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Fall Dining in the Adirondacks with Friends…

We are pleased to offer our guests a menu that is representative of our 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

Prince Edward Island Mussels

With a Guinness, bacon, thyme and crushed red pepper broth 12

 

Cast Iron Seared Hudson Valley Foie Gras

Passion fruit and butternut squash puree with a 5-spice scented brioche 16

 

Basil and Goat Cheese Ravioli

With a porcini cream sauce, sweet peas, and crispy onions 10

 

Scallop & Lobster Stuffed Corn Crepe

vanilla bean beurre blanc, pecan & hazelnut praline with chopped scallions 16

 

Roasted Spaghetti Squash

With a fontina cream sauce and crispy prosciutto 9

 

Artisan Cheeses

please choose three from our list of local & international cheeses, served with house made chutney and baguette 15

 

Soups and Salads

Soup du Jour 8

 

Pumpkin Bisque 8

 

Mixed Greens

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

 

Spinach Salad

Maple cider vinaigrette, roasted beets, spiced pumpkin seeds, and Nettle Meadow fromage blanc 10

 

Entrées

Grilled Oscar’s Smoked Pork Chop

With roasted spaghetti squash, sweet peas and a calvados cream sauce 30

 

Grilled Filet of Beef

On a black truffle and cauliflower mash, haricots verts and a cabernet sauvignon demi glace 36

 

Oven Roasted Whitefield Farms Chicken Breast

On roasted garlic mashed potatoes, maple mustard tossed brussel sprouts, and a roasted red pepper and fontina butter, garnished with crispy prosciutto  30

 

Pan Seared Scottish Salmon

On creamy blue corn polenta with sautéed spinach and a lingonberry mustard relish 30

 

“Dueling” Venison

Cast iron seared venison striploin, grilled venison sausage with blueberries, on butternut squash risotto and a chocolate demi glaze 39

 

Autumn Cioppino

Caramelized sea scallops, Maine lobster, Prince Edward Island mussels and shrimp, with butternut squash, roasted red bliss potatoes, and a white truffle and brown butter cream sauce  36

 

Chef’s Vegetable Création du Jour 24

 

~Please alert your server of any dietary restrictions~

 

*For our House guests The Modified American Plan includes a choice of soup or salad, entrée & dessert.

Executive Chef, Scott Dewar & Sous Chef, Patrick Gaffney

RESERVATIONS