3 Country Culinary Experiences With Serious Altitude

Raw beef appetizer with garnish with wine

Photo Credit: Britta Kokemor/Shutterstock

The mountains of upstate New York and New England have plenty of country restaurants, many of which offer innovative culinary options, but we're only singling out a choice few—three to be exact. These establishments go beyond having a creative menu, knowing that a luxury restaurant also needs a variety of exemplary wines and a unique ambience to really exemplify fine dining. 

 Sugar Hill Inn
Photo Courtesy of Sugar Hill Inn

Sugar Hill Inn

Found in the heart of New Hampshire’s ski country near Cannon, Loon Mountains and the Breton Woods Ski Area, the Sugar Hill Inn offers guests gourmet dining in an elegant and romantic atmosphere among candlelight. After visiting their favorite mountain, skiers often return to the inn for tea and hot cider from the tavern. The European-inspired dining room reflects Executive Chef Val Fortin's four-course menu, which is always made from scratch using local ingredients whenever possible. Offering a balance of flavors, the menu is perfectly proportioned to make sure guests can enjoy the variety of the courses. The Inn actually limits the number of reservations and menu items so that everything can be cooked to order and personally served.

Appetizers include Sautéed Veal Sweetbreads, Sage-Infused Potato Gnocchi with red wine sauce or Ragout of Wild Mushrooms, Cheese Fondue and Sunny Side Up Quail Egg. Innovative entrées include Duck Three Ways, a Sautéed Breast, Confit of Leg and Foie Gras Ravioli, Gingered Cauliflower, French-Cut Green Beans and Orange Gastrique. Another sumptuous choice is the Rack of Australian Lamb with an Almond Croquette Potato, Broccolini, Carrot Pernod Purée and Maple Rosemary Demi Glace.

Bistro Brie & Bordeaux
Photo Courtesy of Bistro Brie & Bordeaux

Bistro Brie & Bordeaux

Perhaps it's the sunflowers in blue vases wine, cheese and bread, or maybe the butcher block paper on the tables that make Bistro Brie & Bordeaux a very special place. The Bistro is near Windham Mountain in the Catskills Mountains of upstate New York, housed in a building that dates back to 1875 and was once the original home to the Windham Journal newspaper. Using old photos as their guide, the owners restored the gable roof, put up cedar clapboard siding and used as many of the original dark wood beams inside the restaurant as possible. It was a labor of love which ensured every detail was perfect. With fine art adorning the walls, French jazz music in the background, and its French Country ambiance, the Bistro clearly sets out to appeal to all the senses.

One tantalizing appetizer is Baked Brie Tart with Cherries served with Organic Mixed Greens, or you can go with the Maryland Crab Cake with Avocado Salsa and Organic Mixed Greens. Entrées are wonderfully presented and include Risotto with Asparagus, Pearl Onions, Arugula and Parmigiano-Reggiano or Duck Breast with Cassis Port Wine Sauce, Poached Pear and Green Beans. The Grilled Filet Mignon, Green Pepper Cognac Sauce and Mashed Potatoes is also a favorite among the skiing crowd.

Brasserie L'Oustau
Photo Courtesy of Brasserie L'Oustau

Brasserie L'Oustau

Stratton Mountain, Vermont is home to Brasserie L'Oustau, a restaurant that brings a new American interpretation of the classic French foods that are typically served at brasseries throughout Provence. With a warm and inviting interior, the restaurant's lofty ceilings, expansive windows and spacious seating surround a central, open kitchen which is reminiscent of the original brasseries found within French countryside breweries.

Savory appetizers include Escargot Bourguignon, perfectly seasoned with parsley and garlic in a puff pastry. A wide variety of entrées include Pan Seared Cod with Fingerling Potatoes, Tomato, and English Peas topped by Brown Lemon Sauce, or House Cured Duck Confit with Watercress, Haricot Vert and a Salad of Frisee. The vegetarians in the group will delight in such entrées as Eggplant Caviar, Fromage Blanc, Roasted Tomato Sauce with Basil Puree.

Roger Sands

As a freelance travel and sports writer with more than three decades of experience from which to draw upon, I specialize in outdoor activity travel. Also, tea is a passion and I am continually searching for the ultimate setting for the time honored tradition of Afternoon Tea. For a sample of my work, please check out these articles: Deer Valley: Luxury On and Off the Slopes; New York's Most ...(Read More)

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