| From our classic, more traditional Bavarian Inn fare to original dishes served up by Chef Josef and his culinary team of European Chef’s, you will never grow tired of our tantalizing and delicious dinner meals. Every selection tells a story from the freshest of seasonal ingredients, finest cuts of fresh organic meat cooked to perfection with a Rocky Mountain Twist. It’s quite simply divine at the Bavarian Inn Restaurant. Dinner is served Tuesday through Sunday starting at 5:00pm.
THE BAVARIAN INN CLASSICS
Wiener Schnitzel Breaded Thin Slices of Veal, With Market Vegetables & Pan Fried Potatoes
25
Jager-Schnitzel Thin slices of Veal, With our Creamy Mushroom Sauce, Market Vegetables & Spätzle
27
Kalbsleber Berliner Art Calf Liver With Onions, Apple, Bacon, Market Vegetables & Pan Fried Potatoes
21
Rocky Mountain Sausage Trio Variations of House Made Bratwurst; With our Own Complementing Mustards,
Red Cabbage, Sauerkraut & Pan Fried Potatoes
19
Elbow Falls Free Range Elk In a Sour Cherry Ginger Sauce, Market Vegetables & Spatzle
28
Cordon Bleu Veal Schnitzel Stuffed With Ham & Swiss Emmenthaler,
Market Vegetables & Pan Fried Potatoes
27
Kalb Geschnetzeltes
Sauteed Strips of Veal With Fresh Mushrooms Creamy Riesling Sauce,
Market Vegetables and Potato Rosti
25
SALADS The Bavarian Inn Salad Assorted Salad Plate With Mixed Baby Artisan Lettuces
9
Caesar Salad With Our Home-Made Dressing
9
Roasted Beet & Goat Cheese Salad Duo of Beets, Baby Spinach, Goat Cheese Sun Dried Cranberries
& Toasted Walnut Dressing
11
Cucumber Salad
Marinated in Sour Cream & Fresh Dill
9
SOUPS
Ungarische Gulasch Suppe
Goulash Soup
8
Original Frankfurter Linsensuppe Lentil Soup
7
APPETIZERS
Duck Confit
Pulled Duck on Mini Rosti with Pine Nuts, Greens, Pickled Butternut Squash,
Sun Dried Cherries & Duck Demi
12
Mushrooms & Wild Rice Pan-Cakes
With Grilled Mushrooms, Thyme & Balsamic Syrup
11
Carpaccio of Carmen Creek Bison
Rosemary Black Peppercorn Crusted, With Shaved Parmesan & Basil 15 Seafood Sampler
Wild Tiger Prawns, Sea Scallops & Dungeness Crab Cake, Lemon Aioli 15
Maultaschen
German Style Veal Dumplings Stuffed With Spinach, Onions & Garlic
Pan Fried with Sauteed Onions 10-13 Lg
Baked With Tomato Sauce & Gruyere Cheese 12-15 Lg
Alpine Teller An Assortment of Cured Meats, Cheeses,Grilled Vegetables,
Olives, Mustard, Chutney & Pickles
14
Entrees
Pork Tenderloin Medallions
Baked With Valbella Prosciutto, Tomato & Emmenthaler On Creamy Herb Spatzle
With Roasted Onions & Market Vegetables
22
Supreme Breast of Chicken Mushrooms, Double Smoked Valbella Bacon, Roasted Tomato & Sliced Semmel Knodel 24
Pacific Coast Salmon
Seared Fresh Salmon, On House Made Spinach Gnocchi, Tomato White Wine Fondue & Basil
24
Carmen Creek Bison Flank Steak Marinated With Rosemary, Cracked Black Pepper & Olive Oil, Chimichurri Sauce,
Market Vegetables & Pan Fried Potatoes
25
Carmen Creek Buffalo Rouladen Seasoned With Grainy Mustard, Stuffed With Pickles, Onions,
Double Smoked Valbella Bacon
Braised in a Burgundy Sauce,
Market Vegetables & Spatzle
27
Lamb Shank Braised With Tomato, Garlic, Herbs, & Red Wine on a Fettuccine
White Bean & Sausage Cassoulet
23
Espresso & Chili Crusted Beef Short Rib
Dry Rubbed, Then 4 Hour Slow Braised in a Aromatic Red Wine Demi
Market Vegetables & Spatzle
24 Wild Berry Glazed Duck Breast
Maple Orange Sauce, Toasted Barley & Roasted Root Vegetables
28
AAA Striploin Steak
House Cut, Aged NY Steak, With Our Creamy Brandy Peppercorn Sauce
Market Vegetables, Pan Fried Patatoes
30
Pasta Entrees
Truffle Mac and Cheese Stroganoff
Curly Pasta In Our Rich Cheese Sauce, Topped With Sauteed Strips of Beef Tenderloin
With Mushrooms & Green Peppercorn Sauce
19
Chef Josef's Marco Polo Linguine Pasta With Sauteed Diced Chicken Breast, Toasted Cashew Nuts,
Mangos, Basil, Roasted Bell Pepper, Lemon & Cream
19
Stuffed Swiss Chard Rouladen A Blend of Sauteed Vegetables, Tomato, Mushrooms, Basil, Soft Garlic,
Parmesan & Ricotta Cheese Rolled In Swiss Chard Leafs, Then Baked in a Creamy Tomato Sauce
17
Five Course Chefs Dinner
If You Can't Make a Decision, Let Us Do What We Do Best, Create!
Using Seasonal Ingredients and Local Products Our Team With Design a Dinner "A La Minute" Just for You
60
We Love Wine
Let us Pair the Menu from our Award Winning Wine List 3 x 3 oz Wine Pairing and Port
23
If you would like Pork Hock, Veal Shank, Chateaubriand, Or any other specialty items of ours on your next visit just let us know in advance
Chef/Owner Josef Wiewer
Executive Sous Chef Gergely Bolla
Chef de partie Raffael Kaeser
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