Our Modern American menu offers friendly service and a relaxed atmosphere with views of our Victorian garden. Our seasonal Mohonk dinner menu offers a wide variety of options to satisfy the entire family. This menu features in-house dry aged beef, pastas made fresh daily, fine seafood, gorgeous salads and mouth-watering soups. A children’s menu is available.
Day Guests – Dining reservations for all meals are required. To make a dining reservation as a Day Guest, please view our Day Guest Packages.
6pm–8pm (Saturday – Thursday) 6pm–9pm (Friday)
Attire: This venue enjoys a relaxed environment. Resort Casual Attire. Reservations are required for dinner for overnight guests. Please call to reserve your seating time.
Summer 2019 Dinner Menu
(V) = Vegetarian (GF) = Gluten-Free
Shared Sides – To accompany your dinner, savor our chef’s trio of sides, proudly sourced from the Hudson Valley. (GF, V)
(House-made dressings (All GF): Sherry Shallot, Fat-Free Italian, Ranch, and Creamy Balsamic) Cream of Wild Mushroom – With Brie fritter (V) French Onion Soup – With Comté cheese and sourdough crouton Chopped House Salad – With iceberg, maple bacon, blue cheese, and tomatoes (GF, V without bacon) Osaka-Style Pressed Sushi – With Hawaiian ahi, avocado, spicy tuna, and tobiko (GF) Trio of Deviled Eggs – With bacon jam, caviar, and truffle (GF) Mohonk House Salad – Local artisan lettuce with tomatoes, cucumbers, and sprouts (GF, V)
(Designed for two people.) House Charcuterie Platter – With country pâté, Bayonne ham, chicken liver parfait, and local artisanal cheese Fried Calamari – With lemons and garlic aïoli Spinach and Artichoke Dip – With house-made focaccia crisps, salsa, and sour cream (V)
(All pastas except agnolotti can be made with gluten-free pasta upon request.) Gemelli Bolognese – Classic sauce made with pork, veal, and beef, served with shaved Grana Padano cheese Fettuccini Carbonara – With guanciale, Pecorino Romano cheese, and summer peas (V without guanciale) Lobster Agnolotti – With pea tendrils and fennel-tomato jam Garlic-Herb Linguini – With roasted ratatouille and basil pesto (V)
(Gluten-free buns available upon request. All sandwiches are served with hand cut fries.) Dry Aged Half Pound Burger – On toasted bun with Taleggio cheese and red onion jam House Veggie Burger – With portobello mushroom, Boursin mayo, and jalapeño jack cheese (V) Maine Lobster Roll – On toasted brioche with crisp pea tendrils
Buttermilk Fried Chicken Breast – With honey-garlic glaze and couscous salad Carnaroli Risotto – With spinach, forest mushrooms, saffron, and Parmesan cheese (V) Half Rack St. Louis Style Pork Ribs – With cole slaw and Wild Hive Farm cornbread (GF) Nightly Fish Special – Market fresh, sourced responsibly.
12 oz. Dry Aged Prime NY Strip Loin – With house-made steak sauce, wild mushrooms, and caramelized cippolini onions (GF)
We are proud to introduce our new in-house dry aging program featuring USDA prime NY strip. Our 30+ day dry aging process results in a remarkable sweet nutty flavor that pairs beautifully with a full-bodied red wine.
Classic Crème Brûlée – With market berries and local honey Chef Audrey’s Ice Cream Sundae – House-made vanilla ice cream, fudge sauce, salted caramel, candied walnuts, marshmallow, chocolate bark, fresh whipped cream, and strawberry compote Hudson Valley Apple Crumble – With housemade vanilla ice cream and warm caramel sauce New York Style Cheesecake – With espresso cream, dulce de leche, and candied hazelnuts Triple Chocolate Cake – With aerated honeycomb and banana crème anglaise Nightly Selection of House-made Ice Cream and Sorbets