A Harvested Palate - A New Menu To Be Unveiled At Lake Placid Lodge

Tucked away in the serenity of the Adirondacks, a new dining experience is waiting to be discovered. After years of careful planning and complete renovations, Lake Placid Lodge re-opens this summer with a brand new restaurant that is accessible to both visitors of the hotel and guests alike. With renowned local chef Kevin McCarthy at the helm, the restaurant beautifully brings together the history of the area, the bounty of the Adirondacks, and the refinement of a Relais & Ch�teaux resort.

A graduate of the Culinary Institute of America, Chef Kevin McCarthy has worked in kitchens around the world to expand his knowledge and refine his palate. After spending ten years perfecting his technique at The Point, Chef McCarthy is bringing his take on Adirondack mountain cuisine to Lake Placid Lodge. Utilizing entirely local sources, Chef McCarthy's menu highlights the freshest seasonal ingredients that the area has to offer. With Chef McCarthy's patronage and encouragement, farmers within a 70-mile radius of the hotel are embracing sustainable practices and flourishing in their communities. An original member of the Adirondack Harvest Farm Fresh Foods & Local Products, Chef McCarthy follows his simple and sustainable creed by presenting straight-forward dishes with robust flavors. From the farm to the plate, each ingredient is meticulously sourced and lovingly handled.

Chef McCarthy's simple and stylish menu reflects this love of the land and respect for the ingredients. A meal may begin with Potato Wrapped Squab with Grilled C�pes and Caramel Sherry Jus, or delicately Poached Skate Wing with Heirloom Tomatoes and Preserved Lemon. Sweet Potato and Cinnamon Soup with Cider Braised Pork Belly and Vanilla Essence brings the earthy, elegant flavors of the Adirondacks into one perfect bowl of soup. The flavors of the area are easily found in the main course as well. Diners may enjoy Saddle of Venison with Roasted Root Vegetables and Mountain Berry Gastrique, or Escalope of Young Sturgeon with Confit of Fennel and Sweet Pepper Marmalade. Duck Prepared Three-ways (liver, leg, and breast) with Crimson Lentils, Roasted Celery Root, and Smoked Bacon Maple Jus demonstrates Chef McCarthy's love of local game meats. A Muscat-Poached New York State Peach with Thyme Ice Cream, or Maple Walnut Cake with Spiced Cider Sorbet and Apple Consomm� makes the perfect end to a perfect meal.

Lake Placid Lodge offers a sense of history and a healthy portion of natural beauty. Chef McCarthy's menu is sure to shine in this setting of old-world luxury and rustic simplicity. With the bounty of the Adirondacks and the refinement of a world-class palate, the restaurant at Lake Placid Lodge makes mountain cuisine a truly extraordinary experience.

The Point, Lake Placid Lodge and The Inn of The Five Graces, all operated by The Garrett Hotel Group, are members of Relais & Ch�teaux, the prestigious international association of privately owned hotels and restaurants embodying the highest culinary standards and the French "art de vivre."