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
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
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