Restaurant is closed indeterminately starting July 24.

Menu

Our chef creates a variety of specials each day. Please call for specials.

518-523-3180

Dinner Menu

Executive Chef Kevin Dunford
  • Starters

  • Grilled Baby Iceberg

    • Small 7
    • Large 11

    Blue Cheese Dressing, Crisp Applewood Smoked Bacon, Roasted Heirloom Cherry Tomato, White Balsamic Syrup

  • Winter Mixed Greens

    • Small 7
    • Large 11

    Roasted Butternut Squash, Dried Cranberries, Pickled Watermelon Radish, Candied Walnuts, Local Chevre, Pure ADK Maple Vinaigrette

  • Baked French Onion Soup Au Gratin

    • 10

    Herbed Crostini, Aged Gruyere, Whole Milk Mozzarella

  • Crispy Colossal Buffalo Shrimp

    • 21

    Creamy Blue Cheese Dressing, Carror and Celery Slaw

  • Pan Roasted Jumbo Lump Crab Cakes

    • 23

    Citrus Basil Remoulade, Petite Greens, Meyer Lemon Emulsion

  • Grilled Marinated Beef Tips "Philly"

    • 18

    Carmaleized Vidalia Onion and Bell Pepper Ragout, Vermont Cheddar Fondue, Grilled Garlic Baguette

  • Black Truffle Cavatappi & Local Cheese

    • 10

    Toasted Panko

  • House Cut Pommes Frites

    • Small 5
    • Large 9

    Charred Bell Pepper Aioli

  • Shaved Cayenne Dusted Onion Rings

    • Small 5
    • Large 9

    Roasted Heirloom Tomato Remoulade

  • Main Course

  • Grilled Black Angus Half Pound Burger & Frites

    • 18

    Caramelized Onion/Bell Pepper/Smokey Bacon Jam, Fontal, Sriracha Aioli

  • Broiled Lemon Basic Marinated Jumbo Shrimp

    • 34

    Roasted Heirloom Cherry Tomato, Charred Bell Pepper, and Baby Spinach Risotto

  • Grilled Center Cut Filet Mignon

    • 5oz 28
    • 10oz 55

    Caramelized Shallot Butter, Roasted Cauliflower Mash, Au Poivre

  • Edelweiss Farms Veal Saltimbocca

    • 30

    Prosciutto Di Parma, Fresh Thyme, Sugar House Creamery Dutch Knuckle, Roasted Garlic Mashed Potatoes, Cream Sherry Glace

  • Grilled Ginger-Miso-Soy Marinated Salmon

    • 30

    Lemongrass Coconut Scented Jasmine Rice, Baby Bok Choy, Mango Coulis

  • Pan Roasted Egg Battered Chicken Breast “Fricassee”

    • 28

    Forest Mushrooms, Mirepoix, Chardonnay Cream, Sweet Pea and Parmegiano-Reggiano Risotto

  • Roasted Vegetable and Pesto Cavatappi

    • 20

    MapleBrooke Farms Feta, Bell Pepper Coulis (add chicken or shrimp + $8)

Dessert Menu

  • Flourless Chocolate Cake

    • 10
  • Phyllo Wrapped Creme Brulee

    • 10
  • Mixed Wild Berry Sorbet

    • 8
  • Vanilla Bean Ice Cream With Sea Salt Caramel Sauce

    • 10
  • Warm Double Chocolate Chip Cookies

    • 10

    to stay or go

  • Dessert Drinks

    • 12
  • Oreo Cookie Martini

    Vanilla Vodka, Dark Creme de Cacao, Godiva White Chocolate Liqueur, Oreo Cookie Rim

  • Bushwacker

    Goslings Dark Rum, Kaluha, Splash Of Dark Creme De Cacao, Coco Lopez

  • Black & White Martini

    Ciroc Vanilla Vodka, Creme De Cacao, Dash Of Chocolate Syrup

  • Tea Selection

    • 4
  • Indigo Coffee

    • 4

Dinner Menu

Executive Chef Kevin Dunford
  • Starters

  • Grilled Baby Iceberg

    • Small 7
    • Large 11

    Blue Cheese Dressing, Crisp Applewood Smoked Bacon, Roasted Heirloom Cherry Tomato, White Balsamic Syrup

  • Winter Mixed Greens

    • Small 7
    • Large 11

    Roasted Butternut Squash, Dried Cranberries, Pickled Watermelon Radish, Candied Walnuts, Local Chevre, Pure ADK Maple Vinaigrette

  • Baked French Onion Soup Au Gratin

    • 10

    Herbed Crostini, Aged Gruyere, Whole Milk Mozzarella

  • Crispy Colossal Buffalo Shrimp

    • 21

    Creamy Blue Cheese Dressing, Carror and Celery Slaw

  • Pan Roasted Jumbo Lump Crab Cakes

    • 23

    Citrus Basil Remoulade, Petite Greens, Meyer Lemon Emulsion

  • Grilled Marinated Beef Tips "Philly"

    • 18

    Carmaleized Vidalia Onion and Bell Pepper Ragout, Vermont Cheddar Fondue, Grilled Garlic Baguette

  • Black Truffle Cavatappi & Local Cheese

    • 10

    Toasted Panko

  • House Cut Pommes Frites

    • Small 5
    • Large 9

    Charred Bell Pepper Aioli

  • Shaved Cayenne Dusted Onion Rings

    • Small 5
    • Large 9

    Roasted Heirloom Tomato Remoulade

  • Main Course

  • Grilled Black Angus Half Pound Burger & Frites

    • 18

    Caramelized Onion/Bell Pepper/Smokey Bacon Jam, Fontal, Sriracha Aioli

  • Broiled Lemon Basic Marinated Jumbo Shrimp

    • 34

    Roasted Heirloom Cherry Tomato, Charred Bell Pepper, and Baby Spinach Risotto

  • Grilled Center Cut Filet Mignon

    • 5oz 28
    • 10oz 55

    Caramelized Shallot Butter, Roasted Cauliflower Mash, Au Poivre

  • Edelweiss Farms Veal Saltimbocca

    • 30

    Prosciutto Di Parma, Fresh Thyme, Sugar House Creamery Dutch Knuckle, Roasted Garlic Mashed Potatoes, Cream Sherry Glace

  • Grilled Ginger-Miso-Soy Marinated Salmon

    • 30

    Lemongrass Coconut Scented Jasmine Rice, Baby Bok Choy, Mango Coulis

  • Pan Roasted Egg Battered Chicken Breast “Fricassee”

    • 28

    Forest Mushrooms, Mirepoix, Chardonnay Cream, Sweet Pea and Parmegiano-Reggiano Risotto

  • Roasted Vegetable and Pesto Cavatappi

    • 20

    MapleBrooke Farms Feta, Bell Pepper Coulis (add chicken or shrimp + $8)


wine-list

Customer Reviews

Write a review

T. Loscalzo

As a summer resident I have always enjoyed my visits here! Last night was such a great experience, the staff was friendly, the service was great and the chef sure knows what he is doing! Thank you for a fun night and great meal! The lobster roll is incredible!

A. LaLonde

My wife and I loved our weekend stay at the Interlaken. Cozy and cute, we really enjoyed the charm of the place. Mary, the owner, was so kind to us and made sure to do everything to make our stay there memorable.

B. Rawlinson

Incredible breakfast, beautiful touches on the decor made the whole place really warm, cozy and inviting!! The owners were fantastic and really friendly. Will definitely be back.

J. Flynn

Had a amazing experience here. The owners treated us great. Very family friendly atmosphere. Stayed at cottage 109 very clean and nice. Cottage had a fireplace and a private deck where we sat at night. Enjoyed the boats that were included in our stay. Will be returning again.

B. Samson

The room here was very nice, thank you to the cleaning staff that took care of it each day while we were out. The chef here has some incredible stuff on the menu all of the food we had was truly delicious.

J. Carpenter

Stayed here for the ECAC hockey tournament, easy walk to the Olympic center. Was extremely welcomed by the staff when I arrived excellent rooms great service just an amazing place to stay I look forward to booking a room there for anytime I visit Lake Placid in the future! It was certainly a pleasure.

B. Burke

Had dinner at The Interlaken. Really cool environment, very intimate and loved the style of the interior. Was seated at a bar table wrapped in copper which was really cool and the service was great, very friendly.