Enjoy delicious food and incredible mountainside views at The Grille at Bear Creek Mountain Resport, open seven days a week throughout the year.  Featuring continental cuisine with a Pennsylvania twist, our spacious restaurant and bar is warm and inviting with three stone fireplaces and five plasma televisions.

Hours of Operation
April through November

Menu
On some weekdays during the ski season, The Grille may open at 4pm instead of noon. On these days, please visit the new Trail's End Cafe or The Mountain Eatery for food and bar service.

Starters

• Nachos Extraordinare: A mound of tortilla chips topped with chili, cheese, lettuce, tomatoes, fresh jalapeños, diced red onions, green onions and sour cream. Sides include house made fresh salsa and guacamole.
• Bear Creek Chili: This is a Bear Creek signature item featuring fresh ground beef, shredded chicken and 5 different beans including, white, pinto, kidney, northern and garbanzo beans. Fresh baked bread bowls also available.
• Macungie Cheese Fries: One pound of crispy french fries topped with melted cheddar and fresh chopped bacon bits, sour cream and green onions. Served with a side of ranch dressing.
• Broiled Crab Cakes: Two succulent seafood delights broiled and served with a spicy citrus remoulade.
• Spinach and Artichoke Dip: Served with warmed pita halves.
• Kodiak Chicken Wings: Jumbo chicken wings fried up crispy, tossed in a Louisiana hot sauce and served with fresh carrots and celery sticks, and your choice of bleu cheese or ranch dressing.
• Appetizer Sampler: Five pesto breaded mozzarella coins, four Kodiak wings, three onion rings and two coconut shrimp. Served with marinara and your choice of bleu cheese or ranch dressing.
• Pan Seared Scallops: Ocean fresh sea scallops, quickly seared to lock in the flavor, served with a spicy pancetta cream sauce and seasoned creamy polenta.
• Duck Quesadilla Pockets: Crispy quesadilla style pastry pockets filled with duck and pepper jack cheese and served with a spicy dipping sauce.
• Crispy Kiko Seasoned Calamari: Tender calamari flash fried and seasoned with our house made Kiko blend. Served with a side of roasted red pepper sauce.
• Gourmet Brie & Fruit: Warmed brie topped with a tomato-ginger chutney andserved with baked crostinis and a fresh fruit garnish.
• Wasabi Tuna: Sashimi grade tuna loin encrusted with wasabi sesame seeds, seared rare and served with a sriracha-soy dipping sauce.
• Beer Battered Vegetables: Assorted beer battered vegetables with a southwestern-avocado ranch dipping sauce.

Soups and Salads

• Home Style Soup of the Day: Ask your server for today’s selections. Chefs’ creation made fresh daily. Bread bowls also available.
• House Tossed Salad: Seasonal mixed greens with carrots, red & green peppers, cherry tomatoes, and herbed croutons. Choice of buttermilk ranch, bleu cheese, Greek feta, Asian vinaigrette or honey mustard dressings.
• Classic Caesar Salad: Fresh romaine lettuce is tossed with classic Caesar dressing, freshly grated parmesan cheese and garlic croutons.
• Spinach Salad: A bed of fresh baby spinach, cherry tomatoes, sliced wild mushrooms, and Stone Croft Farm’s goat cheese. Served with our Siena vinaigrette.
• Winter Salad: Fresh mixed greens with red apple, sun dried cranberries, toasted walnut pieces and bleu cheese crumbles.
• Salad Enhancements: Choose from the following selections: Herb Marinated Chicken Breast, Grilled Marinated Steak, Signature Crab Cake, Seared Sashimi Tuna and Sauteed Shrimp.

Entrees

• Sasquatch Ribs: A Bear Creek specialty! One pound of dry rubbed ribs served with curly fries and a side of Cumin-honey BBQ sauce.
• Grilled Jail Island Salmon: An 8oz. fillet served over sweet potato ruffle fries, spinach gratin and drizzled with a blood orange balsamic vinegar reduction glaze.
• Pan Seared Mahi-Mahi: Lime pepper seasoned Mahi-Mahi pan seared and served with fresh strawberry salsa, crispy pancetta cracklings, herbed risotto and vegetables.
• Pasta Mediterranean: Artichoke hearts, tomatoes, kalamata olives, feta cheese, garlic and white wine tossed over Fusilli pasta. Chicken and shrimp may be added.
• Churrasco Steak: A 12oz. sirloin of beef smothered in onions, mushrooms and peppers and topped with pepper jack cheese. Served with today’s starch and vegetables.
• Beef Brochettes: Grilled Tender beef medallions marinated in garlic and herb seasoning. Served with starch and vegetable of the day and Guinness demi-glace.
• Grilled Pork Chops: Two juicy 6oz. center cut pork chops, grilled and infused with sautéed apples and rosemary caramelized onions. Served with today’s starch and vegetables
• Grilled New York Strip Steak: A 12oz. of choice strip steak, grilled to order and served with Gorgonzola bleu cheese butter, tobacco onions and today’s starch and vegetable.
• Mushroom Ravioli: Shitake, Portobello and button mushrooms with ricotta in a ravioli pasta tooped with a wild mushroom and brandy cream sauce and served with our house vegetable of the day.
• Spinach & Goat Cheese Risotto Croquette: Baked golden brown and served with a tomato-ginger chutney and today’s vegetable.
• Vegetarian Lasagna: Small lasagna noodles in a tomato sauce with ricotta, parmesan cheese, spinach topped with our house made marinara sauce. Kosher option also available.

Chef's Signature Entree Selections

• Crab Cakes: Three succulent seafood delights broiled southern style and served with a spicy citrus remoulade and today’s starch and vegetable.
• Catfish Matrimony: Pan seared, farm-raised catfish fillet, served with a spicy Budero rubbed pancetta, with a shrimp and Cajun seasoned cream sauce.
• Shrimp and Andouille Pasta: Pan seared shrimp and andouille sausage, red and green bell peppers atop fusilli pasta with a Creole cream sauce.
• "Grizzly Bear" Burger: 16 ounces of certified Angus beef, charbroiled to your liking, topped with sautéed peppers and onions, pepper jack and cheddar cheese, add a grilled portobello mushroom with bacon, lettuce and tomato stacked on a freshly baked pretzel roll. Bring your appetite!!!
• The "Filet": Cast iron seared peppercorn crusted filet of beef cooked to order accented with a traditional sauce au poivre. Served with roasted fingerling potatoes and today’s vegetable.

Sandwiches, Wraps and Lighter Fare

• Buffalo Chicken Wrap: Crispy chicken breast tossed in buffalo wing sauce, cheddar cheese, lettuce, and tomato. Served with bleu cheese dressing.
• Grilled Chicken Caesar Wrap: Our Classic Caesar with sliced grilled chicken in a honey wheat wrap.
• Steak Fajita Wrap: A char-broiled marinated steak served with sautéed onions and peppers and sides of guacamole, sour cream and salsa.
• Tarragon Chicken Salad Croissant: A buttery croissant is stuffed with fresh grilled chicken, red and green peppers, fresh tarragon in a savory dressing.
• Turkey Foccacia: Lean roasted turkey, crisp bacon, bleu cheese, and sliced avocado served on foccacia bread.
• Bear Creek Ski Burger: A hefty 8oz. Black Angus burger is served with your choice of three toppings: American, cheddar, Swiss, pepper jack cheeses, bacon, chili, sautéed onions and peppers, BBQ sauce, crumbled bleu cheese, sautéed portabella mushrooms or salsa. Served with lettuce, tomato and a fresh dill pickle spear. (Cooked to order: medium rare and above)
• Veggie Wrap: Roasted garlic and green onion hummus spread, grilled, marinated portabella mushrooms, roasted red peppers, baby spinach, and grated fontina cheese.
• Crab Cake Sandwich: Broiled crab cake on Kaiser roll served with lettuce, tomato and a spicy remoulade-aioli sauce.
• Cordon Bleu Pretzel Melt: Freshly grilled marinated chicken breast, ham slices, Swiss cheese and a honey mustard dressing on a savory pretzel roll.
• Beer Battered Fish & Chips: Deep fried tender white fillet of fish with a generous portion of french fries and cole slaw.