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

HOURS

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

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S M A L L   P L A T E S

Smoked Salmon Leek Pierogi with Dill Sauce  / 8
Two handmade pierogies with potato, chevre, leek and salmon filling.
Topped with 
hot-smoked salmon and caramelized onions.  

Baked Brie with Apples & Local Honey  / 5
Brie tucked into a pastry crust topped with 
local honey and apples.

Sea Salt Fries with Truffle Aoli (gluten-free)  / 5
Hand cut fries served with truffled dipping sauce.

Hen of the Woods Crepes / 9
Two delicate crepes filled with Hen of the Woods mushrooms and chihuahua cheese.

Wilted Spinach Salad & 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.

Elk Chili Conchiglie / 8
Homestyle chili with slight heat served over organic italian pasta.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

L A R G E   P L A T E S

Cedar Plank Salmon with Smoked 
Honey Glaze (gluten-free) / 25
Wild raised salmon smoked on a cedar plank with sweet potato and seasonal vegetables.

Mushroom Root Vegetable Stew 
with Rosemary Biscuit / 16
Roasted root vegetables with Hen of the Woods, shitake and cremini mushrooms
topped with a rosemary biscuit. Served with tossed green salad.

American Kobe Flank Steak with Cumin 
Coriander Mushrooms & Parsley Coulis (gluten-free) / 30
Seared Snake River kobe with coriander and cumin glazed mushrooms plated on parsleysauce served with fries and seasonal vegetables.

Truffle Linguini Pasta with Lobster / 36
Handmade truffled pasta in a light chardonnay cream sauce. Topped with lobster, basil,
and shaved parmesan.

Venison Backstrap with Juniper Berries 
& Gin Glaze (gluten-free)  / 36
Venison with a juniper rub, leeks and shitake mushrooms served with roasted fingerlings
and seasonal vegetables.

Pan Roasted Berkshire Pork Chop 
with Apple Cider Reduction (gluten-free)  / 28
12oz Berkshire Pork Chop pan seared topped with a rosemary cider reduction served with sweet potato and seasonal vegetables.

Hunters Chicken (gluten-free) / 28
Chicken Breast with forest mushrooms, 
tomatoes and shallots with cognac white 
wine reduction served with roasted fingerling potatoes, seasonal vegetables.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

D E S S E R T

Java Stout Brownies with Coffee Ice Cream / 8
Brownies made with organic flour, cacao and local made stout served with housemade ice cream flavored with fair trade coffee.

Tabletop S’mores / 10
Housemade graham cookies and marshmallows (no corn syrup), chocolate provided to make your smores right at your table. Vegan marshmallows available.

Deb’s Maple Pecan Pie / 6
Pecan pie made with Yeaney’s local maple syrup served with a whipped cream.

Apple Cranberry Galette / 5
Apples and cranberry baked in a mimolette pastry crust.

Truffles (gluten-free) / 12
Three assorted flavors of truffles from Betsy Ann’s Chocolates.

Apple Almond Cake (gluten-free) / 5
Delicate german inspired apple cake served with 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. 

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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.