Whiteface Lodge Invites Adirondack Travelers to a Choice of Thanksgiving Feasts

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.

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