Dining at Hemlock Hall
As tradition at Hemlock Hall, owner and chef, Paul Provost, prepares homemade, family-style meals. Both breakfast and dinner are included in your stay and are served in the main lodge dining rooms, and bagged lunches are available for a nominal fee.
If you are not a guest at the lodge and would like to dine with us, please call ahead for reservations.
In season, breakfast is served daily at 8:30 a.m. and dinner is served Monday - Saturday at 6:00 p.m.
Reservations and Rates
If you would like to dine with us, please call (518) 352-7706. Reservations are required and based on availability.
Breakfast is served promptly at 8:30 a.m. and dinner at 6:00 p.m.
Breakfast: Adults - $10.00, Children 4-10 yrs. old - $4.00
Dinner: Adults - $22.00, Children 4-10 yrs. old - $10.00
Children 3 and under are free.
15% gratuity and 8% sales tax are added to the bill for all meals.
We accept personal checks, traveler's check, or cash.
Hemlock Hall serves a homemade, hearty Adirondack breakfast every morning during the season. Breakfast consists of coffee and juice, your choice of hot or cold cereals, homemade pancakes, bacon, toast on homemade bread, and eggs cooked to order. Our guests are sure to start their day with full stomachs!
At Hemlock Hall you'll enjoy a wonderful homemade dinners in a relaxing atmosphere with family and friends. The menu is set and revolving, please review details below. Food allergies and dietary restrictions are accommodated, just please let us know upon booking.
MONDAY: Caesar salad with parmesan cheese and croutons, marinated roast beef with savory gravy, accompanied with baked potatoes and corn, and finished with homemade apple pie.
TUESDAY: Garden salad with fresh vegetables, pork roasted with spiced sweet-tart apple rings, served with applesauce, sweet potatoes and broccoli, finished with chocolate macaroon cookies and vanilla ice cream.
WEDNESDAY: Pears with cream cheese, tender chicken and biscuits with gravy, accompanied with mashed potatoes and peas, finished with homemade chocolate pie with whipped cream.
THURSDAY: Fruit salad, Irish-American corned beef and cabbage, accompanied with boiled potatoes, finished with homemade gingerbread with whipped cream.
FRIDAY: Creamy coleslaw, flaky baked haddock and baked ham, accompanied with scalloped potatoes and green beans, finished with strawberry shortcake with whipped cream.
SATURDAY: Pineapple with cottage cheese, traditional roast turkey with dressing and gravy served with mashed potatoes and peas, finished with homemade chocolate cake with vanilla ice cream.
SUNDAY: Dinner is not served on Sundays, however bagged lunches are available.