Black Forest Restaurant Bavarian Menu | Invermere BC

Appetizers

Mermaid: "Sautèed Tiger Prawns in a garlic, mushroom and white wine sauce, served with a generous portion of our Caesar Salad"
Schnitzel and Caesar Salad: "Wiener Schnitzel with a generous portion of our Caesar Salad"
Seafood Salad: "Tiger Prawns, Crabmeat and baby Shrimps on a bed of assorted lettuce and garnished with tomatoes, cucumbers, boiled egg and asparagus. Served with our homemade dill dressing.

Schnitzel Champignon: Breaded and topped with fresh mushrooms, covered with Sauce Béarnaise.
Schnitzel Scandia: Slivers of tenderloin sautéed with fresh mushrooms, white wine and sour cream, served with homemade Spaetzle.
Jaeger Schnitzel "Hubertus": Beef Tenderloin sautéed with mushrooms, ham and tomatoes in a red wine demi glaze.
Schnitzel Oscar: Breaded, topped with a generous serving of crab, asparagus and Sauce Béarnaise.
Wiener Schnitzel: A traditional Austrian favourite!
Rack of Lamb: Baked to order.
Schnitzel Cordon Bleu: Breaded and stuffed with ham and cheese.
Kassler with Sauerkraut: Smoked pork loin, marinated in an old family recipe.
Bavarian Bratwurst: Served with sauerkraut.

Steak & Lobster Combination: New York steak and one lobster tail.
Seafood "Saint Jacques": Shrimps, scallops and mushrooms, simmered in a cream sauce and flavoured with white wine, served with rice.
B.C. Spring Salmon Fillet: Baked and served with rice and vegetables
Lobster Dinner: Two broiled lobster tails.
Kootenay Trout: Baked and stuffed with baby shrimps.
Crab Dinner: Steamed King Crab Legs

The Carpet Bag: 280 gr./10 oz. New York cut stuffed with crabmeat, topped with asparagus and Sauce Béarnaise.
Filet Mignon: 230 gr./8oz. Alberta Grade "A" Tenderloin, done to your liking.
New York: 230 gr./8 oz. Alberta Grade "A" strip loin, done to your liking.
Steak "Au Poivre": 8 oz. New York, seasoned with whole green peppercorns, flambéed with cognac.
Filet "Neptune": Beef tenderloin topped with crabmeat, asparagus and sauce Béarnaise.
Chateaubriand for Two: Surrounded by a bouquetiere of fresh vegetables, Sauce Béarnaise.
Stuffed Breast of Chicken: Skinless, boneless breast of chicken stuffed with wild rice and apples with a white wine, cream sauce.
Duck "A l'Orange": Glaced with orange sauce.