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TAKE OUT
The Adirondack Alps Restaurant has been offering its"Old World" cuisine for 43 years. We now offer nourishing
Old World foods for take-out. Menu and availability will
be posted below,
weekly, for you to order Online or
by Phone.(518-891-1489)
[click on selection for details]
Mussels in Riesling
Fresh Fruit & Cheese Platter
Lodge Salads and Hand Stock Soup
[click on selection for details/ordering]
Dressing
Entrees ~ 1, 2 or 6 servings
[All Entrees come with a choice of Potato Pancakes or Dumplins]
[click on selection for details/ordering]
Bread and Sides
[click on selection for details/ordering]
Whole Grain Breads (loaf)
Potato Pancakes
Old World Dumplings
Stone Ground Spatzel
Naturally Fermented Sauerkraut
Red Cabbage
Desserts ~ 2 servings or whole
[click on selection for details/ordering]
Chocolate Canoe (each)
Marzipan Cake (each)
Chocolate Beer Cake
Dessert 4
These selections
include foods that are rich
in flavor and vital nutrients.
Prepared in the old world
traditional style including
slow cooking and
fermentation processes
using hand-cut organic
meats, vegetables from local
harvests, and herbs grown
in the Adirondack mountain
air whenever possible.
Questions on our food selections or food preparations?
Call Lynn 333-333-3333
Specials for the Week of July 7th~ 2 or 6 servings
[click on selection for details]
Special 1
Special 2
Special 3
Special 4
Special 5
Special 6
[click on selection for details]
Pantry 1
Pantry 2
Pantry 3
Pantry 4
Pantry 5
Pantry 6
Local, Grass-filled Beef, seasoned and wrapped inside a corn Husk served with a tomato relish.
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Game and Old World Wursts with juniper and Lodge blend mustard
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Fresh Trout bites inside a corn meal batter and finished in an organic palm oil -as unique as The Lodge
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Sauteed with ADK bacon, onions, herbs and spices
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with sun-dried tomatoes
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Tender bite-size pasta pockets filled with prosciutto and fontina cheese..
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A combination of Old & New World Cheeses, dependent upon availability. Pair it with our wines BEFORE and AFTER dinner.
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Made from a stock of vegetables and bones (except vegetarian) herbs & spices, white or red wine, meats, poultry or vegetables [vegetarian available]..
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A Lodge favorite, made from an "old" family recipe..
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Made ..
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Salmon filled with herbs, spices and a dash of pesto then wrapped in parchment.
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A lean, bottom round of beef is marinated in vegetables for 72 hrs and then slow roasted. from the juices is derived a wine sauce and then thinly sliced. It is tenderly cooked through and marinated.
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Made from a stock of vegetables and bones (except vegetarian) herbs & spices, white or red wine, meats, poultry or vegetables [vegetarian available]..
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the entire duckling is slow roasted till brown then cut. Each individual portion is then placed under the grill till crisp.
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Lean, grass-fed meat is hand-cut, sauteed in herbs, spices and natural essential oils. From the juices evolves a natural wine sauce finished with an earthy pepper essential oil. Cream is then added and served over tri-color pasta.
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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!
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Lightly smoked with vegetables, herbs, and spices in the Lodge Smoker, then roasted. A honey mustard glaze is made from the juices.
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