MAKE RESERVATIONS

Evening Fine Dining Menu at the Bavarian Inn WV

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

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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

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