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
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Artisan Cheeses please choose three
from our selection of local and international cheeses served house made
chutney &
baguette |
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Scallop and
Lobster Stuffed Corn Crêpe
with vanilla bean beurre blanc, pecan and pistachio praline |
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Pan Seared Sea Scallops turmeric
infused celeriac, pickled red onions and beet lemon vinaigrette |
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Potato Gnocchi
Marsala thyme sauce with spinach, slow roasted tomatoes and parmesan |
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Prince Edward Island Mussels tomato
chorizo sauce and steamed leeks |
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Pan Seared Hudson Valley Foie Gras ver jus reduction and wild
berry French toast |
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Cast Iron Seared Veal Medallions rosemary scented demi and
creamy polenta |
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SOUPS and SALADS
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Soup Du Jour |
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Hearty Lamb Stew |
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Port Poached Pear with
spring mix, shredded duck confit, herb croutons and creamy brie dressing |
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Mixed Green Salad sun-dried cranberries, pecan and pistachio praline,
crumbled bleu cheese and a balsamic vinaigrette |
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ENTRÉES
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Grilled Beef
Tenderloin
rosemary demi glace with wild mushroom potato dauphinoise and steamed
cauliflower |
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Slow Braised Lamb Shank wild
mushroom au jus, Yukon parsnip mash and grilled juniper dusted asparagus |
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Cast Iron Seared Venison Tenderloin Dark berry
chocolate sauce, with toasted quinoa and sauteed spinach |
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Oven Roasted All Natural Chicken Breast Nettle
Meadow goat cheese infused pesto, rissole potatoes, oven dried tomatoes
and carrot honey purée |
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Pan Seared Wild Striped Bass
ginger beurre blanc, sautéed asparagus and shrimp saffron risotto |
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Vegetarian du Jour |
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Winter Seafood Bouillabaisse mussels,
scallops and rock lobster tail in a crushed red pepper leek, and white
wine broth with potatoes, slow roasted tomatoes and pickled red cabbage |
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Grilled Elk Chop
huckleberry chocolate demi with baked sweet potatoes and arugula |
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CHEESE COURSE
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Choose three
Artisan Cheeses from our cheese cart of local and international cheeses
served with assorted crackers |
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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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