Main Dining Room
Settle into old world elegance as you enjoy artfully prepared cuisine from our award-winning culinary team.
Our historic Main Dining Room features panoramic views of the Catskill Mountains, dramatic cathedral ceilings, and original woodwork from 1893. Most overnight packages include three meals daily.
Reservations are required for dinner. Please call to reserve your seating time.
To make a dining reservation as a Day Guest, please view our Day Guest Packages.
BREAKFAST & LUNCH
Breakfast, lunch, and weekend brunch are served buffet-style, featuring freshly baked breads, an extensive salad bar, delicious entrées, a carving station, and homemade desserts.
Sample Breakfast Menu
Fresh Start
Fresh Assorted Fruit & Berries
Assorted Yogurts
Assorted Breakfast Pastries
Granola
Mixed Nuts & Dried Fruits
Cottage Cheese
Fresh Bagels & Breads
Action Station
Fresh Omelet Station with Choice Of Fillings
Eggs Any Style
Golden Malt Waffles & Buttermilk Pancake with Assorted Toppings
Breakfast Favorites
Smoked Bacon
Scrambled Eggs
Maple Infused Sausage
Steel Cut Oats
Vegetarian Patties
Breakfast Potatoes
Daily Specials
Chef’s Daily French Toast
Specialty Pancak
Open Faced Cornbread Egg Sandwich
Cheddar Cheese Biscuits with Andouille Sausage
Blueberry Granola Bread Pudding
Boursin, Spinach & Roasted Tomato Quiche
Cinnamon Rice Pudding
Pepper Jack & Roasted Pepper Potato Casserole
Smoked Salmon on Portuguese Muffin with Capers & Crème Fraîche
Sample Lunch Menu
Soups
Black Bean Purée
Tomato Mushroom Wild Rice Bisque
Entrées
Seared Chicken Breast with Roasted Garlic
Fish of the day with a Moroccan Chermoula with Olives & Pine Nut Sauce
Grilled Flat Iron Steak with a Spring Onions Pistou
Cauliflower Baby Kale Pine Nut Gratin
Roasted Winter Squash with Local Apples & Maple Cayenne Cashews
Green Wheat Freekeh, Farro, & Local Butternut Squash
Local Roasted Root Vegetable
Carving Station
Artichoke Spinach Beef Wellington
Sword Fish with a Balsamic Tomato Basil Relish
New England Clam Bake
Clam, Mussels, Shrimp, Scallops, Crab Legs, Sausage, & Potatoes
THREE-COURSE DINNER
Our three-course dinner is a fine dining experience. Enjoy locally-sourced Hudson Valley cuisine and suggested wine pairings from our award-winning wine list. We also offer vegetarian and gluten-free menus upon request.
Sunday Menu
Appetizers & Salads
Adirondack Cheddar Mousse
with House-Cured Bacon, Mushroom, & Sherry Sauce
Chilled Kobe Beef
with Napa Cabbage Slaw, Spicy Onion, & Yakitori Sauce
Kale Salad
with Strawberries, Parmesan, Candied Pecans, & White Balsamic Vinaigrette
Seared Lobster Pot Stickers
with Miso Butter & Plum Salad
Creamy Caramelized Leek Soup
with Sunflower-Seed Pesto, & Chives
Purple Cauliflower Soup
with Jenkins-Lueken Farms’ Honeycrisp Apple Chip
Deep Water Shrimp Salad
with Avocado, Cashews, & House Ranch Dressing
Mohonk Tossed Salad
with Pickled Root Vegetables & Asparagus
Entreés
Red Wine & Grilled Ginger Braised Beef Short Rib
with Parsnip Purée, Celery, & Piquillo Pepper
Bin 404 Zinfandel, Teldeschi, Ravenswood, Dry Creek Valley, Sonoma, CA, 2013 $25 8oz. | $75 bottle
Grilled Prime New York Strip
with Yukon Gold Potato & Pancetta Cake with Bordelaise Sauce
Bin 435 Proprietary Blend, 50th Anniversary Maestro, Robert Mondavi, Napa, CA, 2013 $37 8oz. | $110 bottle
Local Free-Range Roasted Half Chicken
with Red Bliss Potato & Brown Butter Gravy
Bin 201 Chardonnay/Riesling, Bedell Cellars, North Fork, Long Island, NY, 2015 $13 8oz. | $40 bottle
Honey & Lavender Roasted Finger Lakes Farm Duck Breast & Confit
with Celeriac, Fennel, & Sherry
Bin 564 Pinot Noir, C. Denizot, Domaine des Moirots, Givry 1er Cru A Vigne Rouge, Côte Châlonnaise, France, 2015 $25 8oz. | $74 bottle
Roasted Icelandic Cod Loin
with Mussels, Confit Tomato, & Olive Relish
Bin 398 Sauvignon Blanc, Kim Crawford, Small Parcels, Spitfire, Marlborough, New Zealand, 2015 $19 8oz. | $56 bottle
Creamy Wild Hive Farm Polenta
with Local Egg, Prosciutto, Artichokes, Sun-Dried Tomato, & Black Truffle Vinaigrette
Bin 217 Pinot Gris, Seven Hills, Walla Walla Valley, Oregon, 2014 $11 8oz. | $34 bottle
Lentil Stew
with Coconut Milk Braised Cauliflower & Grilled Pita Bread
Bin 325 Semi-Dry Riesling, Oestricher Lenchen Kabinett, Weingut Spreitzer, Rheingau, Germany, 2013 $13 8oz. | $39 bottle
Uni & Lobster Risotto
with Pea Tendrils & Parmesan Cream
Bin 366 Chardonnay, Louis Jadot, Pouilly-Fuisse, Maconnais, Burgundy, France, 2015 $20 8oz. | $60 bottle
Monday Menu
Appetizers & Salads
Taleggio Cheese
with Champagne Gelée, Local Honeycomb, & Plum Confit
Finger Lakes Farm Duck Confit
with Fennel, Lavender Jam, Crème Fraîche, & Maple Crostini
Trio of Lemon Chickpea, Beet, Garlic and Herb Hummus
with Warm Pita Bread
Crispy Blue Point Oysters
with Vegetable Spring Roll, Ginger Gastrique, & Horseradish
Wild Mushroom Cream Soup
with Mushroom Salad & Aged Parmesan
Roasted Local Parsnip Bisque
with Smoked Bay Scallops & Chive Oil
Jonah Crab Salad
with Walnut, Apple Foam, & Local Apple Chip
Mohonk Tossed Salad
with Pickled Root Vegetables & Asparagus
Entrées
Pan Seared Scallops and Blue Prawns
with House-Cured Bacon, Flageolets, & Sauce BouillabaisseBin
366 Chardonnay, Louis Jadot, Pouilly-Fuisse, Maconnais, Burgundy, France, 2015 $20 8oz. | $60 bottle
Seared Whiskey Marinated Wagyu Beef Flat Iron Steak
with Fresh Black Truffles, & Hollandaise Sauce
Bin 564 Pinot Noir, C. Denizot, Domaine des Moirots, Givry 1er Cru A Vigne Rouge, Côte Châlonnaise, France, 2015 $25 8oz. | $74 bottle
Roasted Atlantic Halibut
with Verjus Butter, Spring Onions, & Fava Bean Purée
Bin 234 Chardonnay, Clos Du Val, Carneros, Napa, CA, 2014 $19 8oz. | $57 bottle
Grilled Beef Tenderloin
with Mashed Roasted Garlic Potato & Bordelaise Sauce
Bin 435 Proprietary Blend, 50th Anniversary Maestro, Robert Mondavi, Napa, CA, 2013 $37 8oz. | $110 bottle
Honey Glazed Local Free-Range Half Chicken
with Braised Leeks, Charred Onions, & Hon Shimeji Mushrooms
Bin 325 Semi-Dry Riesling, Oestricher Lenchen Kabinett, Weingut Spreitzer, Rheingau, Germany, 2013 $13 8oz | $39 bottle
Foie Gras and Chicken Ravioli
with Heirloom Tomato, Pea Tendrils, & Aged Parmesan Cheese
Bin 108 Brut Champagne, Marie Hanze, Nicolas Maillart, Ecueil, Champagne, France, NV $15 5oz | $73 bottle
House-Made Black Peppercorn Pappardelle Pasta
with Spinach, Grilled Sweet Peppers, & Sun-Dried Tomatoes
Bin 398 Sauvignon Blanc, Kim Crawford, Small Parcels, Spitfire, Marlborough, New Zealand, 2015 $19 8oz. | $56 bottle
Juniper Marinated Lamb Loin
with Confit Potato, Eggplant, & Marsala Sauce
Bin 404 Zinfandel, Teldeschi, Ravenswood, Dry Creek Valley, Sonoma, CA, 2013 $25 8oz. | $75 bottle
Tuesday Menu
Appetizers & Salads
Burrata Cheese
with Tomato Aioli, Basil Infused Brioche, & Tomato Paper
Prosciutto di San Danielle
with Honeydew, Mozzarella, Bacon Jam, & Puff Pastry
Warm Scallops
with Coconut Broth, Shaved Almonds, Cauliflower, & Apples
Beet Cured Salmon
with Citrus Caviar, Avocado Crema, & Ciabatta Crisp
Roasted Fennel & Leek Soup
with Candied Cippolini Onions
Lobster Bisque
with Potato Crème Fraîche & Salmon Roe
Roasted Heirloom Baby Beet Salad
with Citrus-Scented Mascarpone, Blood Orange, & Mint Powder
Mohonk Tossed Salad
with Pickled Root Vegetables & Asparagus
Entrées
Roasted Wild Salmon
with Tri-Color Cauliflower Risotto & Toasted Almonds
Bin 217 Pinot Gris, Seven Hills, Walla Walla Valley, OR, 2014 $11 8oz. | $34 bottle
Grilled Monarch Rib-Eye Steak
with Pommes Frites, Sautéed Wild Mushroom, Bordelaise Sauce, & Maître d’Hôtel Butter
Bin 519 Bordeaux Blend, Saint-Estephe, Ormes De Pez, Bordeaux, 2011 $27 8oz. | $80 bottle
House-Made Pappardelle Pasta Bolognese
with Shaved Parmesan & Garlic Toast
Bin 499 Cabernet Sauvignon, Franciscan Estate, Napa, CA, 2013 $20 8oz. | $60 bottle
House-Made Tagliatelle Pasta
with Shrimp, Mussels, White Wine, & Ronnybrook Farms Butter
Bin 234 Chardonnay, Clos Du Val, Carneros, Napa, CA, 2014 $19 8oz. | $57 bottle
Roasted Local Free-Range Chicken
with Oyster Mushrooms, Spring Vegetable Medley, & Natural Pan Jus
Bin 401 Pinot Noir, A to Z Wineworks, Willamette Valley, Oregon, 2014 $15 8oz. | $45 bottle
Okinawan Potato Gnocchi
with Braised Kale, Lemongrass, and Shiso Cream Sauce
Bin 308 Viognier/Marsanne , The Hermit Crab, d’Arenberg, McLaren Vale, Australia, 2014 $13 8oz. | $38 bottle
Pan Roasted Millbrook Farms Venison Loin
with Grand Veneur Sauce, Roasted Baby Beets, & Cashew Puree
Bin 524 Sangiovese, Chianti Classico Riserva, Badia a Coltibuono, Chianti, Tuscany, Italy, 2011 $25 8oz. | $76 bottle
Duo of Crispy Pork Belly and Seared Pork Loin
with White Bean and Sherry-Honey Sauce
Bin 451 Petite Sirah, True Grit Reserve, Parducci, Mendocino County, CA, 2014 $15 8oz. | $45 bottle
Wednesday Menu
Appetizers & Salads
Adirondack Cheddar Mousse
with House-Cured Bacon, Mushroom, & Sherry Sauce
Chilled Kobe Beef
with Napa Cabbage Slaw, Spicy Onion, & Yakitori Sauce
Kale Salad
with Strawberries, Parmesan, Candied Pecans, & White Balsamic Vinaigrette
Seared Lobster Pot Stickers
with Miso Butter & Plum Salad
Creamy Caramelized Leek Soup
with Sunflower-Seed Pesto, & Chives
Purple Cauliflower Soup
with Jenkins-Lueken Farms’ Honeycrisp Apple Chip
Deep Water Shrimp Salad
with Avocado, Cashews, & House Ranch Dressing
Mohonk Tossed Salad
with Pickled Root Vegetables & Asparagus
Entreés
Red Wine & Grilled Ginger Braised Beef Short Rib
with Parsnip Purée, Celery, & Piquillo Pepper
Bin 404 Zinfandel, Teldeschi, Ravenswood, Dry Creek Valley, Sonoma, CA, 2013 $25 8oz. | $75 bottle
Grilled Prime New York Strip
with Yukon Gold Potato & Pancetta Cake with Bordelaise Sauce
Bin 435 Proprietary Blend, 50th Anniversary Maestro, Robert Mondavi, Napa, CA, 2013 $37 8oz. | $110 bottle
Local Free-Range Roasted Half Chicken
with Red Bliss Potato & Brown Butter Gravy
Bin 201 Chardonnay/Riesling, Bedell Cellars, North Fork, Long Island, NY, 2015 $13 8oz. | $40 bottle
Honey & Lavender Roasted Finger Lakes Farm Duck Breast & Confit
with Celeriac, Fennel, & Sherry
Bin 564 Pinot Noir, C. Denizot, Domaine des Moirots, Givry 1er Cru A Vigne Rouge, Côte Châlonnaise, France, 2015 $25 8oz. | $74 bottle
Roasted Icelandic Cod Loin
with Mussels, Confit Tomato, & Olive Relish
Bin 398 Sauvignon Blanc, Kim Crawford, Small Parcels, Spitfire, Marlborough, New Zealand, 2015 $19 8oz. | $56 bottle
Creamy Wild Hive Farm Polenta
with Local Egg, Prosciutto, Artichokes, Sun-Dried Tomato, & Black Truffle Vinaigrette
Bin 217 Pinot Gris, Seven Hills, Walla Walla Valley, Oregon, 2014 $11 8oz. | $34 bottle
Lentil Stew
with Coconut Milk Braised Cauliflower & Grilled Pita Bread
Bin 325 Semi-Dry Riesling, Oestricher Lenchen Kabinett, Weingut Spreitzer, Rheingau, Germany, 2013 $13 8oz. | $39 bottle
Uni & Lobster Risotto
with Pea Tendrils & Parmesan Cream
Bin 366 Chardonnay, Louis Jadot, Pouilly-Fuisse, Maconnais, Burgundy, France, 2015 $20 8oz. | $60 bottle
Thursday Menu
Appetizers & Salads
Taleggio Cheese
with Champagne Gelée, Local Honeycomb, & Plum Confit
Finger Lakes Farm Duck Confit
with Fennel, Lavender Jam, Crème Fraîche, & Maple Crostini
Trio of Lemon Chickpea, Beet, Garlic and Herb Hummus
with Warm Pita Bread
Crispy Blue Point Oysters
with Vegetable Spring Roll, Ginger Gastrique, & Horseradish
Wild Mushroom Cream Soup
with Mushroom Salad & Aged Parmesan
Roasted Local Parsnip Bisque
with Smoked Bay Scallops & Chive Oil
Jonah Crab Salad
with Walnut, Apple Foam, & Local Apple Chip
Mohonk Tossed Salad
with Pickled Root Vegetables & Asparagus
Entrées
Pan Seared Scallops and Blue Prawns
with House-Cured Bacon, Flageolets, & Sauce BouillabaisseBin
366 Chardonnay, Louis Jadot, Pouilly-Fuisse, Maconnais, Burgundy, France, 2015 $20 8oz. | $60 bottle
Seared Whiskey Marinated Wagyu Beef Flat Iron Steak
with Fresh Black Truffles, & Hollandaise Sauce
Bin 564 Pinot Noir, C. Denizot, Domaine des Moirots, Givry 1er Cru A Vigne Rouge, Côte Châlonnaise, France, 2015 $25 8oz. | $74 bottle
Roasted Atlantic Halibut
with Verjus Butter, Spring Onions, & Fava Bean Purée
Bin 234 Chardonnay, Clos Du Val, Carneros, Napa, CA, 2014 $19 8oz. | $57 bottle
Grilled Beef Tenderloin
with Mashed Roasted Garlic Potato & Bordelaise Sauce
Bin 435 Proprietary Blend, 50th Anniversary Maestro, Robert Mondavi, Napa, CA, 2013 $37 8oz. | $110 bottle
Honey Glazed Local Free-Range Half Chicken
with Braised Leeks, Charred Onions, & Hon Shimeji Mushrooms
Bin 325 Semi-Dry Riesling, Oestricher Lenchen Kabinett, Weingut Spreitzer, Rheingau, Germany, 2013 $13 8oz | $39 bottle
Foie Gras and Chicken Ravioli
with Heirloom Tomato, Pea Tendrils, & Aged Parmesan Cheese
Bin 108 Brut Champagne, Marie Hanze, Nicolas Maillart, Ecueil, Champagne, France, NV $15 5oz | $73 bottle
House-Made Black Peppercorn Pappardelle Pasta
with Spinach, Grilled Sweet Peppers, & Sun-Dried Tomatoes
Bin 398 Sauvignon Blanc, Kim Crawford, Small Parcels, Spitfire, Marlborough, New Zealand, 2015 $19 8oz. | $56 bottle
Juniper Marinated Lamb Loin
with Confit Potato, Eggplant, & Marsala Sauce
Bin 404 Zinfandel, Teldeschi, Ravenswood, Dry Creek Valley, Sonoma, CA, 2013 $25 8oz. | $75 bottle
Friday Menu
Appetizers & Salads
Burrata Cheese
with Tomato Aioli, Basil Infused Brioche, & Tomato Paper
Prosciutto di San Danielle
with Honeydew, Mozzarella, Bacon Jam, & Puff Pastry
Warm Scallops
with Coconut Broth, Shaved Almonds, Cauliflower, & Apples
Beet Cured Salmon
with Citrus Caviar, Avocado Crema, & Ciabatta Crisp
Roasted Fennel & Leek Soup
with Candied Cippolini Onions
Lobster Bisque
with Potato Crème Fraîche & Salmon Roe
Roasted Heirloom Baby Beet Salad
with Citrus-Scented Mascarpone, Blood Orange, & Mint Powder
Mohonk Tossed Salad
with Pickled Root Vegetables & Asparagus
Entrées
Roasted Wild Salmon
with Tri-Color Cauliflower Risotto & Toasted Almonds
Bin 217 Pinot Gris, Seven Hills, Walla Walla Valley, OR, 2014 $11 8oz. | $34 bottle
Grilled Monarch Rib-Eye Steak
with Pommes Frites, Sautéed Wild Mushroom, Bordelaise Sauce, & Maître d’Hôtel Butter
Bin 519 Bordeaux Blend, Saint-Estephe, Ormes De Pez, Bordeaux, 2011 $27 8oz. | $80 bottle
House-Made Pappardelle Pasta Bolognese
with Shaved Parmesan & Garlic Toast
Bin 499 Cabernet Sauvignon, Franciscan Estate, Napa, CA, 2013 $20 8oz. | $60 bottle
House-Made Tagliatelle Pasta
with Shrimp, Mussels, White Wine, & Ronnybrook Farms Butter
Bin 234 Chardonnay, Clos Du Val, Carneros, Napa, CA, 2014 $19 8oz. | $57 bottle
Roasted Local Free-Range Chicken
with Oyster Mushrooms, Spring Vegetable Medley, & Natural Pan Jus
Bin 401 Pinot Noir, A to Z Wineworks, Willamette Valley, Oregon, 2014 $15 8oz. | $45 bottle
Okinawan Potato Gnocchi
with Braised Kale, Lemongrass, and Shiso Cream Sauce
Bin 308 Viognier/Marsanne , The Hermit Crab, d’Arenberg, McLaren Vale, Australia, 2014 $13 8oz. | $38 bottle
Pan Roasted Millbrook Farms Venison Loin
with Grand Veneur Sauce, Roasted Baby Beets, & Cashew Puree
Bin 524 Sangiovese, Chianti Classico Riserva, Badia a Coltibuono, Chianti, Tuscany, Italy, 2011 $25 8oz. | $76 bottle
Duo of Crispy Pork Belly and Seared Pork Loin
with White Bean and Sherry-Honey Sauce
Bin 451 Petite Sirah, True Grit Reserve, Parducci, Mendocino County, CA, 2014 $15 8oz. | $45 bottle
Saturday Menu
Appetizers & Salads
Blu ‘61 Cheese
with Cranberry Jam, Caramelized Pear-Black Pepper Jam, & Pecan Puff Pastry
Chilled Foie Gras
with Plum Compote, Port “Caviar,” & Salted Brioche
Tuna Tartare
with Wasabi Aïoli, Blue Marlin Sashimi with Fried Carrot and Spicy Aïoli, & Blue Point Oyster with Honeydew Foam & Sake Sphere
Charred Blue Prawns
with Fennel, Coral Sauce, Arugula, & Warm Mushroom Salad
Grilled Tomato Velouté
with Heirloom Tomato Salad & Eggplant Compote
French Green Lentil Soup
with Tricolor Carrots & Roasted Pepper Relish
Petit Salad Garden
with Morels, Micro Vegetables, Fennel Cream, & Pumpernickel
Mohonk Tossed Salad
with Pickled Root Vegetables and Asparagus
Choice of Dressing: House Ranch, Creamy Balsamic, Sherry Shallot Herb, & Fat-Free Italian
Entrées
Fire Roasted Grouper
with Spring Vegetables, Spiced Carrot, Caper & Raisin Emulsion
Bin 398 Sauvignon Blanc, Kim Crawford, Small Parcels, Spitfire, Marlborough, New Zealand, 2015 $19 8oz. | $56 bottle
Grilled Filet of Beef
with Mashed Yukon Gold Potato & Red Onion Marmalade Sauce
Bin 519 Bordeaux Blend, Saint-Estephe, Ormes De Pez, Bordeaux, 2011 $27 8oz. | $80 bottle
Wild Mushroom and Black Truffle Risotto
with Applewood-Smoked Bacon Confit & Cured Egg Yolk
Bin 108 Brut Champagne, Marie Hanze, Nicolas Maillart, Ecueil, Champagne, France, NV $15 5oz. | $73 bottle
Calotte of Beef
with Short Rib Arancini, Purple Cauliflower, & Sauce Perigueux
Bin 524 Sangiovese, Chianti Classico Riserva, Badia a Coltibuono, Chianti, Tuscany, Italy, 2011 $25 8oz. | $76 bottle
Local Free-Range Roasted Chicken Breast
with Curry Potatoes, Beet Purée, & Mustard Jus
Bin 201 Chardonnay/Riesling, Bedell Cellars, North Fork, Long Island, NY, 2015 $13 8oz. | $40 bottle
Pan-Roasted Sea Bass
with Morels, Spring Onion, New Potato, & Champagne Cream Sauce
>Bin 401 Pinot Noir, A to Z Wineworks, Willamette Valley, Oregon, 2014 $15 8oz. | $45 bottle
House-Made Butternut Squash & Spinach Ravioli
with Brown Butter & Toasted Hazelnuts
Bin 308 Viognier/Marsanne, The Hermit Crab, d’Arenberg, McLaren Vale, Australia, 2014 $13 8oz. | $38 bottle
Hay Roasted Lamb Rack
with Pearl Onion, Cucumber Gel, Black Garlic, and Natural Jus
Bin 499 Cabernet Sauvignon, Franciscan Estate, Napa, CA, 2013 $20 8oz. | $60 bottle
DINNER BUFFET
In the summer and on weekends in the fall, we offer a delicious dinner buffet in addition to our traditional three-course dining experience. Our dinner buffet features carving stations, hot entrées, an extensive salad bar, and homemade desserts. We also offer a variety of vegetarian and gluten-free options.
Sample Dinner Buffet Menu
Appetizers & Salads
Baby Green Salad with Mango & Cilantro Vinaigrette
Tabouleh with Spiced Pecans
Roast Purple Potato Salad with Basil & Sweet Red Onion
Artisan Cheese Display
Seared Ahi with Crispy Wontons & Wasabi Aioli
Entrées
Grilled Chicken with Yogurt & Cucumber
Grilled Sea Bass with Eggplant & Tomato
Braised Beef Short Ribs with Balsamic
Cauliflower with Peas & Potato
Basamati Rice with Pistachio & Golden Currants
Brocolini with Toasted Pine Nuts
Pasta Station
Selection of Pastas, Raviolis, & Tortellini Cooked to Order with Choice of
Alfredo, Roma Tomato & Garlic, or Primavera Style
Served With Garlic Bread & Shaved Asiago Cheese
Carving Station
New York Strip Loin with Bordelaise Sauce
Dessert Selections
DESSERT & WINE
Our desserts are classically prepared in-house with fresh sauces, berries, and jams. Our award-winning wine list features more than 200 domestic and imported wines.
Sample Dessert Menu
- Chocolate-Pistachio Tart
with House-Made Pistachio Gelato, and Fresh Cream - New York Style Cheesecake
with Espresso and Candied Hazelnuts - Lemon-Thyme Posset
with Shortbread and Berry Compote - Trio of Créme Brûlée
Classic, Maple, and Chai, with Vanilla Bean - Apple Brown-Sugar Cheesecake
with Apple-Cider Caramel - Warm Chocolate Torte
with Hot Fudge and House-Made Vanilla Bean Gelato - Lemon Tart
with Coconut Sabayon, White Chocolate, Meringue, and Mint - Mascarpone Panna Cotta
with Fennel, Blood Orange, and Citrus Meringue - Almond Cake
with Local Honey-Ricotta Crema, Amaretto Gelée, and Red Wine Pear Sorbet - Local Artisan Cheese Plate
Nightly Selection of Hudson Valley Farm Cheese
Prices subject to applicable taxes and taxable 15% Administrative Fee. While this fee is not a gratuity, it is distributed 100% to service personnel and thus there is no need to provide gratuities of any kind.
Mohonk Culinary Team, 1890s
At the time of this photo, nearby farms provided fresh produce, dairy, eggs, and meat to the Mountain House. You can see the antique icebox, butter churner, and other items from that era in our Barn Museum. Today, we continue this tradition by partnering with more than 20 local Hudson Valley farms that supply our culinary team with fresh, seasonal produce, cheeses, and more.