Lake George Restaurant Week, Sept. 9-16, 2018

Lake George Restaurant Week 2018

Lake George Restaurant Week Sept 9-16, 2018Lake George Restaurant Week
Sept 9-16, 2018
Lake George Restaurant Week 2018.  Join us for Lake George Restaurant Week 2018!  Sept. 9-16 | 5-9PM

Reservations/Information 518-668-5401

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New!  We added an extra Course!  Enjoy a 4 course dinner – Appetizer, Salad, Entree, and Dessert – for just $20.18

Executive Chef – Gary Fairchild

Giovanna’s On The Lake Restaurant Week Menu 2018, Click the Menu left or  Here

Appetizers – choose one

Seafood Crepe Traditional French style crepe filled with shrimp, scallops, and fish prepared in a traditional Newburgh sauce.
Chicken and Mushroom “Vol-au-vent”
White meat chicken & forest style mushrooms in a classic sauce supreme offered in a French Puff pastry shell
Classic French style Chicken Liver Pate with Truffles
Parisian style chicken liver pate prepared w/cognac and Black Truffle served w/slices of French style baguette.
Shrimp Remoulade 
Shrimp tossed in our classic Creole Remoulade sauce offered on chiffonade of Lettuce and garnished with thin sliced onion
Sweet Potato and Bourbon Bisque
A rich sweet potato soup flavored with bourbon and brown sugar finished with heavy cream.
Poulet Brunoise
A rich chicken, barley and vegetable soup.
Tomato and Herb Bisque
Cream and tomato flavored with wine and fresh herbs.


All Dinners come with House Salad, choice of dressing
A marriage of 3 lettuces, cucumber, onion, tomatoes and carrots with your choice of dressings.

Entrees – choose one

Classic Crab Cakes A duet of our own crab cakes complimented with Rice “Pablo” style, our seasonal vegetable and complimented with classic French style Remoulade.
Noisettes of Pork Tender medallions of Pork wrapped in bacon and served in rich pork velouté flavored with Fresh sage, offered with seasonal vegetables and mashed potatoes.
Medallions of Beef Hunter Style Our hand cut Bistro medallions prepared with shallots, mushrooms & tomatoes in a rich Bordelaise style sauce offered with mashed potatoes and seasonal vegetable.
Breast of Chicken “Seasons Change” Breast of chicken baked with cornbread stuffing laden with Apples and Craisins served with Apple and Craisin Sauce and seasonal vegetables.
Parmesan Encrusted Tilapia Filet of Tilapia with a blend of Parmesan and Panko with fresh herbs baked to golden brown and offered with “Pablo” style rice and seasonal vegetable.
Tortellini in Vegetable Brodo Cheese tortellini joins with vegetable broth and a bouquet of Gardeners vegetables to form a hearty vegetable delight.

Desserts – choose one

  Pumpkin Spice Mousse Milk and Cookies
  Kentucky Style Apple Butter Stack Cake
  Peach Trifle – Layers of peaches and cake flavored with Peach brandy and Velvety Cream

Restaurant Week Menu (pdf) Sept. 2018 CLICK HERE!

Reservations 5-9PM  518-668-5401


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Look Inside Our Rooms

Courtyard King Room