Old Bay Aiolis
35.

Fall Vegetable Harvest

Roasted Pumpkin, Forbidden Rice, Beet Coulis Smoked mushrooms, Pickled Squash, (V)
24.

 

 


*18% Gratuity will be added to parties of six or more
*We are happy to accommodate any dietary restrictions

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