Our Food Philosophy – We strive to make everything from scratch – avoiding pre-package convenience and artificial flavors in favor of whole food ingredients. We value quality of life, and strive to find farmers with that same value because sustainability matters. We believe food in season tastes the best and is the best for you too. Our menu changes according to what’s available and fresh. And we are a culinary team, a collective of great cooks and bakers with a heart and passion for good food and for team effort for the betterment of the whole. We love to talk technique and to encourage others to create wholesome, delicious foods at home.

Breakfast for our Inn Guests – Each morning, Suite and Gallery Room Guests are warmly greeted with a complimentary breakfast featured for that day. Guests are encouraged to notify our culinary team of any dietary restrictions prior to their reservation.  At check-in, please reserve your breakfast seating time. Cabin guests are welcome to join us for breakfast for a $15 per person charge. 

A Farm to Forest Dinner Experience — Engage your senses with in-season, fresh foods creatively prepared, and sustainably sourced. Complement your dinner with a bottle of wine from our award-winning wine collection. Recipient of 2009–2015 “Wine Spectator Awards of Excellence,” the 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. A dining capacity of 70 allows for intimate celebratory gatherings. Click here for our upcoming Entertainment Schedule

H O U R S

8am-10:30/11am: Breakfast exclusive to Lodging Guests. Prior reservations needed.
5pm-9pm (Closed Tuesdays): Dinner open to Public and Lodging Guests. Prior reservations recommended. Bar is open from 4pm-10pm.

Holiday Hours: Closed December 23rd-25th. Open Tuesday, December 27th.

Reservations
Call 814-744-8017, press 1 for reservations. Contact our coordinator at 814-744-8017 x505 for group dinners larger than 15 guests

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F O R E S T Y   S N A C K S

Smoked Salmon, Leek Pierogies with Dill Sauce  /   8
Two Handmade Pierogies with Potato, Chevre, Leek and Salmon Filling garnished
with Hot-smoked Salmon and Caramelized Onions.

Sea Salt Fries with Truffle Aioli (gluten-free)   /   5
Hand-cut Fries served with a Truffled Garlic Aioli Dip.

Hen of the Woods Crepes   /   9
Two Delicate Crepes filled with Hen of the Woods Mushrooms and Chihuahua Cheese.

Guacamole Deviled Eggs (gluten-free)   /   5
A favorite comfort food blended with our Guacamole Recipe featuring Local Herbs
and Gruber Farm’s Eggs.

Brussel Sprout  Salad (gluten-free)   /   6
Frisée, Granny Smith Apples, Tarragon, Hazelnuts and Pecorino Cheese
and Dijon Vinaigrette.

Blood Orange & Beet Salad (gluten-free)   /   6
Fresh greens, Beets, and Blood Oranges topped with toasted Walnuts
and Goat Cheese. Dressed with Blood Orange Vinaigrette.

Portuguese White Bean & Kale Soup (gluten-free)   /   5
Our house made hearty soup of Fennel, Carrots, Potatoes, Tomatoes,
Kale and White Beans is a Vegetarian Version of a Classic.

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M O U N T A I N S,   F I E L D S,   &   W A T E R S

Vegetarian Walnut Burger   /   16
Red Pepper Portabello Sauce, Ricotta and Mozzarella topped with Basil,
served with Brussel Sprout Salad.

Cedar Smoked Salmon with Sweet Potato (gluten-free)   /   28
Wild-Caught Salmon smoked on a Cedar Plank served with Sweet Potato.

Bison Ribeye with Hand-Cut Fries (gluten-free)   /   32 

Grass-Fed Midwestern Bison topped with Sweet and Sour Grilled Onions
served with Hand-Cut Fries and Vegetables. 

Pan-Seared, Apple Cider Glazed Berkshire Pork Chop (gluten-free)   /   26 

A Heritage Breed of Pork. 12oz Meaty, Tender Chop
served with Baked Sweet Potato and Vegetables. 

Venison Backstrap with Juniper Rub & Gin Glaze (gluten-free)   /   36
The “Filet Mignon” of Venison garnished with Leeks and Shiitake Mushrooms
served with Celeriac Potato Puree and Vegetables.

Maryland Crab Cakes (gluten-free)   /   30 

Fresh caught Maryland Blue Crab with Avocado Cream sauce plated atop fresh
Lime Jicama Slaw
served with Hand-Cut Fries and Vegetables.

Pan Roasted Chicken with Hen of the Woods Mushrooms (gluten-free)   /   28
Rosemary, Lemon Brined Chicken Breast topped with Hen of the Woods Mushrooms and
Pancetta in a Madeira Wine Reduction with a Celeriac and Potato Puree and Vegetables.

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S W E E T   F I N I S H I N G S 

Guinness Brownies with Coffee Ice Cream   /   8
Guinness Brownies made of Organic Flour and Local Stout served with
Fair Trade Coffee-flavored Ice Cream. 

Sugar Donuts with Blackberry Thyme   /   6
Simple Sugar Donuts made fresh to order with our Housemade Jam.

Tabletop Campfire S’mores   /   10
Graham Cookies, Mallows, and Gourmet Chocolate with Tabletop Campfire.

Apple Almond Cake (gluten-free)   /   5 
Delicate German-inspired Apple Cake served with Whipped Cream. 

Deb’s Maple Pecan Pie   /   6
Pecan Pie made with Local Maple Syrup served with a Whipped Cream. 

Chocolate Truffles (gluten-free)   /   9
Three Assorted Flavors of Truffles from Betsy Ann’s Chocolates in Pittsburgh, PA. 

 

Gluten-Free – Free of ingredients derived from gluten-containing foods: wheat (including Kamut and spelt), barley, rye, oats and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. 

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T A S T E   O F   T H E   W I L D S   T A S T I N G 

Five delicious courses of cuisine sourced locally from the PA Wilds with optional wine pairings from Gateway’s award-winning list.

$99 per couple, $25 per person for wine pairings

Clink here for menu.