MACUNGIE, Pa. — Bear Creek Mountain Resort near Macungie has changes coming to its restaurant menu.
The resort on Wednesday will introduce a new menu, as well as daily features, at The Grille, its lodge-style restaurant, it announced exclusively to LehighValleyNews.com.
It also will introduce daily specials on Wednesdays.
Executive Chef Anthony Distefano said the change was “really a ‘culinary momentum’ shift as opposed to a ‘rebranding of the Grille.’”
“While we do adjust the menu to reflect the change in seasons, our new menu in the Grille has a substantial amount of changes and reflects our goal of delivering an unbelievable guest experience."Bear Creek Executive Chef Anthony Distefano
“The culinary team strives to bring identifiable cuisine to our guests with an emphasis on consistency and integrity,” Distefano said. His team includes head chef Brian Dischinat and sous chefs Coury McNulty and Ben Summers.
“While we do adjust the menu to reflect the change in seasons, our new menu in the Grille has a substantial amount of changes and reflects our goal of delivering an unbelievable guest experience,” Distefano said.
“The growth of our culinary team reflects strongly with the new menu. The introduction of new cooking techniques and flavor profiles makes this one of the most challenging menus to execute to date.”
Distefano said the menu emphasizes “regional American cuisine executed at a very high level.”
“The introduction of the Steak flight and the Smoked plate are great examples of offering our guests a greater variety of choices all on one plate,” he said.
New menu details
Large plate entrees highlighting the new menu include a prime steak flight featuring three cut selections; seared Cape Cod scallops featuring lemon risotto, dueling green pea & sweet corn puree with crispy pancetta; and Duck Fried Rice with baby bok choy, cherry gochujang sauce, mirepoix, egg, peanut gremolata.
Also, the Bear Creek Smoked Plate with smoked sausage, crispy chicken thigh, short rib, house slab of bacon, whisky slaw, smoked twice baked potato and sweet roll; Jumbo Lump Crab Cakes with mashed potatoes, sautéed sweet corn and Swiss chard, honey chipotle remoulade; and Herb Roasted Free Bird with 1,000 layered potatoes, heirloom carrots, with herbed pan a jus.
Other offerings will be Colony Stuffed Pork Chop with poached apples, toasted cashews, gorgonzola prosciutto, and Swiss chard hash with a blueberry mead emulsion; Three Cheese Chicken Penne with grilled chicken breast, tomato bruschetta, and creamy alfredo sauce; and Prime NY Strip with 1,000 layered potatoes, heirloom carrots and chile churri.
Also, Bourbon Maple Glazed Salmon with pecan crust, sweet pommes puree served with Broccolini; Sweet Pea Ravioli with soy roasted maitake, cooper béchamel, pea & goat cheese puree with emerald oil; and Orecchiette Puglia featuring jumbo lump crab, chorizo sausage, roasted peppers, peas and light citrus thyme cream sauce.
Sandwiches, soups, salads
Hand-held sandwiches featured on the new menu at the Grille include Steak House Burger char-broiled with smoked gouda, slab bacon, BCMR steak sauce, on a brioche roll with lettuce, tomato and onion.
Also, a grilled crab cake sandwich with honey chipotle remoulade, with lettuce and tomato and a Prime Rib Sandwich featuring shaved prime rib, swiss cheese, house-made pickles and whole grain mustard, on a ciabatta roll.
All three items are served with french fries and pickles. A gluten-free roll is also available.
“Because we have strong relationships with our purveyors we are able to procure the best of the best ingredients and create wonderful dishes for our guests."Bear Creek Executive Chef Anthony Distefano
The new menu at the Grille also features French onion soup; chips and salsa; Birria tacos; baked street corn Elote dip; blistered Shishito peppers; seared Cape Cod scallops; fried brussel sprouts; and Grille wings in six flavors.
New salads include a fig salad with gem lettuce, arugula honey-whipped ricotta, green tea tart, gremolata, lemon-herb vinaigrette; Caesar salad with red romaine, grated parmesan, grated cured egg yolks, croutons, and compressed tomatoes; Green Goddess salad with toasted pistachio, everything seasoning, blue cheese crumbles and compressed tomatoes; and a grilled chicken capri with house-made mozzarella, kaleidoscope tomatoes and Riesling vinaigrette.
“Because we have strong relationships with our purveyors we are able to procure the best of the best ingredients and create wonderful dishes for our guests,” Distefano said.
Daily specials
Bear Creek General Manager Erin Visco said in a release that “Our executive chef and his team have done an outstanding job of curating a beautiful menu with something for everyone at The Grille.
“We’re excited to welcome our guests — whether they are staying with us at the resort or if they reside in the Lehigh Valley or Greater Philadelphia Region to dine with us and enjoy our scenic views and delicious new menu.”
The Grill at Bear Creek is open for dinner at 4 p.m. Wednesdays through Sundays.
Daily specials at the Grille at Bear Creek Mountain Resort include:
Wednesdays: Tacos and tequila featuring two tacos for $7 and $7 margaritas.
Thursdays: Burgers and wings featuring bacon cheeseburgers with four wings for $15.
Fridays: Live music on the deck.
Sundays: Prime Rib Night featuring chef’s choice of vegetables and potatoes for $25. Also on Sunday, starting June 16, a once-a-month All You Can Eat Snow Crab Legs with fries and cole slaw for $65.
