Food Offering - Big Bear Lodging | Alpenhorn B&B
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UPCOMING ATTRACTIONS
(Scroll down for the entire menu for our next dinner)


Thursday September 14th - SOLD OUT FOR A PRIVATE EVENT

Saturday September 16th - SOLD OUT FOR A PRIVATE EVENT

Thursday September 21st - SOLD OUT FOR A PRIVATE EVENT

Saturday September 23rd - SOLD OUT FOR A PRIVATE EVENT

Thursday September 28th - NEW ENGLAND CLAM & LOBSTER BAKE (See below for the entire menu)

Saturday September 30th - NEW ENGLAND CLAM & LOBSTER BAKE (see below for the entire menu)

Thursday October 5th - DORPER LAMB TANGINE

Saturday October 7th - OXTAIL STEW

Thursday October 12th - SLOW COOKED BEEF SHORT RIBS

Saturday October 14th - DORPER LAMB AND TOMATO STEW

Thursday October 19th - ALASKAN KING CRAB LEGS

Saturday October 21st - ALASKAN KING CRAB LEGS

Thursday October 26th - HOMEMADE PASTA AND MEATBALLS 
Saturday October 28th - CHATEAUBRIAND (WHOLE ROASTED BEEF FILET)


  

Dinner 

THURSDAY SEPTEMBER 28th 2017 and SATURDAY SEPTEMBER 30th 2017

Hors d’oeuvres served 5:30 p.m. to 6:30 p.m. followed by the dinner

 

The cost is a mere FORTY-FIVE bucks for all three courses and an optional TWENTY bucks for all three paired wines (If you are over 21 years old). If you'd prefer not to order the paired wine flight, wines by the glass or bottle, as well as beer and soft drinks are also available.

 

Hors D'oeuvres

Grilled Snake River Farm Wagu Beef kebabs served with peach chutney

Salted Fried Shishito Peppers 

Spiced Nuts

The hors d'oeuvres will be paired with a choice of the South African Excelsior Chardonnay or Cabernet Sauvignon


MAIN COURSE 

New England style Clam and Lobster Bake featuring mussels, clams, shrimp, LOBSTER, corn and potatoes served with coleslaw 


The main course will be paired with a choice of the South African Indaba Chenin Blanc or a Kanonkop Meritage


Dessert

Malva Pudding (baked South African bread pudding) with vanilla ice cream

 

 

Our Daily Food Offering

A full gourmet breakfast is served every day from 8:30 a.m. to 10:30 a.m. (with prior arrangements breakfast can be served earlier for those eager to hit the trails early).

Your breakfast starts with a glass of freshly squeezed orange juice. As we use the cold press system to extract the juice all the essential nourishment, vitamins and anti-oxidants are there to energize your body for the day ahead.

The orange juice is followed by our homemade granola parfait or overnight cooked oatmeal. We bake our own rolled oats and almond granola add chopped dried apricots and ginger before serving it with yogurt and seasonal berries. The parfait is topped with some brown sugar that is caramelized. The oatmeal is slow cooked overnight with apples, raisins, can raisins, almond milk, cream and maple syrup and served with fresh fruit and cream.

A bread basket, contents rotating on a daily basis, will contain either: the daily baked sourdough whole wheat bread (Unique to the Alpenhorn as it is a self-developed recipe based on Johann's mother’s healthy whole wheat bread that contains soy flour, wheat germ and Pro-Nutro cereal and Claus Meyer’s Nordic sourdough bread baking method.); scones with fresh fruit; muffins with berries and a fruit glaze or Evelyn's famous pumpkin bread. The flour for all the baked goods including Evelyn's chocolate chip cookies come from ancient grains that have not been modified genetically or otherwise and as such contains the gluten that our body can easily metabolize. We get the flour from a boutique miller in Pasadena – Grist & Toll. We also add some freshly baked scones that contains seasonal fruit.

The endless cups of coffee comes from Big Bear Coffee Roasters who purchase the green beans and roast it locally to perfection. We have selected their roasted Ethiopian coffee as our house blend. The Ethiopian Yirgacheffee coffee bean, is the most favored coffee grown in southern Ethiopia. It is more mild, fruitlike, and aromatic. Your coffee is brewed in the highly regarded Dutch coffee brewing system Technivorm Moccamaster K741.

While you start with the above, your hot breakfast is being made and would include some of the following:

  • Scrambled eggs with sharp cheddar cheese and orange rind.
  • Eggs Florentine on home baked crumpets.
  • Vegetable and egg frittata.
  • Roasted potatoes with smoked paprika.
  • Roasted tomatoes with Italian spices.
  • Boerewors or Farmer’s sausage, a South African delicacy made in-house.
  • Premium bacon or Speck.
  • Locally made jams, preserves and honey

A hearty and healthy breakfast providing the fuel for an active day on the Mountain or Lake!