IN 1919, THE EIGHTEENTH AMENDMENT WA S PA S S E D , W H I C H P R O H I B I T E D THE TRANSPORTATION AND SALE OF ALCOHOLIC BEVERAGES. HOWEVER, THE PROXIMITY OF SARANAC LAKE TO CANADA ALLOWED THE REGION TO BECOME A KEY PLAYER IN THE UNDERGROUND EXCHANGE OF ILLEGAL GOODS.
SPEAKEASIES OPENED AROUND SARANAC LAKE, AND WERE FREQUENTED BY P E O P L E O F A L L WA L K S O F L I F E I N C L U D I N G LOCALS, TOURISTS, TUBERCULOSIS PA T I E N T S A N D G A N G S T E R S .
I N 1 9 2 7, I N T H E M I D S T O F T H I S P R O H I B I T I O N E R A , H O T E L S A R A N A C WA S B U I LT. T O D A Y, T H E G R E AT H A L L B A R I S INSPIRED BY THOSE ROARING TIMES.
COCKTAILS
HOT SARA – 9.5 An Iconic Gin Cocktail with Blood Orange Juice
MARY PICKF ORD – 12 Banks Silver Rum, Luxardo Maraschino Liqueur, Grenadine, Pineapple Juice
GREAT HALL GIMLET - 12 Bootlegger Vodka, Coriander-Lime Syrup
SAZERAC – 13 Knob Creek Bourbon, Absinthe, Bitters, Simple Syrup
FRENCH 75 – 13 Bombay Gin, Prosecco, Fresh Lemon
TOM CAT COLLINS – 14 American Oak Aged Gin, Fresh Lemon, Simple Syrup, Club Soda
NEGRONI – 14 Bombay Sapphire Gin, Campari, Sweet Vermouth, Orange Twist
OLD FASHIONED – 14 Hudson Baby Bourbon, Bitters, Simple Syrup, Cherry and Orange
LUXARDO MAPLE MANHAT TAN - 14 Bulliet Bourbon, Maraschino Cherry Liqueur, Smoked Maple Syrup
S PA R K L I N G
PROSECCO, LA MARCA - 11 (single serve)
Juicy Flavor and Crisp Acidity, Terrific Floral Notes with a Delicate Finish DOMAINE CHANDON ROSE – 12 (single serve)
Ripe Strawberry, Juicy Watermelon, and Fresh Red Cherry Fruit Aromas and Flavors VALDO PROSECCO – 29 Refined Aromas of Apricot and Apple with a Crisp, Buttery Finish TAIT TINGER BRUT C UVEE PRESTIGE CHAMPAGNE – 75 Golden Yellow with Fine Bubbles, Peach and Vanilla Nose, Flavors of Fresh Fruit and Honey HENROIT CHAMPAGNE BRUT BLANC DE BLANC – 130 Superb Freshness and Minerality, Blended with an Intense Floral Nose and Hints of Quince Jelly and Acacia Honey VUEVE CLIQUOT – 145 Strength and Silkiness, in Perfect Balance with Aromatic Intensity and Freshness
WHITES
PINOT GRIGIO, SANTA MARINA – 6/20 Pavia Italy
Delicate Bouquet, Elegant, Distinctive Fruit, Crisp, Exceptionally Clean Finish GEWÜRZTRAMINER, THOUSAND ISLANDS WINERY – 8/24 Alexandria Bay, NY
Bouquet of Roses and Tropical Fruit Aroma, Followed by its Balanced Palate of Mango and Apricot with a Delicate Spiciness CHARDONNAY, L OS VASCOS – 8/25 Rapel Valley, Chile
Lemon and Dried Apricot Aromas with a Buttery Finish SAUVIGNON BLANC, KONO – 9/28 Marlborough, New Zealand
Good Acidity with Notes of Lime and Pineapple RIESLING, DR. KONSTANTIN FRANK – 12/30 Finger Lakes, NY
Lively Notes of Lemon and Green Apple CHARDONNAY, L OUIS JADOT MACON VILLAGE UNOAKED – 12/32 Macon Village, France
Fruity, Unoaked Chardonnay Wine with a Floral Scent and a Hint of Lemon CHARDONNAY, KENDALL JACKSON VINTNER’S RESERVE – 15/36 Sonoma County, CA
Tropical Fruit with Vanilla, Honey and Toasted Oak
REDS
RED BLEND, WARRIOR RED, THOUSAND ISLAND WINERY – 8/24 Alexandria Bay, NY
French Hybrid Grapes Create an Easily Drinkable Fruit Forward Red Wine MALBEC, TERRAZAS – 8/25 Altos de Plata, Argentina
Intensely Floral and Fruity, Flavors of Ripe Black Cherry, Plum, Black Pepper and Chocolate PINOT NOIR, FIRESTEED – 9/28 Willamette Valley, Oregon
Warm Spices and Aromas of Red Fruit and Blueberry, Joined by Smooth, Silky Tannins RED BLEND, COLUMBIA CREST GRAN D ESTATES – 10/28 Columbia Valley, Washington
Aromatic Notes of Chocolate and Dark Cherries, Velvety Finish CABERNET SAUVIGNON, STORYPOINT – 10/32 Healdsburg, California
Full-bodied, Layers of Flavor with Nutmeg and Vanilla for a Complex Cabernet Sauvignon PINOT NOIR, OYSTER BAY – 11/32 Marlborough, New Zealand
Blackberry, Cherry and Plum Aromas Mingle in a Silky Palate ZINFANDEL, 1000 STORIES B OURB ON BARREL AGED – 12/30 Mendocino & Sonoma Counties, California
Intense Red Fruits, Black Pepper, Cloves and Dried Herbs CABERNET SAUVIGNON, JOSH – 13/36 Napa Valley & Sonoma County, California
Rich with Dark Fruits, Cinnamon, Clove and Vanilla, Finishing Long with Round, Soft Tannins CABERNET SAUVIGNON, FRANCISCAN – 15/39 Napa Valley, CA
Ripe Black Fruits, Layered with Pepper Notes
HARD CIDER & BEER
HARD CIDER Citizen Cider - Burlington, VT 5.2% – 6 Lake George Cider Project - Lake George, NY 5.8%
–6
DOMESTIC BEER Coors Light - Golden, CO 4.2%
–5
Bud Light – St. Louis, MO 4.2% – 5 Budweiser
– St. Louis, MO 5.0% – 5
Michelob Ultra
– St. Louis, MO 4.2% – 5
Yuengling Lager – Pottsville, PA Sierra Nevada Pale Ale Blue Moon
4.5% – 5
– Chico, CA 5.6% – 6
– Golden, CO 5.4% – 6
IMPORTED BEER Labatt Blue - London, Ontario, Canada 5% – 5 Labatt Blue Light - London, Ontario, Canada 4% – 5 Heineken – Amsterdam, 5%
–6
Stella Artois – Belgium, 5.2% – 6 Corona – Mexico, 4.6% – 6 Guinness - Dublin, Ireland 4.2% – 6 CRAF T BEER Allagash White – Portland, ME
5.2% – 6
Big Slide IPA – Lake Placid, NY UBU Ale – Lake Placid, NY
7% – 6
7% – 6
Sam Adams Boston Lager – Boston, MA Saranac Pale Ale – Utica, NY
4.8% – 6
5.5% – 6
Bells Two Hearted APA – Kalamazoo, MI
7% – 7
Lagunitas IPA – Petaluma, CA 6.2% – 7 Flower Power IPA – Ithaca, NY
7.2% – 7
DRAF T BEER Please ask your server for our draft selection
AFTER DINNER
LIQUEURS AND CORDIALS Grand Marnier
8
Amaretto Disarrano
8
Baileys Irish Cream
8
Frangelico
8
COGNAC Hennessy VS
12
Courvoisier VSOP
16
Remy Martin XO
20
SCOTCH Glenfiddich 12-year Glenlivet 12-year
11
11
Glenfiddich 15-year Macallan 12-year Talisker 10-year
13 14
18
Craggamore 12-year
18
Glenkinchie 12-year
18
Oban 14-year
18
Dalwhinne 15-year
18
Lagavulin 16-year 22 WHISKIES & B OURB ONS Maker’s Mark Bourbon Bulleit Bourbon Bulleit Rye
9
9
10
Knob Creek Bourbon
10
Basil Hayden Bourbon
11
Hudson Baby Bourbon
12
PORT Dow’s Late Bottled Vintage Port Graham’s 10-year Tawny Port
13
16
Warres Late Bottled 2004 Port 16
B I L L O F FA R E
ROASTED RED PEPPER HUMMUS – 8.5 Toasted Croustades, Fresh Vegetables FRIED L OCAL CHEESE C URDS – 8.5 Hand Breaded Meier’s Cheese Curd, Maple Grain Mustard Dip VENISON CHILI – 9 Tomato Ragout, Peppers, Onions, Kidney Beans, Campfire Cornbread, Sour Cream, Crispy Onions BACON-SHALL OT BRUSSEL SPROUTS – 9.5 Red Wine Vinaigrette GRILLED BREAD AND F ONDUE – 10 Spinach and Local Goat Cheese Dip, Pickled Vegetables, Toasted Croustades CHARC UTERIE – 18 Chef ’s selection of Local Cheese, Artisan Cured Meat, with Pickled Vegetables, Apple Chutney, Maple Mustard, Toasted Croustades
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness