Fine Dining Menu at the Bavarian Inn WV

Potomac dinner Fall 2022

Available daily in the Potomac Room 5pm til 9pm, Rathskeller Thursday, Friday, Saturday 5pm to 9pm.
***  Certain dining areas may not be available from time to time due to private functions and events.  We request that guests always make advanced reservation to be sure venues are open and that their is availability.

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


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

Chicken Liver Mousse 18
Huckleberry Gastrique, Sunflower Shoots, House Sourdough

Fried Brussels Sprouts 15
Almond, Raisin, Sweety Drop Pepper, Rhineland Vinaigrette

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, Cream, Apple Chutney

Bavarian Inn House Salad 8
Field Greens, Marinated Cucumber Onion & Mushroom, Rhine Vinaigrette

Caesar Salad 9
Romaine, Parmesan Tuille, Focaccia, Balsamic Reduction

Roasted Baby Heirloom Carrots 13
Arugula, Crumbled Goat Cheese, Spiced Pecans, Champagne Vinaigrette

Hydroponic Bibb 13
Red Onion, Dried Apple, Pepitas, Blue Cheese, Roasted Shallot & Cider



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 A la Holstein 32
Breaded and Sauteed Veal Cutlet, Lemon and Herbs, Red Cabbage, Spaetzle

Schweinebraten 25
Traditional German Sunday Roast of Pork,
Sauerkraut, Potato Dumpling, Juniper Berry scented Natural Jus


European and Locally Inspired

Duck Strudel 32
Confit of Long Isalnd Duck, Apple and Raisins, Red Cabbage, Marzipan Jus

Venison Tenderloin encased in Black Forest Ham 43
Celeriac Puree, Sweet Potato, King Trumpet Mushrooms, Quince Sauce

Stuffed Quail 30
“Dirty” Farro, Kabocha Squash Bisque, Braised Greens, Chili Aioli

Braised Lamb Shank “Madras Style” 38
Red Curry, Vadouvan Squash Puree, Roasted Cauliflower, Marcona Almond

Creekstone Farm Filet of Beef Tenderloin 38
Herb Rosti Potato, Truffle Aioli, Carrots in Maple Butter, Borscht Sauce

Grilled Atlantic Salmon 32
Seafood Bisque Sauce, Kholrouladen: Cabbage stuffed with Crab & Rice

Bavarian Inn Crab Cakes 34
Yukon Gold Potato Puree, Chilled White & Green Asparagus Salad, Aioli

Butternut Squash Risotto 22
Arborio Rice, Squash, Ember Roasted Mushroom, Truffle, Herbs, Romano

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