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 2009–2016 “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

Sunday Brunch: Open to Public from 8am–2pm. $20 per adult and $12 per child. See Menu

Dinner: Open to Public from 5pm–9pm, Monday–Saturday. Closed Sunday. See our menu below.

Inn Breakfast: Open for Lodge and Cabin Guests from 8am–11am

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

Crab Cake Slider  /   12 
Fresh caught Maryland Blue Crab with Avocado Cream sauce and Lime Jicama
Slaw served on a slider bun.

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

Grilled Romaine Salad   (gluten-free)  /   7
Grilled Romaine with shaved Ricotta, Avocado, Scallions and Champagne Vinaigrette.

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.

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

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M A I N S 

Cracker Crusted Walleye   /   26 
Lightly crusted Walleye Fillets, and Almond Chive Basmati Rice
with Seasonal Vegetables.

Zucchini-Gruyere Stuffed Chicken Breast   (gluten-free)   /   26
Pan Seared Chicken Breast stuffed with Organic Zucchini and Gruyere Cheese
stuffing served with Campfire Potatoes and Seasonal Vegetables.

Hearts of Palm “Crab” Cakes  (gluten-free) (vegetarian)   /   17
Vegetarian “Crab” Cakes served with Lime Jicama Slaw plated on Avocado
Cream Served with Hand Cut Fries.

Cedar-Planked Salmon  (gluten-free)   /   28
Wild-Raised Salmon smoked on a Cedar Plank served with Almond Chive
Basmati Rice and Vegetables.

Fresh Basil Fettucini with Zucchini “Meatballs”  (vegetarian)   /  18 

Hand made Fresh Basil Fettuccini with Datterini Tomatoes, Goat Cheese
and Zucchini “Meatballs.” Gluten free pasta available at an additional cost.

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

Locally Sourced, Sustainably Raised Beef served with Campfire 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 Campfire Potatoes and Vegetables.

 

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D E S S E R T

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

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

Maple Bourbon Pecan Ball  /   6
Homemade Maple Bourbon Ice Cream covered with Toasted Pecans
served with Hot Fudge Sauce made in house.

S’more Cupcake   (gluten-free) (dairy free) /   3
Chocolate Cupcake topped with Toasted Marshmallow, Graham Cracker
and Hershey Chocolate of course.

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

Gateway Ice Cream Sampler   /   6
Sample three of Gateway’s favorites.

 

 

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

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.

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, $20 per person on Sundays.