GATEWAY LODGE RESTAURANT AND TAVERN
Breakfast Menu Dinner Menu "Taste of the Wilds" Menu
Dine in an atmosphere of hand-hewn American chestnut walls and walnut sapwood tables, with a fire in this historic lodge’s original hearth.
The restaurant at Gateway Lodge tantalizes your palette with locally-sourced fine cuisine prepared fresh daily. Executive Chef John Georgvich, Pittsburgh native and supporter of the "farm to table" philosophy, sources high quality meats and produce from some of the best of the PA Wilds. Complement your dinner with a bottle of wine from our award-winning wine collection, including 34 of Wine Spectator’s “Top 100” and a total of over 245 highly-rated local and worldwide wines. A dining capacity of 80 allows for intimate wedding parties, family reunions and other celebratory gatherings.
DINING HOURS:
Breakfast: 7-11am on weekdays. 8-11am on weekends. Open to public throughout week.
Lunch: By Reservation for groups of 15 or more.
Dinner: 5 to 9:00 p.m. Open to public throughout week.
Starters, Soups, and Salads
may upgrade selected choice to an entrée for a $5 upcharge
brown sugar and bacon wrapped chicken sticks
8
crimini mushroom schnitzel bites stuffed with spinach and cheese
9
steamed mussels or clams in a cilantro tomato garlic broth
with a splash of tequila
12
shrimp tempura with a Thai dipping sauce
11
root vegetable chowder with wild rice
8
spicy bbq pork kebab
6
cream of wild forest mushroom soup,
winner of the 2011 Sawmill Center’s “People’s Choice Award”
8
zucchini pasta salad tossed with light herb vinaigrette and tomatoes
served with a grilled portabello mushroom
9
fresh mozzarella and grape tomatoes tossed in a light basil oil
served on a bed of microgreens
9
Mountains, Fields, and Streams
entrées served with freshly baked bread, a house salad, and chef’s vegetable
with choice of wild rice blend or sweet potato or potato fingerlings
walleye pan-fried with a light tomato garlic white wine reduction
28
wild grilled pacific salmon topped with tomato chive beurre blanc
26
“classic” beef tenderloin with a rich cabernet demi glace
29
herb-marinated pheasant tossed with fresh spinach, cranberries
and winter mushrooms.
32
Not that wild? Try chicken instead for $19
dry rubbed, king cut rib-eye steak or t-bone grilled to your liking
32
venison medallions topped with rosemary wild mushroom
and choke cherry reduction
36
grilled elk medallions topped with roasted pumpkin seed butter
36
housemade pasta and seasonal garden vegetables tossed in
a light fire-roasted tomato sauce
14
Linguini Bolognaise, pasta tossed with a slow cooked,
housemade tomato meat sauce
16
grilled stuffed portabella mushroom cap with spinach, tomatoes & artisan
cheeses served on a bed of housemade tomato basil fettuccini
24
Sweet Endings
flourless chocolate gateau with fresh whipped cream
6
homemade apple crisp for two
8
pumpkin pizelle cones stuffed with cinnamon marscapone
drizzled in caramel sauce
8
Gateway’s fireside s’more
7
Recipient of 2009, 2010 and 2011 Wine Spectator Awards of Excellence
The Gateway Collection highlights the major wine growing regions of the world,
featuring representative wines from each, with a range of varietals, vintages
and price points.Our objective is to complement our menu with sensational
and reasonably priced wines, introduce our customers to exciting and sometimes
unusual wines, providing outstanding selections for the discerning drinker
and great values for the casual drinker.