Located at the Gateway to Yosemite

Dining Hall & Buffalo Bar

Dining Hall & Buffalo Bar

Restaurant & Bar is open!

Serving dinner from 5:30pm - 9:30pm

Breakfast is served 7:30am-9:30am 7 days a week all year.

"Excellent food coupled with knockout views make the dining experience at the Narrow Gauge Inn one of the finest in the Yosemite region."
-Lonely Planet Travel Guides

First & Second Tastes
Third Tastes

Dinner is served Wed-Sun in our enchanting Dining Room where good cheer, romance and old fashion hospitality greet our guests. Stone fireplaces, antiques and authentic lodge decor set the mood for an intimate gathering for two or more. Large gatherings for weddings, extended families, or business meetings can be accommodated in one or more of our dining rooms.

Great fires of pine, cedar and oak warm our guests as they dine on the area's finest Angus filets, fresh seafood and succulent chicken. Our delectable desserts are sure to entice you with the richest pastries, ice cream and pies. Lively spirits, ales, and fine wines are served in our Buffalo Bar under the watchful eyes of big game bison.

Reservation highly suggested, please contact us - call (559) 683-6446.

Appetizers & Salads

Appetizers & Salads

Come Taste what Chef Greg Carroll has Created

First Taste

Ahi Tuna Tartare 11
Maryland Jumbo Lump Crab Cake 14
Angus Sirloin Beef Carpaccio 12
Maple Leaf Pan Seared Duck 12

Second Taste

Lobster and Mushroom Bisque 9
Baby Romaine Caesar Salad 9
Tomato and Buffalo Mozzarella Salad 10

Dinner Menu

Dinner Menu

All dinners include hot sourdough rolls, french rolls and olive rolls served with our special chile oil with a touch of garlic, rosemary and parsley.

Third Taste

Sesame Encusted Hawaiian Ahi Tuna 26

Chilian Sea Bass 28

Colorado Loin of Lamb 26

Angus Filet of Beef 30

Cervena Venison Chop 32

Roasted Free Range Chicken Breast 24

Butternut Squash Pasta 18


New York Style Cheesecake 9

Two Type Cream Brulee 10

Carrot Cake with Cookie 8

Crepe with Vanilla Bean Ice Cream 8

Trio of Ice Cream with Berries 8

Fudge Chocolate

Fudge Chocolate

Granulated Sugar 4 ½

CupsSalt ½ TeaspoonButter 2 Tablespoons

Evaporated Milk 1 Cup

Semi Sweet Choc. Bites 12 oz.

German Sweet Choc. 12 oz.

Marshmallow Fluff 1 Pint

Walnut Pieces 2 Cups

Boil first four ingredients together for six minutes.

Combine the next four ingredients in a stainless steel bowl.

Pour the boiling syrup into the stainless steel bowl and stir until combined.

Place on a grater sheet pan with parchment paper which has been buttered with raw butter and let cool.

Cut and cover with plastic wrap.

Recipe will back approx. 60 pieces