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    The Adirondack Great Camp Dining Experience

    Lantern-lit Sleigh Rides

    he Adirondacks only lantern-lit sleigh rides through forest and field on our 25 acres thru the Paul Smith’s College Draft Horse Club with jingling bells and Sherpa blankets.

    Meander Great Camp Style

    Your table, our 25-acres. Explore our nature trails, then warm in the fireside Rathskeller and, with glass in hand, meander to our 1886 hand-hewn dining room.

    Our Culinary Fusion

    We focus on a 100-mile product philoshopy based on Chef Cathy's pioneer family who originally built the lodge in 1886. We fuse this with the Old World traditions of Ernest's European family, who bought the lodge 50 years ago.

    Beer & Wine Cellar

    Our USA TODAY featured Beer cellar has the Adirondack's largest selection of craft import brews, not to mention it was hand-crafted from two pine trees that were hit by lightning on our property.

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    Adirondack Great Camp 3-Course Dinner

    Each evening Chef Cathy Hohmeyer carefully selects family style vegetables and a Chef's surprise. Examples may include the ancient grain quinoa, hand-grated potato pancakes, hand-rolled dumplings, or Lodge semolina spaetzle.

    Our classic dinner includes:

    • Our Signature Nightly Soup
    • Adirondack Farm and Lodge Garden Salad
    • Chef's Nightly Accompaniments

    Main Entrée Choices

    Based on daily deliveries, entrées vary nightly. These are sample seasonal dishes.

    • Adirondack Farm & Garden Vegetable Strudel
      Fresh vegetables with garden herbs & natural spices are placed in a puffed pastry and oven baked with fresh cheese. Served with a wild and organic mushroom sauté.
    • Fresh Herb & Spice Encrusted Salmon
      Fileted and encrusted with fresh ground with herbs and natural spices including cardamom, coriander, fennel and cumin with Lake Placid Vodka sour cream.
    • Lodge Smoked Cornish Game Hen
      On the Lodge smoker, a game hen is smoked in vegetables. It is then slow roasted and from the juices a Belgium Fruit Beer relish is made.
    • Adirondack/Old World Sauerbraten
      A bottom round of beef is marinated for 72 hours with vegetables in vinaigrette. It is then slow roasted, cooked through and from the juices a wine sauce is made.
    • Lodge Schnitzels
      Veal, Salmon or Chicken is hand-cut, hand-pounded and sautéed with herbs, spices and fresh breadcrumbs.

    Adirondack 3-Course Great Camp Dinner: $50pp

    *Menu is for sample purposes only. Dishes subject to change with season and the fresh local ingredients available.

    Special Adirondack
    Heritage Activities

    5:00PM: Heritage Cooking Demo

    Cathy's family originally built the Lodge in 1886 as a stage-coach inn, post-office and trading post. We have combined this heritage with Ernest's Old World family who bought the Lodge nearly 50 years ago. Learn how to make a Lodge classic strudel with Chef Cathy and staff that you can eat for dessert, all in 30 minutes or less!
    $15 per person.

    5:30PM: History of Beer Workshop & Tasting

    A 30 minute workshop that takes you through the History of Beer! While you learn sample 5 different craft import brews from around the world. Travel through time through the 3 revolutions of beer. Did you know, in the 1800's the Adirondacks were the largest hop growing region in the U.S.?
    $20 per person.

    Check out our Great Camp Dining Experience!