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 .
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
Split Pea Soup – With ham, green onion, shaved almonds, and brioche crouton (GF without croutons) Sauteed Mussels – With shallots, fennel, chorizo sausage, grilled rye, and vermouth (GF without grilled rye bread)
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 Turkey Wrap – Oven roasted turkey, avocado, Swiss cheese, cucumber, Bibb lettuce, and roasted tomato aïoli
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) House Gemelli Bolognese – Classic sauce made with pork, beef, and veal, served with shaved Grana Padano cheese Mushroom Ravioli – Truffle butter sauce, grated Parmesan cheese, and fresh herbs (V) Lobster Mac & Cheese – Maine lobster, chipotle cheese sauce, herbs, and golden panko topping
Crispy Local Chicken – With crispy potato wedges, coleslaw, and spicy mustard sauce Roasted Wagyu Bavette Steak – With mashed potato, asparagus, 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
Chocolate Cremeux – With hazelnuts, sabayon, and caramel sauce Medley of Seasonal Fruits – With almond frangipane, citrus curd, and port syrup New York Style Cheesecake – With cherry compote Baba Au Rhum – With citrus Chantilly cream and flavored rum syrup Selection of Ice Creams and Sorbets