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Spring 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, John and Trudy Phillips

APPETIZERS

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

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

Grilled Artichoke & Goat Cheese Ravioli stewed cherry tomatoes  12

Prince Edward Island Mussels leek compote, crispy bacon & a chardonnay garlic broth  12

Coffee encrusted Beef Carpaccio crisp arugula tossed in tuscan herb olive oil garnished with dark chocolate infused balsamic  12

Hudson Valley Foie Gras brioche toast points drizzled with pineapple balsamic reduction garnished with crispy leeks  16

                  

SOUPS and SALADS

Soup du Jour   8

Spring Greens pastrami smoked salmon, shaved radish, marble rye croutons & cherry tomatoes tossed in a lemon tahini vinaigrette  10

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

 

ENTRÉES

                  

Grilled Beef Tenderloin roasted pearl onion demi, roasted new potatoes and grilled asparagus  36

Oven Roasted Airline Chicken Breast charred tomato gelee, basil infused polenta cake and steamed cauliflower   28

Seared Norwegian Salmon wild rice with leek & bell pepper confit
and a caramelized pineapple beurre blanc  28

Spring Bouillabaisse caramelized sea scallops, steamed prince edward island mussels & maine lobster meat  celery root & bamboo rice with a brown butter truffle emulsion   34

Lamb Rack oven dried cherry tomato, artichoke & garlic butter,
rosemary infused moroccan couscous and baby carrots   36

Seared Pork Tenderloin pickled red cabbage, pearl barley & a sweet shallot sauce   28

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!

Chef, Matthew Bolton
Sous Chef, Scott Dewar