Results 1-3of 3 Reviews
January 10, 2004
My breakfast at Mohonk was served in the Victorian Main Dining Room, which runs the width of the building. The room is an impressive two stories high, with dark oak paneling and an imposing floor-to-ceiling fireplace. You can request a table with a lake view, a mountain view, or by the fire.
The breakfast is like a good Sunday brunch, with unlimited coffee, tea, cocoa, and juice. Ask your server if you want hot cereal with your breakfast.
The breakfast buffet includes a selection of fresh, dried, and canned fruit, granola, yogurt, scrambled eggs, sausages, bacon, home fries, pancakes, mini Belgian waffles, homemade Danish, muffins, and croissants, bagels, and a selection of cold cereal.
In addition to this, there are two special hot dishes each morning--on my day, these were breakfast burritos and cinnamon-orange French toast--and an omelet station.
I highly recommend the mini waffles, which you can top with fresh mixed berries and whipped cream, and the buttery homemade croissants.
Dinner is usually served in the main dining room, but when I was there, the formal meal was served in the more modern West Dining Room, a circular room with floor-to-ceiling windows that provide a view of the mountains. The candles on each table help to create a warm, romantic atmosphere.
When you arrive for dinner, you are seated at your table and given a menu, from which you can select one item for each course: appetizer, salad, entree, and dessert.
I had an earthy mushroom consomme, a tasty salad with roasted beet vinaigrette and sweet slivers of deep-fried butternut squash, and an entree of roast loin of lamb with creamy mustard sauce and green beans. The lamb was well cooked--medium but not at all gamey--and the subtly piquant mustard sauce was an excellent complement to it. The green beans were just as I like them--just a little crunchy.
For dessert, I had an apple and pear turnover. The pastry was buttery and flaky, the dessert wasn't overly sweet, and I could live on the caramel sauce that garnished the plate, but the pear flavor was not particularly noticeable.
Dinner includes soft drinks and regular or decaf Green Mountain Coffee. You can also purchase wine and spirits or Starbucks espresso and cappuccino to go with your meal.
Service for both meals was excellent--professional and attentive, without being obtrusive.
All in all, all the food I ate at Mohonk was of consistently high quality. The resort really benefits from the fact that the head chef is a graduate of the nearby Culinary Institute of America.
From journal Timeless Mohonk Mountain House
September 4, 2001
From journal Four Years in New Paltz
Old Bethpage, New York
April 17, 2001
From journal Historical Mohonk, NY