» Dining Room Menu

Dining Room Menu

Interlaken Restaurant

Grilled Baby Iceberg

creamy blue cheese dressing, applewood smoked bacon, roasted cherry tomato vinaigrette 10.

Spring Mixed Greens & Poached Asparagus Salad

avocado, toasted pine nuts, charred red onion, Maplebrooke Farm’s feta

& strawberry-kiwi vinaigrette 10.

Grilled Baguette “Caprese” Bruschetta

fresh R&G Farm’s mozzarella, blistered heirloom cherry tomato ragout, Tondo balsamic,

roasted garlic puree & sweet basil pesto 14.

Baked French Onion Soup “Au Gratin”

whole milk mozzarella & gruyere with toasted crostini 10.

Colossal Buffalo Shrimp (4)

cayenne pepper sauce, carrot, celery, cucumber salad & creamy blue cheese dressing 22.

Vegetable Spring Rolls

ponzu & Thai chili dipping sauces with spicy sriracha garnish 12.

Pan Roasted Jumbo Lump Crab Cakes

Valencia orange basil butter & micro-greens 18.

Grilled Black Angus Half Pound Burger & Frites

charred red onion, applewood smoked bacon, Sugar House Creamery’s Pound

Cake cheese & charred bell pepper aioli on a toasted pretzel roll 16.

Pan Roasted Monte Cristo

Black Forest ham, oven roasted turkey & gruyere on egg battered challah bread with

South Meadow Farm’s pure ADK maple syrup & house made potato sticks 20.

Maine Lobster Roll

salted pretzel roll, pommes frites & maple glazed greens24.

Edelweiss Farms Veal Saltimbocca

shaved prosciutto di parma, fresh thyme& gruyere with a cream sherry

veal glace over garlic mashed potatoes 24.

Grilled Caribbean Jerk Rubbed Mahi-Mahi

black beans & rice, sweet corn – red onion marmalade & mango coulis 26.

Grilled Boston Club Strip Steak “Frites”

garlic butter, bordelaise & maple mixed green salad 26.

Edelweiss Farm’s Lamb Bolognese Trottole

shaved parmigiano-reggiano, toasted garlic baguette 25.

Pan Roasted Fennel Pollen Dusted Sea Scallops

spring pea puree, crisped pancetta, yellow pepper thyme sauce26.

Tiger Shrimp & Linguini Scampi

sun-dried tomato, forest mushroom, spring peas & basil in a champagne-lemon butter24.

Grilled Filet Mignon

cauliflower mashed, Chef’s seasonal vegetable, bing cherry

veal de glace – 5oz. 24/10 oz. 46.

Grilled Durham Ranch Pork Tenderloin

whole grain mustard, roasted garlic whipped potatoes, caramelized onion jus

& apple-balsamic syrup 26.

Sides

Cayenne Onion Rings with Remoulade 7.

House-cut Pommes Frites with Horseradish Sauce 6.

Black Truffle Mac & Cheese 7.

Marinated Olives 5.

Seasonal Vegetable 5.