IN-ROOM DINING Phone Number: 518-628-5150 In-Room Dial: 204 BREAKFAST 8:00am - 10:30am | Thursday - Monday To Order: Call during hours of service and your food will be delivered to your door. The server will knock on your door to let you know that your meal has arrived. Limited outdoor dining is available, first come first serve. LUNCH 12:00pm - 3:00pm | Thursday - Monday To Order: Call during hours of service and your food will be delivered to your door. The server will knock on your door to let you know that your meal has arrived. Limited outdoor dining is available, first come first serve. SNACKS 3:00pm - 5:00pm | Thursday - Sunday To Order: Call during hours of service and your food will be delivered to your door. The server will knock on your door to let you know that your meal has arrived. Limited outdoor dining is available, first come first serve. DINNER 6:00pm - 9:00pm | Wednesday - Sunday To Order: Call during hours of service and your food will be delivered to your door. The server will knock on your door to let you know that your meal has arrived. Limited outdoor table reservations are available, check with the front desk. Dining on the Prospect deck is weather dependent. All In-Room Dining orders will be charged to your room + tax + 18% service fee. We kindly ask for all in-room dining orders to meet a minimum of $20. Please alert your server of any dietary restrictions or allergies. Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illness. When you have finished dining, please leave all food service items on the tray stand in the hallway outside of your guest room door. BREAKFAST FRUIT & YOGURT 9 Local Yogurt, Fruit Salad, Toasted Coconut BUTTERMILK PANCAKES 12 Housemade Jam, Fresh Fruit, Maple Syrup & Butter EGG SANDWICH 14 Bacon, Cheddar Cheese, Scrambled Eggs, Seeded Brioche Roll Served with Green Salad FRENCH OMELETTE 14 Fine Herbs, Served with Green Salad and Breakfast Potatoes WELLNESS BREAKFAST GREEN VITALITY JUICE 8 Kale, Cucumber, Lemon, Celery, Fennel, Parsley HOT CEREAL 9 Organic Oat Bran, Almond Butter, Maple Syrup (Vegan) SIDES 5 Bacon Mixed Greens Two Eggs Any Style Seasonal Fruit Breakfast Potatoes Sourdough Toast & Jam BEVERAGES Peaks Drip Coffee 3 Pot of Tea 4 Peaks Cold Brew 4 (Green, Mint, English Breakfast, Darjeeling, Chamomile, Chai) Espresso* 3.50 Iced Tea 3 Latte* 4.75 Orange Juice 5 Cappuccino* 4.75 Grapefruit Juice 5 Chai Latte 4.00 Bloody Mary 15 Dirty Chai 6.00 Mimosa 15 *Decaf available SNACKS Served 12:00pm - 5:00pm TRUFFLE FRIES $8 WARM SOFT PRETZEL $9 Smoked Gouda Beer Cheese BUFFALO CAULIFLOWER $12 Blue Cheese, Celery HUMMUS AND WARM PITA $12 LUNCH Served 12:00pm - 3:00pm SOUP/SALAD CLASSIC CAESAR SALAD $15 (add chicken $5) TUNA NICOISE SALAD $16 FARRO SALAD $16 (add chicken $5) HERBED CHICKEN SOUP CUP $6 BOWL $10 Served w/ Toasted Sourdough SANDWICHES Served with chips BEER BRAISED BRATWURST $15 Sauerkraut, Whole Grain Mustard GRILLED CHICKEN SANDWICH $16 Honey Mustard Aioli, Cheddar, Pickled Onions (add bacon $3) DOUBLE SMASHBURGER Shredded Lettuce, Pickles $18 (add bacon $3) BLT Bacon, Lettuce, Tomato, Mayo $16 VEGGIE BURGER Spicy Vegan Aioli, Pickled Carrots $16 SEASONAL COOKIES $10 BAR Served 12:00pm - 5:00pm COCKTAILS 16 SIR BUCKINGTON Rye Whiskey, Elderflower St. Germain, Pinneaple, Ginger, Soda SMOKE SIGNALS (HOT) Scotch, Grapefruit, Rosemary, Lime, Green Tea JAMAICAN PERIWINKLE Current Cassis, Jamaican Rum, Reposado Tequila, Verjus, Cava BURN’T MAPLE OLD FASHIONED Bootlegger Bourbon, Nocino, Maple Syrup, Bitters FIRE AND BRIMSTONE! (CMP) Mezcal, Thai Chili Infused Ambrosia, Sichuan Agave Syrup, Lapsang Tea, Lime, Whey NEGRONI BIANCO $18 Prohibition ‘Bootlegger’ Gin, Luxardo Bitter, Montanaro Bianco DRAFT BEER 9 CIDER Wayside Cider ‘Taproot’ 6.5% [12 oz] PILSNER Westkill Brewing ‘Doodle Bug’ 4.8% [16 oz] AMBER ALE Chatham Brewing ‘Maple Amber’ 5% [16 oz] WINTER ALE Kingston Standard 5.5% [12 oz] IPA Catskills Brewery ‘Devil’s Path Way’ 7.5% [16oz] BELGIAN Catskill Brewery ‘The Willow’ 8.8% [12 oz] BOTTLED CIDER Wayside ‘Hunt The Fox’ 8.5% [6 oz] 10 / 40 BAR Served 12:00pm - 5:00pm WINE BY THE GLASS SPARKLING C AVA German Gilabert, ‘Brut Nature’, Alt Penedes 12 / 48 CHAMPAGNE Ployez-Jaquemart, Extra Quality Brut [NV] 25 / 50 ~ Half Bottle WHITE **RIESLING Scheuermann, Trocken, Rheinhessen-Pfalz [‘19] 12 / 48 **SAUVIGNON BLANC Herve Villemade, Loire Valley [‘19] 14 / 56 CHARDONNAY Le P’tit Paysan, Jacks Hill, Monterey [‘18] 15 / 60 RED BEAUJOLAIS Kewin Descombes ‘Morgon’ [‘18] 17 / 68 **ZWEIGELT BLEND Milan Nestarec, ‘Youngster’, Moravia [‘20] 17 / 68 ZINFANDEL Bucklin ‘Bambino’, Old Hill Ranch, Sonoma [‘18] 19 / 76 ROSE PINOT NOIR Day Wines ‘Lemonade’, Willamette Valley [‘20] 13 / 52 DINNER STARTERS SOURDOUGH BREAD 5 Cultured Butter SMOKED TROUT RILLETTES 21 Shaved Radish, House Pickles, Toasted Sourdough HUDSON VALLEY CHEESE PLATE 18 Washed-Rind Cheddar, Frisée, Local Honeycomb, Gooseberry DRY-AGED BEEF CARPACCIO 21 Castelvetrano Olives, Caper Berries, Parmigiano Reggiano BLISTERED SHISHITO PEPPERS 12 Sea Salt, Lime LITTLE GEM LETTUCES 17 Creamy Artichoke Vinaigrette, Sunflower Seeds FRESH CHICKPEA SALAD 18 Young Pecorino, Mint, Lemon, Black Pepper WHIPPED RICOTTA TOAST 16 Spicy Calabrian Honey CREAMY BURRATA 21 Prosciutto, Pickled Mushrooms, EVOO HAND-MADE PASTA GEMELLI “CACIO e PEPE” 24 Pecorino, Pink Peppercorns, EVOO HAND CUT TAGLIATELLE 26 White Lamb Ragu, Pecorino HANDMADE FARFALLE 27 Green Asparagus, Preserved Lemon, Toasted Sesame RISOTTO AI FUNGHI 29 Chanterelle, Parmigiano-Regigiano DINNER MAINS PROSPECT BURGER 21 Local White Cheddar, Black Truffle Aioli WHOLE ROASTED ROMANESCO 34 Cauliflower Puree, Tomato Vinaigrette SEARED LOCAL TROUT FILET 37 Spinach, White Beans, Brown Butter PASTURE RAISED CHICKEN 36 Celery Root, Shallot Confit, Celery Heart Salsa Verde HIGHLAND HOLLOW PORK LOIN 39 Crispy Potatoes, Charred Allium Vinaigrette 10oz HIGHLAND HOLLOW NY STRIP 65 Sweet Garlic, Local Mushrooms 32oz HIGHLAND HOLLOW RIBEYE 120 Fingerling Potatoes, Smoked Marrow DESSERT POPCORN PANNA COTTA 14 Malt Cremeux, Ccaramel Corn [Recomended Pairing - H&H 10yr Sercial Madeira 12] TOASTED ALMOND AND CHERRY MILLE FEUILLE 14 Morello Cherries, Phyllo, Almond Creme, Cocoa Nibs [Recomended Pairing - East India Solera Sherry 13] MEYER LEMON GIVRÉ 14 Citrus Sorbet, Toasted Sesame Creme, Vegan Shortbread [Recomended Pairing - Dom Benedictine 15] BROWN BUTTER CAKE 13 Caramelized Pineapple, Labne Ice Cream, Fennel Pollen [Recomended Pairing - TOKI Japanese Whiskey 14] SELF CARE SUNDAE 25 CBD Brownie, Peanut Butter Ice Cream, Strawberries [Recomended Pairing - Beaverkill Bourbon Cream 12] BAR COCKTAILS 16 BURN’T MAPLE OLD FASHIONED Bootlegger Bourbon, Nocino, Maple Syrup, Bitters FIRE AND BRIMSTONE! (CMP) Mezcal, Thai Chili Infused Ambrosia, Sichuan Agave Syrup, Lapsang Tea, Lime, Whey HUNTER’S MARTINI $20 Isolation Barrel Aged Gin, Montanaro Bianco, Marschino Liqueur FIRST MOON EVOO Washed Honey Moon, Falernum, East India Sherry, Egg White, Lemon SIR BUCKINGTON Rye Whiskey, Elderflower St. Germain, Pinneaple, Ginger, Soda WINTER IN JALISCO Tequila, Ancho Reyes, Dom Benedictine MINISTER’S PRIDE Hamilton Rum, Apple Cider, Forthave Red, China-China Syrup, Lemon SMOKE SIGNAL (HOT) Scotch, Grapefruit, Pamplemousse, Lime, Green Tea, Rosemarry JAMAICAN PERIWINKLE Current Cassis, Jamaican Rum, Reposado Tequila, Verjus, Cava MOCKTAILS 8 BAD APPLE Sparkling Apple Cider, Espresso, Lemon, Honey, Charred Maple Syrup PINEAPPLE EXPRESS Pinneaple Gum Syrup, Sage, Lemon, Cardamom-Green Tea, Tonic BEER & CIDER 9 CIDER Wayside Cider ‘Taproot’ 6.5% [12 oz] PILSNER Westkill Brewing ‘Doodle Bug’ 4.8% [16 oz] AMBER ALE Chatham Brewing ‘Maple Amber’ 5% [16 oz] WINTER ALE Kingston Standard 5.5% [12 oz] IPA Upward Brewing Co. ‘Breadwinner’ 5.5% [16oz] BELGIAN Catskill Brewery ‘The Willow’ 8.8% [12 oz] BOTTLED CIDER Wayside ‘Hunt The Fox’ 8.5% [6 oz] 10 / 40 WINE BY THE GLASS SPARKLING CAVA German Gilabert, ‘Brut Nature’, Alt Penedes 12 / 48 CHAMPAGNE Ployez-Jaquemart, Extra Quality Brut [NV] 25 / 50 ~ Half Bottle WHITE **RIESLING Scheuermann, Trocken, Rheinhessen-Pfalz [‘19] 12 / 48 **SAUVIGNON BLANC Herve Villemade, Loire Valley [‘19] 14 / 56 CHARDONNAY Le P’tit Paysan, Jacks Hill, Monterey [‘18] 15 / 60 RED BEAUJOLAIS Kewin Descombes ‘Keke’ [‘18] 16 / 64 **ZWEIGELT BLEND Milan Nestarec, ‘Youngster’, Moravia [‘20] 17 / 68 ZINFANDEL Bucklin ‘Bambino’, Old Hill Ranch, Sonoma [‘18] 19 / 76 ROSE PINOT NOIR Day Wines ‘Lemonade’, Willamette Valley [‘20] 13 / 52 WINE BY THE BOTTLE SPARKLING **GLERA Az. Agr. Costadiá 330 slm, Colli Trevigiani [NV] 45 **MÜLLER THURGAU Milan Nestarec ‘Danger 380 Volts’, Moravia [NV] 60 CHAMPAGNE Veuve Clicquot, Yellow Label, Brut [NV] 120 **ROSE CHAMPAGNE Tarlant ‘Brut Zero’ Rose [NV] 135 CHAMPAGNE Philippe Gonet ‘Signature’ Blanc de Blancs, Brut [NV] 175 ~ Magnum WHITE **MUSCADET Domaine de la Pepiere VV, Loire [‘17] 40 **GARGANEGA Angiolino Maule ‘Sassaia,’ Veneto [‘17] 48 CHABLIS Domaine Pattes Loup ‘Vent d’Ange’, Chablis [‘18] 95 RIESLING Strub, ‘Im Taubennest’, Rheinhessen [‘18] 52 **CHARDONNAY Pearl Morissette ‘Metis Blanc’, Niagra Peninsula [‘17] 65 SANCERRE Yves Martin, Chavignol, Sancerre [‘19] 65 BURGUNDY Chavy-Martin, Puligny-Montrachet [‘17] 90 ~ Half Bottle BURGUNDY Les Heritiers du Comte Lafon, Vire-Clesse, Macon [‘19] 80 XAREL-LO Enric Soler, ‘Espenyalluchs’, Alt Penedes [‘17] 100 **CHENIN BLANC Agnès & Reneé Mosse ‘Chenin’, Anjou [‘18] 55 ALBARIÑO/TREIXADURA Rodriguez Vazquez, Ribeiro [‘15] 85 CHENIN BLANC Chateau Yvonne, Saumur