Country Inn Dining Menu

Winter Dining in the Adirondacks with Friends…

Originally known as Murphy's Friends Lake Inn, this landmark Inn was built in the 1860's. It provided a “home away from home” for men working in the local tanneries, a primary industry of early Chestertown. Logging in the Adirondacks was at its peak in the early 1900’s and the tanneries used the bark of trees, a by-product of the logging industry, to soften hides.

By the Prohibition Era, the Inn had become one of a number of popular Adirondack summer retreats, particularly for New Yorkers looking for a break from the hot, crowded city. Horse-drawn carriages transported guests to the Inn, who disembarked from the New York-North Creek train at the “Glen” rail stop (now Route 28.) Guests arrived for the summer laden with trunks to enjoy quiet days at the lake and nights of dancing and revelry at the “Grill” (as the Bar was fondly known) which used to be across the street. There was camaraderie between the different Inns on the lake, inter-Inn baseball games, dances, etc. Guests took three square meals a day at the Inn, at “their” assigned table. Dinner was an especially extravagant affair. Ladies and men would dress in dinner attire, start with cocktails at the “Grill” across the street, come back to the Inn’s Main Dining Room for dinner, and often return to the “Grill” for dancing afterwards. A “House Band” was employed each summer season to play nightly.

As car travel became a way of life, motels became the preferred lodging for vacationers in the Lake George area, ending the glory days of the Adirondack grand hotels. A victim of the times, the Inn closed in 1969 and was vacant for 14 years. In 1983 the inn was purchased and a the massive renovation project began. Over the next 20 years there were many significant and dramatic improvements to the Inn. John & Trudy Phillips the innkeepers continue with the never ending process of maintaining and improving this wonderful old property.

Our Chef is  pleased to offer you a menu representative of our mutual philosophy on gastronomy. Only fresh, organic and wherever possible local ingredients are used in the culinary preparation and we all strive to live up to the credo of "perfection without pretense".

 Innkeepers, John and Trudy Phillips

APPETIZERS

SOUPS and SALADS

ENTRÉES

                                                                                                                                                                     
       CHEESE COURSE