GENEVA ON THE LAKE
Dinner
Dinner served daily 5 – 8:30 pm
RESERVATIONS APPRECIATED. WALK -INS WELCOME.
PLEASE CALL 315-789-7190.
“Taste the Finger Lakes!” — Flight of three premium Finger Lakes wines paired with courses
Appetizers
Soup 10
Chef Creation
Calamari 22
Fried calamari tossed with sweet cherry peppers served with a lemon wedge and marinara sauce
Beef Tartare for Two 45
Salted duck egg, lavish crackers, capers, chives, onions, Dijon mustard and cornichons
Grilled Octopus 25
A grilled tentacle with a red pepper romesco sauce and grilled bell peppers and onions
Taste of Italy 28
Imported Di Parma ham, Burrata cheese, olives and cherry tomatoes
Salads
Wedge Salad 12
Creamy blue cheese dressing, crispy pancetta, cherry tomatoes
Caesar Salad 15
Romaine, parmesan cheese and croutons
Field Salad Starter 10 Entrée 15
Spinach, roasted pepitas, Chevre goat cheese, sundried tomatoes, dried cranberries, seasonal fruit, with seasonal herb vinaigrette
6 oz. Steak 15
4 oz. Salmon
4 oz. Shrimp 12
4 oz. Chicken 10
Desserts
Berries and Ice Wine 16
Mixed berries in Wagner Reisling Ice Wine
Cheesecake 14
served with a fresh seasonal sauce
Tuxedo Cake 14
Apple Pie a la mode 12
Pumpkin Pie 12
Pastas
Bucatini, guanciale and Pecorino Romano
Pumpkin & Sage Gnocchi 26
Pillowy gnocchi served with rich pumpkin cream sauce and topped with fresh sage and ricotta
Pappardelle ai Fungi 30
Hearty wild mushroom ragout with fresh pappardelle pasta
Cacio E Pepe 26
Linguini, pecorino and pepper
Entrees
Fall Harvest Chop 38
Herb crusted grilled Tomahawk chop, white cheddar polenta topped with a seasoned cranberry apply chutney
Ribollita 24
A hearty Tuscan stew featuring all the Fall flavors of the garden; onion, sweet peppers, cabbage, kale, lentils, thyme and rosemary
Filet Mignon 7 oz. 48
With roasted vegetables and mashed potatoes
Autumn Smoked Duck 38
Smoked duck breast with confit fingerlings, chef’s vegetable and an apple-brandy caramel glaze
Hanger Steak & Gnocchi 42
6oz. Grilled hanger steak with a spinach, wild mushrooms and arugula sauté, topped with a honey balsamic demi
Salmon 38
Candied cedar plank with roasted butternut squash, spinach, and mushroom sauté, finished with a citrus dill gremolata
Note: For Tables of 7 or more a 20% Gratuity will be added. For room service 20% gratuity will be added. Please Inform Server of any dietary needs or food allergies. Note though, that in preparing dishes, even with great care trace amounts could be present without our knowledge. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Menu subject to change.
Room Service or Take-Out Available
Call 315-789-7190