Summer 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
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Cast Iron Seared Duck Breast Medallions with
grilled fresh plum chutney and a black pepper infused yiaourti |
$12 |
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Artisan Cheeses please choose three
from our selection of local and international cheeses served with warm
baguette |
$15 |
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Smoked Pastrami Salmon petite chive
potato pancakes with teriyaki mushrooms |
$12 |
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Crisp Lobster Potato Nest stuffed
with lobster, spinach, gruyere and pesto |
$14 |
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Scallop and
Lobster Stuffed Corn Crêpe
with vanilla bean beurre blanc, pecan and pistachio praline and chopped scallions |
$16 |
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Prince Edward Island Mussels white
wine and garlic broth |
$10 |
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Caramelized Shrimp, Scallop and
Lemongrass Pâté
Chop with a champagne mustard sauce, served over tri-colored orzo |
$14 |
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Pan Seared Hudson Valley Foie Gras
served over French toast with fresh local rhubarb compote |
$16 |
SOUPS and SALADS
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Ajo Blanco-Chilled Almond Soup
garnished with apples and grapes |
$9 |
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Soup Du Jour
priced daily |
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baby Spinach Salad
tossed in fresh shallot rice wine vinaigrette, grilled corn of the cob,
brunoise bell peppers and fried shallots |
$7 |
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Crab and Clam Chowder with fresh grilled corn off
the cob |
$10 |
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Chilled Jumbo Saratoga Apple Farm Asparagus
toasted almonds and a creamy beet dressing |
$8 |
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Sliced Avocado Salad with Nettle Meadow fromage
blanc, toasted pine nuts and orange reduction |
$10 |
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Mixed Greens with sundried cranberries, pecan and pistachio praline,
crumbled bleu cheese and a balsamic vinaigrette |
$9 |
ENTREES
|
Grilled
Certified Angus Beef Tenderloin
rosemary demi-glace with grilled vegetable and potato dauphinoise towers |
$37 |
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Pan Seared Cointreau
Chilean Sea Bass shrimp orange broth with green tea Soba Noodles,
cherry tomatoes and sautéed yellow squash
|
$30 |
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Hudson Valley Duck Breast petite chive pancakes,
daikon radish relish berry demi-glace and sautéed spinach |
$28 |
|
Tournedos of Ahi Tuna wrapped in
Iberico de Bellota, aged gouda tomato sauce, amaranth and roasted summer
squash |
$32 |
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Oven Roasted Lamb Rack a la Provençale
tri colored orzo with steamed baby carrots and a chipotle purée |
$32 1/2 Rack $40 Full Rack |
|
Grilled Veal Chop toasted pearl
barley with an herb pinot demi-glace and asparagus |
$30 |
|
Chermoula Roasted Chicken with
citrus cous cous and herbed spinach salad |
$27 |
|
Seafood Bouillabaisse sea
scallops, shrimp, mussels, king crab claws, red bliss potatoes, grilled
corn and scallions in a saffron beurre blanc |
$32 |
|
All Natural Frenched Rib Eye Au
Poivre with a balsamic reduction, thyme roasted red bliss potatoes and
fresh sautéed wax beans |
$37 |
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Fish Du Jour priced daily |
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Chef's Vegetarian Du Jour |
$24 |
CHEESE COURSE
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Choose three
Artisan Cheeses from our cheese cart of local and international cheeses
served with assorted crackers
$15 |
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Inn Guests, please note:
Your meal plan includes
soup or salad, entrée, dessert, coffee or tea.
Parties of more than 8;
for your convenience,
an 18% gratuity will be added to your check.
If you have
any allergies at all please let the Chef's know before ordering. Thank
you!
Chef, Matthew Bolton |
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