CHEF’S PATE
House made, Veal, Liver, Herbs, Pistachios, Cranberry Mostarda, Toast Points
STOUT BRAISED CLAMS
Carols Royal Stout, Hoffmans Sack Sausage, Preserved Tomatoes, Wades Mill Corn Bread
SMOKED FISH
Arugula, Tortilla, Tomato, Onion, Creole Buttermilk Dressing
SPAETZLE APPETIZER
German Egg Noodles, Black Forrest Ham, Asparagus, Gruyere Cheese
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 Mornay Au Gratin, Baby Leek, Natural Jus
Suggested Wine Pairing: Milbrandt, Cabernet Sauvignon, California
JAEGERSCHNITZEL
Veal Steak, Hunter Mushroom Cream Sauce, Red Cabbage, House made Spaetzle
Suggested Wine Pairing: Santa Julia, Malbec, Mendoza, Argentina
CHRISTMAS GOOSE
Roasted, Stolen Bread Pudding, Creamed Kale, Roasted Plum Jus
Suggested Wine Pairing: Bavarian Inn Private Label Dr. Loosen Riesling, Pfalz, Germany
VIRGINIA HAM
Red Eye Gravy, Sweet Potato, Green Beans
Suggested Wine Pairing: Tilia Merlot, Mendoza, Argentina
PHEASANT BREAST
Seared, Bacon Wrapped, Pineapple-Champagne Kraut, Whipped Potato, Bacon Croutons
Suggested Wine Pairing: Sean Minor, Pinot Noir, Central Coast, California