We just returned from a fabulous stay at Mohonk Mountain House. We’d learned that they had dramatically stepped up their formerly blanc and heavy dining, and that was very true. Examples include –
an appetizer of pea espuma with crab, lobster, and caviar
a very flavorful beef tartare
halibut with comté garlic purée, golden raisins, and a citrus beurre blanc
a nice are strip steak
And much, much more. Even the mashed potatoes were seasoned well and creatively – delicious with mustard at one meal and chiles at another’s well as the usual roasted garlic. A ceviche was nice and spicy, and a bouillabaisse was delicious. Fortunately, we did a lot of hiking so I only gained a little weight.
The resort itself is fabulous. You can read more about the resort – which is fabulous – on may eponymous blog if you like,