Autumn 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
Artisan Cheeses please choose three from our selection of local and international cheeses served with house made chutney & baguette
Scallop and Lobster Stuffed Corn Crêpe vanilla bean beurre blanc, pecan & pistachio praline with chopped scallions
Wild Mushroom Ravioli steamed spinach & brandy demi-glace
Chardonnay Steamed Prince Edward Island Mussels caramelized fennel & alfredo
Roasted Asparagus & Drunken Goat Cheese Lasagna crisp shallots and sweet garlic cream
Pan Seared Hudson Valley Foie Gras Autumn spiced brioche drizzled with local red apple infused balsamic
SOUPS and SALADS
Soup du Jour
Adirondack Maple & Pumpkin Bisque toasted pumpkin seeds
Warm Spinach Salad Cabot cheddar, Oscar’s Smokehouse bacon & red apple infused balsamic
Mixed Greens sun-dried cranberries, pecan and pistachio praline, crumbled bleu cheese and balsamic vinaigrette
Grilled Oscar’s Smoked Pork Chop roasted sweet potatoes, steamed asparagus with a cranberry & apple pie moonshine chutney
Pan Seared Sustainable Scottish Salmon dill hominy, spaghetti squash and dijon beurre blanc
Autumn Bouillabaisse seared scallops, prince edward island mussels & Maine lobster in a roasted acorn squash with potatoes, spinach and saffron infused court bouillon
Cast Iron Seared Elk Striploin celery root puree with baby carrots and an ancho chili bittersweet chocolate demi-glace
Cast Iron Seared Hudson Valley Duck Breast lingonberry glaze, drunken goat cheese polenta fries and caramelized onions
Grilled Beef Tenderloin roasted fingerling potatoes, charred broccoli and brandy infused demi-glace
Oven Roasted All Natural Statler Chicken Breast bell pepper relish, quinoa and herb infused au jus
Chef’s Vegetable Creation du Jour
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