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

Sunday Brunch: Join us for Brunch in The Grille at Bear Creek each Sunday from 11am-2pm and dine on a variety of menu selections prepared by Executive Chef Jason Pope, CEC. Click here for more information.

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.