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
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
Come Taste what Chef Greg Carroll has Created
Ahi Tuna Tartare 11
Maryland Jumbo Lump Crab Cake 14
Angus Sirloin Beef Carpaccio 12
Maple Leaf Pan Seared Duck 12
Lobster and Mushroom Bisque 9
Baby Romaine Caesar Salad 9
Tomato and Buffalo Mozzarella Salad 10
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