Lobster Bisque
with Quenelle of Lobster Meat & Roasted Almonds
9.

Seared Diver Scallops on Asian Vegetable Medley
Curried Lemongrass Sauce & Fried Glass Noodles
12.

Crispy Fried Calamari with Seaweed Salad
Cognac Dressing and Tomato Dipping Sauce
8.

Seafood Terrine of Salmon, Shrimp, Seabass & Lobster
With Smoked Salmon, Seaweed Salad & Horseradish Cream
9 .

Entrees

Grilled Lobster Tail Glazed with Red Curry
On a Spinach, Potato & Carrot Puree
32.

Seared Monk Fish wrapped in Black Forrest Ham
Asparagus Risotto, Paprika Foam Sauce
26.

Seared West Virginia Trout Stuffed with Crabmeat
On a Vegetable Wild Rice Blini, Tomato-Cucumber Panache
27.

Grilled Atlantic Salmon with Ginger & Teryaki
on Orzo Pasta with Spring Vegetable Sautee
25.

Seared Seabass on a Mango Sauerkraut
Potato Stuffed with Smoked Tofu, Soy-Ginger Foam
27.

Bavarian Inn Surf and Turf
7 oz. Filet Mignon & All Lump Crab Cake,
Potato Rosti & Asparagus Hollandaise
38.

Regular Dining Menu

Appetizers

Schwarzwaelder Kaese Spaetzle
German Noodles sautéed Black Forest Ham, Gruyere Cheese, Asparagus
7.

Bavarian Sausage Sampler
A sampling of Weisswurst, Knockwurst, and Bratwurst
9.

Wild Game Terrine with Duck Foie Gras
Apple-Walnut-Celery Salad & Cranberry Chutney
9.

Soup and Salad

Curried Cream of Crab Soup with Lump Crabmeat
7.

Chef’s Daily Soup Preparation
5.

Pfalz-Zwiwwelsup
Traditional Rich Onion Soup with German Rye and Gruyere Cheese
7.

Field Green Salad
Marinated Mushroom and Tomato, Creamy Rhineland Vinaigrette
5.

Caesar Salad with Anchovies, Crispy & Shaved Parmesan & Brioche
6.

German Salad Tasting “Four Ways”
Beetroot with Apple Citrus, Rutabaga with Sherry Vinaigrette Cucumber Dill and Sour Cream, and Vegetarian Potato Salad
9.

Avocado stuffed with Shrimp and Crabmeat Salad
Served with Sliced Fruit and Avocado Segments with Vinaigrette
14.

Traditional Bavarian Entrees

Bavarian Sauerbraten, Beef Roast marinated in Vinegar and Spice
Red Wine Ginger Sauce, Potato Dumpling and Red Cabbage
18.

Sauerkraut Garnished
Three German Sausages, Kassler Rippchen, Whipped Potato and Sauerkraut
19.

Wiener Schnitzel
Classic Vienna Veal Steak lightly breaded with Red Cabbage and Spaetzle
21.

Jaeger Schnitzel
Veal Steak with a Wild Mushroom Sherry Sauce, Red Cabbage and Spaetzle
23.

“Schweinebraten “
Roasted Pork scented with Juniper Sauerkraut and
Potato Dumpling, Rosemary White Wine Jus
18.

Turkey Rueben Cordon Blue
Turkey Breast Stuffed with Blackforest Ham, Swiss Cheese, & Sauerkraut
Over a Potato Puree
26.

Seared Antelope Steak over Creamy Salsify,
Pumpkin Croquettes, Blackberry-Pepper Butter
28.

Seared Pheasant Breast Wrapped in Applewood Bacon
Pineapple & Champagne Kraut, Whipped Potato & Bacon Croutons

Contemporary Entrees

Famous Lump Crab Cakes
Kaese Spaetzle and Asparagus Spears Hollandaise
28.

Grilled Pork Tenderloin
With Bourbon Caramelized Butternut Squash, Pecan-Hazelnut Rice
23.

Shepherd’s Pie
Ground Lamb & Root Vegetables, with Potato au Gratin, Summer Vegetables
18.

Tenderloin Tips “Stroganoff Style”
German Spaetzle, Mushroom Cream and Crispy Baby Beets & Pickled Cucumber
26.

Grilled 7 oz Hereford Filet of Beef
Sweet Potato Dauphinoise, Oyster Mushrooms, Melted Leeks, Cabernet Reduction
33.

Kona Coffee Encrusted Rack of Australian Lamb
On Vegetable-Potato Risotto, Sautéed Pearl Onions, Natural Jus
34.

Vegetarian Lasagne
Roasted Vegetables with Parmesan Cheese and Sun Dried Tomato Sauce
17.

Chateaubriand for Two
Roasted Tenderloin of Beef, and Bouquet of Vegetables
Served Table side with Sauce Béarnaise and Duchess Potato
64.