Hungry Trout Restaurant
The HUNGRY TROUT RESTAURANT overlooks the Flume Falls section of the West Branch of the Ausable River, one of this country’s most legendary trout streams. It joins with the adjacent Hungry Trout Resort, a well appointed AAA facility, in presenting our guests with comfortable accommodations and first class dining in a peaceful Adirondack setting unequaled anywhere.
Its owners, Jerry and Linda Bottcher, have been proprietors since 1982, the year “The Trout” became a four-season resort. In 1989 the basement of the restaurant was transformed into R.F.McDougall’s Pub, an old fashioned eatery recently named by OUTDOOR LIFE MAGAZINE as one of “Americas Top 10 Fishing Bars”. This wonderful pub offers our guests the perfect spot to end an active day in the Adirondacks. You’re invited to visit our downstairs pub for an after dinner libation!
We welcome you to our restaurant and are most appreciative that you have selected to spend an evening with us…ENJOY!!
Starters
FRENCH ONION SOUP
classic presentation. With baguette and melted gruyere cheese $ 7
HOT SAUSAGE SOUP
hearty broth with ground Italian sausage, tomatoes, peppers and
onions drizzled with cheddar cheese $ 6
HUNGRY TROUT SALAD
spring greens with toasted pine nuts, cran-raisins, served with balsamic
vinaigrette. Topped with shaved Grano Padano parmesan cheese $ 7
CHILLED ICEBERG LETTUCE WEDGE
crisp pancetta, diced tomatoes, bleu cheese dressing $ 8
CAESAR SALAD
classic Presentation $ 8
HOUSE SMOKED RAINBOW TROUT
hickory smoked on premises. Chilled with a light wasabi mayonnaise
$ 8
ROASTED FARM RAISED QUAIL
brushed with garlic and grilled. Served with a maple and soy glaze
over wilted greens $ 9
DUCK CONFIT RAVIOLI
port wine and lingonberry glaze $ 8
MARYLAND LUMP CRAB CAKES
pan-seared lump crab with a roasted red pepper and
garlic mayonnaise over spring greens $ 11
Second Courses
a fresh vegetable and appropriate starch accompany each entrée
Trout of the evening,
priced accordingly
OUR CHEF’S NIGHTLY OFFERING
priced accordingly
PAN FRIED RAINBOW TROUT
lightly seasoned, pan seared. Accompanied with lemon herb risotto
$ 22
BAKED COD PROVENCAL
fresh filet, baked with plum tomatoes, garlic, olives, peppers,
mushrooms and fresh herbs $ 19
RAINBOW TROUT GRAND MARNIER
pan seared with a delicate shallot and Grand Marnier butter sauce
$ 25
GRILLED ATLANTIC SALMON
marinated and seared on an open flame. Finished with Asian
sesame vinaigrette $ 25
ROASTED LONG ISLAND DUCK
half duck roasted crisply and served with a pomegranate
lingonberry glaze $ 26
HAND CUT RIBEYE STEAK
twelve ounce choice steak brushed with garlic and herb butter $ 27
TUSCAN CHICKEN BREAST
boneless breast with roasted red peppers, baby spinach, artichoke
hearts, capers over angel hair pasta $ 25
WHISKEY PEPPERCORN STEAK
seasoned ribeye laced with a cracked peppercorn butter sauce $ 28
GRILLED FILET MIGNON
with crisp pancetta, mushroom cap, Cabernet demi glace
over grilled escarole $ 29
TENDERLOINS OF VENISON
two 4 oz filets with port wine demi glaze and wild mushroom risotto
$ 32
COMBINATIONS $ 32
ADIRONDACK SAMPLER RIBEYE
8 oz, and CRABCAKES
trout, venison, duck ravioli
GAME DUET
venison tenderloin and maple soy roasted quail
Children welcome, menu available
18% gratuities added to parties of 6 or more
Tim Dulka - Executive Chef
Richard Smith - Sous Chef
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