If you should happen to be en route from Niagara Falls back to DC, or find yourself about 2+ hours south of Buffalo on the NY/PA line, then STOP at Glendorn, one of the most magnificent, secluded and idyllic spots in the USA.
It is a member of the prestigious Relais et Chateaux collection and earns that accolade with great flair, flavor and friendliness.
From the moment we arrived, we felt at home in the vast acreage of 1920's lodges. As is expected with Relais, the dinner was one of the highlights of our stay at Glendorn (www.glendorn.com). We headed down to the billiards rooms for martinis and Shirley Temples and enjoyed a small bit of fresh poached lobster, then headed into the beautiful dining room for a superb dinner.
Samuel's every wish was satisfied, from a request for a simple Garden Salad heavy on Romaine, Tomato & Cucumber dressed with a Creamy Buttermilk dressing (it's close enough to Ceasar dressing and he seems to be big on the creamy ones these days!) to his Veal Tenderloin without the braised Swiss Chard, but he did munch on the Gnocchi. The dish came in a Foie Gras sauce that he could not stop raving about!
We were no longer in wine country so we had a Yangerra 207 Viognier from McLaren Vale in Australia to start. It was nice, but we did miss the wines from the "back yard." I started wit the Scallops with Corn Puree, Tomato Confit and Basil, while Will went lighter with the Tuna seared and served en croute, Taggiasche Olive, Quail egg, and garden beans with tomato gelee and peeled tomato.
Kale Ravioli with Garden vegetable Mushroom Broth & Garrotxa Cheese was the perfect second course, although I had to ask several times what some ingredients were as our sweet server Natalya was from the Ukraine and had quite an accent!
The only thing that was not perfect was the slightly chilled red, a superb Dutton Goldfield Syrah, Cherry Ridge Vineyard 2009 from the Russian River. It did warm up and was supreme with my veal...yes, the same dish Samuel ordered, but I had mine with the Braised Swiss Chard that was pickled sweet and sour and fun. Oh and I asked for mine with EXTRA chanterelles, as opposed to none like Sam.
Will had the FILET with Mashed Potatoes, Blue Cheese and Asparagus and it was cooked perfectly, though, as you know I am not a big steak out guy.
For dessert we both enjoyed the Frozen Lemon Mousse, Blueberry, Lavender & White Chocolate.
We skipped dessert wines as we knew the glass election would be a downer after all our fab icewine, but they do have a great selection.
The next morning we had breakfast here as well and it was also an amazing preparation; the Corned Beef Hash with Poached Egg reigning supreme. We got out and did some skeet shooting and fly fishing before heading back to DC at the end of another wonderful journey. It was great to save the best for last!
