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.