This document provides the menu for the Great Adirondack Steak and Seafood Co. restaurant. It summarizes the history of the Kane family in the hospitality industry in the Adirondacks and New York City. The menu includes sections for starters, dinner salads, entrees from the sea and fields, chicken and seafood pasta dishes, and prime rib options. Entrees are served with salad, starch, and fresh vegetable.

1. G REAT A DIRONDACK S TEAK & S EAFOOD C O .
G REAT A DIRONDACK B REWING C O .
DINNER
The 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 SALADS
Welcome 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 served
Family 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 Caesar
than’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 grilled
open 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. 9
for 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 3
FROM THE SEA FROM THE FIELDS CHICKEN & SEA-
Entrees are served with dinner salad, Entrees are served with dinner FOOD with Pasta
starch & fresh vegetable. salad. Entrees are served with dinner
salad.
Jumbo Broiled Sea Scallops Vegetarian Crepe Shrimp & Lobster Alfredo
Scallops broiled in lemon and Sauteed seasonal vegetables Fresh shrimp and lobster
white wine. 25. and smoked mozzarella tossed in our Alfredo sauce
cheese stuffed into our home- and penne. 26.
Seafood Wellington Shrimp
and scallops simmered in a gar- made crepe, topped with Seafood Fra Diablo
lic & cream sauce with mush- pomegranate-balsamic reduc- Clams, mussels, calamari and
rooms 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 over
Norwegian 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 Parmesan
with dill sauce. 24 Penne a la Vodka Penne Fresh chicken breast coated
Shrimp Scampi Jumbo shrimp tossed in our house vodka with seasoned bread crumbs,
sautéed in butter, chardonnay, cream sauce, finished with fried and topped with
garlic and mushrooms. 25. fresh chives & parmesan marinara sauce, served over
reggiano. 20 penne. 23.
Fried Jumbo Shrimp
Jumbo shrimp dipped in our Chicken Saltimbocca
house ale batter, deep fried and Chicken breast sauteed in a
served with honey-jalapeno light sage & cream sauce fin-
sauce. 22 ished with crispy pancetta and
Broiled Australian Lobster Tail fresh mozzarella, served over
Butter basted tail, broiled and penne. 25.
served with lemon and drawn “T HERE IS AN
Penne a la Vodka with
butter. 36. INVERSE Chicken Penne tossed in our
Scampi Stuffed 1/2 Maine Lob- RELATIONSHIP house vodka cream sauce,
ster Half of a live Maine lob- BETWEEN RELIANCE sautéed chicken breast and
ster, baked and topped with our
ON THE STATE AND finished with fresh chives &
SELF - RELIANCE ” fresh parmesan 23
shrimp scampi. 24. WILLIAM F. Substitute shrimp. 25.
1 LB. Alaskan King Crab Legs BUCKLEY
Steamed and served with Chicken Wellington
lemon 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 7
Bone-in, 24 oz. ny strip steak 38.
1/2 maine lobster fair market
Bone-in, 24 oz. usda prime rib eye 39.
1 1/4 lb. live maine lobster fair
Porterhouse, black angus 24 oz. 39. market
Center cut pork chop, bone-in 22.
Baby back ribs a full, 16 oz. rack, basted with our The Great Adirondack Steak & Seafood Co. is open
house 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 our
maine 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.com
mushrooms 4. gorgonzola cheese 4. Ver- Phone: 518-523-1629
mont goat cheese 3 au poivre sauce 2
béarnaise 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.