Seasonal Cocktails & Farm-to-Forest Dining

Date: November 9, 2019

Bar RoomEngage your senses with in-season, fresh food creatively prepared, and sustainably sourced. Inspired by a long-standing family tradition of nourishing those we love with great wholesome foods, Owner Deb Adams shares her favorite family recipes with you and yours.

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

COMPLIMENTARY BREAKFAST
WITH ROOM STAYS

Monday–Tuesday: (May to October) A breakfast basket is delivered to your room at 9am on Monday and Tuesday mornings. Breakfast includes our signature “Eggy Sandwich”: an egg souffle sandwich with white cheddar, smoked bacon, sliced tomato, farm greens, and dijon aoli; it comes with orange juice, a pastry and fruit. Coffee and tea service are provided in our Great Room from 7:30 am to 10 am each morning of stay.

Wednesday–Sunday: Breakfast is served in our dining room starting at 8am. Choose between two delicious breakfast options, paired with a fresh fruit and pastry starter. Coffee, tea, juice is provided with your meal. Please sign up for a set breakfast time the night previous at the Front Desk.

Breakfast Reservations for our Cabin Guests
Breakfast is available to Cabin Guests Wednesday to Sunday Mornings for $15 per person. Please reserve a breakfast time on the night previous to your meal at the Front Desk.

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

A FARM-TO-FOREST
DINNER EXPERIENCE

Open Wednesday–Saturday. Closed Sunday–Tuesday. Call 814-744-8017 ext. 1 for Availability and Reservations.

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

DINNER MENU

 

S M A L L  P L A T E S

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

Chopped Heirloom Apple & Fresh Vegetable Salad (gf)   /   6
Apples, Celery, Carrots, Cucumber + Radicchio, Arugula + Cabbage tossed in Olive Oil, Goat Cheese + Toasted Almonds.

Vegetable Soup (gf) (v) (df)   /   6
Made from Scratch Stock with a Vegetable Medley.

Hen of the Woods Crepes   /   9
Delicate Crepe filled with Hen of the Woods Mushrooms and Chihuahua Cheese.

 

M A I N S 

Cracker Crusted Walleye (df)   /   26
Lightly crusted Walleye Fillets served with Potato Crisp and Seasonal Vegetables.

Vegetarian Walnut Burger Lasagna (v)   /   16
Red Pepper Portobello Sauce, Ricotta and Mozzarella topped with fresh Basil.

Smoked Honey Glazed Faroe Salmon (df)   /   32
Faroe Island Salmon served with Hasselback Potatoes and Seasonal Vegetables.

Venison Backstrap with juniper Rub & Gin Glaze (gf) (df)   /   36
The “Filet Mignon” of Venison garnished with Leeks, Shiitake Mushrooms served with Potato Crisp and Seasonal Vegetables.

Hunters Chicken (gf) (df)   /   28
Pan Seared Chicken Breast with a Forest Mushroom, Tomatoes, Shallot, Cognac and White Wine Reduction served with Potato Crisp and Seasonal Vegetables.

Pan-Seared Ribeye (gf)   /   36
Organic Grass-Fed 12oz Ribeye, served with Potato Crisp and Seasonal Vegetables.

 

D E S S E R T

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

German Raw Apple Cake   /   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.

 

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.

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

C O C K T A I L S

Fresh-muddled fruits and herbs with small batch liquors.

Maple Whiskey Sour  /  11
whiskey, dark amber maple syrup, rosemary and lemon

Spiced Rum Old Fashioned  /  13
cask aged rum, aromatic & orange bitters, cloves, and cinnamon

Indian Summer  /  12
beach plum gin liqueur, gin, elderflower, concord grape & lemon

Autumn Leaves  /  11
vodka, coco lada tea, ginger beer, crystallized ginger and sage

Bee Cider  /  12
bourbon, apple liqueur, boiled cider syrup and lemon

Black-Beery Whiskey Smash  /  11
bourbon, tröegs dreamweaver beer, mint, lemon, blackberries

Tally-Joe  /  9
hot coffee, tallyrand cream bourbon, coffee liqueur, loca doble chocolate moonshine, topped with whipped cream

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


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.