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

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

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

ENTRÉES

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

CHEESE COURSE

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