» Dining Room Menu

Dining Room Menu

Interlaken Restaurant

First

Soup of the Evening

6./10.

 

  Pan Seared Hudson Valley Foie Gras

sourdough french toast, mission fig compote and pomegranate syrup

18.

 

Sautéed Escargot

tossed in a creamy roasted garlic herbed butter into crisped phyllo cups

16.

 

Grilled Sea Scallops

shaved fennel and pepper salad with sambuca caramel

16.

 

Fresh Lump Crab Cakes

with a basil, orange beurre blanc

18.

 

 

Salad course

Mixed Field Greens

tossed with South Meadow Farm Adirondack maple vinaigrette,

 dried mission figs, toasted pecans, and Asgaard Farms chevre

10.

 

Baby Spinach Salad

warmed balsamic-pancetta vinaigrette, toasted macadamia nuts, dried cranberries and bleu cheese crumbles

10.

 

Main

Grilled Wagyu NY Strip Steak

roasted shallot brown butter béarnaise, aged balsamic and roasted fingerling potatoes

40.

 

Grilled Hand Cut Prime Filet Mignon

over parsnip puree with vegetable and brandy peppercorn demi glace

38.

 

Pan Roasted Alaskan Halibut

bell pepper coulis, sweet pea risotto and walnut pesto cream

36.

 

Grilled Wild Scottish Salmon

purple sticky rice and porcini-truffle emulsion

33.

 

Pan Seared Sea Scallops “Piccata”

mushrooms, capers, and herbs in a chardonnay butter sauce over roasted garlic mashed potato

35.

 

Land and Air Trottole

Maple Leaf Farms duck breast medallions and beef tenderloin tips tossed with forest mushrooms and asparagus in a creamy glace with parmegiano reggiano

33.

 

 

Exécutive Chef ~ Kevin Dunford

 

 

The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish

may increase your risk of food borne illness.