Saddle Peak Lodge

Brunch

Brunch

Saddle Peak Lodge Eggs Benedict 17.00

With country potatoes

Caesar Salad 16.00

With grilled Guinea Hen Breast & Parmesano Reggiano

Bagel & smoked salmon 15.00

Grilled Alaskan salmon 17.00

On citrus salad & whole grain mustard aioli

Kobe Chopped Steak Sandwich 18.00

St. Agur blue cheese and Vermont maple syrup

French Toast 15.00

With Cinnamon-Granny Smith Apples, Pecan butter & Vermont maple syrup

Wild Boar Cranberry Hash 14.00

With two poached eggs

Honey Cured Ham Pannini 16.00

On brioche bread with mixed green salad

Buffalo Burger 17.00

With Gruyere cheese and house made potato chips

Souffle Pancakes 15.00

With warm vanilla-strawberry compote and creme faiche

Rock Shrimp Frittata 16.00

With asparagus, mushrooms and arugula salad

Seasonal Fruit and Berry Plate 14.00

With Tahitian-Vanilla whipped cream

Dinner Menu

APPETIZERS

Spring vegetable soup 12.00

with crispy prosciutto, shaved Parmesan Reggiano & extra virgin olive oil

Saddle Peak Lodge mixed green salad 12.00

baby lettuce, mixed herbs, tomatoes, shallots and balsamic vinaigrette

Sauteed mixed mushrooms 15.00

with smoked duck & cream served in puff pastry

Seared La Belle farms foie gras 21.00

on candied apples & toasted brioche, with champagne-rhubarb sauce & balsamic reduction

Tempura battered salmon strips 14.00

with pickled cucumber & crab salad, spicy mustard dressing

Fuji apple salad 14.00

St. Agur blue cheese, endive, arugula, shaved red onions & apple cider vinaigrette

Buffalo roulade 16.00

stuffed with arugula & horseradish cream, fried capers and all the right condiments

Grilled quail 16.00

with soft Mascarpone polenta cake, fried collared greeens & Burgundy-Port reduction

Maryland soft shell crab 16.00

with home made BBQ sauce and tangy frisee salad with teardrop tomatoes

MAIN COURSES

Pan-roasted wild Scottish salmon 30.00

with a succotash of sweet potato, basil and corn, garlic chips, parsley coulis and extra virgin olive oil

Potato crusted Northern wild halibut 33.00

on a medley of black-eyed peas and diced onions, carrots, celery and smoked Nueske bacon

Grilled double cut 'Salmon Creek Farm' pork chop 34.00

macaroni & cheese & whole grain mustard sauce

Prime beef medallion (10 oz) 42.00

with garlic Kennebec fries, balsamic red onions & and red wine reduction

Roasted Elk tenderloin 42.00

with bacon wrapped salsify, Jerusalem artichokes and creamy wild mushroom sauce

Wood fired "Broad Leaf Ranch" venison rack 37.00

risotto cake, red Swiss chard & poached Seckel pear

Mascarpone & mushroom filled raviolis 28.00

topped with herb ricotta, tomato confit and hydroponic mache

Pheasant breast 31.00

with roasted purple Peruvian potatoes, asparagus, globe carrots and Dijon-thyme pheasant jus

Buffalo 38.00

"cooked on the range" with twice baked potato, creamed spinach and bearnaise sauce

Vegetarian

Golden sweet potato agnolott 28.00

With orange and almond sabayon, pinenuts, parmesano reggiano melted with Brown Butter

Side Dishes

Braising Greens 6.00

Macaroni and Cheese 6.00

Pommes Puree 8.00

Green Beans Almandine 7.00

Chef's Tasting Menu

$70.00

Menu price with flight of wines $90.00

First Course

Yellow Fin Tuna Sashimi 0.00

with golden gooseberry and avocado salad served with smoked paprika and Korean chili vinaigrette

Second Course

Chestnut and Maple-Pecan Risotto 0.00

with wood-grilled quail and dentils of shaved foie gras

Third Course

Duo of wild boar all day braised shoulder 0.00

alongside seared boar saddle served with granny smith apple puree and salsify chanterelles

Dessert

Tahitian vanilla & honey Panna Cotta 0.00

with orange espuma