GATEWAY LODGE RESTAURANT AND TAVERN
Dine in an atmosphere of hand-hewn American chestnut walls and walnut sapwood tables, with a fire in this historic lodge’s original hearth.
The restaurant at Gateway Lodge tantalizes your taste buds with mouth-watering fine cuisine prepared fresh daily. Compliment your dinner with a bottle of wine from our impressive wine collection, including 12 of Wine Spectator’s “Top 100” and a total of over 130 highly-rated local and worldwide wines. A dining capacity of 80 allows for intimate wedding parties, family reunions and other celebratory gatherings.
DINING HOURS:
Breakfast: 8:00 to 10 a.m. Now Open to Public throughout the week!
Dinner: 5 to 9:00 p.m. Open to public throughout week. (Closed Tuesdays
DINNER MENU | 2010
B e g i n n i n g s
Hatfield’s Pork Belly with Smicksburg Sharp Cheddar Mac & Cheese,
Coca Cola Barbecue Sauce, & Chow Chow
8
Tempura Shrimp with Fresh Vegetables & Sweet Thai Dipping Sauce
9
Mini Crab Cakes served with Lemon & Fresh Dill Aioli
9
Iron Skillet Seared Scallops with Tomato Honey Butter
& Fire–Roasted Bosch Pear
9
Thyme-Roasted Tomato Bisque with Oak Age Balsamic Reduction
6
Poor Man’s Hearty Bean Soup
6
Artisian Cheese & Fresh Fruit Plate
5
F r o m t h e G a r d e n
Freshest Mess of Field Greens, Apple Cider Vinaigrette, Blue Cheese,
Draper’s Bee Pollen & Sunflower Seeds
6
Asparagus and Parmesan Tuile
with Spring Greens & Lemon Aioli Drizzle
6
F i e l d s a n d S t r e a m s
Thinly Shaved Veal with Forest Mushroom Demi-Glace
with Roasted Fingerling Potatoes
25
Pine Nut & Basil Dusted Mountain Trout with
Orange & Saffron-Infused Rice Pilaf
24
Petite Tenderloin (6oz) with Creamy Harlequin Mushroom Gravy, Crispy
Onion Straws & Blue Cheese Butter & Fingerling Taters
25
Judge Alexander’s (16oz) Cowboy Steak & Tater Laces
on a Bed of Sour Cream Mashed Taters
36
Apple Hickory Chicken brined in Spiced Apple Cider
and smoked on Hickory Plank & Maple Sweet Potatoes
16
V e g e t a r i a n D e l i g h t s
Eggplant Napoleon with Fresh Mozzarella & Basil Pesto
with Oak Aged Balsamic Reduction
18
Savory Portabella Schnitzel in a light Crispy Crust filled with Artisan
Cheeses & Sour Cream Mashed Taters
20
Sapores Gorgonzola & Walnut Ravioli in a Sweet Fire
Roasted Red Pepper Sauce
19
{ Dinner Entrees served with a House Salad. Specialty Salads may be substitued for a $3 upcharge }
L i g h t e r F a r e
{ Each Sandwich Comes with Side of Homemade Waffle Fries }
Southern Style Pulled Pork
served on a Whole Grain Roll with Cabbage Slaw
10
Gateway Stacker, Bison Burger topped with a Fire Roasted Portabella
Mushroom, Field Greens, Maple Balsamic Vinaigrette & Scallions
13
Chicken Sammy layered with Asiago Cheese, Field Greens,
Scallions, & Chipotle Mayo
8
Fire Roasted Vegetable Pizza with Zesty Ragout
8
Fresh Cut Waffle Fries served with Chipotle Ketchup
5
S w e e t E n d i n g s
Chocolate Crepe filled with Amaretto Cream
& topped with Liquored Strawberries
4
Cognac Walnut Torte with Chocolate Ganache
8
Limoncello Cheese Cake
7
Bananas Foster with Toasted Pecans & Fresh Baked
Shortbread Cookie
5
Gateway Lodge proudly supports sustainable agriculture by sourcing foods
locally and organically as much as possible. All beef is hormone–free and grain fed.
The mountain trout is farm raised in Idaho off natural springs and waterways.
The cheese is locally–sourced from Smicksburg, PA, using milk from local Amish farms.