North Country Dining Guide - Summer 2019 by Adirondack Daily Enterprise

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 1

NORTH COUNTRY DINING GUIDE DIRECTORY

2 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

Lake Placid

Aki Sushi & Japanese Restaurant.......................58

Base Camp Café.................................................30 Bazzi’s Pizzeria...................................................84

Big Mountain Deli & Creperie..............................15

Big Slide Brewery & Public House......................93 Black Bear Restaurant........................................60 Breakfast Club, etc., The.....................................86 Cabin Grill at Hotel Northwoods, The....................1

Caffè Rustica........................................................32

‘dack Shack.........................................................88 Dancing Bears, The at the High Peaks Resort. . .26 Delta Blue Lake Placid

at Hotel Northwoods ..................................49

Desperados, A Mexiquinn Restaurant................34 Downtown Diner..................................................74

Eleanor’s Pasta Kitchen......................................91

Keene

Baxter Mountain Tavern, The..............................78

Forty Six..............................................................16

Lake Clear

Charlie’s Inn, “A Lake Clear Tradition”................68 Hohmeyer’s Lake Clear Lodge & Retreat.............3

Peru

Livingood’s Brewing Company............................64

Ray Brook

Tail O’ The Pup...................................................18

Saranac Lake

Blue Moon Cafe..................................................52

Emma’s Lake Placid Creamery...........................72

Campfire, Adirondack Grill & Bar........................48

Generations Restaurant at the Golden Arrow

DownHill Grill.......................................................50

Fratelli Pizza Market............................................40 Lakeside Resort..........................................96

Great Adirondack Brewing Company..................10

Green Goddess Market & Cafe...........................76

Johnny’s Pizza Restaurante................................70 Kanu and Peak 47 at the Whiteface Lodge..........8

Lake Placid Lodge...................................................24

Lake Placid Pub & Brewery, The........................54

Luna Restaurant..................................................42 Mito Japanese Steakhouse...................................4

Moose Lodge Boathouse Restaurant

at the Whiteface Club.....................................47

Players Sports Bar & Grill...................................28

Redneck Bistro BBQ & Grill................................56

Casa del Sol........................................................22 Left Bank Café, A French Bistro..........................82

McKenzie’s Grille................................................36

Nori’s, Good Food Naturally................................20

Wilmington

Hungry Trout Resort & Restaurant, The.............38

Pourman’s Tap House........................................46

R.F. McDougall’s Pub & Grill...............................44

Riverview Cafe at High Falls Gorge....................80 Maps...........................................................94 & 95

Dining Guide Cover Photos

Simply Gourmet..................................................14

Top Left...........Eleanor’s Pasta Kitchen

Top of the Park, A Spirited View.........................66

Bottom Left......Left Bank Café

Smoke Signals....................................................12 Upstairs Grill Steak & Seafood..............................6 WiseGuys Sports Bar-Grill-Night Club................62

Wyatts, Where Tex Meets Mex...........................90

Top Right.........Big Mountain Deli & Creperie Bottom Right. . .Market on Main, courtesy of Jessica

Chevalier, Lost in the Valley Photography

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 3

4 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

m ito it o

Japanese Steakh o use

H ibac h i • Sush i & C h inese C uisine

C asual D ining • C atering H ibac h i c all fo r R eservatio n s • Large parties w elco m e 518-523-1588 o r 518-523-7228

Teppanyaki Dinners include 5 courses Appetizer • Soup • Salad Entree • Vegetable • Noodles or Rice

H ibach i Dinners

H ibach i C om bination

(served with Soup, Salad & Fried Rice or Noodles)

Hibachi Vegetables........................18.95 Hibachi Chicken............................19.95 Hibachi Steak................................24.95 Hibachi Filet Mignon.....................29.95 Hibachi Scallops............................24.00 Hibachi Salmon.............................21.95 Hibachi Shrimp.............................22.95 Hibachi Lobster Tails......................31.95

Seafood Combination....................35.95

H aw aiian Po’keBow ls (served with Miso Soup)

Veggie Po’ke..................................12.95 Salmon Po’ke.................................14.95 Tuna Po’ke.....................................15.95 White Tuna Po’ke...........................15.95 Yellowtail Po’ke.............................16.95 Salmon & Tuna Po’ke.....................18.95 Salmon & Yellowtail Po’ke............18.95 Tuna & Yellowtail Po’ke..................19.95

Shrimp, scallops & lobster tail

Chicken & Steak............................25.95 Chicken & Salmon.........................24.95 Chicken w/ Shrimp or Scallop........26.95 Steak & Salmon.............................27.95 Steak & Shrimp or Scallops............27.95 Steak & Lobster Tail........................31.95 Shrimp & Scallops.........................28.95

C h ildren’sM enu for 10 years old or under only

Hibachi Vegetables........................12.95 Hibachi Chicken............................14.95 Hibachi Steak................................17.95 Filet Mignon..................................19.95 Hibachi Shrimp.............................16.95 Hibachi Scallops............................17.95 Hibachi Salmon.............................16.95

2663 M ain Street,LakePlacid (ac ro ss fro m th e Speed Skating O val)

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 5 e Sa m pl m enu

m ito it o

Japanese Steakh o use

H ibac h i • Sush i & C h inese C uisine 518-523-1588 o r 518-523-7228

Su sh i M enu

Sou p& Salad Miso Soup.....................2.50 Green Vegetable Salad...3.95 (with ginger dressing)

Seaweed Salad..............5.95 Avocado Salad...............5.95 Kani Salad.....................7.95 From th eSu sh i Bar Tuna Roll.......................5.95 Tuna Avocado Roll.........6.00 Yellow Tail & Scallion....6.25 Salmon Roll (Fresh)........5.95 Eel Cucumber Roll.........6.25 Spicy Tuna Roll..............6.50 Philadelphia Roll...........6.00 Alaska Roll....................6.25 VegetableR olls Cucumber Roll..............4.50 Avocado Roll.................4.50 Sweet Potato Roll...........5.95 Vegetable Roll...............5.50 Specialty R olls Shrimp Tempura Roll. . .11.95 Jacky Roll....................10.95 Spider Roll...................13.50 Twister Roll..................15.95 Golden Finger Roll......12.95 Saranac Roll................11.95

Lake Placid Delight Roll...........................11.95 Crazy Roll...................13.50 Tropical Tiger Roll........13.50 Bursting Volcano Roll. .15.75 Green Dragon Roll......14.95 Grasshopper Roll.........14.95 Amazing Roll...............12.95 Joyz Roll......................15.95 Rainbow Roll...............15.95 Tokyo Roll...................20.95 Vermont Roll...............15.95 Adirondack Autumn Roll...........................17.95 Adirondack Spicy Dragon Roll..............19.95 Adirondack Phoenix Roll...........................15.95 Black Dragon Roll.......18.95 Crispy Rock & Roll......14.95 Mexican Roll...............13.95 Birthday Roll................15.95 Eel Lover’s Roll............18.95 New Jersey Roll...........19.95 R iceBow ls (served with soup)

Hamachi Don..............22.95 Tekka Don...................22.95 Salmon Don................18.95

Appetizers Edamame......................7.00 Baby Tako......................7.00 Sushi (Apt.)..................10.95 Sashimi (Apt.)..............11.50 Soft Shell Crab.............11.95 Shrimp Gyoza (6 pcs.). . .7.95 Su sh i orSash im i (1 piece per order)

Tuna (Maguro)...............3.00 Salmon (Sake)................3.00 Spanish Mackerel..........3.00 Black, Green or Red (Tobiko)......................3.00 Squid (Ika).....................3.00 Smoked Salmon.............3.50 Shrimp (Ebi)...................3.00 Salmon Roe (Ikuka)........3.00 Octopus (Tako)..............3.00 Crab Stick (Kani)............3.00 Egg Custard (Tamago)....2.75 Yellow Tail (Hamachi)....3.25 Eel (Unagi).....................3.25 Surf Clam (Hakigai).......3.00 Tofu Skin (Inari).............3.00 Red Snapper..................3.00 White Tuna....................3.00

JapaneseEntrees from the Sushi Bar (served with soup & salad)

Roll Combo A..............16.95 Roll Combo B..............17.95 Roll Combo C..............17.95 Roll Combo D.............17.95 Spicy Roll Combo E.....18.95 Su sh i Regular........................19.50 Deluxe........................23.50 Veggie Sushi................14.95 Tuna Lover...................24.95 Salmon Lover..............24.95 Triple Sushi..................25.95 Sash im i Regular........................21.95 Deluxe........................25.95 Triple Sashimi..............26.95 T eriyaki

Broiled with teriyaki sauce (served with miso soup & rice)

Chicken Teriyaki..........16.95 Steak Teriyaki...............21.95 Salmon Teriyaki...........18.95 Shrimp Teriyaki............18.95 Tofu Teriyaki................14.95

C h ineseM enu Appetizers Egg Roll.........................1.50 Vegetable Spring Roll....1.50 Fried or Steam Pork Dumpling (6)..............6.95 Crab Rangoon (6)..........4.95 Chicken Wings (4).........6.95 Sou p Wonton Soup (2 pcs).....2.00 Hot & Sour Soup...........2.50 Chicken Rice Soup........4.95 Bean Curd & Mix Veg Soup (for 2).................6.95 Vegetables Special Buddha’s Delight.......................9.95 Broccoli in Garlic Sauce9.95 Chinese Eggplant in Garlic Sauce.............11.95 Sautéed Chinese Veggies Choy Xin w. Garlic. . .11.95

Pou ltry Sweet & Sour Chicken. 10.95 Chicken in Garlic Sauce........................10.95 Chicken w. Broccoli....10.95 General Tso’s Chicken. 12.95 Beef Beef w. Snow Peas.......11.95 Beef w. Garlic Sauce. . .11.95 Beef w. Broccoli..........11.95 Szechuan Style Beef....11.95 Mongolian Beef...........12.95 Seafood Shrimp in Garlic Sauce12.95 Shrimp w. Broccoli......12.95 Shrimp w. Mixed Vegetables................12.95

T raditionalC h inese C u isine House Special Tofu......14.95 Ma Po Tofu w. Beef......14.95 Kung Pao Chicken........14.95 Sichuan Spicy Peppercorn Chicken....................14.95 Traditional Spicy Fish...19.95 Salmon w. Black Bean Sauce........................19.95 Fried R iceor Noodles

Choice of Vegetable, Chicken, Pork, Beef, Shrimp or Combination $8.95-$12.95

Fried Rice Yang Zhou Fried Rice Spicy Basil Fried Rice Pineapple Fried Rice Lo Mein Pad Thai (add $1.00 extra) Singapore Noodles Udon Noodles (add $1.00 extra)

Nu trition Spectacu lar Steamed Mixed Vegetables..................9.95 Steamed Chicken w. Broccoli....................10.95 Steamed Chicken w. Mixed Vegetables......10.95 Steamed Shrimp w. Broccoli....................11.95 Steamed Shrimp w. Mixed Vegetables......11.95 Vegetable Paradise.........9.95 Spring Flower Chicken.10.95 Crystal Shrimp w. Chicken....................12.95

2633 M ain Street,LakePlacid (ac ro ss fro m th e Speed Skating O val)

s r i G a t ri l l s p U

6 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

Steak & Seafood

Wood fired

Seafood

Steak

Fish

Local Customer Appreciation Discount 10% Everyday (before tax, with ID) Serving Lunch Menu 11-4 Dinner Menu 4-11 Coming soon! Breakfast 7:30

Dinner Menu Starters

Appetizers, Soups & Salads

Take-out Available Happy Hour 3-5

Fried Calamari Breaded deep fried calamari served with marinara sauce Shrimp Cocktail served with cocktail sauce and lemon wedge Chicago Oysters Fresh oysters topped with parmesan cheese and seasoned bread crumbs, baked in firewood oven Steamed Clams served with lemon Ahi Tuna Seasoned Ahi tuna, seared rare with Wasabi and seaweed salad Smoked Salmon Served with aged balsamic vinegar soya honey glaze Chateau Scallops Scallops topped with light cream champagne sauce, baked in a firewood oven Tossed Side Salad Spring mix, tomatoes, onions and shredded baby carrots Caesar Salad Crispy romaine hearts with classic Caesar dressing tossed with croutons and Parmesan Cheese. Mozzarella Salad Sliced buffalo mozzarella cheese and tomatoes over spring mix topped with balsamic glaze Hot Seafood Salad Sautéed Calamari, Scallops and Shrimp, in a garlic and lemon white wine sauce with fresh tomatoes. Add to any salad. Chicken, Shrimp, Scallops, Steak, or Tuna.

Soups French Onion Soup with crouton and melted Provolone cheese & Soup of the Day

Award Winning Fire Roasted Steaks Charcoal fired and served with baked potato

All of our steaks are wet aged & in-house fresh cut certified Angus beef

Black Angus Ribeye 20oz Angus Ribeye Steak New York Strip Choice 14oz USDA Choice Angus beef Texas T-bone 16oz Angus T- Bone Steak Filet Mignon Center Cut 8oz center cut filet mignon The Delmonico 22oz bone in steakgrilled and topped with rosemary Gorgonzola compound Cognac Peppercorn Sirloin Seasoned, seared in a hot pan and topped with a light cognac five peppercorn cream sauce Steak and Scampi Petite filet mignon and shrimp sauteed in scampi sauce, served over rice

Signature Entrées Prime Rib (While Available)- King Cut 20oz. Regular Cut 16oz Rack of Lamb Topped with a rosemary lamb gravy sauce and baked in a firewood oven Crown Royal Rack of Lamb Roasted to perfection, served with asparagus and sun dried tomatoes in a lamb gravy cognac sauce 1 ⁄2 Roasted Duck Served with vodka orange sauce Venecian Porterhouse (for 2) 28 oz. Sauteed with shitake mushrooms and shallots in brown cognac sauce Surf & Turf 9-10 oz. center cut filet mignon or 14 oz. NY strip loin served with Maine lobster, Atlantic salmon or tuna

Great Steak Add-Ons

Forest Mushrooms Rosemary Gorgonzola Compound Jumbo Grilled Shrimp Malibu Sautéed Shrimp Jumbo Scallops Onion Rings

2490 Main Street | Lake Placid, NY 12946 | 518.302.5451

Above Starbucks| Easy Parking in Upper Municipal Parking Lot | Handicapped Accessible 18% gratuities are added to parties of 6 or more

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 7

Wood Fired Seafood Served with vegetable

Cedar Baked Salmon Scottish Salmon served on a Cedar plank, with hollandaise sauce Cedar Baked Ahi Tuna Line caught Ahi tuna served on a Cedar plank, with hollandaise sauce Wood Seared Scallops Jumbo Sea scallops seared in our wood oven over chateau scallion sauce Wood Fired Stuffed Lobster 11⁄4 pound Maine Lobster stuffed with a house specialty crab meat stuffing

Seafood

Ahi Tuna Served with Wasabi, seaweed, salad and honey soya glaze Shrimp and Scallops Romano Red roasted peppers, mushrooms, garlic, black olives, artichoke hearts and

capers in a sherry wine sauce over linguini Shrimp Scampi Sautéed shrimp in a garlic white wine lemon and caper sauce over linguini Sword Fish Venenciana Sautéed swordfish, garlic, artichoke hearts, mushrooms, red roasted peppers, asparagus, sun dried tomatoes, capers in a white wine sauce Maine Lobster 11⁄4 pound Maine Lobster served broiled or steamed and served with fresh vegetable and rice pilaf Zuppa La Gosta Sautéed clams, lobster, mussels, scallops, shrimp, calamari in a red or white wine sauce over linguini Capellini Fruit Di Mare Sautéed clams, mussels, shrimp, scallops, calamari in a garlic white wine sauce with a touch of marinara served over Capellini pasta Shrimp Fra Diavlo Served in choice of red or white garlic white wine sauce over linguini Baked Seafood Combo Scallops, shrimp and salmon baked in lemon butter sauce Baked Lobster Tail 8 oz. tail in lemon butter sauce, served with rice

Chicken & Veal Sustainable, locally sourced, veal and chicken from our neighbors in Vermont and Quebec

Chicken or Veal Orange Chicken or veal dipped in egg, sautéed red roasted peppers, sun dried tomatoes, asparagus, topped with fresh mozzarella in a vodka orange sauce Chicken or Veal Picatta Chicken or veal sautéed and served with a white wine and lemon sauce. Chicken or Veal Casa Mia Chicken or veal dipped in egg, sautéed with prosciutto, artichokes and capers in a white wine sauce Chicken or Veal Parmesan Lightly breaded chicken or veal topped with marinara sauce and mozzarella cheese. Served with a side of pasta marinara Chicken or Veal Genovese Sautéed chicken or veal topped with sliced eggplant, pesto and fresh mozzarella cheese in a creamy blush sauce Chicken or Veal Defazio Chicken or veal with sliced tomatoes, spinach, mozzarella cheese, mushrooms in a brown marsala wine sauce

Pasta

Puttanesca Penne Mushrooms, black olives, anchovies, pepperocini peppers and capers in garlic white wine sauce with a touch of marinara

Rigatoni Casa Mia Sautéed oyster mushrooms, shallots and shrimp in a vodka pink sauce Baked Eggplant Rolitini rolled eggplant, stuffed with prosciutto, ricotta cheese, mozzarella cheese,

parmesan cheese, red roasted peppers and spinach, topped with mozzarella cheese and marinara sauce Seafood Ravioli Sautéed oyster mushrooms, shallots and sun dried tomatoes in a vodka pink sauce Fettuccine Carbonara Sauteed onions, bacon, and prosciutto in a white wine cream sauce Make Your Own Pasta Dish Served with your choice of homemade sauce (alfredo, olive oil, carbonara, marinara, and more) Add Chicken, Shrimp, or Scallops to any pasta dish

Wood-Fired Pizza & Calzones

Margherita • Chicken Pesto • Seafood Supreme • White Spinach • Buffalo Chicken Upstairs Grill “Burger” Pizza • Clams Pizza • Cheese Calzone • ...and more!

Kids Menu

Mac & Cheese Bites • Chicken Wings • Chicken Fingers • Pasta Marinara • Cheese Ravioli Poutine • Cheese Burger • Chicken Pesto Sandwich • Mozzarella Sticks • ...and more! ~ Available for Private Parties & Large Groups up to 200 people ~ Can-Am Buses Welcome ~ Buffet or Choice of 3 Entrees

2490 Main Street | Lake Placid, NY 12946 | 518.302.5451

8 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 9

10 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 11

12 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 13

14 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 15

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 19

20 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

New

Expanded Grocery Selections

Riverside Dining

Dinner Specials Monday-Saturday 4-6:45pm

Mon - Sat 7am - 7pm • Sun 9am - 6pm 138 Church Street, Saranac Lake, NY 518-891-6079 • www.norisvillagemarket.com

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 21

Fresh Food Made Daily SOUPS All of our soups are made right here in our kitchen. We offer two kinds of soups with vegan and gluten free options.

MUFFINS We make vegan muffins every morning. COOKIES We almost always have Kristen’s Vegan Everything Cookies.

BURRITOS We have these EVERY day. Our classic vegetarian burrito. We also offer a vegan burrito.

BROWNIES A classic recipe. A gluten-free version! COFFEE We brew Equal Exchange coffee which is certified Fair Trade and Organic.

EGG SALAD Nori’s Classic Egg Salad Sandwiches are now available every day! WOOO HOOO! CLASSIC HUMMUS & VEGGIE WRAPS CHICKEN SALAD SANDWICH HUMMUS: A vegan spread. We make several flavors.

SALADS We make a variety of green salads.

Greek Salads are romaine lettuce with stuffed grape leaves, feta chunks sprinkled with oregano, whole kalamata olives, tomato wedges, pepperoncini peppers or lemon slices, and a red wine vinegar/olive oil dressing.

sprouts, and tomato wedges, and they come with your choice of dressings. We have home-made balsamic vinaigrette, asian vinaigrette, or honey dijon. Nori’s Cobb Salad usually on spinach with roasted red peppers, red onion, walnuts, cucumber, and a local hard boiled eggs and again your choice of dressing.

Garden Salads include green leaf lettuce, grated carrots, thin-sliced red cabbage,

Nori’s Smoothie Menu Chocolate Peanut Butter Banana Sunfood’s Raw Cacao Powder*, Peanut Butter*, Bananas* and Vanilla Soymilk* Peanut Butter and Jelly Peanut Butter*, Bananas* and Vanilla Soymilk* Tropical Greens Pineapple*, Bananas*, Spinach*, Orange Juice* and Dr. Bronner’s Coconut Oil*

Straw-Bana Strawberries*, Bananas* and Orange Juice Orange Carrot Ginger Carrots*, Apple*, Ginger*, Bananas*, Turmeric* and Orange Juice* The Powerhouse Yogi ‘Positive Energy’ Tea, Maca*, Rice Protein*, Ginseng, Urban Moonshine ‘Energy Tonic’, Maple Syrup, Mango and Bananas*

Seasonal Specials available daily! Boosts Wheatgrass* Spinach* Ginger* Coconut Oil - Dr. Bronner’s* Bee Pollen Energy Tonic Immune tonic Sunfood Acai Powder* Hemp Seeds* North Country Creamery Grass Fed Yogurt* Sunfood Superfood Smoothie Mix Sunfood Rice Protein* Norm’s Farm Elderberry Extract Urban Moonshine Herbal Extracts Sunfood Camu Camu Powder

Substitutions

Nut Butters Almond Butter Milks Silk Vanilla Almond Milk Organic Valley Unsweetened Soymilk So Delicious Plain Unsweetened Coconut Milk *=Organic Product

22 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

COMIDAS SABROSAS (Flavorful Entrees)

TRADITIONAL Tacos Our tacos are served as trios: three tacos with appropriate accompaniments. Tacos are presented in soft flour tortillas or hard corn shells and are topped with cheese and one of the following: Lettuce, Tomato, and Onion Spicy Slaw Burrito Soft flour tortilla wrapped around your choice of filling, topped with burra sauce

Tostada Fried flour tortilla served open-face, layered with your choice of filling, cheese, lettuce, tomato & onion Chimichanga Flour tortilla folded around a choice of filling: deep-fried or baked and topped with shredded lettuce, tomato and shredded cheese

Aztec Torta Alternating layers of flour tortillas with choice of filling, choice of beans, sour cream, and choice of enchilada sauces: Quesadilla Pan grilled flour tortilla filled with Jack cheese and a choice of one of Casa’s flavorful ingredients; accompanied by spicy jicama and apple slaw Portobello & Spinach Quesadilla (v) Pan grilled flour tortilla filled with Jack cheese fresh spinach, sautéed Portobello mushroom, tomato, and green chilies Vegan without cheese Quesadilla Camarón Pan grilled flour tortilla with Jack cheese, shrimp, and green chiles, served with roasted corn and black bean salsa Flautas Three corn tortillas rolled around a choice of filling, panfried crisp, topped with sour cream, lettuce, tomato and onion

Chili Verde Chorizo Barbacoa Lamb Shredded Beef Plain or Spiced Chicken Black Bean (v)

Fillings

Spinach & Portobello (v) Avocado (v) North Atlantic Cod Duck Adobo – additional Shrimp – additional

(v) = Vegetarian

Casa Fajitas Your platter will be served with rice, refried beans, warm flour tortillas, and sides of cheese, sour cream, and guacamole. Steak, shrimp or chicken

Enchiladas Corn tortillas rolled with your choice of filling, topped with red, green or both enchilada sauce(s) baked and served with sour cream

Chili Relleno Masa and cheese stuffed Poblano peppers, battered and panfried or baked, topped with a tomato sauce spiced with cinnamon and a dollop of sour cream

Huevos Rancheros Flour tortilla topped with refried pinto beans, sweet potatoes, chorizo sausage, salsa rojo, fried egg, sour cream, shredded cheese, shredded lettuce and fresh cilantro CASA FEATURES Chorizo, Batata and Plantain Tostada Open-face flour tortilla with spicy chorizo sausage, fried sweet potato and plantains, rustic salsa rojo, local goat’s cheese and fresh herbs – limes for squeezing

Duck Adobo & Frijoles Duck leg and thigh slow cooked in duck fat (fall off the bone tender) and served with pinto beans, red chili adobo sauce and topped with jicama/apple slaw

Plancha Style Pescado Fillet of red snapper, pan grilled plancha style to a golden brown and served with salsa rojo & salsa verde, capers, olives, olive oil and fresh herbs. Served with Mexican dirty rice Carne Asada Pan grilled skirt steak or twin tenderloin medallions and one cheese and onion enchilada with red sauce, served with Spanish rice, refried pinto beans, and roasted corn & black bean salsa

Tinga dePollo Shredded chicken in chipolte tomato sauce served over rice on top of a corn tortilla, topped with lettuce, tomato, onion, and sour cream

Pollo Mole Grilled breast of chicken topped with house made mole sauce, served with Spanish rice, roasted corn and black bean salsa, and roasted plantains

Barbacoa Succulent leg of lamb steamed with adobo seasonings and vegetables, served with a side of warm corn tortillas and salsa verde

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 23

Patio Dining

Best Margaritas in town!

APERITIVOS & BOTANAS (Appetizers & Small Plates)

Casa Guacamole Avocado, jalapeño, cilantro, onion, topped with pico de gallo and served with house fried tortilla chips “The Best Guacamole this side of the Mexican Border.” Deluxe Nachitos Fried tortilla chips individually topped with beans, melted cheese, pico de gallo, sour cream, guacamole, and fresh jalapeño with chicken, beef or chorizo – additional charge Cheese Crisp Large, fried flour tortilla topped with melted cheese and one topping Your choice of: jalapeno rings, green chiles, diced tomato, onions or refried pinto beans – additional charge Casa Crisp Cheese Crisp with shredded beef, diced tomatoes, onions and salsa rojo Mexican Roulette Roasted fresh jalapeños, stuffed with shrimp and cheese and batter fried, served with sour cream

Chili con Queso Casa’s melted cheese dip served with tortilla chips add chorizo and/or beans Carnitas Succulent crispy pork served with guacamole, pica de gallo and warm tortillas Molitos Soft chicken tacos (3) topped with house made mole sauce served with a side of fresh guacamole Ensalada de la Casa Fresh greens with tomato, cucumber and shredded cheese Your choice of Casa Fiesta Dressing or vinaigrette Ensalada de Hinojo Shaved fresh fennel, pickled red onion, orange and grapefruit segments, toasted pepitas and citrus vinaigrette Baja Salad Chopped tomato, onion, green beans, red pepper, and iceberg lettuce topped with bacon, hardboiled egg, fresh avocado, and chopped shrimp, tossed in garlic vinaigrette ***Try a few small plates at your table and share. This is the best Casa experience.

“Everyone needs something to believe in, I believe in ordering a Casa Margarita.”

513 Lake Flower Avenue, Saranac Lake, NY 12983 518-891-2272 www.casadelsolsaranac.com

24 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

fa rm -to -ta ble ho u se-m a d e d esserts o pen 7 d a ysa w eek

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 25

26 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 27

28 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

2405 Main St., Lake Placid • (518) 523-9902

Join us for t w i n g s & n ah e b e s t b u r g e r s , chos in to wn!

B Best est V View i e w in i n Town! To w n !

114 4 llarge a r g e sscreen c r e e n TVs T V s to to watch w a t c h your y o u r favorite f a v o r i t e teams! teams! Menu Changes Seasonally Starters

Soups and Salads

Player’s Buffalo Wings Mild, medium, hot, BBQ, sweet chili or stingin honey garlic. With ranch or bleu cheese dressing. $13

French Onion Soup Spanish onions sauteed to their ultimate sweetness, then braised with an au jus broth. Topped with crispy bread and melted provolone cheese. $6

Spinach Artichoke Dip Hot, melty blend of cheeses, fresh baby spinach, and marinated artichoke hearts and seasonings - topped with crispy breadcrumbs and baked golden brown. Served with pita bread. $13 Crispy Fried Pickles Served with chipolte ranch. $10 Player’s “Original” Nachos Topped with onions, peppers, black olives, tomatoes, jalapeños, sour cream, salsa and your choice of: beef, chicken or black bean. $16 add extra beef, chicken or black bean. $2 Fried Calamari Served with our house marinara. $12 Poutine Beer battered fries topped with our brown gravy and melted cheddar cheese. $10

Caesar Salad Classic Caesar with shredded parmesan and croutons, tossed with Caesar dressing. $9 Add Chicken $5 ~ Add Grilled Salmon or Steak $8 Alaskan Salmon Salad Grilled Alaskan salmon, arugula, avocado, tomatoes, feta cheese and dried cherries. Served with a balsamic vinaigrette. $18 Mediterranean Chicken Salad Grilled chicken, and fresh avocado over fresh greens with tomatoes, onions, cucumbers, black olives and feta. Served with raspberry vinaigrette. $16

You were born to be a player. You were meant to be here. This moment is yours. Herb Brooks (1980 - Lake Placid, NY)

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 29

Pile It On

MVP Menu

All served with our house fries.

Available every night after 5

Philly Cheese Steak Shaved steak, sautéed onions & peppers and melted cheeses on a toasted grinder roll. $14

Grilled Salmon Ciabatta Alaskan salmon, grilled or blackened, and served on a warm ciabatta roll with fresh arugula and our cusabi sauce. With sweet potato fries. $17

Mediterranean Chicken Wrap Grilled chicken, avocado, fresh greens, tomatoes, onions, cucumber, black olives and feta. $15

Old Fashioned French Dip Shaved roast beef topped with melted swiss. Served with a side of au jus. $14

Citrus Grilled Salmon Grilled Alaskan salmon served with a citrus butter sauce, sauteed greens & smashed sweet potato. $22

Grilled Chicken Scallion Alfredo Our garlic and parmesan cream sauce tossed with grilled chicken, scallions, sundried tomatoes, olives and pasta. $21

Lobster Ravioli Tender lobster wrapped in pasta & served in a vodka cream sauce with fresh tomatoes and ripe sliced olives. $20

Player’s Gyro

Quesadilla

Chicken Parmesan

Shaved lamb and beef with lettuce, tomatoes and onion. Complimented with tzatziki sauce. Served on fresh pita bread. $13

Filled with onions, peppers, black olives, shredded cheddar, tomatoes, jalapenos and your choice of: beef, chicken or black bean. Served with sides of sour cream and salsa. $14

Breaded chicken breast topped with our house marinara and provolone cheese. Served over pasta. $18

Adk Fish & Chips

The Grill All served with our house fries.

The Classic Burger

Southwestern Burger

Lettuce, tomato and onion. $11 Add cheese or bacon: $1 each

Creamy chipotle, melted cheddar, tomatoes, lettuce, jalapenos and french fried onions. $15

The Gothic Burger Topped with 2 fried onion rings, bbq, cheddar and bacon. Served on a kaiser roll. $15

Great Steak Panini Grilled sirloin, sauteed onions and mushrooms, and swiss cheese served with a cream chipotle sauce. $16

NY Steak Frite House seasoned 12 oz NY strip steak. Served with our famous fries and seasonal vegetables. $25 Beer battered haddock served with seasoned fries and sides of coleslaw and tartar sauce. $18

Junior Menu

Player’s Panini Grilled buffalo style chicken, chopped bacon, sautéed onions, cheddar and bleu cheese all press grilled on crispy bread. $15

Please ask about our private dining room for larger parties.

Mac n’ Cheese Creamy yellow cheese mixed with pasta. $8

Grilled Cheese Toasted with American cheese. $8 Add bacon or tomato for $1 each

Classic Reuben Sandwich

Rajun Cajun Burger Thin sliced corned beef, piled Blackened with cajun spices, high on marble rye bread then topped with gorgonzola, fresh topped with sauerkraut, 1000 guacamole, roasted red peppers Island sauce and swiss and sautéed mushrooms. $15 cheese. $15 The Original Player’s Burger Sautéed mushrooms & onions, swiss and bacon. $15

Chicken Tenders Comes with fries and BBQ dipping sauce. $8

Junior Pasta House marinara or butter over pasta. Comes with a side of parmesan cheese. $8

Mozzarella Sticks Served with our homemade marinara $8

Cheese Quesadilla filled with shredded cheddar $8 Add chicken,beef or black beans $2 each

An 18% gratuity will be added to parties of 6 or more, and those requesting separate checks.

Those pregnant, breastfeeding, unhealthy or infirm should avoid consuming un-pasteurized dairy products and meats that are not fully cooked.

30 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 31

32 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

1936 Saranac Avenue, Lake Placid, New York

518-523-7511 • RESERVATIONS RECOMMENDED LOCATED IN THE PRICE CHOPPER PLAZA

Rustic Italian & Mediterranean Cuisine

Catering Available • Large or Small Parties • Weddings

www.cafferustica.com Dinner Monday – Thursday: 5PM – 9PM Friday & Saturday: 5PM – 9:30PM

MENU VARIES BY SEASON

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 33

1936 Saranac Avenue, Lake Placid, NY ~ 518-523-7511 ~ Reservations Recommended

Dinner Menu ANTIPASTI

LE INSALATA E ZUPPE

PROSCIUTTO SPEDINI Prosciutto Wrapped Fresh Mozzarella, Baby Arugula, Balsamic Reduction

ONION SOUP AU GRATIN Caramelized Onion in Broth, Crostini, Melted Provolone CAESAR Romaine, Anchovy Caesar Dressing, Sourdough Croutons, Parmesan

SICILIAN SPICY MEATBALLS Polenta, Fresh Mozzarella, Marinara, Basil PAN ROASTED GOAT CHEESE Heirloom Beet Salad, Fresh Herbs

TROPICALE Baby Arugula, Heart of Palm, Tomato, Avocado, Lemon-Basil Vinaigrette INSALATA Organic Greens, Sliced Almonds, Blueberries, Gorgonzola, Charred Red Onions, Balsamic Vinaigrette

PIZZE AL FORNO BIANCO RUSTICA Roasted Eggplant, Goat Cheese, Arugula, Olive Oil, Garlic BIANCO MARGHERITA Vine Ripe Tomatoes, Fresh Mozzarella, Basil, Olive Oil, Garlic SICILIAN ROSSO Sausage, Bacon, Pepperoni, Oregano, Marinara, Mozzarella BIANCO FUNGHI MISTI SALSICCIA Italian Sausage, Roasted Mushrooms, Tallegio Cheese, Olive Oil, Garlic MARINARA PEPPERONI ROSSO Neapolitan Pepperoni, Marinara, Mozzarella, Oregano MEATBALL ROSSO Housemade Meatballs, Marinara, Chilis, Fresh Mozzarella, Carmelized Onions

PESCE E CARNE CHIANTI BRAISED SHORT RIBS Boneless Angus Short Ribs, Tonight’s Potatoes, Vegetable CAPESANTE RUSTICA Seared Scallops, Roasted Garlic & Chive Risotto, Port Wine Reduction VEAL CHEEKS PAPPARDELLE Fork Tender Braised Veal Cheeks, Fresh Pappardelle Pasta, Roasted Carrots, Parsnips, Housemade Veal Jus SWEET THAI CHILI SHRIMP Sauteed Shrimp, Brocolini, Garlic, Shallots, Tomatoes, Cream, Sweet Thai Chili, White Wine over Linguine

PASTASCIUTTA SALSICCIA ORCHIETTE Housemade Italian Sausage, Swiss Chard, Tomatoes, Crushed Red Pepper, Garlic, Olive Oil, Goat Cheese

RAVIOLI CARBONARA Fresh Wild Mushroom Ravioli, Black Pepper, Organic Egg, Pancetta, Baby Peas, Parmesan

VITELLO Veal Scaloppini, Capers, Tomatoes, Mushrooms, Lemon, White Wine, Cream, Glace De Veau, Linguine

GEMELLI BOLOGNESE Rustica Bolognese Sauce, Fresh Gemelli Pasta, Parmesan, Rosemary Oil

CHICKEN SALTIMBOCCA Fresh Sage, Prosciutto Di Parma, Fresh Mozzarella, Sauteed Chicken Breast and Mushroom Madeira Sauce

MELANZANE ARRABIATA Roasted Eggplant, Pancetta, Shallots and Garlic in a Spicy Tomato Sauce over Penne

Menu subject to change

34 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

Desperados A MexiQuinn Restaurant “Mexican with an Irish Twist” Featuring one of the Widest Selections of Tequila in the East!

NEW!

Nightly Chef Specials

Tex-Mex At Its Finest

Wide Selection of Irish Whiskey

Guinness on Tap Dinner - 7 Nights a Week Lunch - Thursday through Saturday

2090 Saranac Avenue, Lake Placid, New York 518.523.1507 www.MexiQuinn.com

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 35

Desperados A MexiQuinn Restaurant Appetizers

www.mexiquinn.com See website for full menu

Gringo Gulch

Locals’ Favorites

Deluxe Nachos

DAILY SPECIALS

Taco

Tostada

A platter of fried corn tortilla chips topped with refried beans, jalapeño rings, diced tomatoes, chopped onions and cheese. • Add chorizo or ground beef for extra charge

Monday – Ribs & Fries Tuesday – Chicken Sub & Fries Wednesday – Fish Fry Thursday – Philly Cheesesteak

Nachos

Hickory smoked BBQ halfchicken.

A soft corn tortilla, your choice of one filling (beef, black or refried beans, seasoned ground beef, chorizo or chili verde) topped with lettuce, tomatoes, onions and cheese. • With crab or shrimp for extra charge

A fried flour tortilla layered with your choice of one filling (beef, black or refried beans, mildly spiced chicken, chorizo, chili verde, or ground beef), topped with cheese, lettuce, tomatoes and chopped onions. • With crab, shrimp, guacamole, or extra toppings for extra charge

A platter of fried corn tortilla chips with melted cheese and jalapeño rings.

Guacamole (Seasonal) Made with avocados, tomatoes, onions, and spices.

Maybe You’re Really Hungry? Combo Platters Three Chimichanga Platters “Land”- Three mini Chimichangas - a mildly spiced chicken, a shredded beef and a chorizo. Served with lettuce, diced tomatoes and cheese.

Pollo Solo

Hard Taco Pollo Fiesta

Two hard shell corn tortillas with Hickory smoked BBQ halfyour choice of one filling (beef, chicken, house salad, rice and beans. black or refried beans, seasoned ground beef or chorizo) topped with Carne Fiesta cheese. Served with lettuce, Half-rack hickory smoked pork tomatoes, and onions. ribs, house salad, rice and beans.

Mexi-Crunch Burrito Winger Dinger

A 10-inch flour tortilla wrapped Ten hickory smoked wings with your around a hard taco shell and grilled. choice of BBQ, spicy BBQ or hot Filled with cheese, lettuce and sauce. Served with rice and beans. choice of one filling (beef, ground beef, rice & beans or black beans).

Gringo Grande

Half-rack hickory smoked pork ribs, half hickory smoked BBQ chicken, five hot BBQ wings. Served with rice and beans.

“Sea”- Three mini Chimichangas Burrito-Style Chicken Fajita - Crab and spinach, a shrimp and a black bean. Served with lettuce, diced tomatoes and cheese.

Three Unseasoned Chicken Enchiladas Served with rice and beans.

Chicken Chimichanga & Beef Enchilada Served with a side of beans.

Chorizo Tostada & Mildly Spiced Chicken Flauta Served with rice and beans.

Black Bean Burrito & Cheese Enchilada Served with a side of rice. (Vegetarian)

A 10-inch soft flour tortilla filled with grilled onions and poblano peppers, cheese, lettuce and tomatoes.

Open-Faced Steak Fajita A 10-inch soft flour tortilla topped with grilled marinated beef strips cooked our way, grilled onions and poblano peppers.

Burrito-Style Fish Fajita A 10-inch soft flour tortilla filled with breaded fish, cheese, lettuce and tomatoes.

BBQ Pork Ribs Hickory Smoked Choose either half-rack or full-rack

Two Flautas With your choice of beef, black or refried beans, mildly spiced chicken, ground beef, chorizo or chili verde. Served with rice and beans.

All wings, chicken, ribs are smoked in-house

Quesadilla A flour tortilla filled with cheese.

Spinach Quesadilla A flour tortilla filled with cheese, spinach, tomatoes, onions and green chilies, topped with a dollop of sour cream. • With chicken or shrimp for extra charge

Chimichanga (Baked by Request) A flour tortilla fried around your choice of one filling (beef, ground beef, unseasoned chicken, mildly spiced chicken, chorizo, chili verde, rice or black bean), topped with lettuce, tomatoes and cheese. • Add a side of rice or beans for extra charge

Enchilada A corn tortilla rolled around your choice of one filling (rice, cheese, beef, spinach, chorizo, chili verde, mildly spiced chicken, black or refried beans), topped with red, green or mole sauce and cheese (chicken enchiladas with mole sauce are served with unspiced chicken). • With shrimp or crab for extra charge

Chile Relleno (baked by request) A fresh poblano chile pepper, roasted, peeled, stuffed with cheese, batterdipped, topped with our relleno sauce and a dollop of sour cream (Vegetarian). • Add a side of rice or beans for extra charge

Burrito Cheese and your choice of one filling (spinach, beef, black or refried beans, chorizo, chili verde or rice & beans) inside a flour tortilla, topped with our “Burro” sauce. • Add a side of rice or beans for extra charge

Casa Rola

A casserole of stacked flour tortillas with beans, sour cream, and your choice of one filling (mildly spiced chicken, black beans, chili verde, rice, Flauta (Baked by Request) beef, ground beef, chorizo or Corn tortillas rolled “flutelike,” fried vegetarian black beans & rice). and topped with lettuce, tomato, Topped with red, green or both onion and a dollop of sour cream. enchilada sauces and cheese. Cheese and your choice of one • With shrimp or crab for extra charge filling (beef, mildly spiced chicken, chorizo, rice, black bean or chili verde). • Add a side of rice or beans for extra charge

36 - NORTH COUNTRY DINING GUIDE â&#x20AC;˘ SUMMER 2019 Eggs Served w ith fried potatoes

Single E gg any style w/toast .........................................................................................5.25 with ch oice ofbreakfast m eat .................................................................................6.25 T wo E ggs any style w/toast ...........................................................................................5.75 with ch oice ofbreakfast m eat .................................................................................6.85 E gg Sandwich ..................................................................................................................6.00

w ith yourchoice ofcheese,bacon,country sausage,orham ,served on a bagel,English m uffin, toastorcroissant

Breakfast W rap ................................................................................................................7.75 scram bled eggs,bacon,M onterey Jack & cheddar,w rapped in a tortilla,served w ith salsa on the side

Breakfast

E ggs Bened ict ..................................................................................................................8.95 tw o poached eggsand C anadian bacon on an English m uffin w ith hollandaise sauce

E ggs ala A ubin .................................................................................................................8.95

From the G rid d le

tw o poached eggs,spinach,sw isscheese,sliced tom ato on an English m uffin w /M ornay sauce

E ggs da V inci...................................................................................................................8.95

Served w ith butter& syrup

Steak & E ggs ..................................................................................................................13.95

Butterm ilk Pancakes Sh ort Stack ...........................................4.50 Stack ofthree .......................................5.25 Blueberry Pancakes ..................................6.25 C h ocolate C h ip Pancakes .......................6.25 T h ick-cut French T oast ...........................6.00 Belgian W affle ...........................................7.00 O reo W affle ...............................................7.75

M ountain L ake G u ideboat .........................................................................................13.95

C and ied Bacon W affle ............................7.75

M ountain T op Steak ....................................................................................................14.95

Fruity Pebble W affle ................................7.75

English m uffin splitand topped w ith Italian sausage,sauteed greens,poached eggsand tom ato basilhollandaise

Birds on a Biscu it ............................................................................................................8.95 Southern style biscuitsplitand topped w ith turkey,poached eggsand turkey gravy,served w ith fried potatoes

C alifornia Bened ict ........................................................................................................9.25 Tw o poached eggsw ith C anadian bacon,avocado,tom ato and cilantro hollandaise sauce 8 oz.charbroiled ribeye w /tw o eggsany style & toast

scram bled eggs,8 oz.diced steak & M onterey jack,served overfried potatoes tw o biscuitstopped w /8 oz.steak,tw o poached eggs& Am erican cheese sauce

O m elette Station

Served w ith fried potatoesan d toast

M cK enzie O m elette ..................................................................3 egg 8.95

You know you w antto try it! Try thisone too!

YABBA D ABBA D O O !

T opping O ption #1 ..................................2.00 2 egg 7.25

ham ,Am erican & caram elized onion,topped w ith candied bacon piecesand m aple aioli

W estern O m elette ...........................................................................................................8.95 Vegetable O m elette ........................................................................................................8.95 T wo E gg & C h eese O m elette .......................................................................................6.75 T hree E gg & C h eese O m elette ....................................................................................7.25 cheddar,Sw iss,Am erican,M uenester broccoli,peppers,onions,m ushroom s,tom atoes,spinach ..........................add $0.95 peritem feta ...........................................................................................................................add $1.75 ham ,bacon,sausage ..................................................................................add $1.50 peritem

Breakfast Com bin ation s Served w ith butter&

apples,raisinsand w alnutstossed in brow n sugarserved w arm

T opping O ption #2 ..................................2.00 bananas,raisinsand w alnutstossed in brow n sugarserved w arm

T O P IT W IT H : walnuts,apples,raisins,strawberries,blueberries, banana orwh ipped cream foran add itional $1.50 peritem **sugar-free syrup & realm aple syrup available**

syrup

Sh ort Stack .........................................................................................6.75

T wo French T oast .............................................................................6.95

Sh ort Stack .........................................................................................6.75

T wo French T oast .............................................................................6.95

Sh ort Stack .........................................................................................8.25

T wo French T oast .............................................................................8.95

w ith choice ofbreakfastm eat w ith tw o eggs

w ith tw o eggsand choice ofbreakfastm eat

C offee,tea oriced tea ...........................1.50 H erbal T ea ..............................................1.75 H ot C h ocolate .......................................1.75 L em onade ...............................................1.75

Bacon,ham ,sausage,C anad ian bacon orcorned beefhash ............3.50 H om e-fried potatoes ............................2.50 G rits .........................................................2.50 T oast .........................................................2.50 w hite,w heat,rye,sourdough,pum pernickel

Blueberry orBran m uffin ....................3.25

w ith choice ofbreakfastm eat w ith tw o eggs

w ith tw o eggsand choice ofbreakfastm eat

Beverages Soda .........................................................1.75 Choice ofPepsi,D ietPepsi,M ountain D ew , Sierra M ist,RootBeerorO range

Ju ice .........................................................1.75 Choice ofO range,G rapefruit,Apple, Cranberry,G rape orV8

M ilk .........................................................1.75 Choice of2% orchocolate

Breakfast Sid e D ishes

Bagel & cream ch eese ...........................2.75 E nglish m uffin,croissant,bagel, T exas toast orraisin toast ..............2.50 Fruit C up ................................................3.25 Banana .....................................................1.50 C old cereal ..............................................2.00 H ot O atm eal ..........................................2.50

Real m aple syrup ...................................2.75 Salsa ..........................................................1.75 E gg beaters orE gg wh ites ..................................add $1.50 perorder G L U T E N FR E E SU BST IT U T IO N S A VA IL A BL E

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 37

L un ch Salad s

From the G rille

San dw iches

Served w ith bread stick & butter

Served w ith fren ch fries

Served w ith chips& pickle

Sue’s Favorite ......................................8.50

M arinated G rilled C h icken Breast Sandwich .......................................8.00

D eliStyle .............................................7.50

BBQ orC ajun style ....................8.25 O pen Faced Steak Sandwich ........14.50

M cK enzie C lub .................................8.25

RikiBurger..........................................9.75

T urkey “BLT ” W rap .........................8.00

a m ix ofrom aine and spinach topped w ith sliced apples,raisins,chopped w alnuts, crum bly bleu cheese & balsam icvinaigrette

Santa Fe Salad ....................................9.00 Spicy chicken on bed ofm ixed greensw ith black olives,corn,avocado,red onion and diced tom ato served w ith a chipotle ranch dressing

M cK enzie C obb Salad .....................9.00 bed oflettuce layered w ith chopped turkey, bacon,hard-boiled egg,tom atoes,peppers, crum bled bleu cheese,black olives& croutons

Buffalo C h icken Salad .....................9.00 m ixed greensserved w ith sliced spicy buffalo chicken tenders,tom ato,celery and choice ofranch orbleu cheese dressing

tenderbreastchar-grilled w ith lettuce, tom ato & onion

8 oz.ribeye served w ith sauteed peppers, onion & m ushroom son Texastoast

8 oz.burgertopped w ith bacon,cheddar, fried onion stringsand m aple m ayo

T h e “T iny” A d k .................................9.75 Ain’tnothin’T IN Y aboutit!Tw o 4 oz. burgerpattiesw ith Am erican cheese,cara m elized onions,bacon,lettuce & tom ato

Black Bean Burger.............................8.75 veggie burgerw ith lettuce,tom ato & onion

roastbeef,turkey,ham ,tuna orchicken salad w ith lettuce & tom ato on yourchoice ofbread,roll,bagelorcroissant turkey,roastbeef,ham ,tuna orchicken salad,w ith bacon,lettuce,tom ato on your choice ofbread turkey,bacon,lettuce,tom ato and m ayo

Buffalo C h icken W rap .....................8.00 Crispy orgrilled chicken in hotsauce w ith lettuce,tom ato and yourchoice ofranch or bleu cheese dressing

C h icken C aesarW rap ......................7.50 sliced grilled orcrispy chicken and Rom aine

C aesarSalad .......................................7.00

M cK enzie Burger..............................8.75

O pen Faced H ot Roast Beef orT urkey .......................................7.75

Soup & Salad ......................................6.50

4 oz.O ption .......................................5.75

BLT ......................................................6.50

L arge H ouse Salad ............................6.50

M ake it C ajun ....................................0.75 M ake it a BL E U BU RG E R .............9.75 Substitute onion rings ......................1.50 Substitute sweet potato fries ...........1.50 Substitute side salad ..........................2.00

chopped rom aine tossed w ith C aesar dressing & croutons

cup ofsoup du jourw /sm allhouse orsm all caesarsalad w ith assorted veggies& croutons

Sm all H ouse Salad ............................3.50 A dd G rilled orC rispy C h icken to any salad ................................................2.50 ranch,Italian,balsam icvinaigrette, thousand island,chipotle ranch,and honey m ustard bleu cheese dressing .....................add 1.75 feta crum bles................................add 1.75 bleu cheese crum bles....................add 1.95 ~ SU BST IT U T IO N S AVAIL ABL E ~ (an extra charge w illapply)

K id ’sCorn er

Served w ith chipsorfren ch fries, sm allbeverage & ice cream 12 an d un d erplease

PB& J....................................................3.50 C h ix fingers ........................................5.50 C h eeseburger.....................................5.75 D ylan D og ..........................................4.50 G rilled C h eese ...................................4.50 C and ied Bacon Pancake Strips .......4.50 served w ith syrup and a fruitcup

8 oz.fresh beefw ith lettuce,tom ato,onion & pickle

Am erican,M uenster,Sw iss orcheddar...................................add 0.50

served w ith friesand topped w ith gravy

bacon,lettuce and tom ato w ith m ayo on yourchoice ofbread

U Pick G rilled C h eese .....................5.25 choose yourbread and cheese served w ith fries add tom ato ........................................0.95 add ham orbacon ..............................1.25

Specialty San dw iches Served w ith fren ch fries

Sid e D ishes C h icken Fingers ................................7.50 served w ith french fries

M ozzarella Sticks................................6.25 O nion Rings .......................................3.50 C up o’soup ........................................2.75 Bowl o’soup .......................................4.95 French Fries ........................................2.95 Sweet Potato Fries .............................3.25

D esserts Pie du Jour..........................................3.95 Brownie Sundae .................................4.25 C h ocolate C ake .................................4.75 Strawberry Sh ortcake .......................4.75 Ice C ream ............................................2.75

M cK en zie’sG rille

487 L ake Flow erA ve.,Saran acL ake •518-891-2574 O pen 7 d aysa w eek – 6am -2pm

T h e 19 .................................................9.25

A Red Storm original& Jam espick.Char chicken w ith m elted cheddarcheese,bacon, rom aine,sliced apple and cranberry m ayo on a ciabatta roll

M onte C risto .....................................8.75 turkey,ham & Sw isspiled onto French toastbread and grilled.Served w ith m aple syrup

T h e Barkeater.....................................8.50 turkey w ith m elted m uenstercheese and thousand island dressing served on pum pernickelbread

Fish Sandwich ....................................8.50 battered haddock served w ith lettuce, tom ato,dilltartarsauce & lem on

French D ip ..........................................8.50

hottenderroastbeefserved on a hoagie roll w ith au jusand horseradish sauce

G rilled Reuben ..................................8.75 corned beef,sauerkraut,thousand island dressing,Sw isscheese,grilled on rye bread

T urkey C h eddarM elt .......................8.50 turkey,cheddarcheese and tom ato served on grilled sourdough

O pen Faced M eatloaf.......................9.50 m eatloafserved on Texastoastw ith french friesand gravy

38 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

The

Hungry Trout Resort and Restaurant

Good Evening! The HUNGRY TROUT RESTAURANT lies on the banks of the West Branch of the Ausable (Ah-SAY-bull) River, one of the most legendary trout streams in America. The Bottcher family have been owners for 37 years. The restaurant joins the adjacent 22-unit lodge providing comfortable accommodations in a setting unequalled anywhere. In 1989 the basement of the Hungry Trout was transformed into R.F. McDOUGALL’S PUB and GRILL and has recently been included in the Top 10 Best Fishing Bars in America by Outdoor Life Magazine. You’re invited to have an after-dinner libation at our pub or in our lounge, the AUSABLE ROOM. Thank you for dining with us this evening and we hope you return soon. ENJOY!

APPETIZERS SMOKED TROUT with HERB HORSERADISH AIOLI Hickory smoked on premise with a light herb horseradish and caper mayonnaise, crostini and red onions 12

BRAISED MAPLE PORK BELLY Cut thick and seared crispy. Finished with a sweet South Meadow Farms maple-honey glaze 12

GRILLED QUAIL with GRAND MARNIER GLAZE

SOUPS AND SALADS HOUSE SALAD Mixed greens with cranraisins, red onions, grape tomatoes, sunflower seeds. Garlic and red wine vinaigrette 9

THE WEDGE Chilled baby wedge, Applewood smoked bacon, diced tomatoes, creamy bleu cheese dressing 9

HUNGRY TROUT CAESAR SALAD

Fire grilled and semi-boneless. Grand Marnier glaze and applewood smoked pepper bacon 13

Certified and safe crisp romaine lettuce with peppercorn Caesar dressing shredded parmesan and fresh garlic croutons 10

VENISON and WILD BOAR STUFFED MUSHROOMS

THE HUNGRY TROUT’S HOT SAUSAGE SOUP

Mushroom caps stuffed with venison and wild boar with sherry butter and melted Gruyere 14

SCALLOPS with BASIL CREAM Sautéed sea scallops with a delicate red pepper and basil cream sauce 13

Hearty broth with ground Italian sausage, tomatoes, peppers, onions, drizzled with cheddar cheese 9

WILD FOREST and MUSHROOM BRIE BISQUE Velvety blend of delicate brie cheese, Madeira wine, wild mushrooms and cream Bowl 10 Cup 6

CARMELIZED FRENCH ONION ALE SOUP A touch of brown ale gives a more boldly flavored twist on the standard classic. Croutons and Gruyere cheese 9

~ REGIONAL PARTNERS ~ Saratoga Olive Oil - Saratoga, South Meadow Farms – Lake Placid, Sugar House Creamery – Jay Donahue Family Farm – Malone, Maple Leaf Farms

Route 86, Wilmington, NY • 946-2217 • Reservations welcomed One mile North of Whiteface Mountain, a 15 minute scenic drive from Lake Placid

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 39

~ THE HUNGRY TROUT’S TROUT ~ Accompanied with fresh herbed risotto and seasonal vegetable *Suggested wine pairings by Lake Placid’s Terry Robards, noted author and world acclaimed wine critic

TROUT GRAND MARNIER

PAN FRIED TROUT Dusted with seasoned Panko crumbs, lightly pan fried to a crispy finish 25 *Millbrook Proprietors Reserve Chardonnay 32

With seasoned panko bread crumbs and a delicate Grand Marnier butter sauce 28 *The Crossings(NZ) Sauvignon Blanc 32

CAMPFIRE TROUT

ROASTED TROUT with LEMON-CAPER BUTTER

Seared on an iron skillet with guide seasonings, shallots and crumbles of black pepper bacon 26 *Ecco Domani Pinto Grigio 32

Healthy and simple. Slow roasted in white wine, butter, mushrooms, lemon and capers 25 *Kendall Jackson Chardonnay 36

TROUT SPECIAL OF THE EVENING Please ask your server for tonight’s offering

~ FIN, FOWL, STEAKS AND GAME ~

Served with red skinned garlic mashed potatoes and seasonal fresh vegetables unless otherwise specified CAPRISE CHICKEN with BRIE CHEESE

ROAST DUCK with LINGONBERRY GLAZE

Pan seared boneless breasts topped with melted brie cheese, diced plum tomatoes and Tuscan Herb Olive Oil. Served over wilted greens with herbed risotto. 25 *Kris Pinot Grigio 30

All-natural Maple Leaf Farms half duck roasted to a crispy finish with a lingonberry and port wine reduction 28 *High Hook Pinot Noir 38

VENISON CHOPS with CRANBERRY BREAD PUDDING

Ten ounce locally grown Donahue Family Farm burger With caramelized onions, brie cheese, lettuce, tomato, onions. Served with truffle fries 20 *Chasing Lions Cabernet 32

Flame broiled free range venison served over a cranberry bread pudding with a rosemary and red wine reduction 36 *Robert Mondavi Cabernet Sauvignon 49

HUNGRY TROUT BONE-IN RIB-EYE Flame broiled 16-ounce Rib-eye with garlic herbed butter and sautéed mushrooms and onions 34 *Seven Deadly Zins Zinfandel 34

GRASS FED ANGUS BURGER

WHISKEY PEPPERCORN STEAK A Hungry Trout tradition, 10 oz sirloin with our homemade Jack Daniels whiskey peppercorn sauce 29 *Rodney Strong Napa Cabernet 45

~ COMBINATIONS ~ SALMON with SEA SCALLOPS

ADIRONDACK GUIDE PLATTER Combination of half Campfire Trout, Grilled Venison Chop, and Glazed Quail 34 *Robert Mondavi Napa Cabernet 49

Six-ounce North Atlantic salmon fillet topped with tender sea scallops, and a delicate red pepper cream sauce. On a nest of angel hair pasta 29 *Kendall Jackson Chardonnay 36

VEGETARIAN OPTION Please ask your server for tonight’s selection *Salmon Run Riesling 30

FILET MIGNON and SHRIMP Twin tenderloin medallions crowned with four chargrilled gulf shrimp, gorgonzola and madeira drizzle. 32 *Chateau Julien Merlot 30/10

~SIDES~ • BLACKENED GULF SHRIMP - $5 • FETTUCCINI ALFREDO - $6 • TRUFFLE FRIES - $6 Children quite welcome, menu available 18% gratuities added to parties of 6 or more These are sample entrees. Our menu is updated frequently with weekly specials utilizing the freshest ingredients from New York State, featuring local producers.

40 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

Fra telli Pizza M a rket 2241 Saranac Avenue, Lake Placid Next to Lake Placid Baptist Church

tel: 518-302-5093

Dine In • Take Out Free Delivery o pen 6a m -11pm o pen 6 d a ysa w eek

Sta rtin g fro m 11a m ($20 M in .O rd er)

(clo sed W ed n esd a y)

Ca sh & Lo ca lCheck s o n ly ATM o n -site

Pizza by the slice

Pizza pies

Everyday combo special

Cheese pizza slice Ad d to ppin gs (Sa m e to ppin gsa sbelo w )

Cheese pizza (M cu t 14”) Cheese pizza (LG cu t 16”)

6 cu t cheese pizza ,10 w in gs,2 literso d a 8 cu t cheese pizza ,10 w in gs,2 literso d a

Ad d to ppin gs(fo rbo th sizes)

Ask a bo u t o u r$99 perm o n th Pizza Clu b ~ An y Pie,An y Da y,An y Size (1 pie perd a y m a x)

Toppings (14”& 16”) Extra cheese Peppero n i Sa u sa ge Ba co n To m a to es

O lives O n io n s Peppers Spin a ch M u shro o m s

An cho vies Pin ea pple Bro cco li Ha m Eggpla n t

M ea tba lls Beef Chick en Ga rlic

Specialty pizzas (M ed iu m 14” •La rge 16”) VEGETARIAN PIZZA M u shro o m s,peppers, o n io n s,to m a to es,o lives

MEAT LOVERS Ha m ,sa u sa ge,ba co n , peppero n i

CHICKEN BACON RANCH PIZZA W hite pizza ,ba co n ,chick en ,ra n ch d ressin g

HAWAIIAN PIZZA Pin ea pple,bbq ,o n io n s, ba co n ,chick en

MARGHERITA PIZZA Ho m em a d e pizza sa u ce,fresh m o zza rella ,fresh ba sil,fresh to m a to

WHITE BROCCOLI PIZZA Bro cco li,rico tta , ga rlic

BUFFALO OR BBQ CHICKEN Crispy chick en ,m o zza rella ,yo u rcho ice o fsa u ce

PHILLY STEAK PIZZA Philly m ea t, m u shro o m s,o n io n s,peppers,m o zza rella & Am erica n cheese

WHITE PESTO VEGGIE PIZZA Pesto , sa u ce,m o zza rella cheese,o lives,feta cheese, su n d ried to m a to es,m u shro o m s SPICY CHORIZO PIZZA Cho rizo ,o n io n s, red sa u ce,ba lsa m icvin ega r

LASAGNA PIZZA Gro u n d Beef,rico tta , m o zza rella ,m a rin a ra *M en u & PricesSu bject to Cha n ge

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 41

FRATELLI PIZZA MARKET Wings

Salads

Appetizers

Ho t,m ed iu m ,m ild ,bbq ,ga rlicpa rm 10 W in gs$10 20 W in gs$19 30 W in gs$28 40 W in gs$37 50 W in gs$46 Extra d ressin g $0.50 Extra sa u ce $1

To ssed sa la d $5 Ca esa rsa la d $10 Ad d chick en $3

6 m o zza rella stick s$10 6 ja la peñ o po ppers$10 Fren ch fries$5 M a c n cheese bitesw ith chipo tle ra n ch $10 O n io n rin gs$6 5 Chick en ten d ers$10

Hot sandwiches & subs 12” (Served w ith fren ch fries) CLASSIC GYRO LAMB M ea t,lettu ce,to m a to es, o n io n s,tza tzik isa u ce o n pita brea d $14

BUFFALO OR BBQ CHICKEN SUB $14 CHICKEN PARM/MEATBALL PARM M a rin a ra , m elted m o zza rella cheese $14

PHILLY CHEESE STEAK SUB M u shro o m s,o n io n , peppers,sha ved stea k ,m o zza rella cheese $14

EGGPLANT PARM M a rin a ra ,m elted m o zza rella cheese $14

Dinner Menu (Served w ith pen n e & brea d ) CHICKEN PARM $15

ALFREDO PASTA W/ CHICKEN $16

EGGPLANT PARM $15

SAUSAGE, PEPPERS & ONIONS TOSSED IN GARLIC RED SAUCE $16

MANICOTTI W/ SPINACH $17 PASTA WITH MARINARA $9 STUFFED SHELLS W/ SPINACH $15

Expanded Dine-In Menu Now Available CATERING

24-ho u ra d va n ce n o tice.48-ho u rfo rspecia lreq u ests. Sm a lltra y servesu p to 10 PEOPLE •La rge tra y servesu p to 20 PEOPLE

CHICKEN PARM O verpa sta w ith brea d

CHICKEN ALFREDO O verpa sta w ith brea d

Sm a ll$150 •La rge $300

EGGPLANT PARM O verpa sta w ith brea d

MEATBALLS & SAUSAGE O verpa sta w ith brea d

Sm a ll$150 •La rge $300

PASTA MARINARA Sm a ll$80 •La rge $160

TOSSED SALAD

CEASAR SALAD

Sm a ll$25 •La rge $45

Sm a ll$50 -La rge $100

42 - NORTH COUNTRY DINING GUIDE â&#x20AC;˘ SUMMER 2019

L u n a R estau ran t

2477 M ain St., L ake P lacid, N Y | 518-302-5180

L u n ch M en u

A p p etiz ers

F ren ch O n io n So u p M o zz arella Sticks Sh rim p C o cktail~ Jum bo shrim p (cooked

S erved w ith our H ouse M ad e C ocktail S auce.

P an in i San dw ich es

fresh then chilled )

P o u tin e G rav y an d C h eese F ried C alam ari ~ P repared w ith lig htly seasoned

w ith m arinara sauce.

So u p o f th e D ay

C asp rese P an in i ~ M ozzarella,tom atoes and B asil. G rilled C h icken P an in i ~ M ad e w ith hom em ad e bread ,lettuce, tom ato,onion.

flour and served

w ith layers of thinly sliced fresh veg etables,jalapeno,cilantro,feta cheese and red peppers.

San dw ich es ~ Served w ith fren ch fries, p ickles, an d co leslaw

C up or B ow l

Salads

So u p & San dw ich ~ C hoose a cup of our seasonal soup and

L u n a Salad ~ B aby g reens toasted

w ith g org onzola cand y w alnuts, d ried cranberries,fresh apple,and caram elized onions. C aesar Salad ~ rom aine lettuce,toasted w ith cream y caesar d ressing and crouton. A H I T u n a Salad ~ Spring M ix,tom atoes,onions w ith cucum ber d ressing . Salm o n M editerran ean Salad ~ S pring m ix,K alam ata olives, onions,cucum bers,feta cheese,balsam ic vinaig rette d ressing .

A dd:C h icken , Sh rim p , o r Salm o n

W rap s ~

A v o cado V eg g ie P an in i M editerran ean V eg g ie San dw ich es ~ S tuffed

Serv ed w ith lettu ce, to m ato , an d o n io n s

B u ffalo C h icken W rap Sh rim p C aesar W rap

V eg etarian A v o cado W rap

P asta Sau ces

C h icken o r V ealP arm esan L in g u in e M eatb alls C h eese R av io li P en n e V o dka F ettu cin e A lfredo

A dd:C h icken , Sh rim p , o r Salm o n

K ids M en u

G rilled C h eese

C h eese R av io li

it w ith a half portion of any sand w ich.

cuisine

R eu b en P o rtab ella C h icken San dw ich M o n te C risto T u rkey ~ L ettuce,tom ato,sw iss cheese. B B Q C h icken San dw ich

Ske w ers ~ Serv ed w ith v eg etab les an d riso tto Sh rim p

F ish

C h icken

F ried F ish So le

Steak

F ried F ish T ro u t

A n g u s B u rgers ~ Served w ith fren ch fries,p ickles,an d co leslaw

A vo cado B u rg er~ B lue C heese,bacon,avocad o,and caram elized onions M u sh ro o m s B u rg er ~ topped w ith m ushroom s,onions and bacon M editerran ean B u rg er ~ Served w ith g oat cheese,caram elized

onions and tom ato,topped w ith g reek yog urt

V eg etarian B u rg er P in eap p le B u rg er ~ served w ith bacon,red onions,and rom aine G rilled E g g p lan t B u n B u rg er ~ L ettuce,m ushroom s,tom ato, and d ijon m ustard

K idâ&#x20AC;&#x2122;s Steak w ith F ries

P asta M eatb alls

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 43

L u n a R estau ran t D in n er M en u A p p etiz ers

B u rata B ru sh eta ~ S erved w ith bag uette and tom ato salsa C alam ari ~ P repared w ith lig htly seasoned flour and served w ith

m arinara sauce.

P o rtab ella Sh rim p ~ S erved w ith cream vod ka sauce. Steam ed M u ssels ~ O ne pound prepared in a w hite w ine,butter and g arlic broth,served w ith g arlic toast.

P astram i Sm o ked Salm o n C u cu m b er R o lls ~ S erved cream cheese and fresh basil.

w ith

C ap rese Salad Ske w ers ~ F resh m ozzarella,fresh tom ato,basil and

balsam ic vinaig rette.

O n io n So u p an d So u p o f th e D ay

C up or B ow l

Salads

C h icken C aesar Salad ~ rom aine lettuce,toasted caesar d ressing and crouton.

w ith cream y

M editerran ean Salad ~ K

alam ata olives,onions, feta cheese, peppers,spring m ix,lettuce,balsam ic vinaig rette d ressing .

A dd:C h icken , Sh rim p , Salm o n , o r Steak

P asta & Sau ces

Serv ed w ith H o m em ade B read

L in g u in e w ith M eatb alls P asta P rim av era ~ served w ith fresh veg etables and

N Y Strip 12o z Sh o rt R ib s ~ over m ashed potatoes and asparag us. F am ily Style ~ 6oz steak,6oz salm on,6oz chicken,

lig ht sauce (m arinara,alfred o,vod ka,or g arlic oil). T o rtellin i C arb o n ara ~ S autêed w ith onions and bacon,prosciutto, served w ith P arm esan C heese. F ettu ccin e A lfredo ~ P asta in cream sauce P en n e A la V o dka ~ P asta in V od ka C ream sauce P en n e P u ttan esca ~ S autêed w ith g arlic,olives,capers,anchovies over penne

Steak Ske w ers ~ served w ith veg etables and (C h o ice o f Sh rim p , Salm o n o r C h icken ) C o w b o y Steak 16o z

F ish

Steaks

Serv ed w ith M ash ed P o tato es an d V eg etab le

6oz sole w ith veg etables.

G n o cch i B o lo g n ese

risotto.

M editerran ean P an Seared T ro u t ~ Q

C h icken

G rilled C h icken C ap rese ~ served

over pasta

w ith w hite w ine sauce

C h icken P arm ig ian a ~ B read ed

m ed allions topped w ith m arinara sauce and m ozzarella cheese over ling uine C h icken M u sh ro o m ~ served on cream y sauce over pasta.

V eal

V ealSam b o ttica ~ w ith prosciutto,spinach,brow n g ravy over pasta V ealP arm ig ian a ~ B read ed m ed allions topped w ith m arinara sauce

and m ozzarella cheese over ling uine V ealO scar~ served w ith 4oz lobster tail,asparag us,m ash potato,and bernaise sauce.

K ids M en u

K id’s Steak w ith F ries K id’s P asta C h icken F in g ers w ith F ren ch F ries C h eese R av io li

uick pan seared trout prepared w ith M ed iterranean spices and served w ith m ashed potatoes and veg etables Salm o n T u scan ~ prepared on olive oil,g arlic,sund ry tom ato, spinach,capers on cream y vod ka sauce So le de P icata ~ S autêed w ith w hite w ine sauce,lem on and capers, asparag us,and m ashed potatoes G rilled A H I T u n a ~ served w ith avocad o and spinach L o b ster R av io li ~ on cream y vod ka sauce Seafo o d T u scan C o m b o ~ clam s and m ussels,scallops,shrim p, sole w ith sid e toasted bread Sh rim p C ap rese ~ served w ith tom ato,capers,g arlic on w hite w ine sauce,fresh m ozzarella over ling uine L in g u in i C lam s ~ red or w hite over ling uini F ried F ish So le o r Sh rim p ~ served w ith french fries and tartar sauce

Side D ish es

Sau têed M u sh ro o m s ~ S erved w ith g arlic w hite w ine sauce F resh A sp arag u s ~ S team ed and served w ith butter g arlic F resh Sp in ach ~ S autêed on oil g arlic or steam 18% g ratu ity added to p arties o f 6 o r m o re M en u an d P rices Su b ject to C h an g e

44 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

- DINNER MENU -

Thank you for dining with us this evening. R.F. McDougall’s Pub and Grill has been a part of Wilmington’s history for 30 years and under the same family ownership. Our menu offers a tempting array of steaks, seafood, pastas, burgers, and sandwiches in an award winning Victorian atmosphere unmatched anywhere in the Adirondacks. We’re very proud of that distinction, very proud of our wonderful little town, and very proud that you’re with us tonight. ENJOY!

“One of the top 10 Fishing Bars in America” Outdoor Life Magazine

One mile north of Whiteface Ski Center on Rt 86 Wilmington, NY

518-946-2219 or 2217 www.HungryTrout.com

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 45

~ Tavern T ave r n Favorites F avo r i t e s ~

One mile north of Whiteface Ski Center on Rt 86, Wilmington, NY

518-946-2219 or 2217

~ Starters St ar ters ~ 3 ƌŝƐƉǇ3 ĂůĂŵĂƌŝ 3>ŝŐŚƚůǇ3ĚƵƐƚĞĚ3ŝŶ3Ă3ƐĞĂƐŽŶĞĚ3ĨůŽƵƌ 3ĂŶĚ3ĨůĂƐŚ3ĨƌŝĞĚ3ŐŽůĚĞŶ3ďƌŽǁŶ͘ 3^ĞƌǀĞĚ3ǁŝƚŚ3Ă3ƚŽŵĂƚŽͲďĂƐŝů3ŵĂƌŝŶĂƌĂ 3ĂŶĚ3ĨƌĞƐŚ3ƉĞƐƚŽ3ĚƌŝǌǌůĞ͘3ΨϭϬ͘ϵϵ d3 ŚĂŝ3^ƉƌŝŶŐ3ZŽůůƐ >3 ŝŐŚƚ͕3ĐƌŝƐƉǇ3ƐƉƌŝŶŐ3ƌŽůůƐ3ĨŝůůĞĚ3ǁŝƚŚ3ƐƉŝĐǇ3 Đ3 ŚŝĐŬĞŶ3ĂŶĚ3ǀĞŐŐŝĞƐ͘3^ĞƌǀĞĚ3ǁŝƚŚ3Ă3ƐǁĞĞƚ3 34ƐŝĂŶ3ĚŝƉƉŝŶŐ3ƐĂƵĐĞ͘3ΨϭϬ͘ϵϵ 3 ĞĞƌ3 ĂƚƚĞƌĞĚ3KŶŝŽŶ3ZŝŶŐƐ 3 ĂƐŬĞƚ3ŽĨ3ƌŝŶŐƐ3ƐĞƌǀĞĚ3ǁŝƚŚ3Ă3ƐǁĞĞƚ3ĂŶĚ3 Ɛ3 ŵŽŬĞǇ3ĐŚŝƉŽƚůĞ3ĂŝŽůŝ3ĨŽƌ3ĚŝƉƉŝŶŐ͘3Ψϴ͘ϵϵ

d3 ĂǀĞƌŶ3 ĂƚƚĞƌĞĚ3&ŝƐŚ3ĂŶĚ3 ŚŝƉƐ 343ŐĞŶĞƌŽƵƐ3ƉŽƌƚŝŽŶ3ŽĨ3ƚĞŶĚĞƌ3ŚĂĚĚŽĐŬ3 Ĩ3 ŝůůĞƚ3ĨƌŝĞĚ3ŐŽůĚĞŶ3ďƌŽǁŶ͘ ^3 ĞƌǀĞĚ3ǁŝƚŚ3ŚŽŵĞŵĂĚĞ3ƐǁĞĞƚ3ƚĂƌƚĂƌ3 3ƐĂƵĐĞ͕3ĐŽůĞ3ƐůĂǁ3ĂŶĚ3ƉƵď3ĨƌŝĞƐ͘3Ψϭϲ͘ϵϵ

3>ĞŵŽŶ3 ĂƉĞƌ3 ŚŝĐŬĞŶ 3DĂƌŝŶĂƚĞĚ3ĂŶĚ3ƐĂƵƚĞĞĚ3ďŽŶĞůĞƐƐ3 ď 3 ƌĞĂƐƚ3ǁŝƚŚ3ǁŚŝƚĞ3ǁŝŶĞ͕3ĐĂƉĞƌƐ͕ 3ƐůŝĐĞĚ3ŵƵƐŚƌŽŽŵƐ3ĂŶĚ3ůĞŵŽŶ 3ŽǀĞƌ3ĂŶŐĞů3ŚĂŝƌ3ƉĂƐƚĂ͘3Ψϭϳ͘ϵϵ

D 3 Đ ŽƵŐĂůů͛Ɛ3 ŝƐƚƌŽ3^ƚĞĂŬ ^3 ĞĂƐŽŶĞĚ3ϭϬŽǌ3ĐŚŽŝĐĞ3Ez3ƐƚƌŝƉ3ƐƚĞĂŬ3 3ďƌƵƐŚĞĚ3ǁŝƚŚ3ŐĂƌůŝĐ3ďƵƚƚĞƌ3ĂŶĚ3ďƌŽŝůĞĚ3 3ŽǀĞƌ3ĂŶ3ŽƉĞŶ3ĨůĂŵĞ͘3^ĞƌǀĞĚ3ǁŝƚŚ3ƉƵď3 Ĩ3 ƌŝĞƐ͘3Ψϭϴ͘ϵϵ 4 3 ĚĚ3ŐƌŝůůĞĚ3ƐŚƌŝŵƉ͘3Ψϰ͘ϵϵ

d3 ŚĞ3 ŽŶĞͲ/Ŷ3 ŽǁďŽǇ3^ƚĞĂŬ 3 Ƶƌ3ƐŝŐŶĂƚƵƌĞ3ƐƚĞĂŬ͘3&ůĂŵĞ3ďƌŽŝůĞĚ3 K 3ϭϲŽǌ3ďŽŶĞͲŝŶ3ƌŝďĞǇĞ͘3&ůĂŵĞ3ďƌŽŝůĞĚ3 Ă3 ŶĚ3ďƌƵƐŚĞĚ3ǁŝƚŚ3ŐĂƌůŝĐ3ŚĞƌď3ďƵƚƚĞƌ͘3 3^ĞƌǀĞĚ3ǁŝƚŚ3ŵĂƐŚĞĚ3ƉŽƚĂƚŽĞƐ3ĂŶĚ3 3ǀĞŐĞƚĂďůĞ͘3ΨϮϳ͘ϵϵ

3'ŽƌŐŽŶǌŽůĂ3dĞŶĚĞƌůŽŝŶ3dŝƉƐ 3 ĞĞĨ3ƚĞŶĚĞƌůŽŝŶ3ƚŝƉƐ3ƚŽƉƉĞĚ3ǁŝƚŚ3 3ƐĂƵƚĠĞĚ3ŽŶŝŽŶƐ͕3ŵĞůƚĞĚ3ŐŽƌŐŽŶǌŽůĂ3 3ĐŚĞĞƐĞ3ĂŶĚ3DĂĚŝĞƌĂ3ǁŝŶĞ3ƐĂƵĐĞ͘3 3DĂƐŚĞĚ3ƉŽƚĂƚŽĞƐ3ĂŶĚ3ǀĞŐĞƚĂďůĞ͘3 3Ψϭϳ͘ϵϵ 4 3 ĚĚ3ŐƌŝůůĞĚ3ƐŚƌŝŵƉ͘3Ψϰ͘ϵϵ

3 ŚŝƉŽƚůĞ3 ĂĐŽŶ3DĂĐ3ĂŶĚ3 ŚĞĞƐĞ 3DĞůƚĞĚ3ƐŚĂƌƉ3ĐŚĞĚĚĂƌ͕34ŵĞƌŝĐĂŶ Ă3 ŶĚ3ƉĂƌŵĞƐĂŶ3ĐŚĞĞƐĞƐ3ďĂŬĞĚ3ǁŝƚŚ3 3ĐƵƌůǇ3ƉĂƐƚĂ3ĂŶĚ3ƚŽƉƉĞĚ3ǁŝƚŚ3ĐƌƵŵďůĞĚ3 Ă3 ƉƉůĞǁŽŽĚ3ďĂĐŽŶ͘3Ψϭϯ͘ϵϵ 34ĚĚ3ŐƌŝůůĞĚ3ĐŚŝĐŬĞŶ͘3Ψϯ͘ϵϵ

3 ůĂĐŬĞŶĞĚ3 ŚŝĐŬĞŶ3&ĞƚƚƵĐĐŝŶĞ34ůĨƌĞĚŽ 3^ƚƌŝƉƐ3ŽĨ3ƐĞĂƐŽŶĞĚ3ĐŚŝĐŬĞŶ3ĂƚŽƉ3Ă3 3ŚĞĂƉŝŶŐ3ďĞĚ3ŽĨ3ƌŝĐŚ3ĂŶĚ3ĐƌĞĂŵǇ3 3&ĞƚƚƵĐĐŝŶĞ34ůĨƌĞĚŽ͘3 ĂĐŬ3ďǇ3ƉŽƉƵůĂƌ3 Ě 3 ĞŵĂŶĚ͊3Ψϭϲ͘ϵϵ34ĚĚ3ƐŚƌŝŵƉ3ϰ͘ϵϵ

D 3 ĂƌŐŚĞƌŝƚĂ3WŝǌǌĂ 3 ĂŶĚ3ƚŽƐƐĞĚ3ĂƌƚŝƐĂŶ3ĐƌƵƐƚ3ǁŝƚŚ3ĨƌĞƐŚ3 , 3ĚŝĐĞĚ3ƚŽŵĂƚŽĞƐ͕3ŵŽǌǌĂƌĞůůĂ3ĐŚĞĞƐĞ3 3ĂŶĚ3ĨƌĞƐŚ3ďĂƐŝů͕3ĚƌŝǌǌůĞĚ3ǁŝƚŚ3 ĂůƐĂŵŝĐ͘3 3Ψϭϭ͘ϵϵ

D 3 Đ ŽƵŐĂůů͛Ɛ3 Śŝůŝ3 ŚĞĞƐĞ3&ƌŝĞƐ ^3 ĞĂƐŽŶĞĚ3ĨƌŝĞƐ3ƉŝůĞĚ3ŚŝŐŚ3ǁŝƚŚ3ŚŽŵĞŵĂĚĞ3 3ĐŚŝůŝ͕3ĚŝĐĞĚ3ŐƌĞĞŶ3ŽŶŝŽŶƐ͕3ŵĞůƚĞĚ3ĐŚĞĚĚĂƌ3 3ĐŚĞĞƐĞ͕3ĂŶĚ3Ă3ƐŽƵƌ3ĐƌĞĂŵ3ĚƌŝǌǌůĞ͘3ΨϭϬ͘ϵϵ

~ Sandwiches Sandwiches & B Burgers urgers ~

3&ŝƐŚ3dĂĐŽƐ d3 ǁŽ3ĨůŽƵƌ3ƚŽƌƚŝůůĂƐ3ƐƚƵĨĨĞĚ3ǁŝƚŚ3ĨƌŝĞĚ3 3ŚĂĚĚŽĐŬ3ĨŝůĞƚƐ3ƚŽƉƉĞĚ3ǁŝƚŚ3ƐƉŝĐǇ3ƐůĂǁ3ĂŶĚ3Ă3 3ĐƌĞĂŵǇ3ƌĞŵŽƵůĂĚĞ3ƐĂƵĐĞ͘33Ψϵ͘ϵϵ

3KƵƌ3ďƵƌŐĞƌƐ3ĂƌĞ3ϴ3ŽƵŶĐĞƐ3ĂŶĚ3ƐĞƌǀĞĚ3ŽŶ3Ă3ďƵƚƚĞƌ3ŐƌŝůůĞĚ3ďƵŶ ǁ 3 ŝƚŚ3ůĞƚƚƵĐĞ͕3ƚŽŵĂƚŽ͕3ŽŶŝŽŶ͕3ƉŝĐŬůĞ3ĂŶĚ3ĐŽůĞ3ƐůĂǁ͘ 3 ŚŽŝĐĞ3ŽĨ3ŚŽŵĞŵĂĚĞ3ƐĞĂƐŽŶĞĚ3ĐŚŝƉƐ3Žƌ3Ă3ƐŵĂůů3ƐĂůĂĚ͘343ŐƌŝůůĞĚ3ĐŚŝĐŬĞŶ3 3ďƌĞĂƐƚ3ŵĂǇ3ďĞ3ƐƵďƐƚŝƚƵƚĞĚ3ĨŽƌ3ďĞĞĨ3ƉĂƚƚŝĞƐ3ŝŶ3Ăůů3ďƵƌŐĞƌƐ͘

^3 ŽĨƚ3 ĂǀĂƌŝĂŶ3WƌĞƚǌĞů3>ŽŐƐ 3tĂƌŵĞĚ3ŝŶ3ŽƵƌ3ŽǀĞŶ3ĂŶĚ3ĐŽŵƉůŝŵĞŶƚĞĚ3ǁŝƚŚ3 3ĚĂƌŬ3ĂůĞ3ǁŚŽůĞ3ŐƌĂŝŶ3ŵƵƐƚĂƌĚ3ĂŶĚ3,ŽĨďƌĂƵ3 ď 3 ĞĞƌ3ĐŚĞĞƐĞ3ƐĂƵĐĞ͘3Ψϵ͘ϵϵ

D 3 Đ ŽƵŐĂůů͛Ɛ3&ĂŵŽƵƐ3tŝŶŐƐ 3KƵƌ3ĂǁĂƌĚ3ǁŝŶŶŝŶŐ3ǁŝŶŐƐ3ƐĞƌǀĞĚ3ǁŝƚŚ3ĐĞůĞƌǇ3ƐƚŝĐŬƐ͕3ďůĞƵ3ĐŚĞĞƐĞ3ĚƌĞƐƐŝŶŐ3ĂŶĚ3ǇŽƵƌ3ĐŚŽŝĐĞ3ŽĨ3 3ƚŚĞ3ĨŽůůŽǁŝŶŐ3ƐĂƵĐĞƐ͗3,Žƚ3Žƌ3DŝůĚ3 ƵĨĨĂůŽ3Ͳ3DĂƉůĞ3 ŚŝƉŽƚůĞ3Ͳ3dŚĂŝ3 Śŝůŝ3Ͳ3,ŽŶĞǇ3'ĂƌůŝĐ͘ 3 ŽŶĞůĞƐƐ3ǁŝŶŐƐ͘3Ψϭϭ͘ϵϵ ϭ 3 Ϭ3tŝŶŐƐ3ΨϭϮ͘ϵϵ3ϱ3tŝŶŐƐ3Ψϳ͘ϵϵ

~ Soups S o u p s & Salads Salads ~

Z 3 ͘&͘3DĐ ŽƵŐĂůů͛Ɛ3&ƌĞŶĐŚ3KŶŝŽŶ34ůĞ3^ŽƵƉ 343ƚŽƵĐŚ3ŽĨ3ďƌŽǁŶ3ĂůĞ3ŐŝǀĞƐ3Ă3ŵŽƌĞ3ďŽůĚůǇ3ĨůĂǀŽƌĞĚ3ƚǁŝƐƚ3ŽŶ3ƚŚĞ3ƐƚĂŶĚĂƌĚ3ĐůĂƐƐŝĐ͘3sĞƌǇ3ƌŝĐŚ3 ǁ 3 ŝƚŚ3ĐƌŽƵƚŽŶƐ3ĂŶĚ3'ƌƵǇĞƌĞ3ĐŚĞĞƐĞ͘3Ψϳ͘ϵϵ , 3 Žƚ3^ĂƵƐĂŐĞ3^ŽƵƉ 3 ĞĂƌƚǇ3ďƌŽƚŚ3ǁŝƚŚ3ŐƌŽƵŶĚ3/ƚĂůŝĂŶ3ƐĂƵƐĂŐĞ͕3ƚŽŵĂƚŽĞƐ͕3ƉĞƉƉĞƌƐ , 3ĂŶĚ3ŽŶŝŽŶƐ3ĚƌŝǌǌůĞĚ3ǁŝƚŚ3ĐŚĞĚĚĂƌ3ĐŚĞĞƐĞ͘3 Žǁů3Ψϴ͘ϵϵ͕3 ƵƉ3Ψϰ͘ϵϵ t 3 ŝůĚ3&ŽƌĞƐƚ3DƵƐŚƌŽŽŵ3ĂŶĚ3 ƌŝĞ3 ŝƐƋƵĞ 3sĞůǀĞƚǇ3ďůĞŶĚ3ŽĨ3ĚĞůŝĐĂƚĞ3ďƌŝĞ3ĐŚĞĞƐĞ͕3DĂĚŝĞƌĂ3ǁŝŶĞ͕3ĐƌĞĂŵ3ĂŶĚ3ǁŝůĚ3ŵƵƐŚƌŽŽŵƐ͘ 3 Žǁů3Ψϵ͘ϵϵ͕3 ƵƉ3Ψϲ͘ϵϵ Z 3 ͘&͘3DĐ ŽƵŐĂůů͛Ɛ3,ŽŵĞŵĂĚĞ3 Śŝůŝ 3dŚŝĐŬ3ĂŶĚ3ŚĞĂƌƚǇ3ĂŶĚ3Ă3ƉĞƌĨĞĐƚ3ĐŚŽŝĐĞ3ĂĨƚĞƌ3Ă3ĐŽůĚ3ĚĂǇ3ŽŶ3ƚŚĞ3ƐůŽƉĞƐ͘3^ŚƌĞĚĚĞĚ3 ŚĞĚĚĂƌ3 3ĐŚĞĞƐĞ͕3ĚŝĐĞĚ3ŽŶŝŽŶƐ3ĂŶĚ3ƐŽƵƌ3ĐƌĞĂŵ3ĚƌŝǌǌůĞ͘3 Žǁů3Ψϵ͘ϵϵ3 ƵƉ3Ψϱ͘ϵϵ , 3 ŽƵƐĞ3^ĂůĂĚ 3DŝǆĞĚ3ŐƌĞĞŶƐ3ǁŝƚŚ3ĐƌĂŶƌĂŝƐŝŶƐ͕3ƌĞĚ3ŽŶŝŽŶƐ͕3ŐƌĂƉĞ3ƚŽŵĂƚŽĞƐ͕3ƐƵŶĨůŽǁĞƌ3ƐĞĞĚƐ 3ĂŶĚ3ĐƌƵŵďůĞĚ3ĨĞƚĂ͘3'ĂƌůŝĐ3ĂŶĚ3ƌĞĚ3ǁŝŶĞ3ǀŝŶĂŝŐƌĞƚƚĞ3ĚƌĞƐƐŝŶŐ͘3Ψϴ͘ϵϵ 3 ůƵĞ3 ŚĞĞƐĞ3tĞĚŐĞ3^ĂůĂĚ 3 ŚŝůůĞĚ3ŝĐĞďĞƌŐ3ůĞƚƚƵĐĞ3ǁĞĚŐĞ3ǁŝƚŚ3ĚŝĐĞĚ3ƉĞƉƉĞƌĐŽƌŶ3ďĂĐŽŶ͕ 3ƚŽŵĂƚŽĞƐ3ĂŶĚ3ĐƌƵŵďůĞĚ3ďůĞƵ3ĐŚĞĞƐĞ3ĚƌĞƐƐŝŶŐ͘3Ψϵ͘ϵϵ 3 ĂĞƐĂƌ3^ĂůĂĚ 3 ĞƌƚŝĨŝĞĚ3ĂŶĚ3ƐĂĨĞ3ZŽŵĂŝŶĞ3ůĞƚƚƵĐĞ3ǁŝƚŚ3 ĂĞƐĂƌ3ĚƌĞƐƐŝŶŐ͕3ƉĂƌŵĞƐĂŶ3ĐŚĞĞƐĞ3ĂŶĚ3ĨƌĞƐŚ3 3ŐĂƌůŝĐ3ĐƌŽƵƚŽŶƐ͘3Ψϵ͘ϵϵ

3hƉŐƌĂĚĞ3ƚŽ3Ă3ůŽĐĂůůǇ3ŐƌŽǁŶ3 ŽŶĂŚƵĞ3&ĂŵŝůǇ3&Ăƌŵ Ă3 ůůͲŶĂƚƵƌĂů34ŶŐƵƐ3ďƵƌŐĞƌ͘3ΨϮ͘ϵϵ͘ d3 ŚĞ34ĚŝƌŽŶĚĂĐŬ3 ƵƌŐĞƌ 343ůŽĐĂů3ĨĂǀŽƌŝƚĞ͘34ƉƉůĞǁŽŽĚ3ƐŵŽŬĞĚ3 3ƉĞƉƉĞƌ3ďĂĐŽŶ3ĂƚŽƉ3ŵĞůƚĞĚ3 4 3 ŵĞƌŝĐĂŶ3ĐŚĞĞƐĞ͕3ůĞƚƚƵĐĞ͕3ƚŽŵĂƚŽ3 Ă3 ŶĚ3ŽŶŝŽŶ͘3Ψϭϯ͘ϵϵ

W 3 ĂŶ3&ƌŝĞĚ3dƌŽƵƚ3^ĂŶĚǁŝĐŚ 3,ĂŶĚ3ďƌĞĂĚĞĚ͕3ƉĂŶŬŽ3ĐƌƵƐƚĞĚ3ĂŶĚ3 3ƉĂŶ3ƐĞĂƌĞĚ3ďŽŶĞůĞƐƐ3ZĂŝŶďŽǁ3ƚƌŽƵƚ3 ǁ 3 ŝƚŚ3ůĞƚƚƵĐĞ͕3ƚŽŵĂƚŽ͕3ŽŶŝŽŶ3ĂŶĚ3 3ŚŽƌƐĞƌĂĚŝƐŚ3ŵĂǇŽ͘3Ψϭϯ͘ϵϵ

4 3 ŵĞƌŝĐĂŶ3 ƵƌŐĞƌ 3dŚĞ34ŵĞƌŝĐĂŶ3ĐůĂƐƐŝĐ͘3&ůĂŵĞ3ďƌŽŝůĞĚ3 ƚ3 ŽƉƉĞĚ3ǁŝƚŚ34ŵĞƌŝĐĂŶ3ĐŚĞĞƐĞ͕3 ů3ĞƚƚƵĐĞ͕3ƚŽŵĂƚŽ3ĂŶĚ3ŽŶŝŽŶ͘3Ψϭϭ͘ϵϵ

3͞^ŵƵĚĚĞƌĞĚ͟3 ƵƌŐĞƌ 3 ŝůĞĚ3ŚŝŐŚ3ǁŝƚŚ3ƐĂƵƚĠĞĚ3ŽŶŝŽŶƐ͕3 W 3^ǁŝƐƐ3ĐŚĞĞƐĞ3ĂŶĚ3ŵƵƐŚƌŽŽŵƐ͘3 3Ψϭϯ͘ϵϵ

t 3 ŚŝƐŬĞǇ3WĞƉƉĞƌĐŽƌŶ3 ƵƌŐĞƌ d3 ŽƉƉĞĚ3ǁŝƚŚ3sĞƌŵŽŶƚ3ĐŚĞĚĚĂƌ3 3ĐŚĞĞƐĞ͕3ůĞƚƚƵĐĞ͕3ƚŽŵĂƚŽ3ĂŶĚ3ŽŶŝŽŶ3 3ĂŶĚ3ĚƌŝǌǌůĞĚ3ǁŝƚŚ3ŽƵƌ3ŽǁŶ3:ĂĐŬ3 3 ĂŶŝĞůƐ3ǁŚŝƐŬĞǇ3ƉĞƉƉĞƌĐŽƌŶ3ƐĂƵĐĞ͘3 3Ψϭϯ͘ϵϵ

D 3 ĂƉůĞ3 ŚŝƉŽƚůĞ3 ŚŝĐŬĞŶ3^ĂŶĚǁŝĐŚ 3 ŽŶĞůĞƐƐ3ĐŚĂƌŐƌŝůůĞĚ3ĐŚŝĐŬĞŶ3ďƌĞĂƐƚ3 ƚ3 ŽƉƉĞĚ3ǁŝƚŚ3ŚŽŵĞŵĂĚĞ 3DĂƉůĞ3 ŚŝƉŽƚůĞ3ƐĂƵĐĞ3ĂŶĚ3ƐĞƌǀĞĚ3 ǁ 3 ŝƚŚ3ůĞƚƚƵĐĞ͕3ƚŽŵĂƚŽ͕3ŽŶŝŽŶ Ă3 ŶĚ3ĐŚĞĚĚĂƌ3ĐŚĞĞƐĞ͘3ΨϭϮ͘ϵϵ

W 3 ĂƐƚƵƌĞ3ZĂŝƐĞĚ3 ůĂĐŬ34ŶŐƵƐ3 ƌŝĞ3 ƵƌŐĞƌ 3ϭϬ3Žǌ3ůŽĐĂůůǇ3ŐƌŽǁŶ3 ŽŶĂŚƵĞ3&ĂŵŝůǇ3&Ăƌŵ3ƉĂƐƚƵƌĞ3ƌĂŝƐĞĚ34ŶŐƵƐ3ďƵƌŐĞƌ3ǁŝƚŚ3 Đ3 ĂƌĂŵĞůŝǌĞĚ3ŽŶŝŽŶƐ͕3ďƌŝĞ3ĐŚĞĞƐĞ͕3ůĞƚƚƵĐĞ͕3ƚŽŵĂƚŽ͘3^ĞƌǀĞĚ3ǁŝƚŚ3ƚƌƵĨĨůĞ3ĨƌŝĞƐ͘3Ψϭϵ͘ϵϵ 4ĚĚ3WĞƉƉĞƌ3 ƌƵƐƚĞĚ3 ĂĐŽŶ͘3Ψϭ͘ϵϵ3^ƵďƐƚŝƚƵƚĞ3&ƌŝĞƐ͘3Ψϭ͘ϵϵ

~ S Sides i de s ~ 3DĂĐ3ĂŶĚ3 ŚĞĞƐĞ3Ψϰ͘ϵϵ 3&ĞƚƚƵĐĐŝŶĞ34ůĨƌĞĚŽ3Ψϱ͘ϵϵ 3^ŵĂůů3^ĂůĂĚ3Ψϯ͘ϵϵ

3 ŽůĞ3^ůĂǁ3ΨϮ͘ϵϵ 3 ĂƐŬĞƚ3ŽĨ3WƵď3&ƌŝĞƐ3Ψϯ͘ϵϵ 3 ŽƵƐĞ3WŽƚĂƚŽ3 ŚŝƉƐ3ΨϮ͘ϵϵ ,

Regional Re g i o n a l Partners Pa r t n e r s Donahue Family Farms - Malone South Meadow Farm - Lake Placid Saratoga Olive Oil - Saratoga

^3 ŵŽŬĞĚ3dƌŽƵƚ3ĂŶĚ3tŝůĚ3DƵƐŚƌŽŽŵ3^ĂůĂĚ 3&ƌĞƐŚ3ƚƌŽƵƚ͕3ƐŵŽŬĞĚ3ŽŶ3ƉƌĞŵŝƐĞ3ƐĞƌǀĞĚ3ŽŶ3Ă3ďĞĚ3ŽĨ3ŐƌĞĞŶƐ3ǁŝƚŚ3ŵƵƐŚƌŽŽŵƐ͕3ĐƌĂŶƌĂŝƐŝŶƐ͕ 3ŐƌĂƉĞ3ƚŽŵĂƚŽĞƐ͕3ŽŶŝŽŶƐ͕3ĂŶĚ3ĐĂŶĚŝĞĚ3ƉĞĐĂŶƐ ǁ 3 ŝƚŚ3ŚŽŵĞŵĂĚĞ3ƉŽƉƉǇ3ƐĞĞĚ3ĚƌĞƐƐŝŶŐ͘3Ψϭϰ͘ϵϵ 3dŚĞƐĞ3ĂƌĞ3ƐĂŵƉůĞ3ĞŶƚƌĠĞƐ͘3KƵƌ3ŵĞŶƵ3ŝƐ3ƵƉĚĂƚĞĚ3ǁŝƚŚ3ǁĞĞŬůǇ3ƐƉĞĐŝĂůƐ3ƵƚŝůŝǌŝŶŐ3ƚŚĞ3ĨƌĞƐŚĞƐƚ3ŝŶŐƌĞĚŝĞŶƚ3Ɛ3ĨƌŽŵ3EĞǁ3zŽƌŬ3^ƚĂƚĞ͕3ĨĞĂƚƵƌŝŶŐ3ůŽĐĂů3ƉƌŽĚƵĐĞƌƐ͘ 34Ŷ3ϭϴй3ŐƌĂƚƵŝƚǇ3ǁŝůů3ďĞ3ĂĚĚĞĚ3ƚŽ3Ăůů3ƉĂƌƚŝĞƐ3ŽĨ3ϲ3Žƌ3ŵŽƌĞ3Žƌ3ǁŚĞŶ3ƌĞƋƵĞƐƚŝŶŐ3ƐĞƉĂƌĂƚĞ3ĐŚĞĐŬƐ͘3zŽƵƌ3Ĩ3ŽŽĚ3ŝƐ3ĐŽŽŬĞĚ3ƚŽ3ŽƌĚĞƌ͘ 3WůĞĂƐĞ3ďĞ3ƉĂƚŝĞŶƚ3ǁŚĞŶ3ǁĞ3ĂƌĞ3ďƵƐǇ͘3/ƚ3ǁŝůů3ďĞ3ǁŽƌƚŚ3ǁĂŝƚŝŶŐ3ĨŽƌ͊

www.HungryTrout.com

46 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

See the Rest of Our Menu in the Centerfold! Prices and menu subject to change

8 WHITEFACE MEMORIAL HWY • WILMINGTON, NY • 518.946.6160 WWW.POURMANSTAPHOUSE.COM

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 47

48 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

Rest See the enu of Our M 46 on Page

Prices and menu subject to change

8 WHITEFACE MEMORIAL HWY • WILMINGTON, NY • 518.946.6160 WWW.POURMANSTAPHOUSE.COM

See our Menu on Page 47

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 49

50 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

SARANAC LAKE, NY Welcome to The DownHill Grill, a family operated restaurant established in 1997. Feel free to relax and enjoy the good food and good times The DownHill Grill has to offer. We pride ourselves on not being a fast food restaurant. All our meals are prepared to order and we appreciate your patience. Can’t get enough? Ask your server about taking home some fresh favorites like homemade salsa or our famous chipotle sauce.Thank you for visiting The DownHill Grill. We hope you will enjoy your time here and come again. -As seen on Rachael Ray’s Tasty TravelsCHICKEN WINGS

appetizers

Jumbo wings tossed in our version of a Buffalo hot sauce and served with ranch or blue cheese and celery • 10.95

CHICKEN FIRECRACKERS

Beer-battered Cajun chicken strips served with ranch dressing for dipping • 9.95

CHICKEN STRIPS

Traditional breaded strips served with your choice of ranch, blue cheese, BBQ sauce, honey mustard or tossed with wing sauce 9.95

MOZZARELLA STICKS

Beer-battered mozzarella cheese served with marinara sauce 7.75

LOBSTER AND SCALLOP QUESO

Lobster and scallops sauteed with chopped spinach, garlic, fire roasted tomatoes and a blend of cheeses. Served with homemade corn tortilla chips. • 12.95

SPINACH AND ARTICHOKE DIP

A special blend of spinach, artichoke hearts and a three cheese blend served piping hot with homemade corn and flour tortilla chips • 9.95

HOMEMADE CHIPS AND SALSA 2.50

DOWNHILL NACHOS

Nachos: Homemade corn tortilla chips topped with Monterey Jack and Cheddar cheese and sliced jalapenos. Served with salsa • 6.95 Deluxe Nachos: Monterey Jack and Cheddar cheese, tomatoes, jalapenos, onions and black beans • 8.95 Add spiced chicken to either • 2.50

CALAMARI FRIES Served with marinara and Sweet Chili sauce 10.95 CHILE CON QUESO A spicy cheese dip made with a blend of cheeses, tomatoes, onions, green chiles, jalapenos and spices served with homemade corn and flour tortilla chips 8.95 POTATO SKINS Freshly baked potato skins deep-fried then generously topped with cheese and bacon. Served with sour cream • 8.50

74 Main Street, Saranac Lake, NY 12983 • 518.891.3663 • email:dhgrkj@aol.com

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 51

soups & salads

FRENCH ONION SOUP AU GRATIN • 5.95 JALAPENO CHEDDAR SOUP A creamy cheddar soup spiced with jalapenos, green chiles and onions. A DownHill Grill specialty! • Cup 3.25 • Bowl 5.25 BIG SPOON CHILI Very hearty! Everything is BIG about our chili, even the spoon to eat it with. Topped with a blend of cheeses and served with chips. • 5.95 CHILI SUPREME Our Big Spoon Chili topped with a layer of corn tortilla chips, chopped onions, black olives, jalapenos and melted together with Monterey Jack and Cheddar cheese and finished off with sour cream • 7.95 HOUSE SALAD A fresh green salad with tomatoes, onions, peppers and shredded Monterey Jack and Cheddar cheese. Served with your choice of dressing: Blue Cheese, Thousand Island, Ranch, Peppercorn Parmesan or Italian Vinaigrette • Small 3.95 • Large 5.95 • Add chicken 3.00 • Add steak 6.00 DOWNHILL GRILLED CAESAR SALAD Crisp romaine lettuce tossed with a creamy classic Caesar dressing, a blend of cheeses and homemade seasoned croutons • 5.95 Add chicken 3.00 • Add steak or salmon 6.00 CHICKEN FAJITA SALAD Salad greens topped with spiced chicken, corn tortillas, tomatoes, peppers, onions, black beans and a blend of cheeses. Served with our southwest dressing • 9.95 BUFFALO CHICKEN SALAD Salad greens topped with Buffalo chicken strips, onions, peppers, celery, carrots and crumbled blue cheese. Served with ranch dressing • 8.95 MARCY SALAD House salad generously topped with homemade chicken salad with craisins, pecans and sliced green apple • 10.95

specialty sandwiches

THE TBC A DownHill classic! A grilled sandwich with turkey, smokey bacon, and cheddar cheese on grilled sourdough • 9.95 BEEF AND PEPPERS SANDWICH Grilled roast beef with sautéed green peppers, melted Monterey Jack cheese on grilled sourdough with a horseradish dipping sauce • 9.95 CHIPOTLE CHICKEN SANDWICH Grilled chicken breast seasoned with our homemade chipotle rub, topped with Monterey Jack cheese on a soft grilled roll. Served with Cajun jalapeno mayo on the side. This one is Hot and Smokey! • 9.95 BOURBON STREET STYLE PULLED PORK SANDWICH Our homemade BBQ pulled pork topped with fresh coleslaw and melted cheddar cheese on a soft grilled roll • 9.95 VEGGIE WRAP A flour tortilla stuffed with lettuce, tomatoes, artichokes, green peppers, onions with melted Monterey Jack, Cheddar cheese and ranch dressing 8.95 • Add chicken 2.50 TUSCAN TURKEY Grilled turkey breast, onions, roasted red peppers with Monterey Jack cheese and pesto mayo served on grilled sourdough bread • 9.95 RANCH ROAST BEEF Grilled roast beef smothered with ranch dressing and melted Monterey Jack cheese on grilled sourdough • 9.95 CLASSIC CHICKEN SANDWICH Grilled or crispy chicken breast on a grilled soft roll with lettuce, tomato, American cheese and mayonnaise • 9.95 THE TEXAN SANDWICH Roast beef grilled with BBQ sauce, topped with bacon and American cheese served on a Kaiser roll • 9.95 THE REUBEN Traditional Reuben with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing on grilled marble rye • 9.95 SWISS SLAWLOM A generous portion of grilled ham and turkey, topped with melted Swiss cheese, Thousand Island dressing and coleslaw on grilled sourdough • 9.95 SALMON BLT A 4 oz. grilled salmon filet, with bacon, lettuce, and tomato, on a soft grilled roll, served with a side of cucumber dill aioli • 11.95

build your own burger

Served with chips and a pickle Start with a half pound of fresh ground sirloin burger on a Kaiser roll and choose as many toppings from the following • 9.95 • Veggie Burger • 9.95 Cheddar • Swiss • Monterey Jack • Bleu • Smoked Gouda • American Pepper Jack • Tomato • Onion • Mushroom • Lettuce • Jalapenos Pickles • BBQ sauce Add Bacon and/or Avocado 1.50 • Extra Dressing .50 Homemade French Fries or Onion Rings 2.50 Cajun French Fries or Sweet Potato Fries 3.25

entrees

NY STRIP STEAK Hand cut 16 oz. NY Strip served with vegetable of the day and your choice of baked potato, mashed potatoes, homemade fries, onion rings, or rice and beans • 21.95 Add broiled scallops or shrimp for an additional 9.95 FLAT IRON STEAK Tender juicy 8 oz. steak grilled to your liking served with your choice of baked potato, mashed potatoes, homemade fries, onion rings, or rice and beans • 16.95 Add broiled scallops or shrimp for an additional 9.95 CHICKEN PARMESAN Two breaded chicken breasts topped with marinara and a blend of melted cheeses. Served with pasta marinara and garlic bread • 16.95 SALMON Broiled or blackened salmon filet served with your choice of black beans, onion rings, French fries, Spanish rice or mashed potatoes and vegetable of the day • 18.95 ROAST BRISKET DINNER Slow roasted, fork tender brisket served with your choice of baked potato, mashed potatoes, homemade fries, onion rings, or rice and beans • 14.95 CRAB CAKE SKILLET Homemade Maryland style crab cake baked in a cast iron skillet, topped with shrimp scampi, served with choice of potato and vegetable of the day 21.95 FISH AND CHIPS Our famous fresh beer-battered haddock served with homemade French fries and coleslaw • 16.95 • 1/2 portion 11.95 -The above entrees served with dinner salad-

mexican style entrees

BURRITO Spiced chicken, shredded beef, poblano tomatilla pork or veggies in a 12inch flour tortilla topped with a spicy cheese sauce and served with tomatoes, lettuce and onions • 12.95 With rice and black beans or refried beans 14.95 FAJITAS A spicy, sizzling fajita of your choice served with warm tortillas, peppers, onions, tomatoes, guacamole, cheese and sour cream. Vegetable 9.95 • Chicken 12.95 • Steak 16.95 CHIMICHANGA A flour tortilla folded around your choice of spiced chicken, shredded beef or poblano tomatilla pork, deep-fried then baked and served with lettuce, tomatoes, onions and cheese • 12.95 With rice and black beans or refried beans 14.95 Shrimp 14.95 • With rice and black beans 16.95 ENCHILADAS Your choice of: spiced chicken, shredded beef, poblano pork or cheese, rolled in a corn tortilla topped with white, green and red enchilada sauces. One of your choice 5.95 • or two for 9.95 MEXICAN FLAG One each: chicken, shredded beef and cheese enchilada topped with white, green and red enchilada sauces. Served with Spanish rice and black beans or refried beans • 16.95

52 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 53

54 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 55

56 - NORTH COUNTRY DINING GUIDE â&#x20AC;˘ SUMMER 2019

House-smoked, Southern-style barbecue, burgers, sandwiches, salads, paninis and daily specials.

OPEN Wednesday - Sunday Lunch & Dinner Eat in or take out

Family owned and operated

2302 Saranac Ave. at the Pines Inn, Lake Placid, NY 518-523-8095

Find us on facebook for our full menu, and our daily specials

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 57

Many Gluten Free Options Starters

FISH FRY

8 oz. Beer Battered Haddock Homemade Tartar Sauce French Fries Coleslaw

2302 Saranac Ave., Lake Placid, NY 518-523-8095

Jumbo Buffalo Wings (blue cheese & celery) Jumbo Redneck Wings (spicy Mango Bango sauce) Jumbo BBQ Wings 6 wings..................................$7.00 • 12 wings.........................$13.00

Breaded Fried Dill Pickle Spears (5).........................................$7.00

Breaded Mozzarella Sticks (5)...................................................$7.00 Sampler (3 Mozzarella Sticks, 3 Fried Pickles, 3 Fried Shrimp, & Onion Rings)...............................................................................$18.00

Corn Tortilla Nachos with homemade sauce and pickled jalapenos.......................................................................................$7.00 Mac & Cheese Nuggets (6) served with homemade Monterey Jack bacon sauce...................................................................................$6.50

Panko Breaded Shrimp (5) with our own sweet chili apple sauce.......$9.00

Salads

Garden Salad...............................................................................$6.00 Local Organic Greens Salad with cherry tomatoes, red onion and cucumbers.............................$8.00

Goat Cheese Salad goat cheese, local organic greens, cranberries, walnuts, cherry tomatoes, lemon maple vinaigrette................................$12.00 Balsamic Glazed Grilled Chicken Salad grilled chicken breast, local organic greens, cherry tomatoes, red onion, choice of dressing............$13.50

Pulled Buffalo Chicken Salad organic salad greens, croutons, cherry tomatoes, red onion, black olives, choice of dressing............................$13.50 Salad Dessing: Ranch, Blue Cheese, Vinaigrette, Creamy Italian, 1000 Island, Honey Mustard

100% Angus beef burgers come w/French fries

Bacon Cheese Burger ½ lb. beef patty, bacon, and your choice of cheese (cheddar, Swiss, American, pepper jack)........................$11.00 Placid Burger ½ lb. beef patty, cheddar, bacon, lettuce, tomato, pickles, and mayo........................................................................$11.00

Swiss Burger ½ lb. beef patty, Swiss cheese, mushrooms, lettuce, tomato, pickles, and mayo .........................................................$11.00

Devil’s Burger ½ lb. beef patty, cayenne spiced, pepper jack, chipotle sauce, lettuce, tomato, pickled jalapenos, and mayo .............................$12.00 Redneck Burger ½ lb. beef patty topped w/smoked brisket, American cheese, bacon, crispy fried onions, lettuce, tomato, and mayo ............$13.00

Funky Reuben ½ lb. beef patty topped w/generous amount of smoked pastrami, sauerkraut, 1000 Island dressing, and Swiss cheese ...........$16.00

Fat Bastard Three ½ lb. beef patties, layered with pepper jack cheese, topped w/generous amount of pulled pork, American cheese, bacon jam, crispy fried onions, lettuce, and tomatoes.........................................$25.00

$15.00

Hot Dogs Jumbo 1⁄2 lb.

Plain Hot Dog (Hebrew National).............................................. $4.50 Redneck Dog (Hebrew National hot dog, topped w/pulled pork, served with small slaw and fries)................................................. $9.00

Sandwiches

Reuben Panini (pastrami, Swiss, homemade sauerkraut).........$12.00 Cuban Panini (Mojo marinated pork, Swiss cheese, smoked ham, B&B pickles, chipotle sauce, dijon mustard, served on ciabatta roll)........$12.00

Goat Cheese Panini (goat cheese, caramelized onions, maple artichoke hearts, dry tomato pesto)...............................................................$12.00

Fried Haddock (w/lettuce, tomato, mayo, side of tartar sauce).....$10.00

Grilled Chicken Sandwich (w/lettuce, tomato and choice of Blue Cheese or Ranch dressing)............................................................$9.50

Brisket Sandwich (side of slaw)................................................$12.00

Pulled Buffalo Chicken Sandwich (lettuce, Blue Cheese dressing).....................................................$9.00

Pulled Pork Sandwich (side of slaw)..........................................$9.00 Heavenly Pig Sandwich Smoked sausage, pulled pork, pepper jack, bacon, bacon jam, served on French Hero roll, with spicy chipotle sauce............................................................................................$15.00

Skirt Steak Sandwich with chipotle mayo, sauteed onions and mushrooms..................................................................................$12.00

Dinner platters w/slaw and choice of fries or mashed potato w/gravy

BBQ Baby Back Ribs Platter .......................1⁄2 rack................$16.00

BBQ Pulled Pork Platter..........................................................$15.00

BBQ Brisket Platter..................................................................$18.00

Redneck BBQ Platter (brisket, ribs, and choice of ¼ chicken or pulled pork).................................................................................$21.00 Grilled Chicken Breast Platter w/veggies (zucchini, red & green bell peppers, onion).....................................................................$16.00

Two House Smoked Polish Sausages served on bed of pan fried onions, with slaw and a choice of fries or mashed potatoes.......$16.00

Kids menu

Hot dog served with fries............................................................$6.50

Chicken fritters served with fries..............................................$7.00

Fat Bastard Jr. Same as above, only one ½ lb. beef patty.........$15.00

Grilled Cheese Sandwich............................................................$5.00

Southern fried chicken (boneless) with coleslaw, mashed potatoes, gravy, biscuit..............................................................................$15.00

Prices and menu items are subject to change

Poultry

3 breaded Mozzarella sticks.......................................................$5.00

58 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

Beer

Dinner

Tues. - Sun. 5pm - 10pm Closed Mondays

Wine Sake

2724 Main St., Lake Placid

Appetizers

Avocado Boat...........13.95 House Salad..............4.00 House Special Salad. .7.95 Seaweed Salad Special................14.95 Miso Soup.................3.00 Rice..........................2.50 Gyoza......................7.95 Shumai.....................7.95 AGE Shumai.............7.95 Shrimp & Vegetable Tempura..............12.95 Sunomono...............13.95 Sushi 5 pc. of assorted Sushi......12.95 Sashimi 5 pc. of assorted Sashimi...12.95 Shrimp & Asparagus Salad.....................9.95 Kani Salad................8.95 Tuna Tataki.............13.95

(across from High Peaks Cyclery)

(518) 523-5826 Take out available (Free Parking)

Vegetarian Appetizers

Vegetable Gyoza.......7.95 Edamame..................7.95 Seaweed Salad.........7.95 Vegetable Tempura....9.95 Avocado Salad..........7.95

Specialty Rolls

Roll in the Hay.........19.95 Michael Roll............19.95 Spider Roll..............14.95 Rainbow Roll...........16.95 Saranac Roll............14.95

Lake Placid Roll........13.95 Crazy Roll...............14.95 Dragon Roll.............14.95 Naruto Roll..............14.95 Green Dragon Roll...16.95 Red Dragon Roll......16.95 Pacifica Roll.............16.95 Volcano Roll............16.95 Grasshopper Roll.....16.95 Tiger Roll.................16.95 Manhattan Roll........16.95 Out of Control Roll...15.95 Dancing Roll............15.95 Black Dragon Roll....17.95 Monster Roll............16.95 Crazy Dragon Roll...17.95 Hako Sushi..............17.95 Striped Spider w/soup................19.95 Godzilla Tempura....17.95

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 59

Maki or Tamaki Crab Roll..................6.50 Salmon Roll...............6.50 Alaska Roll................6.50 Boston Roll................6.50 Philadelphia Roll........6.50 Yellowtail & Scallion Roll......................6.75 Tekkamaki Roll..........6.50 Tuna Avocado Roll....6.50 Spicy Tuna Roll .........6.50 Spicy Scallop Roll......6.50 Eel Roll.....................7.95 Shrimp Tempura Roll.........................6.50 Kani Tempura Roll.....6.50 Spider Roll..............14.95 California Roll...........6.50 Salmon Avocado Roll.........................6.50 White Tuna Roll.........6.50 Spicy White Tuna Roll...6.50 Salmon Skin Roll...........6.50 Spicy Salmon Roll..........6.50

From Sushi Bar Vegetable Rolls Futomaki Roll............6.95 Sweet Potato Roll.......5.95 Oshinko Roll.............5.50 Avocado Roll............5.50 Kampyo Roll.............5.50 Gobo Roll.................5.50 Kappa Roll................5.50

Nigiri Sushi or Sashimi Crab........................3.50 Shrimp.....................3.50 Salmon.....................3.50 Smoked Salmon........3.50 Yellowtail..................3.50 Surf Clam.................3.50 White Fish................3.50 Tobiko......................4.00 Tamago....................3.50 White Tuna...............3.50 Squid.......................5.00 Scallop.....................3.50 Salmon Roe..............5.00 Eel............................5.00 Octopus....................5.00 Tuna.........................3.50

Sushi & Sashimi Entrees

Rice Bowls

Served with Miso Soup & Salad Maki Combo Dinner......................18.95 Maki Vegetable Combo Dinner......15.95 California Roll Dinner....................18.95 Tuna Roll Dinner...........................18.95 Love Boat for 2 Dinner...................67.95 Titanic Dinner for 2, 3, or 4...........95.95 Beginners Sushi Dinner..................18.95 Sushi Regular Dinner.....................21.95 Sushi Deluxe Dinner......................24.95 Sushi for 2 Dinner.........................45.95 Salmon, Tuna & Yellowtail Sushi Dinner..............................20.95 Sashimi Regular Dinner.................21.95 Sashimi Deluxe Dinner..................24.95 Sushi and Sashimi Combo Dinner. .28.95 Your Choice Rolls..........................18.95

Choice of Soup or Salad Tekka Don.....................................21.95 Unaju Don....................................24.95 Chirashi........................................19.95 Ten Don.......................................17.95 Chicken Teri Don...........................16.95

Tempura & Teriyaki Dinners Served with Soup, Salad & Rice Vegetable Tempura Dinner.............16.95 Shrimp Tempura Dinner.................18.95 Chicken Teriyaki Dinner..................18.95

60 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

n Si 0 2

2409 Main Street Lake Placid, NY 12946 (518) 837-5166

Take Out Available

Lunch & Dinner Served ” “W “We ppyend.” Monday through Sunday e w want a h e i ant ev r av you t eryone to come hungry and le e as a f 11am-11pm v o come a a e l s a customer and

Appetizers

Fried Calamari ........................................................ 12 Lightly breaded and served with marinara sauce & cocktail sauce

Shrimp Cocktail (5) ................................................. 12 Jumbo shrimp served with cocktail sauce

Spedini ...................................................................... 13 Fried mozzarella topped with sautéed mushrooms, roasted red peppers and prosciutto in a brown cognac sauce

Chicken Fingers ....................................................... 10 With a side order of french fries

Poutine de France ................................................... 11 French fries topped with cheddar cheese and brown gravy sauce

Onion Rings ............................................................... 9 Sweet Potato Fries .................................................... 8 Buffalo Wings .......................................................... 12 Mild, Hot, BBQ or Honey Jumbo Wings

Mozzarella Sticks ..................................................... 8 French Onion Soup......................................................6 Soup of the Day...........................................................6

Salads

House Salad ............................................................... 9 With mixed vegetables, with your choice of dressing

Salad de Capresse ................................................... 15 Fresh buffalo mozzarella cheese and slices of tomato on a bed of fresh greens, topped with a glaze of balsamic vinegar

Chicken Ceasar ........................................................ 15 Chopped romaine with grilled chicken, mixed with caesar dressing

Greek Salad .............................................................. 15 Topped with feta cheese with mixed vegetables and greek dressing

Buffalo Chicken Salad ............................................ 15 Mixed greens topped with grilled chicken in mild sauce, chopped tomatoes, red onion and your choice of dressing

Angus Burgers

served with french fries, pickle, cole slaw Black Bear Burger ................................................... 15 Sautéed mushrooms, onions, bacon and sausage, topped with cheddar cheese

Club Burger .............................................................. 15 Lettuce, tomato, bacon and mayonnaise

Bleu Burger ............................................................... 15 Topped with bleu cheese

Hickory Burger ........................................................ 15 Topped with cheddar cheese, BBQ sauce and bacon

Mexican Burger ........................................................ 15 Topped with jalapeños and cheddar cheese

Veggie Burger ............................................................ 14 Topped with lettuce, tomato and onion

Subs

served with french fries, pickle, cole slaw

Philly Sub ................................................................. 15 Onions, mushrooms and peppers with melted cheddar cheese

Sausage Sub ............................................................. 12 Onions, mushrooms and peppers with mozzarella cheese

Meatball Sub ............................................................ 13 With marinara and mozzarella cheese

Sandwiches

Lunch Menu

served with french fries, pickle, cole slaw

Black Bear Chicken Sandwich .............................. 15 Grilled chicken, BBQ sauce, roasted peppers and swiss cheese

Reuben ...................................................................... 15 Sliced corned beef with swiss cheese, sauerkraut and thousand island dressing, served on rye bread

Chicken Cordon Bleu .............................................. 15 Grilled chicken with gorgonzola cheese, lettuce and tomato on a kaiser roll

Turkey Club .............................................................. 15 Lettuce, tomato, mayonnaise, bacon and swiss cheese

BLT Sandwich .......................................................... 15 Bacon, lettuce and tomato

Wraps

served with french fries, pickle, cole slaw

Black Bear Wrap ..................................................... 15 Lettuce, tomato, chicken and fresh mozzarella with ranch dressing

Buffalo Chicken Wrap ............................................ 15 With lettuce, tomato and bleu cheese with Buffalo sauce

Mozzarella Wrap .................................................... 15 Fresh mozzarella cheese, lettuce, tomatoes, spinach, eggplant, olive oil and glazed balsamic vinegar

Classic Wrap ............................................................ 15 Bacon, grilled chicken, cheddar cheese, lettuce, tomato and ranch dressing

Veggie Wrap ............................................................. 13 Spinach, broccoli, eggplant, mushrooms, onions and peppers with ranch or bleu cheese dressing

Fried Fish

Served with french fries, pickle, cole slaw

Fried Haddock ......................................................... 15 Fried Cod .................................................................. 15

Pasta & Sauces

served with homemade bread

(choose from fettuccine, linguine, spaghetti, capellini, papardeli or whole wheat pasta)

Chicken Parmesan or Veal Parmesan .................. 18 Topped with marinara sauce and melted mozzarella cheese over pasta

Spaghetti with Meatballs or Sausage .................. 15 Served with marinara sauce

Pasta Primavera ..................................................... 16 Sautéed with fresh vegetables in light sauce with a touch of marinara or white sauce over pasta

Cheese Ravioli ......................................................... 16 Topped with marinara or cream sauce

Eggplant Parmesan ..................................................16 Served over pasta

Fettucine Alfredo ..................................................... 15 Pasta in cream sauce

Children’s Menu

Grilled Cheese ............................................................ 9 Macaroni & Cheese (plain) .................................... 10 Pasta with Butter or Marinara Sauce ................... 8 Beef Hot Dog served with French Fries .................. 8

Ask your server about dessert!

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 61 Appetizers

Dinner Menu

Spedini ...................................................................... 13 Fried mozzarella topped with sautéed mushrooms, roasted red peppers and prosciutto in a brown cognac sauce

Fried Calamari ........................................................ 13 Lightly breaded and served with marinara sauce and cocktail sauce

Shrimp Cocktail (5) ................................................. 12

Take Out Available

Steaks and Burger

served with baked potato, salad and homemade bread

Black Bear Steak (16oz.) ........................................ 30 Grilled ribeye steak served with sautéed mushrooms, bacon, onion, topped with cheddar cheese

Lake Placid Steak (16oz.) ...................................... 29 Grilled sliced ribeye with fresh vegetables and garlic, topped with virgin olive oil

Jumbo shrimp served with cocktail sauce

Montreal Steak (16oz.) ........................................... 29

Crab cake topped with chopped, sautéed sea scallops, sun-dried tomatoes, spinach, mushrooms, red peppers and asparagus in a Brandy pesto cream sauce.

Delmonico Steak (16oz.) ........................................ 30

Topped with chopped prosciutto, cherry tomatoes and mushrooms, in a brandy cream sauce

Mario’s NY Steak (16oz.) ....................................... 29

Crab Cake Montreal Style ..................................... 17 Pan Seared Scallops ................................................ 17

Escargot .................................................................... 14 Sautéed with mushrooms, garlic and capers in a lemon white wine sauce

Clams or Mussels .................................................... 15 Sautéed with garlic in a white or red sauce

Salads

Salad de Capresse ................................................... 15 Fresh Buffalo mozzarella cheese and slices of tomato on a bed of fresh greens, topped with a glaze of balsamic vinegar

Chicken Caesar ........................................................ 15 Chopped romaine with grilled chicken, mixed with Caesar dressing

Chicken

served with salad, pasta and homemade bread Chicken Black Bear ................................................. 24 Dipped in egg, sautéed in light butter and simmered in lemon, garlic, artichokes, roasted red peppers and mushrooms in a white wine sauce

Chicken Mario ......................................................... 22 Sautéed with roasted red peppers and asparagus with white wine sauce, served over pasta

Chicken Tortellini .................................................... 22 Sautéed chopped chicken with vodka blush sauce, topped with parmesan cheese

Chicken LaPicatta .................................................. 22 Sautéed with lemon butter, white wine and capers, served over linguine

Chicken Scarpello .................................................... 23 Sautéed with mushrooms, peppers, onions and sweet sausage with sweet sherry sauce

Chicken Marsala ..................................................... 22 Sautéed with mushrooms in marsala brown sauce

Chicken Parmesan or Veal Parmesan .................. 22 Topped with marinara sauce and melted mozzarella cheese over pasta

Grilled ribeye with sautéed mushrooms and onions, topped with Montreal Steak seasoning Grilled ribeye, topped with gorgonzola cheese and sautéed mushrooms, and hot cherry peppers With mushrooms, onions, gorgonzola cheese and Italian sausage

Surf & Turf (16oz.) ................................................... 36 NY steak and grilled scallops, cajun style with a side of vegetables

Steak Pizzaiolla (16oz.) ......................................... 30

With mushrooms, onions, peppers in red sauce, topped with mozzarella cheese with a touch of red wine Ribeye Steak (16oz.) with side of vegetables................... 28 New York Strip (16oz.) with side of vegetables .............. 28

Pork Ribs Texas-Style ............................................ 26 Grilled and topped with homemade BBQ sauce, served with french fries

Black Bear Burger ................................................... 15 Sautéed mushrooms, onions, bacon and sausage, topped with cheddar cheese, served with french fries, pickle, cole slaw

Fish

served with vegetable, salad and homemade bread Rainbow Trout of the Adirondacks ...................... 22 Baked rainbow trout sautéed with garlic, served with side of vegetables

Haddock ................................................................... 21 Baked with garlic and white wine sauce, served with side of fresh vegetables

Swordfish ................................................................. 25 Baked swordfish sautéed with artichoke hearts, sun dried tomatoes, capers and spinach in a lemon white wine sauce

Tuna ........................................................................... 23 Pan seared Ahi tuna topped with chopped fresh tomatoes and capers, served over a bed of greens and a side of wasabi sauce

Norwegian Salmon ................................................. 23 Broiled salmon, sautéed with garlic, fresh peppers and capers in a lemon white wine sauce over a bed of spinach

Pasta & Sauces

Baked Seafood Platter ........................................... 24

Spaghetti with Meatballs or Sausage .................. 20

Fried Haddock ......................................................... 21

Sautéed with fresh vegetables in light sauce with a touch of marinara or white sauce over pasta

Fried Fish Platter .................................................... 26

served with salad and homemade bread

(choose from fettuccine, linguine, spaghetti, capellini, papardeli or whole wheat pasta) Served with marinara sauce

Pasta Primavera ..................................................... 20 Cheese Ravioli ......................................................... 19 Topped with marinara or cream sauce

Fettucine Carbonara ............................................... 20 Pasta sautéed with onions and bacon, served with parmesan cheese and prosciutto

Fettucine Alfredo ..................................................... 19 Pasta in cream sauce. Add chicken $3

Eggplant Parmesan .................................................18 Served over pasta

Children’s Menu

Chicken Fingers served with French Fries............ 10 Pasta with Butter or Marinara Sauce ................... 9 Macaroni & Cheese (plain)..................................... 10 Kids Steak (12 oz.) .................................................. 20 Beef Hot Dog served with French Fries................... 8 Please ask your server if there is something you don’t see on our menu. Add anything you like for an additional charge.

Haddock, shrimp and scallops, served with side of fresh vegetables

Fried Fish

Served with french fries and tartar sauce

Fried Cod .................................................................. 21 Served with french fries and tartar sauce

Served with haddock, scallops, shrimp, cod, french fries and tartar sauce

Seafood

served with salad and homemade bread Seafood Black Bear ................................................. 30 Sautéed with clams, shrimp. calamari, mussels, scallops, with a choice of red or white sauce, served over pasta

Scallops St. Francis ................................................ 28 Sautéed with mushrooms, prosciutto and spinach and fresh tomatoes in a light champagne cream sauce over papardelli pasta

Shrimp Fra Diavalo ................................................ 24 Sautéed, simmered in a spicy marinara sauce, served over pasta

Shrimp Scampi ........................................................ 24 Sautéed in garlic and capers in a white wine sauce, served over linguine

Shrimp Billy ............................................................. 23 Sautéed with garlic, broccoli, onions and roasted peppers in a white wine sauce, served over linguine

Shrimp & Scallops .................................................. 24 Sautéed with vodka blush sauce over penne pasta

62 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

Mon.-Fri. 3:00pm-7:00pm

3 2 TVs 32 T V s iincluding n c l u d i n g Large Large 1 12’x8’ 2’x8’ V Video ideo W Wall all

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 63 “Super Bowls”

Soup of the Day - Crock $3.95 French Onion - $5.95 Crock O’ Chili - Homemade chili topped with melted Monterey jack & cheddar cheese. Served w/ our homemade tortilla chips. $6.95

Add Grilled Cheese to any soup or chili - $2.95

“Astroturf” The Green Stuff

House Salad -Fresh mixed greens, tomato, onion, green pepper, mushroom, carrot, celery, shredded cheese, and croutons. $7.95

Classic Caesar - Crisp romaine lettuce, parmesan cheese, and croutons all tossed in a Caesar dressing. $9.95 • Add grilled or Cajun chicken. $2.95

Wiseguys Waldorf - Fresh mixed greens, grilled chicken,

crumbled feta, walnuts, and dried cranberries. Served with a raspberry vinaigrette. $11.95

The AuSable - Fresh mixed greens topped with peppers, onions,

tomato, black beans and grilled shrimp. Served with a Salsa dressing. $12.95

South Western Cobb - Fresh mixed greens, grilled chicken, black beans, diced egg, bacon, and cheddar jack cheese. $10.95

Buffalo Chicken Salad - Fresh mixed greens, tomato, onion,

green pepper, mushrooms, carrot and celery, topped with shredded cheese and breaded chicken tossed in mild, medium or hot buffalo wing sauce. $10.95

Dressings and Sauces: Ranch, Bleu Cheese, Thousand Island, Honey Mustard, Italian, French, Fat-Free Italian, Raspberry Vinaigrette and Balsamic Vinaigrette.

Starting Line-Up

Chips & Salsa - All homemade and delicious. $5.95 Nachos Grande - Our homemade chips topped with tomato, onion, green pepper, jalapenos & melted Monterey jack and cheddar cheese. Served with salsa and sour cream. $9.95

Add spicy ground beef, grilled chicken or chili $2.00

Wiseguys Wings - The best in town! Choice of regular or boneless. Tossed in Mild, Medium, Hot, Insane, BBQ, Honey BBQ, Sweet Teriyaki, Honey Garlic, Sweet Thai Chili, Bubba Q, or Mango Habanero. Served with Ranch or Bleu Cheese dressing. $10.95

Steamers - A full pound of Little Neck steamed clams. Served with drawn butter. $10.95

Poppers - Breaded jalapeno peppers stuffed w/ cream cheese and deep fried. Served with sweet Thai Chili sauce. $6.95

Mozzarella Sticks -Served with marinara. $6.95 Potato Skins - With crispy bacon and cheddar jack cheese. Served w/ salsa & sour cream. $6.95

Wiseguys Quesadilla - your choice - Grilled chicken or black

beans with tomato, onion, green peppers, jalapenos, melted jack & cheddar cheese stuffed in a flour tortilla. Served w/ salsa & sour cream. $10.95

Spinach Artichoke Dip - Fresh baby spinach, artichoke hearts and assorted cheese in a warm blend. Served w/ tortilla chips. $8.95

Chicken Tender Basket - Breaded tenders served with fries and choice of dipping sauce. $9.95

Basket of Fries - $4.95 Add cheese sauce or gravy $.75 each Basket of Onion Rings - $5.75

Sandwiches & Wraps

Buffalo Chicken Wrap - Mild, Medium or Hot. Breaded chicken

with lettuce, tomato, red onion, ranch or bleu cheese dressing in a tomato basil tortilla. $9.95

Caesar Wrap - Grilled or Cajun chicken breast with lettuce,

croutons, parmesan cheese and Caesar dressing in a flour tortilla. $9.95

Club Wrap - Fresh turkey, lettuce, tomato and bacon with mayo wrapped in a flour tortilla. $9.95

“The Bubba” Club Wrap - 1/2 pound Angus burger with

shredded cheese, bacon, lettuce, tomato, & mayo in a flour tortilla. $11.95

Burgers

All burgers are 1/2 lb. and served with fries & pickle Please ask server for lettuce, tomato or onion Burger - Served on a Kaiser roll. $9.95 Cheeseburger - Choice of American, cheddar, Swiss, provolone, mozzarella or pepper jack cheese. $10.95

Mushroom Swiss Burger - Topped with sautéed mushrooms and melted Swiss. $10.95

K.C. Burger - Topped with BBQ sauce, bacon and melted Swiss cheese. $11.95

Placid Burger - Topped with melted cheddar and Thousand Island dressing. $10.95

with lettuce, tomato and red onion. $9.95.

Chicken Parm Sub - Breaded chicken breast topped with marinara and melted mozzarella on a toasted grinder. $9.95

Pulled Pork Sandwich - Hard wood smoked, hand pulled pork smothered in our BBQ sauce and topped with coleslaw served on a Kaiser roll. $10.95

Nick’s Hat Trick - Roast beef on toasted bread with sliced tomato, crispy bacon, melted cheddar cheese and Thousand Island dressing. $10.95

Chicken Philly - Sliced grilled chicken breast with sautéed peppers, onions and melted cheddar cheese on a toasted grinder. $10.95

Reuben - Grilled rye with thin sliced corned beef, sauerkraut, melted Swiss cheese and Thousand Island dressing. $10.95

Hot Open Face Sandwich - Sliced turkey or roast beef served open faced and topped with gravy. $9.95

Lisa’s Favorite - Warmed roast beef with sautéed mushrooms,

melted Swiss cheese and horseradish mayo on a toasted grinder. $10.95

Lady of the Lake - Battered haddock filet on a toasted Kaiser roll and served with tartar sauce. $9.95

Wiseguys Steak Sandwich - A hefty cut of Angus flat iron

steak. Grilled & sliced thin with sautéed peppers, onions, mushrooms in a grinder roll and topped with melted cheddar. $12.95

All sandwiches & wraps are served with chips & pickle. Add fries, sweet potato fries or onion rings $1.50

bread. $7.95

BLT - Crisp bacon, lettuce, tomato, & mayo on toasted white or wheat The Club - A triple decker. Turkey, crisp bacon, lettuce, tomato, mayo. $9.95

HUGE Deck Open Daily for Food & Drinks! Happy Hour! Mon. - Fri. 3:00-7 pm

Hot Sandwiches

All hot sandwiches are served with fries & pickle. Chicken Sandwich - Grilled, BBQ or Cajun style on a Kaiser roll

The Gold Medal Round

NY Strip -12 oz. Choice Center Cut NY Strip Steak. Served with

mashed potatoes or fries, vegetable, and garlic toast. $21.95

Fish -n- Chips -A delicious portion of Haddock, battered & fried. Served with fries & homemade coleslaw. $13.95 Frickin’ Chicken - 4 pieces of honey stung fried chicken served with mashed potatoes or fries, vegetable and garlic toast. $13.95

Chicken Parmesan - Breaded chicken cutlet topped with marinara

and melted mozzarella cheese served over a bed of penne pasta with garlic toast. $14.95

Wiseguys Alfredo - Penne pasta tossed in a creamy alfredo sauce with grilled or cajun chicken. Served with garlic toast. $14.95 Spaghetti & Meatballs - Topped with marinara meatballs. Served with garlic toast. $12.95

Your choice of salad or soup served with all entrées

Dessert your Choice $5.95 NY Style Cheesecake Chocolate Molten Lava Cake

SERVING FOOD FROM 11:00 AM - 2:30 AM

18% Gratuity added to parties of 6 or more

and seasoned

Prices and Menu Items Subject to Change

64 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 65

66 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

“One flight up and a world away” Delectable small plates complemented by craft cocktails, microbrew beer and a selection of fine wine & spirits

2407 Main St., Lake Placid, NY (Directly above Players Sports Bar)

518-523-3632 • www.topofthepark.bar ~ Wheelchair Accessible ~

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 67

Sample Menu ~ Subject to Change

Small Plate Selection

Our menu is organized for you to select items of your choosing, giving you the option to choose a few courses, more or less, to create a full meal or enjoy lighter fare. Feel free to order and share!

Field

-Wild Mushroom Toast- Confit Wild Mushrooms, Grilled Baguette, topped with Shaved Local Dutch Knuckle Cheese and Shallot Marmalade ~6

-Baby Spinach and Local Feta Salad- Dried Tart Cherries, Roasted Marcona Almonds, Pepitas, Mushroom Garlic Oil Sherry Vinaigrette ~8 -Marinated Olives- House Marinated Blend with the Pit, Roasted Red Peppers ~6

-Creamy Spinach and Goat Cheese- Creamy Wilted Baby Spinach, Local North Country Creamery Cows Milk Feta, Served with Toasted Baguette ~8

-Selection of New York Cheese- Local Artisan Cheeses, House Candied Nuts, Poached Pear, Dried Fruit, Toasted Baguette ~16

Land

-Confit Chicken Wings- Marinated in a Brine for 24 hours, then Slowly Poached in Duck Fat. Served with Chipotle Aioli ~12 -Charcuterie- Cured Prosciutto, Assorted Salami, Local Dutch Knuckle Cheese, House Shallot Marmalade, Whole Grain Mustard, Toasted Baguette Full~16 Half~8

-Slow Braised Sakura Pork Jowl- Buttery Cauliflower Purée, Wild Rice, Blueberry Jus ~16

-Pan Seared Waygu Beef Tri Tip- Warm Local Potato Salad, Seasonal Vegetable, Truffle Jus ~17

-Roast Pheasant Thigh with Pan Seared Foie Gras- Creamy Herb Polenta, Pineapple Compote ~26

We have a unique list of Craft Beer, Classic Cocktails, Signature Cocktails, Kombucha Cocktails, Seasonal Beverages, Beer Cocktails and Fine Wines

Sea

-Pan Seared Arctic Char- Wild Caught Arctic Char, Sweet Potato & Chorizo Hash, Maple Ginger Glaze, Wasabi Tobikko ~14

-Sesame Encrusted Tuna- Rare Seared, Seaweed Salad, Pickled Ginger, Sesame Soy, Wasabi ~17

-Lump Crab Mac ʻNʼ Cheese- From Our Local Farmers, Sugar House Creamery Dutch Knuckle Cheese Sauce and Pieces of Melted Meierʼs Farm Cheese Curds, Packed with Jumbo Lump Crab, Toasted Garlic Baguette ~16 without Crab ~13

-White Anchovy- Marinated, Roasted Red Pepper, Balsamic Syrup ~6

Desserts

-Chocolate Balsamic Glazed Strawberry- Housemade Vanilla Ice Cream, featuring Dark Chocolate Balsamic from Saratoga Olive Oil Company ~8

-Poached Pear- House Poached Pear, Housemade Vanilla Ice Cream, Caramel Sauce, Red Wine Syrup ~6

-Friend Chips Maple Cheesecake- Locally Made Maple Cheesecake topped with a Blueberry Reduction ~8

-Flourless Chocolate Torte Dark Chocolate Torte with Caramel and Red Wine Syrup ~6

Stop in and try our extensive list of limited Bourbon, Rye, Irish, Scotch, and Japanese Whisky

68 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

C Charlie’s h a r l i e ’ s Inn Inn “A Lake Clear Tradition”

Junction Campgrounds Lake Clear, New York 12945 (518) 891-9858 Dine and Relax in A Country Setting Restaurant & Lounge Ask about our Daily Specials OPEN for Lunch & Dinner Wednesday thru Sunday Closed Monday & Tuesday

WWW.CHARLIES-INN.COM EMAIL: CHARLIESINN@CENTRALNY.TWCBC.COM

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 69

Charlie’s Inn Appetizers Homemade Soup of the day served in a crock...................3.95 Cheese Nachos - Nacho chips with cheese sauce, salsa, sour

cream, black olives and jalapeño peppers..........................8.95

Chicken Wings - (10) wings with choice of hot, medium, mild,

garlic butter, garlic butter parmesan, BBQ, or teriyaki sauce. Served with side of bleu cheese or ranch dressing..............9.95 Chicken Tenders - (3) tenders with choice of ranch or bleu cheese dressing..................................................................5.95 Mozzarella Sticks - (5) Deep fried sticks with side of marinara sauce.................................................................................5.95 Onion Rings - Basket of beer battered fried onion rings.......5.95 French Fries - Basket of our fresh cut fries...........................4.95 Basket of Sweet Potato Fries - Prepared with our special seasoning...........................................................................5.95 Shrimp Cocktail - (4) Jumbo shrimp served with homemade cocktail sauce....................................................................9.95 Crab Cakes - Sautéed or fried. Served with cocktail or tartar sauce.......................................................9.95 Little Neck Clams - One pound steamed clams served with lemon and butter.......................................................9.95 Combination Platter - (3) mozzarella sticks, (3) chicken tenders and onion rings, served with marinara sauce and choice of bleu cheese or ranch dressing..................................................10.95

Salads Choice of dressing: Ranch, Italian, Thousand Island, Honey Mustard, Bleu Cheese, Caesar, Raspberry Vinaigrette, Balsamic or Regular Vinegar with Olive Oil

Garden Salad - A combination of iceberg and green leaf lettuce,

tomatoes, cucumbers, peppers, carrots, and onions..............3.95

Large Garden Salad - .........................................................8.95

Add your choice of grilled chicken or grilled steak for ............2.95 Caesar Salad - add grilled chicken for $2.95.........................8.95 The Wedge - Iceberg with bacon, bleu cheese crumbles, and buttermilk ranch dressing....................................................9.95

Burgers & Sandwiches Served with a side

salad or our fresh cut french fries

Grilled Hamburger - 1/4 lb. Black Angus Beef. Served on

a Kaiser roll with lettuce, tomato, onion, pickle and side of mayonnaise...............................................................9.95 Cheese.....add .40 Bacon.....add 1.00 Chicken Tenders - (3) tenders served with ranch or bleu cheese dressing...............................................................................9.95 Grilled Chicken Breast - Served on a Kaiser roll with lettuce, tomato, onion, pickle, side of mayonnaise, and garden salad....9.95 Buffalo Chicken Breast - Prepared in hot sauce and served on a Kaiser roll with bleu cheese, lettuce, tomato, and pickle.............................................................10.95

Broiled Haddock with garden salad or Deep Fried Haddock

Served on a Kaiser roll with lettuce, tomato, pickle, and side of tartar sauce........................................................................10.95 BLT - A classic sandwich served on your choice of toasted white or wheat bread and a pickle...........................8.95 Turkey BLT - ......................................................................10.95 Hot Dog - 1/4 lb. all beef hot dog served on a bun.................7.95

Grilled Cheese

Served on your choice of white or wheat bread........................8.95 Bacon......add 1.00 Tomato......add .50

Open Faced Hot Turkey or Hot Roast Beef Sandwich

Served on bread with mashed potatoes or fries...................10.95

Homemade Soup & Garden Salad. . .................................8.95 Homemade Soup & 1/2 Turkey Sandwich.......................8.95

Charlie’s Inn Dinner

All entrees served with soup, or salad, vegetable of the day, and dinner roll Angel Hair Pasta with Meatballs......................................13.95

Angel hair pasta covered with our rich marinara sauce served with 2 large meatballs. Chicken Parmesan or Veal Parmesan.....................15.95/16.95 Grilled chicken or breaded veal cutlet topped with cheese and marinara sauce, served over a bed of angel hair pasta. Deep Fried Chicken...........................................................14.95 (4) pieces of southern fried chicken with choice of mashed potatoes or french fries and vegetable of the day. Butterfly Shrimp.................................................................15.95 (5) butterfly shrimp - Deep fried and lightly breaded, served with cocktail or tartar sauce and choice of mashed potatoes, rice or french fries and a vegetable of the day. Shrimp Scampi....................................................................17.95 Shrimp sautéed in a white wine butter garlic sauce, served over angel hair pasta and vegetable of the day. Bruschetta with Shrimp or Salmon.................................18.95 Shrimp or salmon sautéed in white wine with tomatoes, onions, garlic and cilantro with rice. Sole Stuffed with Scallops and Crab Meat.....................17.95 (2) sole fillets filled with scallops and crab meat stuffing, served with your choice of rice or mashed potatoes and vegetable of the day. Salmon 8 oz........................................................................17.95 Grilled with lemon, mustard & herbs, served over rice and vegetable of the day. Turkey or Roast Beef Dinner............................................14.95 Fresh Turkey or Roast Beef served with all the fixings. Rib Eye Steak 10 oz. Char Grilled...................................17.95 Steak is grilled and served with choice of mashed potatoes, rice or French fried potatoes and vegetable of the day. Roast Prime Rib of Beef 12 oz.........................................18.95 Served with horseradish sauce and your choice of mashed potatoes, rice or french fries, and vegetable of the day.

Any Dinner Entrée can be made a “Small Plate” for $2.00 less...... just ask your server

Pizza

Pizza - With the works, 12 inch crust.................................14.95 Pizza - With cheese, 12 inch crust......................................12.50 Pizza - With cheese, 8 inch crust..........................................8.95 Extra toppings....1.00 each. Your choice of pepperoni, sausage, mushrooms, green peppers and onions

Children’s Menu

10 & under Hamburger..........................................................................7.00 Cheeseburger......................................................................7.50 Grilled Chicken Breast......................................................7.00 Chicken Tenders.................................................................7.00 Hot Dog...............................................................................6.95 Turkey Sandwich with Cup of Soup................................7.00 Grilled Cheese....................................................................7.00 Peanut Butter & Banana....................................................6.00 Spaghetti with sauce..........................................................7.00 Spaghetti plain or with butter..........................................6.50 Ask Your Wait Staff about our Daily Desserts

70 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

Johnny’s

P Piz izza Res R esta u ra n nt te Mountain Views

Now Serving Beer & Wine!

Fast Delivery! Easy, Free Parking

8 M o rningside D riv e, L a ke Pla cid, N Y 12946 ( Co rner o fRo ute 86 & Ro ute 73)

518-523-2323 o r518-523-2337 D ine in •Ta ke o u t • Free D eliv ery Open 11am – 10 pm • Clo sed Tuesday

Children’s Menu Chicken Fingers..............................................6.95 Cheese Ravio li................................................6.95

Fish-n-chips....................................................7.95 K ids P asta ( w ith m arinara o r butter) ..............4.95

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 71

Johnny’s

P Piz izza Res R esta u ra n nt te 8 Morningside Drive • Lake Placid (Corner of Route 86 & 73)

Pricesa n d m en u su bject to cha n ge w itho u t n o tice

72 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 73

74 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

Breakfast all day Home-cooking lunch Soups • Sandwiches Salads • Milkshakes 2728 Main St. | Lake Placid NY 12946

(518) 523-3709

7:00am - 2:00pm

Everyday

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 75

Anytime Breakfast Omelets Made with three eggs. Served with home fries and toast.

Specialty Eggs Eggs Benedict

#2 Ham, Onion, Pepper & American Cheese

Two poached eggs and Candian bacon, topped with hollandaise sauce on an English Muffin. Served with home fries. Spinach may be substituted for Canadian bacon.

#3 Sausage, Apple & Vermont Cheddar

Palace Eggs

#1 Bacon, Onion, Mushroom & Gorgonzola

#4 Roasted Vegetables & Feta #5 Onion & Cheddar filled with your choice of

beef or turkey chili and a dollop of sour cream

#6 Build Your Own - Choose 3 ingredients

Two poached eggs placed atop roasted vegetables then crowned with melted provolone cheese. Served with home fries and toast.

Hot Italian Scrambler Three eggs scrambled with onions, peppers, home fries, and hot Italian sausage. Served with toast.

Country Fried Steak & Eggs Steak “chicken fried” in homemade batter, then topped with sausage gravy. Accompanied by two eggs, home fries and toast.

The Basics Two Eggs All served with home fries and toast with sausage patty, sausage links or bacon with homemade corned beef hash or ham steak with Morningstar Farm® veggie sausage

Adirondack Breakfast Two eggs, home fries, toast, choice of pancake or French toast. Choice of bacon, sausage patty, or sausage links.

Homemade Sausage Gravy & Biscuits Lake Placid Fat-free plain or vanilla yogurt sprinkled with granola.

Breakfast Gyro Eggs, scrambled with tomato and onion, stuffed in a toasted pita with grilled gyro meat or marinated chicken and feta cheese. Served with a side of tzatziki sauce.

From the Griddle Pure Adirondack Maple Syrup available at fair market price.

Pancakes - Buttermilk or Cracked Whole Wheat Silver Dollars Short Stack (2) Full Stack (3)

Specialty Pancakes - Buttermilk or Cracked Whole Wheat Apple cinnamon, blueberry, banana, chocolate chip, or peanut butter chip.

Silver Dollars Short Stack (2) Full Stack (3)

Sandwiches Served on an English Muffin, Bagel, or Homemade Biscuit Served with Home Fries

Brioche French Toast Topped with powdered sugar.

Egg & Cheese

Scrambled egg topped with melted American cheese With bacon, ham, or sausage patty

A.D.K.

One fried egg and Canadian bacon topped with hollandaise sauce

Western

Eggs scrambled with onions, peppers, ham, and melted American Cheese *Menu Subject to change

76 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

2 Lake Placid Locations

Summer Hours Store Mon-Sat 8-8 • Sun 8-6 Cafe 8-5 daily

2051 Saranac Avenue • Lake Placid 518.523.4676

Summer Hours Sun-Thurs 9-7 • Fri & Sat 9-8

2419 Main Street • Lake Placid 518.837.1426

Our Organic Markets offer:

Farm to Table Cafe Homemade Baked Goods Coffee and Teas Homemade Soups Grab & Go Deli Take Home Meals

Try the Color Cleanse Local and Organic Products High Quality Supplements Extensive Bulk Section Organic and Local Produce Local Cheeses & Meats

Beer and Hard Cider now available

• Natural Provisions • Grab & Go Deli • Organic, Gluten-free Baked Goods • Craft Beer & Cider • Fresh Juice, Hot Chocolate, Organic Coffee • Kombucha on Tap

Indoor/Outdoor Seating “We use organic & local ingredients in everything we make.”

Made to Order Seasonal Specials • Organic Smoothies & Smoothie Bowls • Breakfast Bowls • Homemade Soups & Stews

• Daily Hot Entrees • Bagel Sandwiches • Salads, Wraps & Grain Bowls • Zoodle Bowls

Serving Freshly Made Food From 9-5 Daily 2419 Main Street, Lake Placid • 518-837-1426

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 77 -free Gluten ns io t op ble! availa

ONLINE ORDERING AT greengoddessfoods.com

Breakfast Menu

Saranac Avenue

Summer Cafe Hours 8am - 5pm Daily

Dogwood Bagels • Organic Granola

Fresh Organic Juices Immune Boost - carrot, apple & ginger - $6.95 Cool It - Anti Inflammatory - pineapple, cilantro orange & cucumber - $8.95 Wake Up - orange, lemon, carrot & ginger - $6.95 Bloody Good - beet, apple, lime & cucumber - $7.95 Vitamine-C Rush - orange, grapefruit - $8.50 Green God - greens, cucumber, apple & ginger - $8.50 Helene Green - kale, celery, green apple, lemon, ginger, cucumber & turmeric - $9.95 Ginger Shot - ginger (2 oz) - $2.95 Ginger Lemon Shot - ginger & lemon (4 oz.) - $3.95

Organic Fruit Smoothies & Smoothie Bowls Berry Blast - Mixed berries, bananas & apple juice - $6.95 Belize Breeze - Mangos, pineapples, bananas & orange juice - $7.25 Funky Monkey - Banana, peanuts, chocolate & coconut milk - $7.25 Breakfast in a Flax - hazelnuts, flax seeds, yogurt, banana, berries & orange juice - $8.25 1,2,3 Go! - Protein powder, banana, berries & apple juice - $7.95 The Hulk - Kale, pear, ginger, turmeric, cashew & coconut water - $8.25 Awesome Acai - Acai, mango, banana, apple juice - $8.25

Breakfast Sandwiches/Breakfast Bowls

Sandwiches are served on local farm bread or gluten free bread. Bowls with ingredients served over a warm grain of the day and fresh spinach

Rise N Shine - Egg and cheddar with roasted tomato-garlic spread - $7.95 The Egg-Scape - Egg, roasted potato, tomato, onion, and provolone - $8.95 The Screaming Goat - Fresh chevre, egg, hot sauce, roasted red peppers & onions - $8.95 Greek Good Morning - Egg, feta, roasted red peppers, artichoke hearts, and onion - $8.95 Johnny Pesto - Egg, pesto, tomato and farm cheese - $8.95 Buenas Dias - Egg, avocado, salsa, and cheddar - $8.95 Breakfast Burrito - Egg, black bean spread, salsa, greens, cheddar - $9.25 Tofu “Eggs” and Vegan Cheese available *Prices Subject to Change*

Find u Instag s on Faceb ram & Daily S ook for pecials

Lunch Menu

Local farm bread, gluten-free bread, whole wheat wraps and gluten-free wraps available

Grilled Sandwiches – $9.25

Gobble Gobble Royale - Natural turkey breast or tofurkey, roasted tomato and garlic spread, onions, roasted red peppers, provolone Avolicious - Creamy cilantro dressing, avocado, tomato, greens, cheddar Upstate Grilled Cheese - Local farmer’s cheese, Dutch Knuckle, and NY Muenster Kim Cheese - Add Small Town Cultures Kim Chi - $10.25 Knuckle - tahini-garlic spread (awesome sauce), roasted vegetables, spinach, artichoke hearts and Dutch Knuckle Cheese Righteous Reuben - Marinated baked tempeh, russian dressing, sauerkraut, jarlsburg cheese From the Farm - Homemade pesto, farmer’s cheese spread, roasted red peppers, greens, red onions Kids Organic PB&J - $5.95 Kids Grilled Cheese - $5.95 *Vegan cheese, additions & substitutions available

Salads/Wraps/Grain Bowls

Salad |Small - $8.95 & Large - $12.95 Wrap | Whole Wheat/Gluten Free Wrap - $9.95 Grain | Over our grain of the day - $9.95

Garden - Greens, cucumber, onion, tomato, carrots, tamari almonds and dried cranberries with creamy balsamic dressing Goddess - Greens, avocado, curried cashews, fresh cabbage & veggies with ginger dressing Chef - Greens, turkey breast or marinated tempeh, hard boiled egg, roasted red pepper & veggies with creamy cilantro dressing Quinoa Tabouli - Greens, quinoa tabouli, artichoke hearts & feta with creamy balsamic dressing The Scape Goat - Spinach, goat cheese, pears, carrots, onions, cucumbers & creamy balsamic dressing Heavenly Hummus - Greens, cucumbers, carrots, onions, roasted red peppers, homemade hummus & garlic-tahini dressing

Cater your next event with Green Goddess Natural Market 518.523.4676 • greengoddessnaturalmarket@gmail.com To see a sampling of our catering menus, go to www.greengoddessfoods.com

78 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 79

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 81

82 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

Window design and photo by Elena Kuki

LIVE MUSIC EVERY WEEKEND WINE TASTINGS AT THE BAR

Riverside Dining Dog Friendly Porch

Photo by Ty Krester

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 83

BRUNCH & LUNCH

Almond Croissants Savory & Sweet Crepes Omlettes Quiche du Jour Croque Monsieur

DINNER

French Onion Soup Baked Camembert Escargots Pernod Duck Confit Poulet Basquaise

DESSERTS

Mousse au Chocolat à l’Orange

Profiteroles Tiramisu Apple Tartes Crème Brûlée

à la carte Brunch all day Sunday featuring unique Benedicts Complete menu available on our website. Closed Mondays.

The Left Bank Cafe is proud to serve quality foods from Asgaard Farm, Crown Point Bakery, Sugar House Creamery, Saratoga Olive Oil, and All from the Woods Sprouts

LEFT B ANK PATISSER IE FRENCH PASTRIES

Croissants - Eclairs “Bûches” Log Cakes Macarons - Special Orders and more...

36 Broadway, Saranac Lake, NY

WINE

518354-8166

LBC’s moderately priced wine list features selections from the Loire Valley and Burgundy inspired by Saranac Lake’s Sister City – Entrains sur Nohain in Central France. The wine list includes hidden treasures selected by importer Kermit Lynch.

RSVP by phone

Parking is available behind the Café, off of Church Street – Wifi – Dog friendly porch – LBC available for meetings and private parties

84 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

BAZZI’S

FFREE REE D DELIVERY E L I V E RY

5185 1 8 - 52352 3 - 9056 9056 O OPEN P E N 7 DAYS D AY S

D DINE-IN INE-IN

PIZZ

T TAKE-OUT AKE-OUT

A Appetizers ppetizers

Chicken Wings...............................................10.95 Mozzarella Sticks (6).......................................7.50 Garlic Bread w/Cheese....................................5.95 Zucchini Sticks................................................7.50 Breaded Mushrooms.......................................7.50 Jalapeño Poppers (6)......................................7.50

ERIA

Hot H ot S Subs ubs

Meatball, Sausage, Eggplant,

Veal or Chicken Parmesan.............................7.95

Buffalo Chicken...............................................7.95 Philly Cheese Steak.........................................9.95

Bazzi’s B a z z i ’ s Sampler Sampler

Includes wings, poppers, zucchini & mozzarella sticks..................................................................11.95

Cold C o l d Subs Subs

Turkey, Ham or Salami....................................7.95

2536 Main Street Lake Placid, NY

C Calzones alzones

Cheese Calzones.............................................7.00 Toppings: 0.75 each, up to 3 items Meatball, Sausage, Onions, Pepperoni, Mushrooms, Ham, Green Peppers, Olives

New N e w York Y o r k City C i t y Style S t y l e Pizza Pizza

Pepperoni Ham Bacon

Cheese Extra Toppings

Medium 14” 12.00 1.00 each

Garlic Tomato Mushrooms

Glut en Avai -Free lable

Large 17” 14.00 1.50 each

Broccoli Prices subject to change without notice Anchovies

Jalapeno Peppers Pineapple

Specialty S p e c i a l t y Pizzas Pizzas

Black Olives Peppers Onions

The Works Pizza.........................................................................19.00 M / 21.00 L Meat Lovers................................................................................17.00 M / 19.00 L ham, sausage, meatballs & pepperoni

Veggie Pizza...............................................................................14.95 M / 16.95 L peppers, mushrooms, onions & olives

White Pizza.................................................................................14.95 M / 16.95 L fresh garlic, oil, ricotta & mozzarella Chicken Pizza - BBQ or Buffalo.....................................................14.95 Hawaiian Pizza - ham & pineapple.................................................14.95

M / 16.95 L M / 16.95 L Margherita Pizza.........................................................................14.95 M / 16.95 L Chicken Special-chicken, bacon & ranch......................................16.95 M / 19.95 L Gluten Free Pizza (toppings available)...........................................................11.00 L only

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 85

S Salads alads

Garden Salad....................................................3.95 Chef Salad.........................................................8.95 Caesar Salad....................................4.50 S / 7.95 L Antipasto Salad.................................................7.95

E Entrées ntrées

All entrées served with pasta, bread & butter

Veal Parmesan................................................14.95 Eggplant Parmesan.........................................14.95 Chicken Parmesan..........................................14.95 Pasta with Marinara – a sauté of fresh plum tomatoes & garlic sauce.....................................................11.95 Pasta with Meat Sauce – homemade Bazzi’s sauce with sautéed ground beef & Italian spices......................13.95 Pasta with Meatballs or Sausage – served with Bazzi’s homemade sauce..............................................13.95 Garlic, Oil & Broccoli – fresh chopped garlic sautéed in olive oil...........................................................13.95

M More ore E Entrées ntrées

All entrées served with pasta, bread & butter

Gnocchi Marinara............................................13.95 Tortellini with Cream Sauce.............................13.95 Chicken & Broccoli Alfredo..............................15.95 Linguini with Clam Sauce – Choice of red or white sauce.............................................................14.95 Fettuccine Alfredo............................................13.95 Fettucine Carbonara – sautéed with onions and bacon in creamy alfredo sauce.........................................14.95 Chicken Marsala – sautéed with mushrooms, Marsala wine and our special sauce.........................................15.95 Chicken Piccata – sautéed with lemon, butter, white wine, herbs and capers...............................................15.95

FFREE REE D DELIVERY E L I V E RY

BAZZI’S

O OPEN P E N 7 DAYS D AY S

D DINE-IN INE-IN T TAKE-OUT AKE-OUT

5 1 8 - 52352 3 - 9056 5189056

PIZZ

ERIA

2536 Main Street Lake Placid, NY

Price & menu items subject to change without notice

86 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 87

88 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 89

90 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 91

92 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

Ordering Etiq u ette

Experienced restaurant-goers know that more than a little thought goes into ordering, from choosing pre-dinner cocktails to picking the meal courses to selecting the wines served during the meal. They also know how important it is to have made up their minds by the time they let the server know he can take their orders. If you aren’t ready, simply tell your server that you need more time. Holding him there as you keep changing your mind has repercussions: New arrivals at his other tables become impatient, some patrons have to wait longer to order, and the food your server is responsible for delivering to someone else must wait in the kitchen or under a heat lamp. Two other important points: • The signal that says you’re ready to order is a closed menu. If you keep browsing the menu after you’ve decided what you want, how is the server to know? • If those in your group want separate checks, make the request of your server at the start, even before you order a drink or appetizer. Asking for individual checks at the end of the meal slows down service for everyone in the restaurant because the server will have to spend time preparing them. Keep in mind that there’s always the chance that a restaurant won’t allow separate checks. If you plan to request them, find out if it’s permissible by calling in advance or asking when you arrive.

main course if you know the servings to be huge. Just be sure to compensate the server with a more generous tip unless an “extra plate” fee is charged. She would have received a larger tip for two full meals, so you might want keep that in mind when calculating how much to leave. If you aim to have a leisurely conversation during the meal, order foods that can be eaten with ease. Lobster or crab in the shell, unboned fish, and pastas that may be messy or difficult to eat could make more demands on your time and concentration than you’d like. Also think twice about ordering a food that is unfamiliar to you. Unless you know how to eat an artichoke or tackle the crab claw in a bouillabaisse, stick with a dish that poses no unexpected challenges.

W ine

Dinner wine is really a condiment for food, so it’s best ordered after the menu choices have been made. The orderer (preferably the most qualified person at the table) can either choose a wine that goes best with the greater number of dishes or ask the advice of the server – or, in tonier restaurants, the wine steward (also called the sommelier or, if a woman, sommelierei. Given the wide range in character of both red and white wines, the old rule that the former should be served with meat and the latter with seafood is a little musty. An Drinks easy alternative to a shared bottle is wine ordered by the glass, which allows the diners to match the wine with their meals. It’s fine to order beverages the first time the waiter asks, even if When the server brings the unopened bottle to the table, he shows every guest at your table hasn’t been seated; latecomers can order it to the orderer. If this is you, confirm the choice with a nod. The when the server returns with the first round. If there is a host, he can server then uncorks the bottle and take charge and ask the guests pours a small amount of wine into what they would like. T ipping Etiq u ette your glass, which you sniff before taking a sip; a simple “That’s Food H o st,H o stess and M aitre d’ fine” will let him know that the Is it necessary to order the Unless you are a frequent patron, it is not necessary to tip the wine neither smells nor tastes off. same number of courses everyone maitre d’. (Briefly swirling the wine in the else does? Not really, especially • If you are a regular, you may want to give the host $10 to glass before sniffing releases its when you’re going Dutch. If $20 every once to cultivate your relationship and to say “thank aromas – but making a show of you’re the only one who orders an you” for special services. the tasting procedure is best left to appetizer. you needn’t ask the • A tip may be appropriate if the maitre d’ has gone out of his connoisseurs.) If you recognize server to bring it with everyone way to find a table for you on a busy night. (Offer him $10 to the smell of a tainted, or else’s main course-unless that’s $15 after he’s shown you to the table.) If your dining party is “corked,” wine, sniff the cork if large, double or triple the tip, depending on the number of the extent of your meal; your the waiter hands it to you. people. companions have drinks, the Otherwise, put the cork directly bread basket, and conversation to on the service plate or on the Bartenders occupy them until their dishes table. How much you tip a bartender depends in part on whether arrive. At a hosted meal, you The server pours the wine, you’re waiting at the bar for a table in the adjoining restaurant should order an appetizer or first serving the host or orderer last. (A or you’re at a bar for its own sake. course or dessert when no one diner who doesn’t care to drink • As you wait for a table, you can either pay for drinks as you else does only at the host’s urgwine should either momentarily order or run a tab, which will be added to your dinner bill. ing. place her fingers over the glass Leave a tip for the bartender before you leave the bar. One Once you’ve narrowed down dollar per drink is standard. when her turn comes or simply your choices, it’s fine to ask your • If you’re at a bar simply to have a drink, tip between fifteen say, “No thanks”; turning the server which dish she recand twenty percent of the total. If the bartender has given you a glass upside down is never the ommends. When she recites a list free drink or two, add a couple of extra dollars to your tip. signal to use.) From that point on, of daily specials, it’s smart to ask it’s up to the orderer to refill the the cost of the dishes that interest W ash ro o m Attendan ts guests’ glasses if the waiter you (specials are generally on the • Tip washroom attendants at least one dollar for handing you doesn’t return to pour. Whiteexpensive side). If you’re the a towel. wine glasses are traditionally guest at a meal, however, it’s best • If the attendant brushes off your jacket, leave $2.00 or filled threequarters full; red-wine $3.00. to leave questions of cost to the glasses, which are larger, are • A small dish of coins is usually on display and the tip is host. filled halfway. placed there instead of in the attendant’s hand. It’s fine to tell the server that • If washroom attendants do nothing but stand there biding (Information courtesy of you’d like to share an appetizer or their time, no tip is necessary. www.etiquettescholar.com) dessert – and possibly even a

NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019 - 93

94 - NORTH COUNTRY DINING GUIDE • SUMMER 2019

RESTAURANT LOCATION MAPS To Ray Brook and Saranac Lake

Dining Guide

LAKE PLACID: #1 — Aki Sushi & Japanese Restaurant #2 — Base Camp Café #3 — Bazzi’s Pizzeria #4 — Big Mountain Deli & Creperie #5 — Big Slide Brewery & Public House #6 — Black Bear Restaurant #7 — Breakfast Club, etc., The #8 — Cabin Grill at Hotel North Woods, The #9 — Caffe Rustica #10 — ‘Dack Shack #11 — Dancing Bears, The at the High Peaks Resort #12 — Delta Blue Grill Lake Placid at Hotel North Woods #13 — Desperados A MexiQuinn Restaurant #14 — Downtown Diner #15 — Eleanor’s Pasta Kitchen #16 — Emma’s Lake Placid Creamery #17 — Fratelli Pizza Market #18 — Generations Restaurant at the Golden Arrow Lakeside Resort #19 — Great Adirondack Brewing Company #20/20B — Green Goddess Market & Cafe #21 — Johnny’s Pizza Restaurante

17 29 28 32 11 6 19 7 20B 4 2 25 33 16 12 31 8 15 35 3 18 Main Street

1 26 14

To W ilm ing ton

LAKE PLACID

NORTH COUNTRY

To K ee ne an d 73 W es tp or t

WILMINGTON 431 37

WILMINGTON: #36 — Hungry Trout, The #37 — Pourman’s Tap House #38 — R.F. McDougall’s Pub & Grill #39 — River View Cafe at High Falls Gorge

To La ke Pla cid

For advertising information, call (518) 891-2600

#22 — Kanu and Peak 47 at the Whiteface Lodge #23 — Lake Placid Lodge #24 — Lake Placid Pub & Brewery, The #25 — Luna Restaurant #26 — Mito Japanese Steakhouse #27 — Moose Lodge Boathouse Restaurant at the Whiteface Club #28 — Players Sports Bar & Grill #29 — Redneck Bistro BBQ & Grill #30 — Simply Gourmet #31 — Smoke Signals #32 — Top of the Park, A Spirited View #33 — Upstairs Grill Steak & Seafood #34 — Wiseguys Sports Bar & Grill #35 — Wyatt’s, Where Tex Meets Mex • BBQ

Fox Farm Rd

86 12

Sp r ingf ield Rd

To Jay

NORTH COUNTRY DINING GUIDE • SUMMER 2019 - 95

RESTAURANT LOCATION MAPS PAUL SMITHS

To Liv Br ing Co ewin ood’ Pla mpa g s tts ny bu in rgh

LAKE CLEAR 30

Dining Guide

e r Lak uppe To T

NORTH COUNTRY

KEENE: #40 — Baxter Mountain Tavern, The #41 — Forty Six

BLOOMINGDALE

LAKE CLEAR: #42 — Charlie’s Inn #43 — Hohmeyer’s Lake Clear Lodge & Retreat

186

PERU: #44 — Livingood’s Brewing Company RAY BROOK: #45 — Tail O’ The Pup

SARANAC LAKE 3

To Tu pp er La ke

Br oa d wa

Main St.

To Tupper Lake

ve. le A gda n i om Blo

To Lake Placid

id ac Pl e k La To

KEENE

To Upp er Jay

SARANAC LAKE

SARANAC LAKE: #46 — Blue Moon Cafe #47 — Camp Fire Adirondack Grill & Bar #48 — Casa Del Sol #49 — DownHill Grill #50 — Left Bank Café, A French Bistro #51 — McKenzie’s Grille #52 — Nori’s, Good Food Naturally

7341

13A

To Keene Valley and 1-87 South

RAY BROOK

To 40 Eliz abe thto wn and 1-8 7N ort h

96 - NORTH COUNTRY DINING GUIDE â&#x20AC;¢ SUMMER 2019

Discover One of the Last of its Kind The Spirit

Where an 1886 Adirondack Lodge Meets the spirit of a 1600s Old World Guesthaus in the woods, on the lake, the way it used to be.

A National Geographic Traveler Award for “Keeping a Sense of Place.”

Journey from beer cellar to beach sunsets

Explore

Handcrafted Wine and Beer Cellar built from pine trees struck by lightning with the Adirondacks’ largest selection of craft import beers.

Welcome to the Adirondack Alps

Savor

A unique Adirondack culinary discovery meandering from our pioneer beginnings to the era of the Great Camps where farm-to-fork has been a 132 year journey with Old World flair from Lodge Garden Strudels and Adirondack grass-fed roasts to wild caught fish.

Taste and Learn

History of Beer Tastings and Old World cooking demos on the Lakeview patio. Your table, our 25 acres

www.LodgeonLakeClear.com • (518) 891-1489 for reservations See our menu on page 3