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Summer Dining in the Adirondacks with Friends…

Our Executive Chef, Scott Dewar, 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, Tammy & John Breymaier

APPETIZERS

Artisan Cheeses please choose three from our selection of local & international cheeses served with house made chutney and baguette   15

Scallop & Lobster Stuffed Corn Crêpe vanilla bean beurre blanc, pecan & hazelnut praline with chopped scallions   16

Steamed Prince Edward Island Mussels cajun summer ale & crispy oscar’s bacon  13

Pan Seared Hudson Valley Foie Gras served over brioche with mango compote & crispy shiitake mushroom  16

1/2 Dozen Blue Point Oysters on the half shell with a classic shallot mignonette  14

SOUPS and SALADS

Soup du Jour  Priced Daily

Lobster Bisque maine lobster meat & chive creme fraiche  10

Radicchio Salad pastrami smoked lox, crisp prosciutto, grapefruit segments & a white pineapple balsamic reduction  10

Mixed Greens sun-dried cranberries, pecan & pistachio praline, crumbled bleu cheese & balsamic vinaigrette   9

 

ENTRÉES

Grilled Beef Tenderloin roasted fingerling potatoes, tri color carrots & a brandy safe infused compount butter 36

Oven Roasted All Natural Statler Chicken Breast basted with a kalamata olive butter, served over grains & topped with a pico de gallo  28

Baked Organic Scottish Salmon mango relish, black chinese rice & bok choy  30

Summer Cioppino carmelized sea scallops, steamed prince edward island mussels, maine lobster & shrimp with pescatore ravioli, celery root & a brown butter truffle emulsion  36

Pineapple Teriyaki Glazed Grilled Oscar’s Smoked Pork Chop roasted sweet potatoes & an asian slaw  30

Smoked Red Apple Balsamic Marinated Strip Steak grilled shrimp, creamy polenta & spinach 46

Chef’s Vegetable Creation du Jour   24

Inn Guests please note: Your meal plan includes soup or salad, entrée, dessert & coffee or tea.

Parties of 6 or more; for your convenience, an 18% gratuity will be added to your check.

If you have any allergies please let the Chef’s know before ordering. Thank you!

Executive Chef, Scott Dewar

RESERVATIONS