Lunch

Enjoy an impressive selection of dishes ranging from farm-fresh salads to pastas handmade daily.   

Our menu items feature fresh ingredients from local Hudson Valley farms alongside some of your traditional Mohonk favorites. Our chefs are happy to accommodate dietary needs. Please let us know of your dietary restrictions when making your dining reservation. Please indicate any dietary needs or restrictions when making your dining reservation as well as directly to your server or Chef at meals.

Day Guests – Dining reservations for all meals are required. To make a dining reservation as a Day Guest, please view our Day Guest Packages or call .

HOURS

12pm–2pm (Monday–Friday)

Attire: This venue enjoys a relaxed environment. Resort Casual Attire.
Reservations are required for Lunch for overnight guests. Please call to reserve your seating time.

Appetizers & Soups

Chef’s Soup of the Day
Pumpkin Soup – With cinnamon, crème fraîche and dried cranberries (V,GF)
Nantucket Bay Scallop and Potato Risotto – With saffron, Parmesan, and fennel slaw (GF)
Roasted Brussels Sprouts on the Vine – With honey crisp apples and curry aïoli (V, GF)

Salads

Choice of salad dressing: creamy balsamic vinaigrette, fat-free Italian dressing, or sherry-shallot vinaigrette
Mohonk House Salad – Local artisan lettuce, tomatoes, cucumbers, carrots, and grilled asparagus (V)
Classic Caesar Salad – Crisp romaine lettuce, Caesar dressing, croutons, and aged Parmesan cheese (GF without croutons)

Burgers, Sandwiches, & Wraps

(Served with house salad or french fries)
House Half Pound Burger – Toasted brioche bun, red onion jam, burger sauce, and yellow cheddar cheese
House Vegetarian Burger – Toasted brioche bun, pepper jack cheese, avocado, and caramelized onions (V)
Crispy Pork Belly Sandwich – Green onions, radishes, chopped romaine, cilantro, jalapeño, and sriracha sauce
Grilled Chicken Quesadilla – Fire roasted tomato salsa, guacamole, and sour cream
House Made Pastrami Sandwich – Pastrami with Taleggio cheese and cabbage slaw, served with couscous salad

Bowls & Pastas

House-Made Hummus Bowl – Pickled red onions, fried chickpeas, marinated tomatoes, and crispy flat bread (V+, GF without crispy flatbread)
Greek Bowl – Lentil salad, four bean falafel, cucumber, tomato, and feta cheese (V)
Mushroom Ravioli – Truffle butter sauce, grated Parmesan cheese, and fresh herbs (V)
Moules Frites – Sautéed Bangs Island Mussels with shallots, fennel, chorizo sausage, grilled rye, and vermouth. Served with House Fries (GF without grilled rye bread)
Lobster Mac & Cheese – With Maine lobster, chipotle cheese sauce, herbs, and golden panko topping

Plates

Crispy Local Chicken – With crispy potato wedges, coleslaw, and spicy mustard sauce
Roasted Wagyu Bavette Steak – With mashed potato, roasted root vegetables, and green peppercorn sauce (GF)
Shrimp Cobb Salad – With avocado, bacon, hard boiled egg, olives, blue cheese, tomatoes, and buttermilk dressing (GF)
Seared Crab Cake – With potatoes, lemon oil, fried onions, and clam and herb cream sauce
Pan Seared Idaho Golden Trout – With roasted butternut squash, golden raisins, kale, and honey crisp apple-ginger gastrique

Desserts

Chocolate Cremeux – With hazelnuts, sabayon, and caramel sauce
Gingerbread Cake – With orange caramel sauce, candied pecans, and spice cream
New York Style Cheesecake – With cherry compote
Baba Au Rhum – With citrus Chantilly cream and flavored rum syrup
Selection of Ice Creams and Sorbets