Adirondack Alps

A sample of old world brats marinated in doppelbock bier and then grilled to perfection with spices.

Dependent on availability, a variety of adirondack game brats such as venison, rabbit and boar are marinated as above and then grilled.

From the lodge brat-maker a variety of garden brats are made with assorted vegetables, herbs and spices and then grilled.

Depending on the evening's availability Chef Cathy Hohmeyer will put together a brat sampler for 2, 4, 6 or more!

No one does this better than Cathy. Served warm as a sauté with herbs, spices and most important fresh garlic.

We stuff the escargots back into a shell filled with herbs, spices, garlic and a touch of breadcrumbs and oven bake.

Pickled old world herring in Riesling wine with seasonings and onions

From omis polish grandmothers side: Potato filled peerages sauteed in a polish wine or booze - Ernest look it up with seasonings, bacon and onion.

From the Lodge smoker, trout is slowly smoked and finished off with an old world horseradish sauce.

Traditional smoked new england fish dependent upon availability, smoked in seasonings.

An inspired dish for a friend no longer with us.

Fresh shitake or portabella mushrooms enveloped with herbs, spices and breadcrumbs sautéed in butter in a unique twist of a classic schnitzel.

A sample that can be made for one, two or six. Based on vegetables from our Root Cellar, these are intertwined with fresh vegetables, herbs & spices baked in a puff pastry and finished with fresh cheese.

A variety of fresh fruit that varies depending on availability, with an Adirondack presentation.

A combination of old & new world cheeses, dependent upon availability. Pair it with our wines BEFORE and AFTER dinner.

Primarily for our lodging guest arrivals - choose chocolate or cheese.

A Lodge classic for 40 years. A top quality pate finished with homemade crackers.

This does not refer to the staff but chef cathy hohmeyers incredible knack to conjure up a host of unique dips. Examples include: Salmon & cucumber - Bavarian smoked Wursts -Adirondack hunters pate.

From Ernest's side of the family with a well known Adirondack fish. Filleting fresh trout, slowly simmering in Riesling wine bullion with fresh herbs and spices the combination of which turns the trout blue. It is finished off with an old recipe mustard and horseradish sauce.

Taking a delicate light fish, filleting and enveloping it with an Old World Rosti by shredding potatoes with herbs & spices, sautéed till brown.

Fresh salmon, filleted with herbs, spices and a dash of pesto. It is then wrapped in parchment that scintillates the juices, as it is oven baked.

A well-known Adirondack style fish that is filleted, immersed in herbs, spices and seasonings, lightly hand pounded, enveloped in breadcrumbs and sautéed as a classic schnitzel.

A classic that warms your heart - and palette yet light and spicy. A collection of filleted to hand cut pieces of varied fresh fish that is simmered in vegetables with natural peppers and a splash of Riesling wine & some other goodies from Omi Hohmeyer.

A traditional dish from Cathy's side. Taking the evenings assortment of fresh fish (with a sampling of fresh lobster!)

Combining the Evening's Fresh Fish Selection with the Evening's Old World Roast Selection

Beginning as a sauté with natural peppers, spices & herbs, a combination of Adirondack natural beef, pork, poultry and wild game are hand-cut and from the juices with Lemberger wine a sauce is evolved with cream into a stroganoff.

Our Adirondack version of a classic old world dish

Once again we fuse an old recipe with Adirondack organic beef, from the juices of the meat with herbs, spices, Lodge Lemberger wine and peppers a sauté is born

In keeping with Adirondack organic stock, fresh beef or pork tenderloin is hand-cut, tossed in Lodge root garden vegetables and spices & slowly simmered in House wine

Whole hens are served at the Lodge! Chef Cathy roasts them whole with herbs & spices.

Chef Cathy dices fresh pumpkin, peppers and other veggies from the garden to make a unique Pumpkin relish.

They are slow roasted in the oven with vegetables until crisp and then an Adirondack blue berry with Bavarian Black berry brandy echte kroatzberre sauce is layered on top

Pheasant is slowly oven roasted and as it cooks its way through from the juices a coriander spiced Bier from Lubeck is open flamed.

Based on vegetables from our Root Cellar, these are intertwined with fresh vegetables, herbs & spices baked in a puff pastry and finished with fresh cheese

A great example of a classic Old World dish fused with Adirondack vegetable, Quinoas and herbs.

Our rosti begins by shredding potatoes with herbs & spices, sautéed till brown and then a healthy spread of fresh vegetables and cheese is overlaidand placed under the brioler in the final cooking moments.

n this particular case a classic schnitzel in a unique twist with fresh mushrooms, herbs and spices with appropriate flours or grain, lightly hand pounded and sautéed.

Fresh Cabbage is rolled and filled with vegetables, pickles, onions, herbs and spices

With the vegetables it is then lifted out and slow roasted. From the juices, herbs and spices a Lodge wine sauce is made

Inside, it is filled with herbs, spices, peppers, pickles and onions & a few other unique goodies. It is held together with 2 tooth-picks so beware when eating and roasted.

Veal schnitzel,chicken schnitzel, pork schnitzel,salmon schnitzel jager schnitzel, ala holstein schnitzel, cordon blue schnitzel venison schnitzel, sausage schnitzel, rabbit schnitzel, cajon schnitzel, mushroom schnitzel

Processes in which you take something - meat, poultry, game, fish, and vegetables - lightly pound it; add herbs, spices, breadcrumbs and sauté.

An actual chocolate canoe seated with vanilla ice cream and covered with a Bavarian raspberry liquor filled with raspberries and of course white chocolate paddles.

This one takes time starting with a unique batter and hand formed in a Piz ell maker. Each individual cornucopia is filled with vanilla ice cream and a special Chef Cathy topping.

A classic German specialty - home made at The Lodge

A Chef Cathy inspired idea of a collection of Adirondack berries with a special sauce, baked and served with ice cream and a crispy, flaky crust.

Black forest brownie Parfait in creme de Menthe

Chef Cathy has taken this traditional dessert to a new level.

A Classic European Dessert. A hazelnut crust, raspberry filling and a lattice top.

Apple Strudel , blueberry strudel, raspberry strudel, adirondack berry strudel, cream cheese strudel, chocolate strudel, peppermint schnapps strudelthis case a black forest marble cake with white chocolate is fashioned as a birch stump with green crème de menthe moss accen

In this case a black forest marble cake with white chocolate is fashioned as a birch stump with green crème de menthe "moss" accents.

Our favorite is lemon ice cream with Praline cakes.