Everything we ate at Mohonk Mountain House was outstanding. I didn’t have a single bite I didn’t like, and everything was almost too pretty to eat. So, to inspire your sojourn to this neck of breathtaking Hudson Valley, here’s a little food diary! You loved the first one of these I made about Grand Hotel on Mackinac Island, MI, so hopefully, you’ll enjoy this one just as much. I know I did! Did I mention the food is included in your stay? That’s right, this didn’t cost us an extra cent!
Desserts
I’m starting at the end. I don’t typically eat desserts, but these were far too beautiful to pass up. It’s obvious that Mohonk Mountain House’s chefs put tons of planning and love into each of these beautiful, immaculately plated sweets. They didn’t miss a single detail, from fresh herbs and edible flowers to gold leaf, contrasting textures and colors, and complex flavor profiles. It was all outstanding!
Above: Mohonk Crunch Cake & Assortment of Desserts on Lunch Buffet
Above: Vacherin (gluten-free) with Meringue, Citrus Cream, Key Lime Curd, and Candied Kumquats
Above: Flourless Chocolate Cake with Gold Leaf (GF)
Above: Lavender Raspberry Cake
Above: Toasted Almond Budino (GF) Liquid Raspberry Center, Dark Chocolate Glaze, Almond Crumble
Above: Cheesecake with Strawberry Rhubarb, Vanilla Sabayon, Lime, and Pink Peppercorn
Main Courses
These were the real stars of the show. These dishes were all so delicious and so flavorful. You could’ve told me I was eating at a Michelin Star restaurant, and I would’ve definitely believed you. Each guest is entitled to a three-course meal each night of their stay, and our entrées were always my favorite parts of our meals.
Above: Meatless Quinoia Meatballs (GF) with Organic Cauliflower, Cilantro, Lime, and Coconut-Green Curry Broth
Above: Lunch from Brunch Buffet ft. Cocktail Shrimp, Roasted Vegetables, Parsnip Salad, Kale, Arugula and Saffron Salad, Grilled King Salmon, and Creole Rice
Above: Pan Seared Tilefish (GF) with Fava Beans, Tomatoes, Baby Fennel, Pickled Cucumber, and Seafood Emulsion
Above: Summer Salad
Above: Truffle Vegetable Risotto (GF) with Carnaoli Rice, Smoked Butter, Hon-Shimeji Mushrooms, Yukon Gold Potatoes, and Shaved Truffles
Above: Jumbo Vegetable Raviolo with Carrots, Parsnips, Cream, Onion, Sage Butter, and Shaved Parmesan
Appetizers
These appetizers were out of this world. The variety was spectacular, and again, the dishes were almost too beautiful to eat, but our appetites definitely won out over our artistic sensibilities.
Above: Potato Croquette with Carmelized Onions, Potato Foam, Summer Truffles, and Baby Greens
Above: Chilled Jumbo Lump Crab and Caviar Gazpacho
Above: Glazed Soft Shell Crab with Carrot Glaze, Vegetable Slaw, and Toasted Sesame
Above: Smoked Diver Scallops (GF) with Green Tomato-Relish, Grilled Scallion, and Pickled Daikon Radish
Above: Taste of the Ocean (GF) Salmon with Avocado Crema, Hamachi Ceviche with Citrus Salad, & Oyster with Seaweed Cream
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