A Gourmet B&B Breakfast in the Woods  Each morning, Suite and Gallery Room Guests are warmly greeted with a complimentary breakfast made especially for them. Because of our single breakfast offering, guests are strongly encouraged to notify our culinary team of any dietary restrictions prior to their reservation, so we can accommodate them best.

At check-in, please reserve your breakfast seating time. Cabin guests are welcome to join us for breakfast for a $15 per person charge.  At this time, we no longer accept outside public reservations for breakfast.

A Farm to Forest Dining Experience  Engage your senses with in-season, fresh foods creatively prepared, and sustainably and often organically sourced. Complement your dinner with a bottle of wine from our award-winning wine collection, including 34 of Wine Spectator’s “Top 100” and a total of over 245 highly-rated local and worldwide wines. A dining capacity of 70 allows for intimate wedding parties, family reunions and other celebratory gatherings.

Reserve your table by calling 814-744-8017, press 1 for reservations. Contact our coordinator at 814-744-8017 x505 for group dinners larger than 15 guests. Open to public for Dinner from 5-9pm Monday, Wednesday, Thursday–Sunday. Closed on Tuesday. Please call ahead to make a reservation.

LIVE MUSICAL ENTERTAINMENT AT GATEWAY LODGE
Join us for live acoustic entertainment every Friday night, or on Saturdays during our chef tasting events. 

Recipient of 2009–2013 Wine Spectator Awards of Excellencethe Gateway Collection highlights the major wine growing regions of the world, featuring representative wines from each, with a range of varietals, vintages and price points. Our objective is to complement our menu with sensational and reasonably priced wines, introduce our customers to exciting and sometimes unusual wines, providing outstanding selections for the discerning drinker and great values for the casual drinker.

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T O N I G H T ‘S   B E G I N N I N G S

Grilled Romaine Salad
With shaved ricotta, avocados and scallions, 
and champagne vinaigrette 

Fresh Greens Salad
Farmer John’s greens, seasonal veggies, 
balsamic vinaigrette 

Wild Forest Mushroom Crostini
Creminis, portabellos, and shiitakes, sweet marsala glaze, 
served with freshly baked crostinis

Lobster, Leek & Potato Pithiviers
Lobster, sauteed leeks, scallions, and potato filling

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FA R M S,  F I E L D S,  P A S T U R E S,  
&  W A T E R S

Venison T-Bone
Venison, leeks, and shiitake mushrooms, served with roasted 
fingerling potatoes, seasonal vegetables

Cracker Crusted Walleye
Lightly crusted walleye fillets, and almond chive basmati rice, 
seasonal vegetables

Berkshire Pork Chops 
Pan roasted in a rosemary cider reduction, served with roasted fingerling potatoes, seasonal vegetables

Stuffed Chicken Breast
Stuffed with wild boar sausage, pepper jack, and spinach, served with almond basmati rice, seasonal vegetables


18 oz Char-Grilled Ribeye
Local herb butter, served with roasted fingerling potatoes, 
seasonal vegetables

Vegetarian Walnut Burger Lasagna
With red pepper portabello sauce,  ricotta and mozzarella 
topped with basil, served with fresh greens salad



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D E S S E R T

Warm Apple Crisp with Hazelnut Crumble
In an iron skillet with vanilla ice cream

Black Forest Truffles
Three decadent dark chocolate truffles

Turtle Cheesecake
Chocolate, caramel and peanut cheesecake