Available in our Potomac Room 5pm - 9pm daily
Spring Menu
Executive Chef Jeffrey Ault & team source locally from:
Sergio’s Appalachian Greens — Berkely County, WV
Wade’s Mill — Raphine, VA
Matt’s Hydro — Berkley Springs, WV
Kreider Farms — Manheim, PA
Green Hill Farms — Mount Airy, MD
Beginnings
Schwartzwalder Kaese Spaetzle 10
German Spaetzle, Gruyere Cheese, Black Forest Ham, Asparagus Tips
Chef’s Pate 10
European Country Pate, Veal, Liver, Duck, Pork, Sauce Cumberland
Torchon of Foie Gras 22
Apricot & Cherry Mostarda, Pistachio Praline, Roasted Radish
Cast Iron Flashed Calamari 18
Sumac, Bacon Dashi, Romanesco, Sweet Peppers and Lemon
Bavarian Inn German Sausages 13
Veal, Pork and Beef Sausage, Sauerkraut, Dusseldorf Mustard, Crispy Onion
Cheese and Charcuterie 25
Chef’s specially sourced Artisan Cheese and Meats, Pimento & Garnishments
****
Curried Cream of Crab Soup 12
Yellow Curry, Lump Crab, Herb Oil
Cauliflower Bisque 10
Appalachian Soup Beans, Allium Herb Oil
Bavarian Inn House Salad 8
Field Greens, Marinated Cucumber Onion & Mushroom, Rhine Vinaigrette
Caesar Salad 9
Romaine, Parmesan Tuille, Focaccia, Balsamic Reduction
Wapsie Valley Panzanella “Bread Salad” 13
Wades Mill Corn Bread, Cherries, Roots, Brassicas Cabbages, Moody Blue Cheese, Mustard Vinaigrette
Hydroponic Bibb 13
Feta, Sweet Peppers, Candied Nuts, Apricot, Sour Cherry Vinaigrette
From the homeland
Traditional Sauerbraten 26
Red Wine and Vinegar Marinated Top Round, Red Cabbage, Potato Dumpling
Sauerkraut Garnished 27
Trio of Bavarian Sausages, Veal, Beef, Pork, Sauerkraut, Whipped Potato
Jaegerschnitzel, “Hunter’s Style” 30
Veal Cutlet, Mushroom – Onion Sherry Cream, Red Cabbage, Spaetzle
Wienerschnitzel, “Vienna Style” 30/32
Breaded and Sauteed Veal Cutlet, Lemon and Herbs, Red Cabbage, Spaetzle
Schweineschulter 38
Slow Roasted Pork Shoulder, Caraway Potato, Cream Sauce, Buttered Romanesco and Pearl Onion, Aromas of Smoke
From the Farm
Seared Airline Breast of Chicken 28
Bok Choy, Crispy Maitake Mushrooms, Fingerling Potato, Romesco Sauce
Seared Striploin of Lamb 36
Sorghum & Rye Crust, Parsnip Puree, Blistered Tomato, Ramp Mustard
Creekstone Farm Filet of Beef Tenderloin 38
Smoky Mushrooms, Grilled Artichoke Ragout, Vidalia Onion, Ramp Broth
Green Hill’s Farm, 14 ounce Berkshire Pork Rib Chop 38
Ruby Red Quinoa Salad, Fermented Sweet Garlic Puree, Peanut Miso Jus
Tabouleh 22
A Vegetarian Entrée: Bulghur, Squash, Tomato, Asparagus, Ember Roasted Mushroom, Lemon, Basil, Ghee
From the Sea
Atlantic Salmon 32
Shaved Fennel, Butter Poached Leek, Citrus Champagne Beurre Blanc
Bavarian Inn Crab Cakes 35
Yukon Gold Potato Puree, Chilled White & Green Asparagus Salad, Aioli
Dayboat Halibut 34
Black Eyed Peas, Grilled Bok Choy, Roasted Pepper and Mirin Potlicker