Tankard Tavern at the Fort William Henry Hotel

A creamy, velvety soup made from roasted butternut squash, simmered with onions, garlic, and a touch of nutmeg.

An artfully arranged selection of cured meats, artisanal cheeses, and seasonal accompaniments. Enjoy prosciutto, salami, and chorizo paired with a variety of cheeses, nuts, olives, and crusty bread.

Tender meatballs made with a blend of beef and pork, seasoned with aromatic spices and served in a rich, creamy gravy.

Succulent, chilled shrimp served with a tangy cocktail sauce and a wedge of lemon.

A refreshing blend of crisp apples, crunchy celery, and sweet grapes, all tossed in a creamy dressing.

A vibrant mix of fresh greens topped with crisp bacon, avocado, and seasonal vegetables. Drizzled with a tangy maple vinaigrette and finished with crumbled blue cheese.

A colorful blend of crisp mixed greens, juicy tomatoes, crunchy cucumbers, and shredded carrots, tossed to perfection.

Penne Alfredo Al dente penne pasta coated in a rich, creamy Alfredo sauce made with Parmesan cheese and a hint of garlic. Finished with a sprinkle of fresh parsley and cracked black pepper.

Tender green beans sautéed to perfection and tossed with sweet, caramelized shallots.

Sweet baby carrots roasted until tender and caramelized, drizzled with honey and sprinkled with fresh dill.

A creamy, baked corn pudding featuring sweet corn kernels and a rich custard base. Lightly seasoned and baked to a golden perfection.

Creamy, buttery mashed sweet potatoes whipped to perfection with a touch of brown sugar and a hint of cinnamon.

A savory blend of crusty bread, spiced sausage, and aromatic herbs, baked until golden and crisp.

Lusciously creamy Yukon gold potatoes whipped with butter and cream for an ultra-smooth texture. Lightly seasoned with salt and pepper.

A succulent, herb-roasted turkey, seasoned to perfection and slow-cooked for juicy tenderness.

A mouthwatering display of tender, slow-roasted prime rib, seasoned with aromatic herbs and spices. Carved to order and served with a side of rich au jus and creamy horseradish sauce.