Geneva On The Lake...
Candlelight Dinner with Live Music
Many of the dishes our chefs create use ingredients grown in the Finger Lakes
Four Courses $69 per person* or a la carte!
The Finger Lakes!” – a
flight of three premium
Geneva On The Lake's Famous - Minestrone
Potage De Nuit - Chef’s delicious soup creation.
APPETIZER - $14.00
Jumbo Shrimp Cocktail Trio - Poached classically in court bouillon, chilled and served with a dilled cocktail sauce.Crab and Spinach Fondue - Over freshy baked pastry points.
Mixed Green Salad - Spring greens with tomatoes, carrots, roasted sunflower seeds, Lively Run feta cheese garnished with fresh berries and served with your choice of dressing.
Arugula Pear Salad - Tender arugula greens paired with toasted pine nuts, roasted pearl onions and sliced pears finished with warm bacon dressing.
ENTRÉE ~ $38.00
Sea Bass - Fresh Chilean sea bass wrapped with zucchini, summer squash and carrot ribbons, roasted and served with a house tomato sauce
Mignon - 6oz, aged filet
mignon grilled to your specification finished with a Wagner cabernet and
roasted garlic compound butter
Tail - Roasted North Atlantic lobster tail served with a
sweet lemon butter
Duck Breast - Maple Farms duck breast pan seared, then roasted and served over braised red cabbage, apples and bacon finished with a Korean spiced barbecue sauce.
Polenta - Pan-seared, garlic and thyme polenta over a vegetable ragoût paired with spinach, white beans and served with a side of roasted white shimeji mushrooms drizzled with white truffle oil.
Australian Roack of Lamb - Grilled and roasted to your liking and served with a perfectly balanced mint and basil pesto
Chicken - Frenched organic breast in a marinade of cilantro, garlic and fresh lime juice, lightly grilled and roasted and complimented with a black bean and sweet corn salsa
Vegetarian Puff Pastry - (Available most evenings) Chef selected roasted vegetables with Lively Run chèvre wrapped in a puff pastry served over pesto cream sauce
Geneva On The Lake’s Cheese Cake
Local Purity Ice Cream with a seasonal topping
- Bananas sautéed with brown sugar, cinnamon, and dark Jamaican rum.
Served over Ithaca’s
French vanilla ice cream (If four-course dinner add $8.50 per person or
la carte add $17 per person)
Crêpes Suzette -
Strawberries sauteéd in French classic orange butter sauce flamed with
Grand Marnier, served over warmed crêpes (If
four course dinner add $8.50, if al la carte add $17 per person)
Baked Alaska - (must be ordered before dinner) A classic ice cream bombe of génoise, raspberry filling and hazelnut liqueur, smothered in meringue. Baked and flamed with Napoleon Bardinet brandy (made with Ithaca's Purity French vanilla ice cream) (If four course dinner adds $9.50, if a la carte add $19 per person)
* Overnight Packages do not include the additional charge for Flamed Dessert, beverages, tax or gratuity. For tables of 7 or more an 18% gratuity will be added.
For Room Service $15 per person plus 18% gratuity will be added.
Please Inform Server of any food allergies. Note though, that even with great care, trace amounts could be present without out knowledge
** Please Inform your server if you have any special Dietary needs.
This is our sample, seasonal menu and is subject to change.
| FOR RESERVATIONS:
1001 Lochland Rd., Route 14, Geneva, New York 14456
Copyright © 2014