A Farm Fresh B&B Breakfast in the Woods  Each morning, Suite and Gallery Room Guests are warmly greeted with a complimentary breakfast featured for that day. 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.  Public breakfast dining accepted by previous reservation only.

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. Open to public for Dinner from 5-9pm Wednesday–Monday. Please call ahead to make a reservation. 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. 

LIVE MUSICAL ENTERTAINMENT AT GATEWAY LODGE
Join us for live entertainment while indulging in fine forest foods and wine.  Click here for our upcoming entertainment schedule.

Recipient of 2009–2014 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 / 7
With shaved ricotta, avocados and scallions, 
and champagne vinaigrette 

Fresh Greens Salad / 5
Farmer John’s greens, seasonal veggies, 
balsamic vinaigrette 

Elk Sliders / 12
Three sliders topped with caramelized onions, brie and truffle aioli

Lobster, Leek & Potato Pithiviers / 12
Lobster, sautéed leeks, scallions, and potato filling

Sea Salt Fries with Truffle Aioli / 5
Fresh cut fries with dipping sauce

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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 Strip Loin / 30
Venison with juniper rub, leeks, and shiitake mushrooms, served with roasted 
fingerling potatoes, seasonal vegetables

Cracker Crusted Walleye / 26
Lightly crusted walleye fillets, and almond chive basmati rice, 
seasonal vegetables

Hunter-Style Chicken / 28
Chicken breast with forest mushrooms, tomatoes, and shallots with cognac
tarragon reduction served with roasted fingerling potatoes, seasonal vegetables

Kobe Flank Steak / 30
Kobe flank steak with shallot red wine sauce served with seasonal vegetables and frites

Vegetarian Walnut Burger Lasagna / 16
With red pepper portabello sauce,  ricotta and mozzarella 
topped with basil,
served with fresh greens salad



Smoked Salmon & Leek Pierogies / 20
Housemade pierogies with capers and onions, served with fresh greens salad

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D E S S E R T

Wild Blueberry Galette / 5
Gouda flaky crust, blueberries, and whip cream

Black Forest Truffles / 12
Decadent raspberry, dark chocolate, milk chocolate

Zucchini Chocolate Brownie / 6
Served with vanilla ice cream & chocolate sauce