In anticipation of holiday guests arriving at the Thanksgiving table with appetites emboldened by the crisp mountain air and Adirondack adventures, Lake Placid’s Whiteface Lodge is whipping up a gourmet feast designed to please traditionalist and eclectic palates alike. Guests can enjoy their holiday celebration in a choice of settings: a festive-three-course menu served in the rustic luxury of KANU, the lodge’s signature restaurant, or a catered family celebration in the cozy privacy of their own suite.
Offering all the pleasures of an at-home holiday feast without the preparation, cooking and clean-up, Thanksgiving In-Suite serves six people and includes packing and storage of leftovers in anticipation of a late-night refrigerator raid or next day’s lunch. The menu includes a 14- to 16-pound whole roasted organic Vermont turkey; yam and pistachio bisque; organic greens with cranberries, shekel pear, spiced pecans and artisanal goat cheese vinaigrette; potato puree; brioche-chestnut dressing; traditional gravy; Brussels sprouts; cranberry chutney, and dinner rolls. The dinner includes one pie – a choice of either apple or pumpkin, with additional pies available for $12 each. Other add-on options include a quart of either vanilla or chocolate ice cream for $10; and additional sides for $3 per person. Wines are also available, complete with sommelier recommendations for white and red vintages. Priced at $275 plus tax and gratuity, Thanksgiving In-Suite will be delivered between noon and 2 p.m.
Served from 2 to 8 p.m., the KANU three-course dinner will begin with a choice of starters: hay-smoked Great White oysters with prosciutto butter and chives; autumn squash risotto with lodge-grown sage, acorn squash, pumpkin and delicata squash and Bloomsdale spinach; Fledging Crow Farm organic greens with cranberries, Shekel pear, spiced pecans, and R&G artisanal goat cheese vinaigrette; or a yam and pistachio bisque with Madagascar vanilla marshmallow and allspice. Headlining the entrée choices will be Vermont free-range organic turkey served with brioche-chestnut dressing, potato puree, Brussels sprouts, cranberry chutney and gravy. Non-traditionalists, meanwhile, might opt for harpooned Montauk swordfish with kale, cranberry beans, cockles and Oscars smoked bacon; Yankee pot roast with carrots, turnips, potatoes, pearl onions and fresh horseradish; or sheep’s milk ricotta gnudi with chanterelles, Swiss chard, thyme, and Parmesan-Reggiano broth. Dessert options will include pumpkin pie with vanilla bean whipped cream; apple hand pie and vanilla ice cream; and bread and butter pudding. The three-course menu is priced at $78 per person, plus tax and gratuity.
Youngsters dining at KANU will enjoy a three-course children’s menu prepared with care by the lodge’s expert culinary team. A choice of first courses will include artisan sweet baby lettuce with house-made balsamic vinaigrette or a fresh fruit and yogurt cup. Entrée options will be organic roasted Vermont turkey breast with mashed potatoes, brioche-chestnut dressing, buttered Brussels sprouts, cranberry relish and gravy; grilled flat iron steak with mashed potatoes and baby vegetables; rigatoni pasta and marinara sauce; or macaroni and cheese. Capping off the feast will be a choice of pumpkin pie with Chantilly cream or apple crumb pie with cinnamon ice cream. The children’s menu is priced at $35 per person, plus tax and gratuity.
To reserve Thanksgiving dinner at KANU, call (518) 523-0510. Orders for in-suite dinners must be placed by Monday, November 24, and can be made by calling (518) 523-0503.
For more information on the Whiteface Lodge, visit www.theWhitefaceLodge.com or call (518) 523-0500.