Hohmeyer's Lake Clear Lodge & Resort
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Latest Information
Adirondack Lodge Dining with German Specialties
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Chicken is hand-cut, hand-pounded and then sautéed with herbs, spices, and fresh bread-crumbs. Includes your choice of topping
potatoes are hand-shredded with herbs and natural spices, then sautéed until crisp. It is then topped with your choice of fresh vegetables or Wurst and finished with a local artisan cheese
Local lamb complete with Chef Cathy Hohmeyer's nourishing broth, spices, vegetables, and Lodge Spaetzle
Your choice of a freshly homemade dessert such as Peaches & Cream Strudel, Mountain Berry Pie, or Chocolate Mousse
Chicken is hand-cut, hand-pounded and sautéed in real butter with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe
Quinoa, buckwheat, and shredded vegetables wrapped inside a savoy cabbage leaf topped with red peppers, and onions. Served on a bed of wild rice
A classic dish from Hohmeyer Sr. Duckling from Maple Leaf Farms is slow roasted whole, then hand-cut into quarters and placed underneath the grill until crisp
Fresh pork is prepared on the Lodge smoker, then slow roasted and served with Chef Cathy's cultured superfoods vegetable blend
Wild caught salmon is filleted and encrusted with freshly ground "Norwegian" spices baked in parchment on a bed of fresh greens
Veal is hand-cut, hand-pounded and sautéed with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe
Beef is slow roasted with onions in an Old World porter beer, then finished off with a black pepper sauce and mushrooms
Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels
Chicken, Pork & Veal
Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques
Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!
Chicken is hand-cut, hand-pounded and sautéed in real butter with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe
Quinoa, buckwheat, and shredded vegetables wrapped inside a savoy cabbage leaf topped with red peppers, and onions. Served on a bed of wild rice
A classic dish from Hohmeyer Sr. Duckling from Maple Leaf Farms is slow roasted whole, then hand-cut into quarters and placed underneath the grill until crisp
Fresh pork is prepared on the Lodge smoker, then slow roasted and served with Chef Cathy's cultured superfoods vegetable blend
Wild caught salmon is filleted and encrusted with freshly ground "Norwegian" spices baked in parchment on a bed of fresh greens
Veal is hand-cut, hand-pounded and sautéed with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe
Beef is slow roasted with onions in an Old World porter beer, then finished off with a black pepper sauce and mushrooms
Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels
Chicken, Pork & Veal
Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques
Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!
Chicken is hand-cut, hand-pounded and then sautéed with herbs, spices, and fresh bread-crumbs. Includes your choice of topping
potatoes are hand-shredded with herbs and natural spices, then sautéed until crisp. It is then topped with your choice of fresh vegetables or Wurst and finished with a local artisan cheese
Local lamb complete with Chef Cathy Hohmeyer's nourishing broth, spices, vegetables, and Lodge Spaetzle
Your choice of a freshly homemade dessert such as Peaches Cream Strudel, Mountain Berry Pie, or Chocolate Mousse
Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels
Chicken, Pork Veal
Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques
Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!
Chicken is hand-cut, hand-pounded and sautéed in real butter with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe
Quinoa, buckwheat, and shredded vegetables wrapped inside a savoy cabbage leaf topped with red peppers, and onions. Served on a bed of wild rice
A classic dish from Hohmeyer Sr. Duckling from Maple Leaf Farms is slow roasted whole, then hand-cut into quarters and placed underneath the grill until crisp
Fresh pork is prepared on the Lodge smoker, then slow roasted and served with Chef Cathy's cultured superfoods vegetable blend
Wild caught salmon is filleted and encrusted with freshly ground "Norwegian" spices baked in parchment on a bed of fresh greens
Veal is hand-cut, hand-pounded and sautéed with herbs, spices and fresh bread-crumbs from an Old World medieval family recipe
Beef is slow roasted with onions in an Old World porter beer, then finished off with a black pepper sauce and mushrooms
Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels
Chicken, Pork & Veal
Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques
Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!
Fresh chicken is hand-cut, hand-pounded then dipped in egg, homemade breadcrumbs and herbs then sautéed in real butter. We add our secret step to create our famous schnitzels
Chicken, Pork Veal
Join Chef Cathy for the evening's specialized cooking demo. For 30 minutes, she will share one of the secrets of her Old World, Superfood philosophy and open the door to her many wellness cooking techniques
Join Ernest Hohmeyer for a 30-minute experience about the history of beer, replete with a tasting of 6 beers from around the world!
Chicken is hand-cut, hand-pounded and then sautéed with herbs, spices, and fresh bread-crumbs. Includes your choice of topping
potatoes are hand-shredded with herbs and natural spices, then sautéed until crisp. It is then topped with your choice of fresh vegetables or Wurst and finished with a local artisan cheese
Local lamb complete with Chef Cathy Hohmeyer's nourishing broth, spices, vegetables, and Lodge Spaetzle
Your choice of a freshly homemade dessert such as Peaches & Cream Strudel, Mountain Berry Pie, or Chocolate Mousse
