Eureka Springs, Arkansas Restaurant & Lounge
A one of a kind room, designed after Dr. Norman Baker who ran the hotel as a Cancer Hospital from 1937-1939. The purples, oranges and silver you see in the room actually reflects how Dr. Baker had decorated the hotel during his ownership.
Dr. Bakers Lounge offers a big screen TV, full bar, a great Pub Style menu and of course the best view in town! For even more enjoyment Dr. Baker's Lounge proudly features live entertainment on weekends.
Enjoy the scenic overlook from Dr. Baker's Lounge patio on the 4th floor. Panoramic views of the Ozarks, the formal gardens , and the Christ of the Ozarks statue. This seven-story snow-white monument is the second tallest statue in the world. The statue serves as a beacon for another world-famous landmark: The Great Passion Play, itself an icon for outdoor religious dramas.
Hours of Operation
In Season
Monday - Friday: 11:00am - Midnight
Saturday: 11:00am - Midnight
Sunday: 2:00pm - 10:00pm
Off Season
Monday - Friday: 11:00am - 10:00pm
Saturday: 11:00am - Midnight
Sunday: 2:00pm - 10:00pm
Last call is given 30 minutes prior to closing
Lunch Menu
Soups & Salads
Cup $2.50 ... Bowl $4.00
Cup $2.50 ... Bowl $4.00
An array of Roma tomatoes stuffed with ham, chicken, and tuna salad served atop baby spinach tossed in our house dressing. Accompanied with chips.
Fresh spinach tossed with raspberries, blueberries and spiced pecans in a raspberry vinaigrette and topped with grilled chicken
A grilled 4 oz. filet of salmon with a maple herb glaze served over a generous portion of our house salad
Baby greens tossed in a honey mustard dressing with spiced pecans, red onions, and croutons. Tossed with crispy fried chicken pieces.
Seasonal vegetables marinated in our house dressing and lightly grilled. Served chilled with focaccia toast and Montrachet spread.
Crisp Romaine tossed in a creamy Caesar dressing with fresh parmesan and finished with garlic croutons.
Add grilled chicken for 2.00
A unique display of fresh seasonal fruit and our homemade chicken salad.
Appetizers
Seasoned strips of Portobellos deep fried and served with honey mustard sauce.
Pan fried to a golden brown and served with a roasted corn and andouille relish over baby fried greens finished with a smoked jalapeno aioli.
Four jumbo shrimp lightly marinated in tequila and lime and grilled. Served with a fresh tomato relish and toasted baguettes.
Our version of the classic potato skins topped with boursin cheese, prosciutto ham and finished with fresh chives.
Seasoned strips of calamari lightly seasoned and fried to a golden brown, Served with a fresh herb tomato dipping sauce.
Sandwiches
8 oz. USDA choice burger served with lettuce, tomato, and onion.
Add cheese. 7.95
A vegetarian burger may be substituted at your request
Shaved corned beef grilled and served on rye bread with 1000 Island dressing, sauerkraut and Swiss cheese.
Thin sliced prime rib beef grilled and topped with Swiss cheese. Served on a hoagie roll with au jus dipping sauce.
An open faced roast beef sandwich topped with a rich wild mushroom sauce and served with seasonal vegetables and Crescent mashed potatoes.
Sliced ham and turkey layered with lettuce, tomato, and onion and then topped with hickory smoked bacon.
Entrees & Pastas
A boneless filet of trout, oven roasted with white wine, fresh herbs, and whole butter. Served over a bed of basmati rice pilaf with fresh seasonal vegetables.
Kalamata olives, sun dried tomatoes, capers, and fresh basil tossed in bowtie pasta with garlic and extra virgin olive oil.
Prosciutto ham, spring peas, and pearl onions tossed in bowtie pasta with a white wine cream sauce.
A 6 oz. of chicken breast grilled and topped with peco de gallo relish. Served with seasonal vegetables and rice pilaf.
Dinner Menu
Soups & Salads
Our chefs own special recipe
Baby field greens tossed in a roasted shallot and balsamic vinaigrette topped with wine ripened tomatoes, crisp carrot curls and shaved red onions.
Crisp heart of romaine lightly grilled and drizzled with our house dressing.
Crisp romaine topped with garlic croutons and fresh parmesan cheese. Finished with a creamy Caesar dressing.
vine ripened tomatoes and fresh mozzarella cheese layered together and finished with a fresh basil oil and balsamic cabernet reduction.
Appetizers
Imported French Brie wrapped in a delicate puff pastry and baked to a golden brown. Served with fresh seasonal fruit and a blueberry sauce.
Pan fried and served over roasted corn and andouille relish. Finished with a smoked jalapeno aioli.
A traditional shrimp cocktail served with a cognac cocktail sauce and lemon basil aioli. Accompanied with baby field greens.
Marinated and grilled Portobello mushroom served over smoked jalapeno and Monterey Jack cheese grits. Finished with a roasted pepper coulis.
Our Chef's recreation of the very first dinner served in this grand ballroom. Ask your server about this very special dish.
Steaks
A hand cut filet of beef grilled and topped with stilton bleu cheese and a balsamic cabernet reduction.
A 12 oz. ribeye steak grilled and finished with a balsamic rosemary glaze. Garnished with Portobello French fries.
12 oz. Kansas City Strip coated with a tree peppercorn mélange and seared in a cast iron skillet, finished with a brandy cream sauce.
A 8 oz. filet of sirloin grilled and topped with a rich espresso glaze. Finished with a bourbon shallot butter.
All steaks served with Crescent mashed potatoes and
chefs vegetable of the day.
Add a 6 oz. cold water lobster tail to any steak dinner for 20.00
Fish & Seafood
A 7 oz. filet of grouper pan fried and served over basmati rice pilaf and topped with a baby shrimp, tomato, and avocado butter sauce.
A 7 oz. filet of Salmon topped with fresh garden vegetables, white wine, and fresh herbs. Prepared in a delicate paper envelope and accompanied with wild rice.
A filet of trout coated with seasoned cornmeal and pan fried. Finished with a roasted pepper coulis and served with chefs selection of seasonal vegetables.
Two 6 oz. lobster tails served with our house Yukon gold mashed potatoes and fresh seasonal vegetables. Accompanied with drawn butter.
Pork & Poultry
Two 4 oz. medallions of center cut pork loin wrapped in hickory smoked bacon and pan seared. Topped with caramelized onions and apples. Served with our Yukon Gold mashed potatoes and fresh seasonal vegetables.
A boneless breast of chicken stuffed with boursin cheese, toasted pecans and fresh herbs, lightly breaded and pan fried. Served over asparagus risotto with fresh seasonal vegetables.
A six ounce breast grilled and served over wild rice with a mild ancho pepper sauce, fresh Pico de Gallo and sour cream. Accompanied with chefs selection of seasonal vegetables.
Pasta
Kalamata Olives, sun dried tomatoes, capers, and baby spinach tossed in penne pasta with fresh garlic and extra virgin olive oil.
Tender grilled chicken tossed in penne pasta with pearl onions, spring peas, and prosciutto ham with a light gorgonzola cream sauce.
Four jumbo shrimp and three bay scallops tossed in linguine pasta with fresh tomatoes and asparagus in a light tarragon cream sauce.
A festive blend of southwest seasonings, white zinfandel, bowtie pasta and chicken.
Vegetarian
A marinated Portobello mushroom layered with grilled squash, zucchini, onions and roasted peppers and topped with a mushroom duxelle, wrapped in a puff pastry shell and baked to a golden brown. Finished with a roasted tomato sauce.
Dessert Menu
White and dark chocolate chip brownie with toasted pecans and walnuts. Served with vanilla bean ice cream, caramel and a brandy fudge sauce.
Accompanied by a raspberry coulis and crème anglaise.
Like Mama used to make! Served with vanilla bean ice cream.
Apples, cinnamon and brown sugar all layered on a flaky pastry crust and baked to a golden brown. Served with a crème anglaise, caramel and vanilla bean ice cream.
Fresh strawberries and a vanilla cream served in a lace cookie tuile.
Children's Menu
A classic favorite
Served with Ranch Dipping Sauce
Warm and cheesy!
Served with Honey Mustard
Served with Cocktail Sauce
A variety of fresh seasonal fruits served with yogurt.
75 Prospect Ave
Eureka Springs AR
72632
877-342-9766