Our Big Bear Lake Restaurant offers fine dining as well as fine dining for private events!

Our menu changes seasonally, and will be updated soon, in the meantime read about our past menu to give you an idea of our offerings and commitment to quality cuisine at our Big Bear Lake restaurant.

Our Bistro and Premier Event Venue Specialize In:
•Weekend Brunches    •Weddings
•Private Parties including Luncheons & Teas    •Retreats
•Corporate Meetings and more
The very best fine dining experience in Big Bear Lake!

Our Signature Big Bear Lake Breakfast

Breakfast, for our Mansion guests, is always included with your stay.  Light and nutritious, it offers a daily selection of fresh fruits, granola, yogurt, nuts & berries, breads and pastries.  Served 8am-9am.

We try to accommodate your special dietary needs, and ask that you advise us in advance of any food allergies. Breakfast selections change seasonally, all items shown may not be available.

New Orleans Style Brunch at Our Big Bear Lake Restaurant – The Bistro at the Mansion

Our menu changes seasonally and is served Thursday-Sunday 10am-2pm beginning July 14th.

Soup: Smoked Tomato Bisque: Cup or Bowl.

Entrees: Served with complimentary scone

Juniper Salad: Chicken Paillard, Green Leaf, Dried Roma, Toasted Nuts and Hurricane Dressing.

Dam Good Jambalaya: Smoked Andouille, Natural Chicken, Rice, Tomato and Herbs.

Gumbo Ya-Ya: Tiger Shrimp, Crawfish, Okra and Dark Roux.

Shrimp and Parmesan Grits: Creamy Polenta, Creole Shrimp, Green Onions and Bacon.

French Market Toast: Brioche, Brown Sugar, Nutmeg, Vanilla, Berries and Maple Grove Syrup. Served with Two Pieces of Apple Bacon.

Fritatta: Open Faced Omelet with Smoked Bacon, Roma, Spinach, Herbs and Goat Cheese.

Hot Paninis: Served with choice of House Salad or Soup.

Buckhorn: Genoa, Black Forest Ham, Provolone and Olive Salad.

Paul Bunyan: Egg, Spinach, Bacon and Aged Cheddar.

Peaches & Cream: Double Cream Brie, Smoked Turkey and Peach Chili Jam.

For Kids: Choice of Grilled PB & J, Scrambled Eggs or French Toast Slice w/ Bacon.

Beverages & Extras: Coffee, Tea, Iced Tea, Soda, Rekorderlig Cider, Mimosas and Scones.

Private Fine Dining for Parties of 10 or More

Our menu changes seasonally and will be updated soon, in the meantime read about our past menu to give you an idea of our offerings and commitment to quality cuisine.

Appetizers, Soups & Salads

Mardi Gras Shrimp Cocktail: Large skewered shrimp, crispy tempura fried, and served with sweet chile, ginger, and lime dipping sauce.

Ahi Tuna Tostadas: Sesame seed crusted tuna, seared “ruby rare*”, sliced and served on our signature seaweed slaw with wonton tostada. Garnished with mango papaya salsa, avocado, tobiko caviar, wasabi cream drops, and yuzu dipping sauce.

Homemade soups: Gumbo and Soup du Jour served in a cup or bowl.

Bistro Baby Greens: Garnished with chopped pecans, cranberries, mandarin orange sections, and topped with white balsamic raspberry vinaigrette. Served small or large.

Warm Baby Spinach: Chopped bacon, sweet peppers, red onions, sliced mushrooms, and chopped eggs tossed in our hot bacon dressing. Served small or large.

Classic Caesar: Crisp hearts of romaine leaves, parmesan cheese, garlic-herb croutons, tossed in our creamy anchovy dressing. Served either vegetarian, with grilled or blackened breast of chicken or grilled herb seasoned shrimp, and small or large serving.

Dinner Entrees:

All entrees include a warm basket of assorted flavored local artisan baked rolls, honey butter, zesty marinated Kalamatta olives, and a flavored refreshing granita. All steaks are served with fresh French fries, seasonal vegetables, and gorgonzola red wine sauce.

Grilled New Zealand Lamb Chops: Rubbed in rosemary seasonings and olive oil, served with vegetables, creamy mash potatoes, and red wine sauce.

Butternut Squash Ravioli: A vegetarian favorite, served on a bed of braised baby spinach with creamy roasted red bell pepper wine sauce.

Pork “Rib Bone” Chop: Herb seasoned and crispy pan-fried, served with creamy mash potatoes, fresh vegetables, and de-glazed with sliced green apples and port wine au jus.

New York Strip: Choice, hand-cut seasoned and char-grilled to order*.

Filet Mignon: Chef Robert’s most tender cut of beef loin, hand-cut, seasoned and char-grilled to order*.

Peppered Tuna Steak: Black peppercorn crusted, seared “ruby rare*”, served with steamed baby bok choy, grilled asparagus spears, fried wonton strips and ponzu sauce.

Agave Mustard Glazed Salmon: Served with braised baby spinach and roasted fingerling potatoes.

Seafood Paella: A Bistro favorite, assorted shellfish, white fish, calamari, Spanish chorizo, chicken and saffron rice, baked in our bouillabaisse broth.

Cajun Jerk Chicken: Boneless whole half-chicken, seasoned with Bayou and Caribbean spices, pan-seared, served with mango, papaya salsa, red beans and rice.

Osso Buco: Slow braised hearty pork shank served with New Orleans red beans and rice and red gravy sauce.