MAKE RESERVATIONS

Valentine's Menu at the Bavarian Inn WV

Our Special Valentine’s Dinner Menu is available Thursday 13th, Friday 14th and Saturday 15th.
Click to view the Valentine's dining schedule.

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

Appetizers

Oysters on the Half Shell
Preserved Lemon, Cocktail Sauce, Prosecco and Apple Mignonette (DF, GF)
$16 for 6, $29 for 12

Plateau au Fruits de Mer Pour Deux
Chilled Seafood Platter for Two
6 Oysters, 4 Large Shrimp, Lump Crab Cocktail, Smoked Salmon
Mignonette Sauce, Cocktail Sauce, Lemon Aioli (DF, GF)
$29.50

Entrees

Chateaubriand for Two
Roasted Tenderloin of Beef
Bouquet of Vegetables, Duchess Bavarian Potato Puree,
Provencal Tomato Garnish with Fresh Thyme, Sauce Chateaubriand and Sauce Béarnaise, (GF), Served Tableside
$70 per couple

Seafood Platter for Two
Saffron Poached Lobster Tails, Grilled Salmon, Blackened Shrimp,Shellfish and
English Pea Risotto,Lobster Sauce, Blood Orange Hollandaise, Served Tableside
$75 per couple

Surf & Turf for Two
Grilled Beef Tornedos, Saffron and Prosecco Poached Lobster Tails Shellfish and English Pea Risotto,
Bordelaise Sauce, Lobster Sauce, Served Tableside
$75 per couple


Appetizers

“Spaetzle” House-made German Noodles
with Black Forest Ham, Gruyere Swiss Cheese and Asparagus Tips
9.

German Sausage Sampler
Weisswurst, Knockwurst and Bratwurst, Bavarian Inn Sauerkraut, (GF)
9.

Smoked Seafood
Salmon, Trout, and Bay Scallops Caper and Golden Raisin Emulsion, Sumac Mustard, Fresh Horseradish, (GF, DF)
14.

Large Shrimp Cocktail
Avocado “Pesto,” Preserved Lemon, Blistered Tomato, Horseradish
11.

Fried P.E.I. Oysters
Bacon and Blue Cheese Creamed Spinach “au gratin”
12.

Imported Cheese Plate
A Sampling of Fine Domestic and Imported Cheese, Assorted Nuts, Fruits and Berries, (V)
16.

 

Soup and Salad

Curried Cream Crab Soup
with Lump Crab Meat, (GF)
8.

Oyster Stew
Fennel Pollen, Benton’s Bacon Butter, (GF)
9.

The Bavarian Inn Salad
Mixed Field Green Salad with Marinated Mushrooms,
Tomato, Cucumber Dill, Rhineland Vinaigrette (V)
7.

Caesar Salad
Anchovies, Balsamic Drizzle, Traditional Dressing, Croutons & Parmesan Cheese
8.

 

Entrees

Bavarian Sauerbraten
Beef Roast marinated in Vinegar and Spice Red Wine Ginger Sauce, Potato Dumpling and Red Cabbage, (DF)
24.

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

Jaegerschnitzel
Veal Steak with a Wild Mushroom Cream Sauce, Red Cabbage and Spaetzle
28.

Wienerschnitzel
Veal Steak, Lightly Breaded with Herbs, Red Cabbage and Spaetzle, (DF)
27.

Smoked Breast of Pheasant
 Wades Mill Butcher Grits, Braised Greens, Maple Bourbon Glaze (GF)
32.

Tenderloin Tips of Beef
Creamy Stroganoff Sauce, Served over “Spaetzle” German Noodles, Garnished with Crispy Beets
28.

Famous Lump Crab Cakes
Kaese Spaetzle, Roasted Fennel & Asparagus Tips,Meyer Lemon Aioli, Old Bay Aioli
35.

Atlantic Halibut
Smoked Mushrooms, Peruvian Potato, Old Fashioned Butter Sauce
36.

Jail Island Salmon
Seafood Bisque, Poached Fennel, Fingerling Potatoes
32.

Vegetarian Strudel
Grilled Portabella Mushroom, Roasted Red Pepper, Spinach in Puff Pastry with Boursin Cheese Sauce, (V)
20.

7 ounce Filet Mignon of Hereford Beef
Potato Rosti, Tomato Jam, Crispy Onion, Beer Mustard “Au Poivre”
37.50

 

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

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