6.00
Strawberry, almond and banana or mixed berry
Savage River Lodge
Resort, American Restaurant, and Bed and Breakfast
Frostburg
SaveShare
25 Photos
MenuRegular Breakfast 6Vegetarian & Vegan Breakfast 3Gluten Free Breakfast 3Regular Lunch 6Vegetarian & Vegan Lunch 3Gluten Free Lunch 10Regular Dinner 10Vegetarin Vegan Dinner 2Gluten Free Dinner 9Bar 6
Regular Breakfast
A Healthy Start
Greek Yogurt Parfait
7.00
Greek yogurt layered with fresh berries and house-made granola
Egg White Omelet
8.00
Fat free egg whites, baby spinach, tomato, fresh basil, served with fresh fruit
The Classics
Eggs Any Style
8.00
Two eggs prepared to your liking, choice of maple bacon or country sausage, skillet potatoes, and toast
Lodge Pancakes
9.00
Golden brown, malted pancakes served with whipped butter and local maple syrup, your choice of maple bacon or country sausage
Belgium Waffle
8.00
Golden brown waffle topped with vanilla bean whipped cream and fresh berries
Steel Cut Oatmeal
7.00
The world’s favorite oat. Your choice of toppings: dried cranberry, golden raisins, toasted walnuts, local maple syrup, brown sugar, or cinnamon
A La Carte
Homemade Muffin
2.00
Greek Yogurt
3.00
Maple Glazed Bacon
2.50
Toasted Bagel
2.00
Fruit Cup
4.50
Banana
1.00
Toast (Wheat, Rye or White)
1.00
Country Sausage
2.50
English Muffin
1.50
Skillet Potatoes
2.00
Omelets
All omelets are served with skillet potatoes, choice of maple bacon or country sausage and toast
The Hunter
9.00
Three fresh eggs, caramelized mushrooms, melted leeks, smoked gouda, and wilted arugula
Tomato Florentine
9.00
Three fresh eggs, baby spinach, tomato, basil, and boursin
Southwestern
9.00
Three fresh eggs, bell peppers, onion, tomato, mushrooms, bacon, sausage, and cheddar
Lodge Favorites
Steak ‘N’ Eggs
14.00
Pan seared tournedos, golden potato-leek cakes, two eggs of your choice finished with hollandaise
Smoked Salmon Benedict
12.00
Toasted english muffin, smoked salmon, two poached eggs finished with hollandaise
Breakfast BLT
10.00
Crisp maple bacon, tomato, arugula, fried egg served between grilled brioche, served with skillet potatoes
Duck Confit Hash
12.00
Potato hash, browned in duck fat, melted leeks, duck confit, two poached eggs, micro greens
Harvest Pancakes
10.00
Pumpkin infused pancakes, topped with dried cranberry-apple compote, served with whipped butter and local maple. Your choice of maple bacon or country sausage
Vegetarian & Vegan Breakfast
Vegetarian & vegan
Tofu Hash
9.00
Tofu sauteed with potatoes, peppers and spinach, served with toast and fresh fruit vegan
Lodge Pancakes
9.00
Golden brown, malted pancakes, may with soy milk, served with whipped butter and local maple syrup, served with fresh fruit vegan
Steel Cut Oatmeal
The world’s favorite oat. Your choice of toppings: Dried cranberry, golden raisins, toasted walnuts, local maple syrup, brown sugar, or cinnamon. Vegan cream and fresh berries
Protein Shake
6.00
Strawberry, almond and banana or mixed berry
Egg White Omelet
8.00
Fat free egg whites, baby spinach, tomato, fresh basil, served with fresh fruit
Greek Yogurt Parfait
7.00
Greek yogurt layered with fresh berries and house-made granola
Harvest Pancakes
10.00
Pumpkin infused pancakes, made with soy, topped with dried cranberry-apple compote, served with whipped butter and local maple, served with fresh fruit. Vegan
S.R.L Side Dishes
Skillet Potatoes
2.00
Vegetarian Sausage
2.50
Toasted Bagel
2.00
Fruit Cup
4.50
Homemade Muffin
2.00
Toast (Wheat, Rye or White)
1.50
English Muffin
1.50
Banana
1.00
Gluten Free Breakfast
Breakfast served only sat. And sun. From 9:00 A.M. - 2:00 P.M
Eggs Any Style
8.00
Two eggs prepared to your preference, served with skillet potatoes and your choice of bacon or sausage and gluten free toast
Grecian Omelet
10.00
Omelet filled with bell peppers, onions, mushrooms, tomatoes, bacon, jack and cheddar cheeses and sausage, served with skillet potatoes and gluten free toast
Berry Parfait
8.00
Omelet filled with kalamata olives, sun dried tomatoes, spinach, and feta, served with skillet potatoes, choice of maple bacon or sausage and gluten free toast
Corned Beef Hash
10.00
Hearty corned beef, golden brown potatoes, peppers and onions served with two over medium egg
Boursin Omelet
9.00
Boursin filled omelet, with asparagus, tomato, mushrooms and spinach, served with skillet potatoes, choice of maple bacon or sausage and gluten free toast
Southwestern Omelet
9.00
Strawberry yogurt with layers of fresh berries and granola
S.R.L Side Dishes
Skillet Potatoes
1.50
Homemade Sausage
2.00
House-Made Grits
1.50
Maple Glazed Bacon
2.00
Vegetarian Sausage
2.00
Regular Lunch
Starters
Hummus Du Jour
7.00
Featured flavor of our creamy hummus, served with toasted flat bread
Duck Wontons
9.00
Fried wontons filled with duck confit, fig and mascarpone, finished with toasted pistachio-brown butter
Soup
Soup Du Jour
6.00 - 8.00
Smoked Chicken and Corn Chowder
6.00 - 8.00
Salads
House Garden Salad
7.00
A bed of mixed baby greens with tomato, cucumber, carrots, red onion, croutons and sided with your choice of our house-made dressings
Caesar Salad
8.00
Crisp romaine hearts, tossed in our lodge-made caesar dressing, served with white anchovies, reggiano parmesan cheese and toasted croutons
Grilled Romaine Salad
9.00
Seasoned, lightly grilled romaine heart, crisp pancetta, shaved red onion, tomato and maytag bleu crumbles, finished with maple-cider vinaigrette
Lunch Entrees
Smoked Chicken Flatbread
11.00
Chilled smoked chicken breast, shaved reggiano, fire roasted tomato, arugula and wild mushroom aioli, served on toasted flatbread
Shrimp Salad Wrap
12.00
Thai curry grilled shrimp, baby greens, green bean chiffonade, basil and toasted peanuts tossed in coconut and lime dressing in a spinach wrap
Lodge Fish Taco
12.00
Broiled halibut, pico de gallo, fresh avocado and lime in a flour tortilla, served with napa cabbage slaw and fried plantains
Bison Burger X
12.00
Flame grilled, lean bison topped with melted smoked gouda and fried onions, finished with our porter infused mustard, served on a toasted kaiser roll with lettuce and tomato
Short Rib Sandwich
10.00
Tender braised short ribs and caramelized honey thyme onions, served on toasted ciabatta bun
Turkey Deli
10.00
Fresh sliced turkey, crisp lettuce, tomato, muenster cheese and sun dried tomato pesto, served on toasted brioche
Vegetarian
Thai Curry Tofu Wrap
9.00
Crispy, Thai-curried tofu, baby greens, green bean chiffonade, basil and toasted peanuts tossed in coconut and lime dressing in a spinach wrap
Grilled Vegetable Flatbread
9.00
Marinated seasonal grilled vegetables, roasted tomato, and fresh herb hummus served on toasted flatbread.
Tapenade Focaccia
9.00
Thick sliced tomato tossed in basil pesto, layered with sundried tomato tapenade, fresh mozzarella, aged provolone and baby spinach served on house-made olive focaccia
Firefly Wrap
9.00
Local firefly farms merry goat round goat cheese, roasted bell pepper, shaved red onion, tomato tossed with baby greens and white balsamic, served in a spinach wrap
Vegetarian & Vegan Lunch
Appetizers & Salads
Hummus Du Jour
7.00
Featured flavor of our creamy hummus, served with toasted flat bread
House Garden Salad
7.00
A bed of mixed baby greens with tomato, cucumber, carrots, red onion, croutons and sided with your choice of our house-made dressings
Entrees
Thai Curry Tofu Wrap
9.00
Crispy, Thai-curried tofu, baby greens, green bean chiffonade, basil and toasted peanuts tossed in coconut and lime dressing in a spinach wrap
Grilled Vegetable Flatbread
9.00
Marinated seasonal grilled vegetables, roasted tomato, and fresh herb hummus served on toasted flatbread.
Tapenade Focaccia
9.00
Thick sliced tomato tossed in basil pesto, layered with sundried tomato tapenade, fresh mozzarella, aged provolone and baby spinach served on house-made olive focaccia
Firefly Wrap
9.00
Local firefly farms merry goat round goat cheese, roasted bell pepper, shaved red onion, tomato tossed with baby greens and white balsamic, served in a spinach wrap
Gluten Free Lunch
Appetizers and Salads
Lodge Charcuterie
11.00
Samples of house-made treats including a sausage du jour, duck prosciutto and smoked mussels, served with appropriate garnishes
Caprese
10.00
Fresh tomatoes, fresh mozzarella, torn basil, sea salt, olive oil and balsamic vinegar
Artisan Cheese Plate
10.00 - 17.00
A plate with either 1 oz. Or 2 oz. Portions of four different artisan cheeses, including goat cheese selections from firefly farms in accident, md
Artichoke and Spinach Dip
10.00 - 14.00
Creamy wood fired artichoke and spinach dip. Served with rustic toasted crostini
Pan Seared Pork Belly
10.00
Crisp braised pork belly, served over braised red cabbage.
Wood Fired Mussels
9.00
Lightly smoked prince edward island mussels, tossed in a tomato-fennel broth, served with rustic toasted crostini
Soups
Soup Du Jour
6.00 - 8.00
Roasted Butternut Squash
6.00 - 8.00
Roasted butternut squash purée, garnished with caramelized fennel, toasted pecans and orange infused cream
Salads
House Garden Salad
7.00
A bed of mixed baby greens with tomato, cucumber, carrots, red onion, croutons and sided with your choice of our house-made dressings
Salad of Grapes
8.00
Grapes and walnuts tossed in maytag bleu cheese dressing, mixed baby greens, finished with our raspberry vinaigrette
Caesar
8.00
Crisp romaine hearts, tossed in our lodge-made caesar dressing, served with white anchovies, reggiano parmesan cheese and toasted croutons
Beet and Goat Cheese
9.00
Balsamic vinaigrette, bleu cheese, poppyseed, vinaigrette, buttermilk ranch, maple-cider vinaigrette or raspberry vinaigrette
Main Course Selections
Braised Short Rib
26.00
Glazed braised beef short ribs served over mushroom risotto and root vegetables, finished with fresh grated horseradish
Sea Scallops
31.00
Pan-seared sea scallops served over braised endive, leeks and black beluga lentils, finished with musselsaffron foam and crumbled bacon
Grilled Pork Chop
25.00
Grilled bone-in pork loin finished with roasted pearl onion, fire roasted red peppers, mushrooms, and tomato tossed in veal jus lié, served with firefly farms allegany chevre potato gratin
Lamb Cassoulet
32.00
Seared lamb loin served over bean purée and topped with braised lamb shoulder, sautéed mirepoix, tomato and bacon, tossed in a rich lamb jus lié
Chicken Chasseur
24.00
Pan roasted free-range chicken breast served over a rich ragu of braised chicken thighs, house-made pancetta, mushrooms, and crushed tomato, served over wild rice pilaf
Main Course Selections
Bandera Quail
26.00
Wood fire roasted bandera quail breasts, confit leg quarters, grilled trumpet mushroom, roasted beet puree and haricot verts.
Filet Mignon
33.00
Grilled 8oz. Beef tenderloin, served with potato puree and haricot verts, finished with veal jus lie
Venison Loin 36
Pan-roasted farrow deer served atop smoked parsnip puree and sautéed mushrooms. Finished with a madeira pan jus.
Seared Halibut
29.00
Pan-seared halibut served over house-made roasted red pepper fettuccine tossed in pesto, finished with artichoke barigoule and fresh tomato
Lodge Meatloaf
26.00
A unique blend of wild meats, pork and beef with fresh herbs, spices and local maple syrup. Wrapped in applewood smoked bacon, finished with cabernet mushroom demi glace, served with potato purée and haricot verts
Vegetarian Selections
Stuffed Eggplant
22.00
Fire roasted thinly sliced eggplant filled with sautéed spinach, roasted bell pepper, sun dried tomato, basil, and reggiano. Finished with mozzarella, fresh tomato pistou, olive oil and balsamic reduction
Vegetarian Napoleon
18.00
Baby spinach, roasted red peppers, eggplant, feta layered with phyllo pastry, paired with marinated tomato and micro green salad
Roasted Red Pepper Florentine
18.00
Roasted red pepper pasta, caramelized fennel, mushrooms, tomato, and spinach, tossed in basil pesto, finished with reggiano
Grilled Trumpet Mushrooms
21.00
Marinated grilled trumpet mushrooms served over black beluga lentils, tomato confit and melted leeks
Heirloom Bean Cassoulet
18.00
An array of textures and tastes with a blend of five gourmet beans stewed with mushroom, root vegetable, tomato, herbs, and hearty greens. Browned with herbed panko and micro greens
Desserts
Ln an effort to provide our guests with ample selection and to serve a variety of tastes, our dessert options change quite frequently.
Artisan Cheese Plate and Port
16.00
Four different artisan cheeses, including goat cheese selections from firefly farms in accident, md., paired with a glass of boordy vineyards, veritas ruby port from hydes, maryland
Dutch Apple Pie
8.00
The american classic. Flakey pie crust filled with endless layers of fresh local apples, strudel topping and cinnamon salted caramel
Chocolate Peanut Butter Pie
8.00
Peanut butter mousse inside a chocolate crust finished with a decadent chocolate ganache
Sorbet
6.00
A refreshing, light, frozen treat made from various fruits and sugars
Harvest Carrot Cake
8.00
Moist carrot cake filled with nuts and dried fruit, finished with a local maple-cream cheese frosting, candied carrots and pecans
Pumpkin Cheesecake
8.00
Smooth new york style pumpkin cheesecake, graham cracker crust, spiced chantilly cream, and crisp pumpkin tuile
Grilled Fig and Pistachio
8.00
Celebrate fall flavors with a pistachio genoise cake paired with grilled fresh figs, crème fraîche ice cream garnished with port wine-fig reduction and toasted pistachios
Créme Brulée
8.00
Rich flavored custard, beneath a crisp caramelized sugar crust
Chocolate Du Jour
8.00
Try our culinary team’s creations. Only one rule lots of chocolate!
House-Made Lce Cream
6.00
Enjoy the many flavors and styles of our signature ice creams
S.R.L Coffee Bar
Single Shot of Espresso
3.00
Cafe Latte
3.50
Cappuccino
3.50
Cappuccino or Latte
4.00
Your choice of flavoring hazelnut, caramel, French vanilla or toasted marshmallow
Liquid Desserts
Hot Peppermint Patty
6.00
Hot chocolate, creme de menthe, creme de cacao and whipped cream
Espresso White Russian
6.00
Van gogh espresso vodka, kahlua liqueur and a splash of cream
Chocolate Martini
8.00
Vodka, creme de cacao, dark a
Créme Brulée
8.00
Rich flavored custard, beneath a crisp caramelized sugar crust
Nuts and Berries
6.00
Chambord, frangelico and cream ln an effort to provide our guests with ample selection and to serve a variety of tastes, our dessert options change quite frequently.
Regular Dinner
Appetizers
Lodge Charcuterie
11.00
Samples of house-made treats including a sausage du jour, duck prosciutto and smoked mussels, served with appropriate garnishes
Artichoke and Spinach Dip
10.00 - 14.00
Creamy wood fired artichoke and spinach dip. Served with rustic toasted crostini
Caprese
10.00
Fresh tomatoes, fresh mozzarella, torn basil, sea salt, olive oil and balsamic vinegar
Pan Seared Pork Belly
10.00
Crisp braised pork belly, served over braised red cabbage
Artisan Cheese Plate
10.00 - 17.00
A plate with either 1 oz. Or 2 oz. Portions of four different artisan cheeses, including goat cheese selections from firefly farms in accident, md
Wood Fired Mussels
9.00
Lightly smoked prince edward island mussels, tossed in a tomato-fennel broth, served with rustic toasted crostini
Soup
Soup Du Jour
6.00 - 8.00
Roasted Butternut Squash
6.00 - 8.00
Roasted butternut squash puree, garnished with caramelized fennel, toasted pecans and orange infused cream
Salads
House Garden Salad
7.00
A bed of mixed baby greens with tomato, cucumber, carrots, red onion, croutons and sided with your choice of our house-made dressings
Salad of Grapes
8.00
Grapes and walnuts tossed in maytag bleu cheese dressing, mixed baby greens, finished with our raspberry vinaigrette
Caesar
8.00
Crisp romaine hearts, tossed in our lodge-made caesar dressing, served with white anchovies, reggiano parmesan cheese and toasted croutons
Beet and Goat Cheese
Featuring firefly farms allegany chevre, shaved red onion, toasted pine nuts, over baby spinach and arugula. Dressed with roasted beet vinaigrette
Main Course Selections
Braised Short Rib
26.00
Glazed braised beef short ribs served over mushroom risotto and root vegetables, finished with fresh grated horseradish
Lamb Cassoulet
32.00
Seared lamb loin served over bean puree and topped with braised lamb shoulder, sauteed mirepoix, tomato and bacon, tossed in a rich lamb jus lie
Sea Scallops
31.00
Pan-seared sea scallops served over braised endive, leeks and black beluga lentils, finished with mussel saffron foam and crumbled bacon
Chicken Chasseur
24.00
Pan roasted free-range chicken breast served over a rich ragu of braised chicken thighs, house-made pancetta, mushrooms, and crushed tomato, served over wild rice pilaf
Grilled Pork Chop
25.00
Grilled bone-in pork loin finished with roasted pearl onion, fire roasted red peppers, mushrooms, and tomato tossed in veal jus lie, served with firefly farms allegany chevre potato gratin
Main Course Selections
Bandera Quail
26.00
Wood fire roasted bandera quail breasts, confit leg quarters, grilled trumpet mushroom, roasted beet puree and haricot verts
Seared Halibut
29.00
Pan-seared halibut served over house-made roasted red pepper fettuccine tossed in pesto, finished with artichoke barigoule and fresh tomato
Filet Mignon
33.00
Grilled 8oz. Beef tenderloin, served with potato puree and haricot verts, finished with veal jus lie
Lodge Meatloaf
26.00
A unique blend of wild meats, pork and beef with fresh herbs, spices and local maple syrup. Wrapped in applewood smoked bacon, finished with cabernet mushroom demiglace, served with potato puree and haricot verts
Venison Loin
36.00
Pan-roasted farrow deer served atop smoked parsnip puree and sauteed mushrooms. Finished with a madeira pan jus
Vegetarian Selections
Stuffed Eggplant
22.00
Fire roasted thinly sliced eggplant filled with sauteed spinach, roasted bell pepper, sun dried tomato, basil, and reggiano. Finished with mozzarella, fresh tomato pistou, olive oil and balsamic reduction
Grilled Trumpet Mushrooms
21.00
Marinated grilled trumpet mushrooms served over black beluga lentils, tomato confit and melted leeks
Vegetarian Napoleon
18.00
Baby spinach, roasted red peppers, eggplant, feta layered with phyllo pastry, paired with marinated tomato and micro green salad
Heirloom Bean Cassoulet
18.00
An array of textures and tastes with a blend of five gourmet beans stewed with mushroom, root vegetable, tomato, herbs, and hearty greens. Browned with herbed panko and micro greens
Roasted Red Pepper Florentine
18.00
Roasted red pepper pasta, caramelized fennel, mushrooms, tomato, and spinach, tossed in basil pesto, finished with reggiano
Desserts
Pumpkin Cheesecake
8.00
Smooth new york style pumpkin cheesecake, graham cracker crust, spiced chantilly cream, and crisp pumpkin tuile
Chocolate Peanut Butter Pie
8.00
Peanut butter mousse inside a chocolate crust finished with a decadent chocolate ganache
Chocolate Du Jour
8.00
Smooth new york style pumpkin cheesecake, graham cracker crust, spiced chantilly cream, and crisp pumpkin tuile. Try our culinary team’s creations. Only one rule. Lots of chocolate!
Sorbet
6.00
A refreshing, light, frozen treat made from various fruits and sugars
House-Made Lce Cream
6.00
Enjoy the many flavors and styles of our signature ice creams
Creme Brulee
8.00
Rich flavored custard, beneath a crisp caramelized sugar crust
Artisan Cheese Plate and Port
16.00
Four different artisan cheeses, including goat cheese selections from firefly farms in accident, md., paired with a glass of boordy vineyards, veritas ruby port from hydes, maryland
Grilled Fig and Pistachio
8.00
Celebrate fall flavors with a pistachio genoise cake paired with grilled fresh figs, creme fraiche ice cream garnished with port wine-fig reduction and toasted pistachios
Dutch Apple Pie
8.00
The american classic. Flakey pie crust filled with endless layers of fresh local apples, strudel topping and cinnamon salted carame
Harvest Carrot Cake
8.00
Moist carrot cake filled with nuts and dried fruit, finished with a local maple-cream cheese frosting, candied carrots and pecans
S.R.L Coffee Bar
Single Shot of Espresso
3.00
Cafe Latte
3.50
Cappuccino
3.50
Cappuccino or Latte
4.00
Your choice of flavoring: hazelnut, caramel, French vanilla or toasted marshmallow
Liquid Desserts
Hot Peppermint Patty
6.00
Hot chocolate, creme de menthe, creme de cacao and whipped cream
Espresso White Russian
6.00
Van gogh espresso vodka, kahlua liqueur and a splash of cream
Nuts and Berries
6.00
Chambord, frangelico and cream
Chocolate Martini
8.00
Vodka, creme de cacao, dark and light godiva chocolate liqueur and a splash of cream
Vegetarin Vegan Dinner
Vegetarian Selections
Stuffed Eggplant
22.00
Fire roasted thinly sliced eggplant filled with sautéed spinach, roasted bell pepper, sun dried tomato, basil, and reggiano. Finished with mozzarella, fresh tomato pistou, olive oil and balsamic reduction
Grilled Trumpet Mushrooms
21.00
Marinated grilled trumpet mushrooms served over black beluga lentils, tomato confit and melted leeks
Vegetarian Napoleon
18.00
Baby spinach, roasted red peppers, eggplant, feta layered with phyllo pastry, paired with marinated tomato and micro green salad
Heirloom Bean Cassoulet
18.00
An array of textures and tastes with a blend of five gourmet beans stewed with mushroom, root vegetable, tomato, herbs, and hearty greens. Browned with herbed panko and micro greens
Roasted Red Pepper Florentine
18.00
Roasted red pepper pasta, caramelized fennel, mushrooms, tomato, and spinach, tossed in basil pesto, finished with reggiano
Gluten Free Dinner
Appetizers
(Gluten free)
Lodge Charcuterie
11.00
Samples of house-made treats including a sausage du jour, duck prosciutto and smoked mussels, served with appropriate garnishes
Caprese
10.00
Fresh tomatoes, fresh mozzarella, torn basil, sea salt, olive oil and balsamic vinegar
Pan Seared Pork Belly
10.00
Crisp braised pork belly, served over braised red cabbage
Artisan Cheese Plate
10.00 - 17.00
A plate with either 1 oz. Or 2 oz. Portions of four different artisan cheeses, including goat cheese selections from fire fly farms in accident, md.
Wood Fired Mussels
9.00
Lightly smoked prince edward island mussels, tossed in a tomato-fennel broth
Soup
(Gluten free)
Roasted Butternut Squash
6.00 - 8.00
Roasted butternut squash puree, garnished with caramelized fennel, toasted pecans and orange infused cream
Salads
(Gluten free)
Caesar
8.00
Crisp romaine hearts, tossed in our lodge-made caesar dressing, served with white anchovies and reggiano parmesan cheese
Beet and Goat Cheese
9.00
Featuring fire fly farms allegany chevre, shaved red onion, toasted pine nuts, over baby spinach and arugula. Dressed with roasted beet vinaigrette
House Garden Salad
7.00
A bed of mixed baby greens with tomato, cucumber, carrots, red onion and sided with your choice of our house-made dressings
Salad of Grapes
8.00
Grapes and walnuts tossed in maytag bleu cheese dressing, mixed baby greens, finished with our raspberry vinaigrette
Main Course Selections
(Gluten free)
Lamb Cassoulet
32.00
Seared lamb loin served over bean purée and topped with braised lamb shoulder, sauteed mirepoix, tomato and bacon, tossed in a rich lamb jus lie
Sea Scallops
31.00
Pan-seared sea scallops served over braised endive, leeks and black beluga lentils, finished with mussel-saffron foam and crumbled bacon
Braised Short Rib
26.00
Glazed braised beef short ribs served over mushroom risotto and root vegetables, finished with fresh grated horseradish
Grilled Pork Chop
25.00
Grilled bone-in pork loin finished with roasted pearl onion, fire roasted red peppers, mushrooms, and tomato tossed in veal jus lie, served with firefly farms allegany chevre potato gratin
Main Course Selections
Bandera Quail
26.00
Wood fire roasted bandera quail breasts, confit leg quarters, grilled trumpet mushroom, roasted beet puree and haricot verts
Venison Loin
36.00
Pan-roasted farrow deer served atop smoked parsnip puree and sautéed mushrooms. Finished with a madeira pan jus
Lodge Meatloaf
26.00
A unique blend of wild meats, pork and beef with fresh herbs, spices and local maple syrup. Wrapped in applewood smoked bacon, finished with cabernet mushroom demiglace, served with potato puree and haricot verts
Filet Mignon
33.00
Grilled 8oz. Beef tenderloin, served with potato puree and haricot verts, finished with veal jus lie
Vegetarian Selections
(Gluten free)
Heirloom Bean Cassoulet
18.00
An array of textures and tastes with a blend of five gourmet beans stewed with mushroom, root vegetable, tomato, herbs, and hearty greens
Stuffed Eggplant
22.00
Fire roasted thinly sliced eggplant filled with sauteed spinach, roasted bell pepper, sun dried tomato, basil, and reggiano. Finished with mozzarella, fresh tomato pistou, olive oil and balsamic reduction
Grilled Trumpet Mushrooms
21.00
Marinated grilled trumpet mushrooms served over black beluga lentils, tomato confit and melted leeks
Desserts
(Gluten free)
Ln an effort to provide our guests with ample selection and to serve a variety of tastes, our dessert options change quite frequently.
Panna Cotta
8.00
A light as air cream based dessert, perfect for the hot summer nights
House-Made Lce Cream
6.00
Cool down with the many flavors and styles of our signature ice creams
Artisan Cheese Plate and Port
16.00
A plate with 1 oz. Portions of four different artisan cheeses, including goat cheese selections from firefly farms in accident, md., paired with a glass of boordy vineyards, veritas ruby port from hydes, maryland
Sorbet
6.00
Cool off with a refreshing fruit based frozen sorbet
S.R.L Coffee Bar
Single Shot of Espresso
3.00
Cappuccino
3.50
Iced Coffee
3.50
Cafe Latte
3.50
Cappuccino or Latte
4.00
Your choice of flavoring: hazelnut, caramel, French vanilla or toasted marshmallow
Bar
available 2:00 to 6:00 p.m. Sunday - Thursday 2:00 to 5:00 p.m. Friday and Saturday
Lighter Fare
Hummus Du Jour
7.00
Featured flavor of our creamy hummus, served with toasted flat bread
Caprese
10.00
Fresh tomatoes, fresh mozzarella, torn basil, sea salt, olive oil and balsamic vinegar artisan cheese plate
Pan-Seared Pork Belly
10.00
Crisp braised pork belly, served over braised red cabbage.
Grilled Romaine Salad
9.00
Seasoned, lightly grilled romaine heart, crisp pancetta, shaved red onion, tomato and maytag bleu crumbles, finished with maple-cider vinaigrette
Smoked Chicken and Corn Chowder
6-8
Smoked chicken, fire-roasted corn chowder, garnished with potato straws and fried leeks.
Duck Wontons
9.00
Fried wontons filled with duck confit, fig and mascarpone, finished with toasted pistachiobrown butter
Single Portion
10.00
A plate with either 1 oz. Or 2 oz. Portions of four different artisan cheeses, including goat cheese selections from fire fly farms
House Salad
7.00
A bed of mixed baby greens with tomato, cucumber, carrots, red onion, croutons and sided with your choice of our house-made dressings
Caesar Salad
8.00
Crisp romaine hearts, tossed in our lodge-made caesar dressing, served with white anchovies, reggiano parmesan cheese and toasted croutons
Entrées
Italian Focaccia
12.00
Featuring cured meats from parma of pittsburgh, aged provolone, lettuce, tomato, shaved red onion, oil and vinegar, served on house-made olive focaccia
Short Rib Sandwich
10.00
Tender braised short ribs and caramelized honey-thyme onions, served on toasted ciabatta bun
Bison Burger
12.00
Flame grilled, lean bison topped with melted smoked gouda and fried onions, finished with our porter infused mustard, served on a toasted kaiser roll with lettuce and tomato
Lodge Fish Tacos
12.00
Broiled halibut, pico de gallo, fresh avocado and lime in a flour tortilla, served with napa cabbage slaw and fried plantains
Lodge Specialties
Huckleberry Lemonade
7.00
Freshly squeezed lemon juice, simple syrup, a splash of water and 44° north huckleberry vodka
Black Rye Slide
7.00
Basil hay den bourbon whiskey, chambord, dry vermouth lime juice and coca cola
New York Cosmopolitan
8.00
Grey goose vodka, cointreau and cranberry juice
Hendricks Experience
8.00
Hendricks gin, cucumber, cilantro and tonic
Black Eyed Susan
8.00
Knob creek whiskey, grey goose l’orange, sours and orange juice
Brown Derby
9.00
Knob creek bourbon, fresh grapefruit juice, honey and warm water
Nuts and Berries
7.00
Chambord, frangelico liqueur and cream
Mountain Margarita
8.00
Tequila, triple sec, lime juice and agave nectar on the rocks
Honey Bee
8.00
Wild turkey American honey, orange juice and cointreau
French Martini
8.00
Grey goose vodka, chambord liqueur and pineapple juice
Remy Martin Sidecar
9.00
Remy martin cognac, cointreau and lime juice
Beer
Domestics,
4.00
Budweiser, bud light, miller light, yeungling, michelob ultra, coors light
Imports,
4.00
Heineken, new castle brown ale and corona
Micro Brews,
4.00
Sierra nevada pale ale and anchor porter
Nonalcoholic,
4.00
Clausthaler and st. pauli’s girl draft selection (price varies) : loose cannon IPA, mountain state brewing company almost heaven amber ale and sarnac black forest
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The Savage River Lodge is home to 18 luxury cabins, a gourmet American cuisine restaurant and a myriad of fun for all seasons.
Closed until 9:00 AM (Show more)
- Mon–Sun
- 9:00 AM–8:30 PM
(301) 689-3200
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