Great Camp Dining Experience

Our staple dinner experience for over 50 years! Our Great Camp dinners are a forgotten Adirondack culinary experience where your table is our 25 acres.

Create Your Own Experience

  • Begin your journey in one of the last of its kind: an original Adirondack lodge.
  • Become inspired with an optional 30 minute Old World Cooking Demo or History of Beer Workshop.
  • Explore a USA TODAY featured beer cellar.
  • Warm in the fireside Rathskeller and, with glass in hand, meander to our 1886 hand-hewn dining room where a Farm-to-fork inspired Great Camp dinner fused with Old World flair awaits.

Three Generations of the Hohmeyer Family Invite You

Step back in time to an 100-mile product philosophy based on Chef Cathy's family who built originally built the Lodge in 1886. We fuse this with the Old World traditions of Ernest's European family who bought the Lodge over 50 years ago. Together, the Lodge is the oldest continuing operating lodge in the Adirondack Park. We honor traditional and real foods wellness cooking including:

All prepared in a unique "culinary naturopathy" cuisine as one of only seven Audubon International Platinum Green Hotels.

Dinners include vegetable stock & bone broth soups, Chef Accompaniments (choices vary each evening) such as fresh Lodge garden and farm vegetables, red cabbage, ancient grains such as quinoa, spaetzle or hand-grated potato pancakes.

Sample Menu

3-Course Great Camp Dinner

Begin with homemade bread and nightly bone broth soup.
For the second course, enjoy the night’s Adirondack summer harvest salad with vegetables from our gardens.

Adirondack Alps Entrées - $39

Chicken Schnitzel

Chicken is hand-cut, hand-pounded and sautéed with herbs,
spices and fresh bread-crumbs from an Old World medieval family recipe.

Lodge Garden Rainbow Chard Rosti

Potatoes are hand-shredded with herbs and natural spices, then sautéed until crisp.
It is then topped with fresh vegetables from our garden and finished with a local artisanal cheese.

Farm-to-Fork Entrées - $49

All Natural Cornish Game Hen

An all-natural, minimally processed Cornish Game Hen, lightly
smoked then placed under the grill until crisp. Finished with a seasonal fruit chutney.

Lodge Smoked Pork & Fermented Cabbage

Fresh pork is prepared on the Lodge smoker, then slow roasted and served with
Chef Cathy's fermented cabbage and cranberries (also known as  probiotic sauerkraut!)

Cure Cottage Blue Trout  

Trout is filleted and simmered in a Riesling wine bouillon with herbs and spices.
This blend turns the trout skin into a light blue hue. Finished with a horseradish mustard.

Lodge Veal Schnitzel

Veal is hand-cut, hand-pounded and sautéed with herbs,
spices and fresh bread-crumbs from an Old World medieval family recipe.

Adirondack/Old World Sauerbraten

A bottom round of beef is marinated for 72 hours in vinegar and wine with vegetables.
It is then slow roasted, cooked through and from the juices a wine sauce is made.

Best of the Adirondack Alps Summer Samplers - $59

A wonderful way to sample several seasonal entrées!

Nightly Soup & Salad ~ Chicken Schnitzel ~ Lodge Smoked Pork
~ Adirondack/Old World Sauerbraten ~ Chef’s Accompaniments

Children's Menu

Lodge Classic Chicken Schnitzel ~ Mac and Cheese Spaetzle ~ Children’s Portions

Space limited, please call ahead. Restaurant open to the public as well as Lodge guests.
Children's menu available. Special gluten free, vegan, dairy free, etc. entrees available with prior notice.
*Substitutions may apply based on fresh deliveries and local ingredients available. Menu is for sample purposes only.

Add On to the Experience

Cooking Demonstration with Executive Chef Cathy Hohmeyer

5:00 PM: Cooking Demonstration

For 30 minutes, Cathy will teach you about traditional foods and show you how to make a dish or side you can recreate at home!

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History of Beer Workshop & Tasting in the Fireside Rathskeller

5:30 PM: History of Beer Workshop

Enjoy a 30-minute History of Beer workshop and tasting with Ernest Hohmeyer!

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