Our Modern American menu offers friendly service and a relaxed atmosphere with views of our Victorian garden. Our seasonal Mohonk dinner menus rotate each day and offer a wide variety of options to satisfy the entire family. This menu features prime hand-cut steaks, pastas made fresh daily, fine seafood, gorgeous salads and mouth-watering soups. A children’s menu is available.
Our chefs are happy to accommodate dietary needs. Please indicate any dietary needs or restrictions when making your dining reservation as well as directly to your server or Chef at meals. Reservations are required for this dining experience—to make your reservation, please call .
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 .
6pm–8pm (Saturday – Thursday)
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.
House-made dressings (All GF): Sherry Shallot (V+) , Fat-Free Italian (V+), Ranch, and Creamy Balsamic Cream of Wild Mushroom – With roasted mushrooms, parsley, and smoked oil (V) French Onion Soup – With Comté cheese and sourdough crouton Osaka-Style Pressed Sushi – With Hawaiian ahi, avocado, seaweed, spicy tuna, and tobiko (GF) Trio of Deviled Eggs – With smoked salmon, bacon jam, caviar, and truffles (GF) Mohonk House Salad – Local artisan lettuce with tomatoes, cucumbers, and carrots (GF, V, V+ with fat free Italian or sherry-shallot dressing) Winter Kale Salad – With butternut squash, fennel, cranberries, pecans, and honey-mustard vinaigrette (GF, V)
(Designed for two people.) Chilled Seafood Platter – With jumbo prawns, Prince Edward Island mussels, premium oysters, and deep water Hawaiian red crab salad Spinach and Artichoke Dip – With house-made focaccia chips, salsa, sour cream, and grilled shishito peppers (V)
(Pasta dishes 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 Garlic-Herb Linguini – With roasted ratatouille, tempeh, and basil pesto (V) Pan Seared Mero Sea Bass – With sautéed squash, Okinawan sweet potato, and saffron velouté (GF) Maple Roasted Pork Loin – With brussels sprouts, creamer potatoes, and ham-onion sauce (GF) Buttermilk Fried Chicken – With Mediterranean couscous salad, charred broccolini, and honey-garlic sauce House Half-Pound Burger – With toasted bun, red onion jam, and pepper jack cheese
Hand-Cut Steak – Each steak of USDA Prime Beef is hand-cut by our butcher to ensure the highest quality and flavor. Pairs well with a full-bodied red wine (GF)
A trio of featured specials rotate on a nightly basis. Butternut Squash Agnolotti – With herb cream, fennel-onion jam, and grated Parmesan (V) Pan Roasted Atlantic Cod – With spinach, cauliflower cream, and roasted tomatoes (GF) Honey Roasted Finger Lakes Farms Duck Breast – With pumpkin purée, mushrooms, pearl onions, carrots, and blackberry sauce (GF) Braised Lamb Shank – With mixed grains, chard, pearl onions, carrots, and rosemary lamb jus (GF) Saffron Risotto – With spinach, wild mushrooms, and Parmesan cheese (V) Roasted Beef Short Ribs – With parsnip purée, poached shallots, baby carrots, and natural jus (GF) Seared Red Snapper – With cauliflower, tomatoes, olives, and Romesco sauce (GF) Seared Grouper – With potato pearls, capers, berries, and cucumber (GF) Creamy Wild Hive Polenta – With goat cheese, vegetable ragu, spinach, and roasted tomatoes (GF, V)
Signature Vegetarian Entrées
House Blend Falafel Pita – With avocado, dill-yogurt sauce, and fried potato wedges (V) Indian Style Curry Cauliflower & Chickpeas – With Mediterranean couscous, cucumber, raisins, and mint (V+) Smokey Green Lentil Stew – With shaved radish salad, green onion, and grilled flatbread (V+, GF without flatbread) Meatless Quinoa Meatballs – With broccoli, cilantro, lime, and coconut green curry sauce (V+)
Gianduja Chocolate Mousse – With candied hazelnuts, salted caramel sauce, and brown butter Pistachio Financier – French almond cake with pistachio, dried cranberries, orange blossom icing, and vanilla-cranberry sauce Chocolate Cheesecake – With a graham cracker crust and chai crème chantilly Honey & Vanilla-Bean Panna Cotta – Sweet cream with Concord grape granita, and aged balsamic “caviar” (GF) Warm Maple-Apple Upside Down Cake – With local maple syrup, Hudson Valley apples, and crème fraîche Nightly Selection of House-made Ice Cream and Sorbets (GF)