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 22-25th, and 27th. Open Tuesday, December 29th.

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

Grilled Salmon Tacos   /   12
Wild-Raised Salmon grilled and topped with an Avocado Salsa, Cabbage Ribbons
and Chihuahua Cheese, served in two Corn Tortillas.

Elk Sliders   /   12
Three Sliders topped with Caramelized Onions, Brie and Truffle Aioli.

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   /   5
A favorite comfort food blended with our Guacamole Recipe featuring Local Herbs
and Gruber Farm’s Eggs.

Fresh Greens Salad   /   5
Local Greens and Vegetables with your choice of House Made Dressings.

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

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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 Portobello Sauce, Ricotta and Mozzarella topped with Basil,
served with Fresh Greens Salad.

Cedar Smoked Salmon (gluten-free)   /   25
Wild-Raised Salmon smoked on a Cedar Plank served with Almond Chive Basmati Rice.

American Kobe Flank Steak (gluten-free)   /   30 

Topped with Savory Cumin Coriander Mushrooms plated on Parsley Sauce
and served with Hand-cut Fries and Vegetables. 

Truffled Linguini with Lobster   /   36 

Handmade Pasta in a Light Chardonnay Cream Sauce with Basil, Parmesan,
and Wild Caught Canadian Lobster blended in. 

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

Cracker Crusted Walleye (gluten-free)   /   26 

Lightly crusted Walleye Fillets, and Almond Chive Basmati Rice, Seasonal Vegetables.

Hunter’s Chicken (gluten-free)   /   28
Traditionally cooked on the eve of the hunt, our version has Forest Mushrooms,
Tomatoes and Shallots in a Cognac White Wine Reduction 
served with Roasted
Potato Medley 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.