» Dining Room Menu

Dining Room Menu

Interlaken Restaurant

First

 

Soup du Jour
6./10.

 

Baked Stuffed Jumbo Prawns Rockefeller
roasted shallot brown butter béarnaise & aged balsamic syrup
22.

 

Baked Escargot “Interlaken”
sun-dried tomato, garlic herb & toasted French baguette mini croutons
16.

 

Grilled Brussels Sprouts Confit

Switchback Ale balsamic-pancetta vinaigrette
14.

Pan Roasted Lump Crab Cake
with a basil, orange beurre blanc
18.

 

Salad course

South Meadow Farm’s Adirondack Maple Vinaigrette Glazed Mixed Field Greens

dried cherries, toasted pecans, mandarin orange & Asgaard Farm’s chevre
10.

 

Baby Spinach and Warmed Balsamic-Pancetta Vinaigrette
hard-boiled egg, heirloom cherry tomato, blue cheese crumbles, julienne carrot & dried cranberries
10.

 

Main

Pan Roasted Coriander Dusted Chilean Sea Bass
baby spinach & heirloom cherry tomato ragout, sweet chili cream & steamed ginger-jasmine rice
36.

 

Grilled House-Cut 10 oz. Filet Mignon
over parsnip puree with vegetable and forest mushroom Marsala glace
40.

 

Grilled Edelweiss Farms Lamb Loin Chops

house-made spearmint jelly, Israeli couscous salad & rosemary-chianti jus

37.

 

Seafood Risotto

gulf shrimp, sea scallops & sea bass medallions with baby spinach, sun-dried tomato & basil in a creamy scampi sauce

36.

 

Pan Seared Sea Scallops “Piccata”
lemon, capers and forest mushrooms with white wine butter over herbed risotto
35.

 

Korean Braised Bison Short Ribs
with warmed kimchi, steamed coconut-jasmine rice and sweet soy BBQ sauce
36.

 

Exécutive Chef ~ Kevin Dunford

The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish
may increase your risk of food borne illness.