“Taste The Finger Lakes!” – Flight of three premium Finger Lakes wines paired with courses
($24 per person)
APPETIZERS
Chef’s Soup of the Day 11
Chef’s delicious soup creation
Shrimp Cocktail – A Classic at Geneva On The Lake 14
Poached in an aromatic court bouillon served with lemon & dill cocktail sauce
Mixed Green Salad 14
Mixed greens, local heirloom tomatoes, seasonal berries and a choice of Lemon Honey Poppy Seed or Creamy Parmesan
ENTRÉES
Chef’s Special for this Week Market Price
Scallops 47
Sustainably-sourced scallops, garden sweet pea puree, lemon butter, Basmati rice, topped with crispy prosciutto
Chef’s Weekly Steak Special* Market Price
Filet Mignon 7 oz* 44
Schrader Farm grilled to your specifications
Vegetarian 38
Fresh house made Ravioli and sautéed garden vegetables served with basil champagne sauce and garlic brioche bread
* Served with mash potatoes or Basmati rice & a seasonable vegetable
SIDES
Caramelized Onion and Mushrooms 5
Chive and Sour Cream Baked Potato 6
Add on 3 Scallops 14
Add on Rock Shrimp 11
Demi-Glace Sauce 4
Three Cheese Mac & Cheese 6
Chef’s Vegetable of the Day 6
DESSERTS
Seasonal Fruits & Purity’s French Vanilla Ice Cream 10
Torta Caprese 12
Flourless hazelnut cake, ganache, candied hazelnuts & ginger
Geneva On The Lake’s Cheesecake 13
Desserts flamed tableside are for two people.
(Not available for Room Service)
Bananas Foster 34
Sautéed bananas, brown sugar, cinnamon, dark Jamaican
Rum, Purity’s French Vanilla Ice Cream
Baked Alaska (order before dinner) 38
Purity’s French Vanilla Ice Cream bombe, pound cake, raspberry filling & hazelnut liqueur, meringue & Christian Brother’s Brandy, Red Jacket apples sautéed in a brown sugar and cinnamon sauce flamed with Amaretto & Courvoisier
BEVERAGES
Espresso 6
Cappuccino 7
Latte 6
Saratoga Sparkling Water – (28oz) 9
Soda, Juice, Milk 4
Assorted Teas and Master’s Touch Coffee 4
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.