Summer Dining in the Adirondacks with Friends…
Our Chef (Matthew Bolton) 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
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
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, Matthew Bolton
Sous Chef, Scott Dewar