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 2009–2017 “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 75 allows for intimate celebratory gatherings.

H O U R S

Breakfast for our Inn Guests
– Suite and Gallery Room Guests are warmly greeted with complimentary breakfasts 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.  Breakfast is not open to the public at this time.

Dinner & Bar: Open to Public from 5pm–9pm, Tuesday–Saturday. Closed Mondays.

Call 814-744-8017 ext. 1 to Reserve Today. Ext. 505 for group dinners larger than 15 guests

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S M A L L  P L A T E S

Fresh Cut Potato Chips with Smoked Salmon,
Lemon & Dill Salsa   (gluten-free)   /   5
Hand-Cut Potato Chips served with a Fresh Salsa made from Oak Smoked Salmon,
Fresh Dill, Fennel, Red Onion and Lemon.

Beef Chili Conchiglie   /   8
Homestyle Chili with slight heat featuring Pasture Perfect Ground Beef served over
Organic Italian Pasta.

Wilted Spinach Salad with Butternut Squash   (gluten-free)   /   7
Baby Spinach topped with Spicy Butternut, Red Onion, Cranberries, Toasted Almonds
and Goat Cheese. Finished with Warm Cranberry Balsamic Dressing.

Roasted Red Pepper with Basil Infused Olive Oil   (gluten-free)   /   5
Roasted Red Pepper topped with Chihuahua Cheese from Galicia and fresh Basil. 

Fresh Greens Salad   (gluten-free)  /   5
Local Greens and Vegetables with your choice of House Made Dressings.

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.

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M A I N S 

Hunters Chicken   (gluten-free)   /   28
Pan Seared Chicken Breast with a Forest Mushroom, Tomatoes, Shallot,
Cognac and White Wine Reduction served with Celeriac Mashed Potatoes
and Seasonal Vegetables.

Berkshire Pork Chop   (gluten-free)   /   27
12oz. Berkshire Pork Chop Pan Seared  and topped with a Rosemary Cider Reduction
served with Baked Sweet Potato and Seasonal Vegetables. 

Cracker Crusted Walleye   /   26 
Lightly Crusted Walleye Fillets served with Hand-Cut Fries and Seasonal Vegetables.

Vegetarian Walnut Burger Lasagna   (vegetarian)   /   16
Red Pepper Portabello Sauce, Ricotta and Mozzarella topped with Basil,
served with Fresh Greens Salad.

Cedar-Planked Salmon  (gluten-free)   /   28
Wild-Raised Salmon smoked on a Cedar Plank served with Baked Sweet Potato
and Seasonal Vegetables.

Pasture Perfect Featured Steak   (gluten-free)   /   Ask Server for Details 

Locally Sourced, Sustainably Raised Beef served with Celeriac Mashed Potatoes
and side of Fresh Greens.

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

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D E S S E R T

Apple Almond Cake with Coconut Cream  (gluten-free, dairy-free)   /   6
Delicate German inspired Apple Cake served with Coconut Whipped Cream.

Chocolate Pot’s De Creme  (gluten-free)   /   6
Silky Dark Chocolate made with Wilburs Dark Chocolate from Pennsylvania.

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

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

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.

$60 per person, $120 per couple  |  $25 per person for wine pairings

Click here for menu.

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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.