Hungry Trout Restaurant

Appetizers

• Smoked Trout with Herb Horseradish Aioli12,00 USD

  Hickory smoked on premise with a light herb horseradish and caper moyonaisse, crostini and red onions

• Escargot12,00 USD

  Escargot with classic parsley garlic butter and sprinkled with parmesan cheese

• Grilled Quail with Grand Marnier Glaze12,00 USD

  Fire grilled semi-boneless. Grand Marnier glaze and applewood smoked pepper bacon

• Venison and Wild Boar Stuffed Mushrooms14,00 USD

  Mushroom caps stuffed with venison and wild boar with sherry butter and melted Gruyere

• Scallops with Basil Cream12,00 USD

  Sautéed sea scallops with a delicate red pepper and basil cream sauce

Soups and Salads

• House Salad8,00 USD

  Mixed greens with cranraisins, red onions, grape tomatoes, sunflower seeds and crumbled feta. Garlic and red wine vinaigrette dressing.

• The Wedge9,00 USD

  Chilled baby wedge, applewood smoked bacon, diced tomatoes, creamy bleu cheese dressing.

• GRILLED ROMAINE HEART SALAD10,00 USD

  Grilled romaine hearts served chilled with white balsamic, fresh garlic croutons, sunflower seeds and shaved parmesan

• The Hungry Trout's Hot Sausage Soup9,00 USD

  Hearty broth with ground italian sausage, tomatoes, peppers, onions, drizzled with cheddar cheese.

• Wild Forest Mushroom and Brie Bisque10,00 USD

  Velvety blend of delicate brie cheese, Madeira wine, cream and wild mushrooms.

• Caramelized Onion Ale Soup9,00 USD

  A touch of brown ale gives a more boldly flavored twist on the standard classic. Very rich with croutons and Gruyere cheese

The Hungry Trout's Trout

Accompanied with creamy herbed risotto and fresh vegetable

• Pan Fried Rainbow Trout25,00 USD

  Dusted with seasoned panic crumbs, lightly pan seared like to a crispy finish as a guide would prepare stream side.

• Campfire Trout26,00 USD

  Seared on an iron skillet with guide seasonings, shallots, and crumbles of black pepper bacon.

• Trout Grand Marnier29,00 USD

  With seasoned panko breadcrumbs and a delicate Grand Marnier butter sauce.

• Roasted Trout with Lemon-Caper Butter25,00 USD

  Healthy and simple. Slow roasted in white wine, butter, mushrooms. Lemon and capers

• Trout Special of the Evening

  Please ask your server for today's preparation

Fin, Fowl, Steaks and Game

Served with fresh vegetable and smashed herb red potatoes with garlic oil and truffle sea salt unless otherwise specified

• Caprise Chicken25,00 USD

  Pan seared boneless breasts topped with melted brie cheese, diced plum tomatoes and Tuscan Herb Olive Oil drizzle. Served over wilted greens with herbed risotto

• Venison Chops with Cranberry Bread Pudding36,00 USD

  Flame broiled free range venison served over a cranberry bread pudding with a rosemary scented red wine reduction.

• Hungry Trout's Bone-In Ribeye36,00 USD

  Our areas finest steak! Flame broiled 16 ounce Rib-Eye with herbed butter and sautéed mushrooms and onions

• Roast Duck with Apricot Hoison Glaze28,00 USD

  All-natural Maple Leaf Farms half duck roasted to a crispy finish with an apricot hoisin glaze

• Grass Fed Angus Burger19,00 USD

  Donahue Family Farm pasture raised Angus burger with caramelized onions, brie cheese, lettuce and tomato. Served with truffle fries

• Whiskey Peppercorn Steak29,00 USD

  A Hungry Trout tradition. 10 oz sirloin with our homemade Jack Daniels whiskey peppercorn sauce

Combinations

• Adirondack Guide Platter39,00 USD

  Combination of half campfire trout, grilled venison chop, and glazed quail

• Shrimp and Scallop Pasta28,00 USD

  A simple toss of pan seared scallops and shrimp over pesto fettuccini. Grilled asparagus and cherry tomatoes

• Filet Mignon and Shrimp34,00 USD

  Twin tenderloin medallions crowned with four chargrilled gulf shrimp. Gorgonzola and Madeira drizzle

• Grilled Eggplant and Summer Vegetable Medley16,00 USD

  Grilled eggplant, zucchini, red peppers, portabella mushrooms over risotto with Tuscan herb infused olive oil

• North Atlantic Salmon29,00 USD

  Pan seared Faroe Island Salmon filet brushed with dill compound butter, resting over grilled asparagus with creamy herb risotto