in the Smoky Mountains
1-877-908-1342
Catering/In Room Dining
Are you planning a romantic candle light dinner for two or a gourmet buffet for your family reunion? No matter the occasion, Bear Run Falls can help you find excellent catering services that will satisfy any palette.
While you are here, why not relax and order a gourmet meal delivered or prepared fresh in your room FOR AS LITTLE AS $20 A PERSON? Our menu is prepared by a talented, authentic New Orleans chef with the freshest and highest quality ingredients, and delivered to you so that you can enjoy a "better-than-restaurant quality" meal in the comfort and convenience of your own room!
For more information about in room dining services, call us at 1-866-908-1342 when you book your reservation or at least 48 hours in advance.
Menu
Appetizers:
Seafood Fondue- A rich blend of Three Cheese Fondue, crabmeat, and shrimp, served with New Orleans garlic French Bread for dipping.
Louisiana Crab Cakes- A combination of lump white crab meat, seasoned with New Orleans French Bread crumbs, and topped with a Creole Mustard Sauce.
Shrimp and Artichoke Casserole- Louisiana Gulf Shrimp and artichoke hearts sauteed in a blend of seasonings, and finished with our own parmesan and Italian Bread Stuffing.
Chicken Specialties:
Chicken Ponchartrain- Pan-seared chicken breast, topped with artichoke hearts in a light brown sauce, served on a bed of angel hair pasta.
Grilled Chicken- Breast of chicken seasoned and grilled, served with Rice Pilaf.
Steaks- Our steaks are all certified Angus Beef, tender and juicy on the inside and cooked to perfection, locking in all the juices:
Ribeye- 10oz or 12oz
Filet- 6oz
Filet Kathryn- A 6oz filet pan-seared in butter, herbs, and spices, cooked to perfection, topped with a tender artichoke bottom stuffed with sauteed lump crab meat, finished in a lobster cream sauce.
Ribeye Bienville- An 8 or 10oz ribeye pan-seared in butter, herbs, and spices, cooked to perfection, and topped with our own Bienville Sauce- brown butter roux made of herbs, onions, garlic, and green peppers.
Chef's Specials:
Stuffed Shrimp- One dozen gulf shrimp sauteed and stuffed with a lump white crab meat dressing, topped with a white butted beur blunc, around a bed of rice pilaf, served with pecan-glazed carrots.
Shrimp Tchoupitoulas- Louisiana Gulf Shrimp sauteed with artichoke hearts and finished in seafood cream sauce, served over Angel Hair pasta.
Pork Pontalba- Portabella stuffed pork loin topped with tri-colored peppers and finished in a brown butter sauce, accompanied by roasted new potatoes.
Catfish St. Charles- Catfish filet coned, battered, and deep-fried, stuffed with lump crab dressing, and topped with shrimp and lobster sauce, served with penne pasta.
Vegetables and Sides:
Parsley Buttered Potatoes
Buttered Noodles
Rice Pilaf
Seasoned Green Beans
Glazed Carrots
Baked Beans
Mashed Potatoes
Desserts:
Pecan Pie- New Orleans Bourbon Pecan Pie
Cheesecake- Turtle, Strawberry, or Creme Brulee Cheesecake
Gourmet Chocolate Cake
New Orleans Bread Pudding- Topped with a rich, warm, praline sauce