The View Restaurant
at Mirror Lake Inn
Lake Placid, NY 12946 USA
Phone: 518-523-7834 EXT. 571
Fax: 518-523-2871
Website: www.mirrorlakeinn.com
Email: katiewelch@mirrorlakeinn.com
Hours:
Dinner served: 5:30–9:00 pm daily
Adirondack Breakfast served:
7:30–10:00 am Monday–Friday,
7:30–11:00 am Saturday and Sunday

The View Restaurant at The Mirror Lake Inn Resort & Spa offers exceptional, casual, gourmet dining with breathtaking views. Our Chef's provide a menu of the finest gourmet cuisine including nightly features, spa wellness entrees, incomparable wine selections and to-die-for desserts.

Begin your day enjoying a coffee in the Taste Coffee Shop or a full Hearty Adirondack Breakfast in the View Restaurant. If a lighter fare, pub-style menu is more to your liking, enjoy the Taste Bistro and Bar overlooking the High Peaks. Relax by the fireplace in our intimate, casual club-style atmosphere. Enjoy our Award Winning Wine List, 6-Time Award of Excellence for Wine Spectator!
 
The main dining room, offering exceptional mountain and lake views, has a classic marble fireplace and mahogany wall paneling.
We offer nightly features and a menu to satisfy even the most discriminating of palettes.
In the Wikoff Room, recently refurbished in the Adirondack Great Camp style, there is cedar log trim, birch bark accents, antler chandeliers, board and bead paneling, and two stone fireplaces. Join us for a Hearty Adirondack Breakfast, or try our Taste Coffee Shop. Gift Certificates are available.



The View
at the Mirror Lake Inn

As a Spa Resort, we are committed to providing the best quality; nutritionally sound dining for our guests.
Those items marked with an asterisk denote creations that define our spa selections.
These choices are low in fat and cholesterol and void of unnecessary sodium and sugars.
Additionally, we make every attempt to minimize the use of trans fats in our cooking.
If you would like a complete nutritional breakdown of these designated menu items, please ask your server.
 


Menu


 

First Impressions

*Gulf Shrimp Cocktail Sangrita
Jumbo Shrimp served in an Iced Martini Glass with a Picante Sauce and Topped with
Cucumber Sorbet.
$15.95

Griddled Goat Cheese and Smoked Salmon Cake
A delicate Salmon Cake Served with Avocado Bisque, Chicory Salad, Lemon Vinaigrette and Crisp Bacon Lardons.
$14.95

Barbequed Onion Soup
A Robust Onion and Shallot Soup, Oven Roasted and Barbeque Braised, Topped with Jalapeno Jack Cheese and a Fresh Cracker Dome.
$7.50

*Tomato and Beet Gazpacho
A Complex Summer Tomato and Vegetable Gazpacho garnished with a Julienne of Roasted Beets, Vegetable Brunoise and a Timbale of Sour Cream. Presented Tableside.
$7.50

*Warm Grilled Endive Salad
Char-Grilled Belgian Endive Served with Candied Walnuts, Roquefort Cheese, Citrus Segments, Caramelized Cipollini Onions and a Blood Orange Vinaigrette.
$8.50

Caesar Salad
Crisp Romaine Leaves, Whole Roasted Garlic Cloves, Italian White Anchovies, Parmesan Cheese, Croustade and Mirror Lake Inn Caesar Dressing.
$8.50

*Mirror Lake Inn House Salad
Assorted Field Greens, Grilled Zucchini, Belgian Endive Leaves, Peeled Roma Tomato and Carrot Curls. Served with Tonight’s Feature Dressings.
$7.95

Roasted Beet Salad
Red and Golden Beets, Roasted with Adirondack Maple Syrup and Virgin Olive Oil, Served with Spicy Filberts, Baby Arugula and a Sherry Wine Vinaigrette.
$8.50
 


The Main Characters
 

Grilled Veal Tenderloin
Thinly Sliced Tenderloin of Bob White Veal, Layered with Ricotta, Pecorino Romano and Wild Mushroom Ravioli. Served with Vegetable of the Day and a Cabernet Sauvignon Jus.
$26.95

Tournedos of Beef
Twin Medallions of Beef Tenderloin Accompanied by a Spinach and Potato Flan, Oven Roasted Tomato, Herb and Garlic Chef’s Butter, Vegetable of the Day and a Port Wine Reduction.
$34.95

Pulled Braised Pork
Fork Tender Braised Organic Pork Served with Smashed Potatoes, Orange and Honey Glazed Carrots, Onion and Candied Garlic Compote, Spicy Pork Broth and a Rasher of Maple
Cured Bacon.
$24.50

Crisp Pan Seared Duck Magret
Boneless Breast of Duck Pan Seared and Roasted Medium Rare with Summer Vegetable Succotash, Madeira and Shallot Pan Sauce and a Pomegranate Molasses.
$28.50

*Breast of Chicken and Figs
Sauteed Boneless Breast of Chicken with Figs, Yams, Roasted Garlic, Country Ham and a Fig Molasses and Brandy Reduction. Accompanied By the Vegetable of the Day.
$22.50

*Wild Pacific Salmon
Wild Salmon Fillet Marinated in Yellow Organic Miso, Pan Seared and Roasted, Served with a Miso Broth, and an Asian Radish, Carrot and Anjou Pear Salad.
$33.95

Lobster and Spinach Gnocchi
Sauteed Lobster Meat Served with Spinach Potato Gnocchi, Wilted Greens, Green Tip Mussels and a Mussel-Saffron Riesling Broth.
$36.50

Pan Roasted Black Cod
Roasted Black Cod with Spring Vegetables, Whole Roasted Garlic, Celeriac Puree and a Truffle Beurre Blanc.
$32.95

*Diver Scallops and Rhubarb
Large Diver Scallops Pan Seared and Served with Smashed Potatoes, Rhubarb Compote, Spicy Carrot Glaze and a Shaved Fennel/Parsley and Citrus Salad.
$28.95

Grilled Sea Bass
Sea Bass Fillet Encrusted in Sea Salt and Fennel Pollen, Grilled and Served with Fennel Seed and an Italian Ragout of Eggplant, Forest Mushrooms and Caramelized Cipollini Onions, Served Over Asiago Cheese Risotto.
$28.95

*Tri-Flavored Vegetarian Gateau
Layered Pasta with Summer Vegetables, Grilled Artichokes, Tongues of Fire Bean Mélange and Topped with a Boursin Cheese Fondue Foam.
$21.50

*Pan Seared Organic Tofu
Accompanied by Shiitake Mushrooms, Asparagus Tips, Pickled Cucumber, Asiago Cheese Risotto, Miso Sauce And an Asparagus and Cilantro Coulis.

Chef’s Feature of the Day
Market Price

*Spa Feature of the Day
Market Price

*Are you in the mood for a culinary adventure?
Ask your server about our “Cook for Me” program. Put the decision making in the
hands of our chef.

A five course-tasting menu:  $75 per person
A five course-tasting menu with 3 wines:  $100 per person
 

*These items are identified as “Spa,” meaning lower in fat, sodium and unnecessary calories.

 

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