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New Dinner Menu 2010

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Dinner Menu I wrote in June of 2010

Dinner Menu I wrote in June of 2010


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  • 1. G REAT A DIRONDACK S TEAK & S EAFOOD C O . G REAT A DIRONDACK B REWING C O . DINNERThe Kane Family has a long history in the Adirondacks. Northern Pines Inn and Golf Club in Port Kent, NY was built by William Sussdorff, Grandfather of Owner, Edward kane Summer 2010 2442 Main Street Lake Placid, NY 12946 518-523-1629 Www.greatadirondacksteakandseafood.com
  • 2. P AGE 2 DINNER Good Evening. STARTERS DINNER SALADSWelcome to our restaurant. Adirondack Clam Chowder: Our Ahi Steak Au Poivre version of the New England clas- Seared, fresh Ahi tuna steak sea- This restaurant opened in soned with garlic-pepper rub, sic Cup 5. Bowl 6.1987. It was the 2nd restau- sliced and served over a bed of French Onion Au Gratin: Our spring greens and roasted vegeta- rant we opened, after pur- homemade soup topped with a bles. Drizzled with a balsamic chasing and operating the large crouton, provolone & gru- reduction. 24. yere cheeses. 6. Artist’s Café at #1 Main Maryland Crab Cakes Over Garlic Bread: French bread sea- Greens Fresh, house-made Street in 1982. The Kane soned w/olive oil, garlic, parme- Maryland style crab cakes servedFamily has a long history in san and herbs, then baked. 6. over spring greens and roasted the hospitality industry. Fried Calamari: Lightly flour vegetables, then lightly dressed dusted calamari, deep fried and with our Asian Sesame vinai- Joan Kane’s maternal served with Cusabi sauce. 10. grette. 24. grandfather was one of the Maryland Crab Cake: Our crab Caesar Salad Crisp romaine and original managers at Na- cake, fried and served atop croutons tossed in our Caesarthan’s Famous in Coney Is- spring greens, drizzled with bal- dressing and topped with Parme- samic reduction. 9. san. 19.land, and then he went on to Regional Cheese Platter: Cheese Caesar with choice of grilledopen his own delicatessen in selections from local (NY, VT, chicken, grilled shrimp or Mary-Brooklyn, and later became NH) cheese makers. Served land crab cake. 24. with sliced NY Macintosh apple, the manager at Joe’s Res- baguette and honey. 9. Caesar with 6 oz Sliced Filet Mignon. 26.taurant, a Brooklyn institu- Shrimp Cocktail: Chilled, jumbo tion among its many eater- gulf shrimp. 10. Note: For parties of 5 or more ies. Ed Kane’s grandfather The Mazziblock: A thick cut of and/or separate checks, an hand breaded, fried mozzarella 18% gratuity will be adde d. built and operated the cheese served atop marinara Northern Pines Inn and sauce. 7.Golf Club in Port Kent, NY Fresh Mozzarella & Tomato “For a quart of in the early 1900’s. His fa- Fresh mozzarella, sliced toma- toes, fresh basil leaves drizzled ale is a dish for a ther managed the Essex with olive oil & balsamic vine- king” House Hotel in New York gar. 9for many years. Thanks for Mardi Gras Shrimp Jumbo William coming in and dining with shrimp dusted with Cajun spices, Shakespeare, baked and served over jalapeno- us. cornbread and drizzled with „A Winter‟s Tale‟ honey. $11
  • 3. V OLUME 23, I SSUE 2 P AGE 3FROM THE SEA FROM THE FIELDS CHICKEN & SEA-Entrees are served with dinner salad, Entrees are served with dinner FOOD with Pastastarch & fresh vegetable. salad. Entrees are served with dinner salad.Jumbo Broiled Sea Scallops Vegetarian Crepe Shrimp & Lobster AlfredoScallops broiled in lemon and Sauteed seasonal vegetables Fresh shrimp and lobsterwhite wine. 25. and smoked mozzarella tossed in our Alfredo sauce cheese stuffed into our home- and penne. 26.Seafood Wellington Shrimpand scallops simmered in a gar- made crepe, topped with Seafood Fra Diablolic & cream sauce with mush- pomegranate-balsamic reduc- Clams, mussels, calamari androoms and shallots served in a tion. 20. shrimp sautéed in olive oil,puff pastry. 24 Ravioli Of The Day Pasta garlic and tossed in a spicy stuffed with _______ Check marinara sauce served overNorwegian Salmon Your penne. 27.choice of preparations: baked our daily special sheet for to-or poached, fresh filet served day‟s selection. 20. Classic Chicken Parmesanwith dill sauce. 24 Penne a la Vodka Penne Fresh chicken breast coatedShrimp Scampi Jumbo shrimp tossed in our house vodka with seasoned bread crumbs,sautéed in butter, chardonnay, cream sauce, finished with fried and topped withgarlic and mushrooms. 25. fresh chives & parmesan marinara sauce, served over reggiano. 20 penne. 23.Fried Jumbo ShrimpJumbo shrimp dipped in our Chicken Saltimboccahouse ale batter, deep fried and Chicken breast sauteed in aserved with honey-jalapeno light sage & cream sauce fin-sauce. 22 ished with crispy pancetta andBroiled Australian Lobster Tail fresh mozzarella, served overButter basted tail, broiled and penne. 25.served with lemon and drawn “T HERE IS AN Penne a la Vodka withbutter. 36. INVERSE Chicken Penne tossed in ourScampi Stuffed 1/2 Maine Lob- RELATIONSHIP house vodka cream sauce,ster Half of a live Maine lob- BETWEEN RELIANCE sautéed chicken breast andster, baked and topped with our ON THE STATE AND finished with fresh chives & SELF - RELIANCE ” fresh parmesan 23shrimp scampi. 24. WILLIAM F. Substitute shrimp. 25.1 LB. Alaskan King Crab Legs BUCKLEYSteamed and served with Chicken Wellingtonlemon and drawn butter. 34. Chicken & broccoli simmered in a garlic & cream sauce with mushrooms and shallots served in a puff pastry. 23 Parties of 5 or more, or separate checks: an 18% gratuity will be added.
  • 4. PRIME RIB “I AM A FIRM BELIEVER We roast our prime rib in specially designed slow-roast ovens. As a result of IN THE PEOPLE. IF the long, slow roasting process we can not offer “rare” cuts of rib. All of the GIVEN THE TRUTH, cuts are available blackened with Cajun spices, grilled or seasoned with „Montreal‟ seasoning. Dinners are served with salad, starch & fresh vegetable. THEY CAN BE DEPENDED UPON TO Mt. Jo Cut 14 ounces 21. MEET ANY NATIONAL Algonquin 24 ounces 27. CRISIS. THE GREAT POINT IS TO BRING Marcy 32 ounces 33.THEM THE REAL FACTS, BEEF “DONENESS” AND BEER” Rare-cool, red center. Medium Rare-warm, red center . ABRAHAM LINCOLN Medium-Pink center. Well Done-Gray, warm center.STEAKS, RIBS & CHOPS Additions…E NTREES SERVED WITH SALAD , CHOICE OF STARCH Stuffed, baked Idaho potato 4& VEGETABLE . Jumbo, broiled sea scallops 8.Prime rib sandwich grilled, slow roasted prime Steamed shrimp 8.rib on a toasted baguette, seasoned with garlic butter and Maryland style crab cake 7.topped with sautéed onions and mushrooms. 24. Shrimp scampi 10.Choice Angus filet mignon Lobster scampi 12.6 oz. 25. 10 oz. 33. Alaskan king crab legs 10.New York strip, 14 oz. angus 29. Garlic mussels 7Bone-in, 24 oz. ny strip steak 38. 1/2 maine lobster fair marketBone-in, 24 oz. usda prime rib eye 39. 1 1/4 lb. live maine lobster fairPorterhouse, black angus 24 oz. 39. marketCenter cut pork chop, bone-in 22.Baby back ribs a full, 16 oz. rack, basted with our The Great Adirondack Steak & Seafood Co. is openhouse abbey ale bbq sauce. 26. 365 days per year. Lunch and Dinner are offered daily. Breakfast is offered daily in the summer sea-1/2 rack and bbq chicken 26. son.House surf & turf 14 oz. prime rib and 1/2 We can accommodate parties up to 20 guests in ourmaine lobster 32. “Store” Room. If you are interested in reserving the room, please see a manager for details.Toppers and sauces You can find us on the web at:Sautéed vidalia onions 3. asst. forest www.greatadirondacksteakandseafood.commushrooms 4. gorgonzola cheese 4. Ver- Phone: 518-523-1629mont goat cheese 3 au poivre sauce 2béarnaise sauce 2 hollandaise sauce 2. 2442 Main St. Lake Placid, NY 12946 Parties of 5 or more, or separate checks: an 18% gratuity will be added.