Comments on Award

“Taste The Finger Lakes!” – a flight of three premium
Finger Lakes wines paired with courses ($24 per person)

POTAGE DE NUIT -  Chef’s Delicious Soup Creation

JUMBO SHRIMP COCKTAIL TRIO - Poached Classically in Court Bouillon, Chilled and Served with Dilled Cocktail Sauce

LOX & CAVIAR - Smoked Salmon and Caviar Served on a Cracked Pepper Wafer with Dill Cream Cheese

SPRING GREEN SALAD - Fresh Spring Greens with Tomatoes, Crumbled Feta Cheese, Carrots, Pine Nuts and Fresh Fruit Finished with Choice of Dressing

BABY SPINACH LEAF SALAD - Tender Baby Spinach and Sliced Cremini Mushrooms Served with Warm Bacon Dressing and Garnished with a Lively Run Goat Cheese Petit Four

BLACK TEA SMOKED DUCK - Sliced Smoked Duck Breast Accompanied with a Sprout, Fennel and Micro Green Salad Garnished with Crispy Pancetta and Drizzled with a Lemon Honey Poppy Seed Dressing

ENTRÉE ~ $35.00

  SEA BASS - Pan-Seared then Roasted Chilean Sea Bass Topped with a Sherry and Cream Reduction Sauce

ROSEMARY CRUSTED NEW ZEALAND RACK OF LAMB - Pan Seared then Roasted and Served with a Sauce of Lively Run Goat Cheese, Dijon and Wagner Winery Cabernet Sauvignon

FILET MIGNON MARCHANDS DE VIN - Aged Angus Filet Grilled and Finished with Arbor Hill Black Raspberry Preserve and Wagner Winery Cabernet Franc Reduction

ORANGE AND GINGER GLAZED DUCK BREAST - Pan Seared and Roasted with Orange Citrus - Fresh Ginger Glaze, Finished with a Black Cherry and Billsboro Winery Pinot Noir Sauce

AGED ANGUS NY STRIP - 10 oz Seasoned and Grilled, Served with a Demi- Glaze of Sautéed Wild Mushrooms and Applewood Smoked Bacon

LOBSTER TAIL - Roasted North Atlantic 7oz Lobster Tail Served with a Sweet Lemon Butter

FLORENTINE CHICKEN BREAST - 8 oz French Cut Breast Stuffed with Ricotta Cheese, Sundried Tomatoes, and Spinach, Finished with Fresh Basil Pesto and Asiago Cheese

VEGETARIAN CACCIATORE - with Tomatoes, Peppers, Onions, Wheat Protein and Meatless Italian Sausage on a Bed of Farfalle

Tiramisu
Fresh Berries and Génoise with a Sabayon
Chocolate Decadence
Geneva On The Lake’s Cheese Cake

BANANAS FOSTER - Bananas Sautéed with Brown Sugar, Cinnamon & Dark Jamaican Rum. Served over Ithaca’s Purity French Vanilla Ice Cream (If four course dinner adds $15, if a la carte $32)

CRÊPES SUZETTE - Strawberries Sautéed in French Classic Orange Butter Sauce Flamed with Grand Marnier, Served over Warmed Crêpes (If four course dinner adds $17, if al la carte $34)

BAKED ALASKA* (must be ordered before dinner) A Classic Ice Cream Bombe of Yellow Génoise, Raspberry Filling and Hazelnut Liqueur, Smothered in Meringue. Baked and Flamed Tableside with Napoleon Bardinet Brandy (with Ithaca's Purity Ice Cream) (If four course dinner adds $19, if a la carte $38)

*Desserts Flamed Tableside, Cocktails, Beverages, Cordials, Tax and Gratuity are not included.

For Reservations: 315-789-7190
Route 14, Geneva, New York

Sample Seasonal Menu. Subject to change.