A TASTE OF AUTUMN AT SHEPARD’S
Experience the flavors of autumn with our new Fall Menu, now available at Shepard’s Restaurant at Erlowest. Drawing inspiration from the season, our Executive Chef, Scott Dewar, highlights locally sourced produce and ingredients from the Adirondack region, presenting dishes that reflect the warm character of fall in Lake George.
Each course is prepared with care to honor the harvest, offering a dining experience that is thoughtful, balanced, and true to its setting. Overlooking the beauty of lake, Shepard’s invites you to enjoy the season in an inviting atmosphere.
Starters
Chopped Romaine Salad 15
Romaine Lettuce, Heirloom Tomatoes, Padano Cheese, Prosciutto, Lemon Oregano Vinaigrette
Pairs perfectly with Sauvignon Blanc, Better Half, Marlborough, New Zealand, 2021
Fresh Take Farm’s Artisan Green Salad 17
Sun Dried Cranberries, Crumbled Bleu Cheese, Crispy Onions, Blueberry Balsamic Vinaigrette
Suggested Wine Pairing – Riesling, Standing Stone, Finger Lakes, New York
French Onion Soup 17
Toasted Ciabatta, Grand Cru Gruyère
Pairs perfectly with Gamay, Eclat de Granite Côte Roannaise, Auverne-Rhone-Alps $17
Harvest Bisque 14
Maple Foam, Sesame Maple Candied Cashews
Pairs perfectly with Riesling, Standing Stone Vineyards, Finger Lakes, NY, 2020 – $14
Pan Seared Dry Sea Scallops 29
Yuzu Risotto, Grilled Corn Onion Relish
Suggested Wine Pairing – Chardonnay, Kendall Jackson, California
Prince Edward Island Mussels 20
Yuzu, Shallots, Butter, Grilled Corn, Bacon, Aged Cheddar
Suggested Wine Pairing – Pinot Grigio, Santi Sortelese, Valdadige, Italy
Lobster Bisque 18
Maple Crème, Fresh Herbs, Coldwater Lobster, Crispy Onions
Suggested Wine Pairing – Medium Sherry, Savory & James, Spain
Hen of the Woods Mushroom Risotto 21
Black Truffle Salt, Maple Porcini Cream, Balsamic, Crispy Leeks
Pairs perfectly with Pinot Noir, Foris, Rogue Valley, Oregon
Pan Seared Quail Breast 18
Brown Butter Shallot Jus, Sweet Potato Gnocchi, Lingonberry Mustard, Crispy Leeks
Suggested Wine Pairing – Bordeaux Blanc, Chateau Ducasse, Bordeaux, France, 2018
Entrées
Grilled Special Reserve Pork Loin 45
Mashed Sweet Potatoes, Sauteed Fresh Take Farm’s Vegetables, Maple Sesame Glaze, Lingonberry Mustard
Suggested Wine Pairing – Gamay, Eclat de Granite Côte Roannaise, Auverne-Rhone-Alps
Bacon Cheddar and Apple Stuffed Whitefield’s Farm Airline Chicken 38
Creamy Brie Risotto, Maple Beurre Blanc, Sauteed Farm Vegetables
Suggested Wine Pairing – Bordeaux Blanc, Chateau Ducasse, Bordeaux, France, 2018
Grilled Beef Tenderloin Bolognese 50
Grilled Beef Tenderloin Medallions, Potato Gnocchi, Sauteed Spinach, Leek Cream Sauce, Balsamic Reduction, Shaved Grana Padano
Pairs perfectly with Chianti, Palladio, Tuscany Italy, 2019
Grilled Filet Mignon 65
Raclette Mashed Potatoes, Sauteed Asparagus, Truffle Thyme Demi-Glace, Crispy Onions
Suggested Wine Pairing – Cabernet Sauvignon, Black Stallion, California
Pistachio Crusted Faroe Island Salmon 45
Roasted Local Potatoes, Sauteed Spinach, Lingonberry Mustard Glaze, Crispy Leeks
Suggested Wine Pairing – Chardonnay, Kendall Jackson, Santa Rosa
Roasted Spaghetti Squash 34
Sauteed Spinach and Farm Vegetables, Candied Shallots, Sesame Candied Cashews, Maple Beurre Blanc
Suggested Wine Pairing – Pinot Grigio, Santi Sortelese, Valdadige, Italy
Grilled New Zealand Elk Chops 65
Chive and Gruyère Potato Pancake, Sauteed Farm Vegetables, Black Garlic Chianti Butter
Suggested Wine Pairing – Chianti, Palladio, Tuscany Italy
Slow Roasted Boneless Beef Short Rib 50
Roasted Garlic Mashed Potatoes, Sauteed Farm Vegetables, Bourbon Pink Peppercorn Demi Glace
Suggested Wine Pairing – Malbec, High Mountain Vines, Catena, Mendoza, Argentina
Sides
Marsala Sauteed Mushrooms – 20
Red Curry Maple Glazed Carrots – 15
Three Jumbo Shrimp – 20
Truffle Mashed Potatoes – 22
Sauteed Spinach – 12
Garlic Sauteed Asparagus – 14
Dessert Menu
15
Warm Brownie Sundae
Vanila Gelato, Caramel, Maraschino Cherry
Raspberry Peach Cobbler a la Mode
Gelato or Sorbet of the Day
New York Style Cheesecake
Cherry Glaze
Dark Chocolate Mousse
Grand Marnier Macerated Raspberries, Caramel
Vanilla Bean Crème Brulee
Smore’s
Toasted Marshmallow, Milk Chocolate, Graham Cracker
20% Gratuity added to parties of 6 or more, and for all guests on holidays
Guests are welcome to bring their own bottle of wine to enjoy with their meal for a $35 corkage fee per bottle
Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness. These items may be cooked to guest’s specification. Before placing your order, please inform your server of any food allergies.
Inspired Cuisine
At Shepards we meticulously prepare all of our items in house sourcing the highest quality ingredients locally when available. We strive to give our guests an exquisite dining experience in a unique setting offering fresh farm to table dishes. We currently source from Whitefield’s Farm, Fresh Take Farm, Maple Brook Farm, Toad Hill Maple, and Thomas’ Poultry Farm.
Executive Chef Scott Dewar
Sommelier Natalie Barnes
Executive Chef Scott Dewar
Culinary Maestro at Shepards at Erlowest
With a passion for culinary arts, our award-winning-chef, Scott Dewar, seamlessly marries classic techniques with innovative twists, promising a dining experience that’s both familiar and novel. His commitment to using local, fresh ingredients showcases not just his dedication to quality, but also his deep respect for the Lake George region.
With commitment to excellence, Chef Dewar ensures that every dining experience at Shepards is not just a meal, but a moment to remember.
INSIDE ERLOWEST GALLERY
