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
Scallop and Lobster Stuffed Corn Crêpe vanilla bean beurre blanc, pecan and hazelnut praline with chopped scallions
Hudson Valley Foie Gras spicy truffle hollandaise, shirred eggs, crispy duck bacon and classic brioche toast points
White Wine Braised Leek & Fennel Ravioli chunky tomato marinara garnished with fried leek tops
Prince Edward Island Mussels a la Normande julienned leeks in a cider cream sauce infused with fresh thyme and black pepper
SOUPS and SALADS
Soup du Jour
Cream of Duck raspberry thyme coulis
Warm Spinach Salad with crispy Oscar’s bacon, Vermont cheddar & cherry infused aged balsamic reduction
Mixed Greens sun-dried cranberries, pecan and hazelnut praline, crumbled bleu cheese and a balsamic vinaigrette
Slow Roasted All Natural Statler Chicken Breast glace de volaille, pearl barley, spinach and roasted shallots
Citrus Teriyaki Lacquered Roasted Half Duckling himalayan red rice, bell peppers and edamame beans
Spring Bouillabaisse lobster veloute sauce with seared scallops, prince edward island mussels, shrimp, leeks, potato medley and butternut squash
Cast Iron Seared Pork Tenderloin wild mushroom calvados cream, Oscar’s bacon, whole grain mustard risotto and brussel sprouts
Norwegian Salmon classic beurre rouge sauce, lentils and roasted beets
Rack of Spring Lamb rosemary green apple butter, caramelized pearl onion tossed Israeli couscous and sun-dried tomatoes
Grilled Beef Tenderloin pink peppercorn demi, parsnip infused mashed potatoes, baby carrots and artichoke hearts
Chef’s Vegetable Creation Du Jour
Choose three Artisan Cheeses from our cheese cart of local and international cheeses served with assorted crackers
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