~The View Restaurant at the Mirror Lake Inn~

The View Restaurant is committed to sustainability with a focus on the regional community. Our culinary team works closely with local and regional meat producers and processors, along with local

cheese and vegetable producers to give our guests a memorable, flavorful and healthy dining experience. Our Chefs take the time to visit and familiarize themselves with the practices and techniques of our agriculturists and artisans in order to better understand the ingredients and the people that produce them. Menus change seasonally in an effort to mold ourselves to our environment and fresh regional

organics are used throughout these menus whenever possible. Thank you for being our guest.

Cordially, Ed & Lisa Weibrecht and the Staff of the Mirror Lake Inn *If you have special dietary needs, please let us know and we will try to accommodate them. _____________________________________________________________________________ Welcome to The View This has been another exciting year for The View and the Mirror Lake Inn. We once again received our Four-Diamond rating from AAA and The Award of Excellence from Wine Spectator for our Wine List. Our Culinary Staff:

Jarrad Lang Executive Chef Jacy Rinne Cuisinier Stephanie Wood Sous Chef Mark Johnson Cuisinier Bill Gross Sous Chef Will Yellott Cuisinier Brianna Scanlon Chef Tournant Reilly Peck Commis Paul Menard Chef Pâtissier Goran Papovic Commis Dan Simmons Chef de Partie Stefan Vidovic Commis Seth Jory Chef de Partie Kierra Trinidad Intern Brandon Wolfe Garde Manger

First Course

*Poached Shrimp Cocktail Wild caught white shrimp, fresh horseradish cocktail sauce, cider vinegar gelée, lemon confit

19

*Crab Cake

Nasturtium sauce verte, saffron pickled fennel, shaved radish, petite greens 20

*Sea Scallop Pan seared, sweet corn cream, house smoked bacon, petite arugula, red pepper vinaigrette

17

*Chilled Seafood Salad Poached lobster, shrimp, scallops and calamari, citrus vinaigrette, frisée, avocado aïoli

22

*House Smoked Trout Sea salt cured and apple wood smoked, petite herbs, Dijon vinaigrette,

pickled onions, lemon-dill crème frâiche, fresh horseradish 18

*Naturally raised, hormone and antibiotic free For the courtesy of other guests, please turn off your cell phone. Thank you.

Raw, undercooked meats, seafood, or eggs may increase the risk of food borne illness. **We cannot guarantee that food allergens will not be transferred through accidental cross-contact

House Smoked Duck Breast Cherry Wood Smoke, Sweet Potato Puree, Confit Brussels Sprouts,

Turnips, Tart Cherry Jus

34

Hugel “Cuvee Les Amours” Pinot Blanc 2009 (Alsace)

**Free Range Chicken Breast Stuffed with Wild Mushroom and Pan Roasted, Thyme Scented Golden Quinoa,

Roasted Beets, Local Parsnips, Minus 8 Vinegar Reduction

33

Olivier Leflaive Rully 1er Cru “Les Cloux” Chardonnay (France)

Braised Berkshire Pork Cheeks Cider Braised, Creamy White Polenta, Rainbow Chard, Pickled Red Onion,

Green Apple, Jus Lié

34

Catena Malbec “High Mountain Vines”2012(Mendoza)

Prime Beef Filet Mignon

Smoked Rosemary Potato Puree, Grated Fresh Horseradish, Haricot Vert, Pinot

Glazed Cipollini Onion, Whole Grain Mustard Jus

48

Decoy Red, 2010 (Napa)

Suggested wines are not included

** Naturally raised, hormone and antibiotic free *Spa selections are lower in fat, sodium and unnecessary calories

Raw, undercooked meats, seafood, or eggs may increase the risk of food borne illness.

Second Course

Black Truffle Risotto Australian black winter truffles, Arborio rice, Parmigiano-Reggiano

25

Vichyssoise Chilled potato and leek soup, local Greek yogurt, potato gaufrette, shaved radish & chives

17

Field Greens and Vegetables Local greens and featured vegetables, tomatoes, cucumbers, pickled cauliflower, fresh lemon and

Saratoga Olive Oil, creamy Great Hill Blue dressing, rustic croutons

16

*Hudson Valley Foie Gras Balsamic glazed, sautéed cherries, buckwheat pancake, toasted pistachio

24

Dutch Knuckle Custard Local Sugar House Creamery cheese, house-cured local pork loin, honey roasted black figs,

marinated cipollini onion, toast points 19

Our Local Farms

Kilcoyne Farm (Hudson Falls), Harmony Hills Farmstead (Malone), Gonyea Maple Syrup (Lake Placid), Juniper Hill Farm( Wadhams) Asgaard Farm & Dairy (Ausable Forks) Saratoga Olive Oil Company ( Saratoga), Sugar

House Creamery(Upper Jay) All From the Woods (Lewis), Meier’s Artisan Cheese (Constable)

Third Course

Prime Beef Filet Grilled and finished with Béarnaise butter, Pommes Anna, baby carrots and purple turnips,

pickled cipollini onion, Madeira glace

49

***Add Seared Hudson Valley Foie Gras or Crab Cake 19

***Add Fresh Shaved Black Truffles 25

*Braised Pork Cheeks Heritage Berkshire Pork, braised with onions, whole grain mustard and Fiddlehead IPA,

house made spätzle, caramelized fennel, baby zucchini and carrots, braised pork jus 35

*Atlantic Cod Oven roasted, pine nut butter crust, chanterelle mushrooms, lemon-thyme cream, marble potatoes,

snap peas, baby root spinach., shaved heirloom radish, petite greens, chardonnay vinaigrette 39

*Free Range Chicken Breast Roasted and stuffed with Hudson Valley foie gras and truffle farce, potato purée, baby fennel and

haricots vert, shaved black truffle, Sherry and fines herbes glace 41

Fettuccini and Summer Vegetables Fennel scented house-made pasta sautéed heirloom cherry tomatoes, basil and garlic,

artichokes, petite summer squash, baby spinach, Saratoga olive oil 34

Please inquire for wine recommendations ***Foie Gras or a Crab Cake may be added to any entrée for a surcharge of $19.00