Thursday, July 24, 2014

The Chateau On The Lake In Bolton Landing

photo 5(2)The Chateau On The Lake, one of Bolton Landing’s newest fine dining restaurants, has simply fantastic food, on point service, a beautiful view, and a great atmosphere. Originally a boathouse on the lake, the building was moved up hill and converted into the home of Hugh Allen Wilson, a talented musician. After Wilson’s death in 2010, the house was purchased by Ed and Jennifer Foy who converted it into The Chateau and brought in Chefs Shaun Hazlitt, Tyren Crain and Bert R. Soto.

The culinary creations change frequently throughout the seasons, but one item that has become an instant favorite is the Cheese and Charcuterie Board for Two.  The Board consist of a variety of five cheeses and five meats such as Stilton, Manchango, Montchevre Goat, a triple crème imported brie, Prosciutto di Parma, Australian Speck, Soppressata and hot Italian Capicolla. The board is garnished with tear drop peppers, green pitta queen & Kalamata olives, toasted Pistachios, a garlic rubbed Crostini, and heirloom tomato jam.

At lunch I tried the Ceviche of Shrimp and the Kobe Beef Slider. The ceviche was tasty, colorful and toyed with my taste buds.  The sliders, made with red wine infused onion jam, roasted garlic aioli, overnight tomato, and aged white cheddar on a toasted brioche slider bun with house chips and pickles, were perfectly seasoned and juicy.

photo 2(1)When deciding on a beverage Front of the House Manager Katie Kelley and Head Server Cassidy Brock suggested I try “The  Château”, made with cucumber infused Grey Goose Vodka with Saint Germain Elder Flower, club soda and fresh squeezed lemon juice. Absolutely refreshing on a hot day.

I decided to go with beef again for dinner as the Brave Heart Filet Mignon caught my interest. The Filet sits comfortably atop of toasted Israeli style couscous, swiss chard, roasted garlic and basil compound butter and a port wine reduction.  The Filet was so tender I cut it with my fork!  I highly recommend it.

You can arrive at The Chateau by car or boat (they have four slips).  A white table cloth dinning room, a bar of made of wood from the old boathouse, and bolstered by an outside porch, patio, and two fire pits. The Chateau exceeded my expectations, I think it will exceed yours as well.

To learn more about The Chateau, visit them online.

Photos: Above, the chefs on the lawn, lakeside; below, the patio and fire pits.

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Billy Trudsoe is a native of Chestertown who is a professional chef in the Adirondacks. Billy has worked in a variety of kitchens around Northern New York

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