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Gourmet Dining at SPAC

Hall of Springs Restaurant

Posted: July 18, 2009

Gourmet Dining at SPAC

A FEAST FOR ALL SENSES

One of the best kept secrets in Saratoga Springs is dinner in the main dining room at The Hall of Springs within the Spa State Park--upscale but eminently comfortable.

Every evening before a New York City Ballet and Philadelphia Orchestra performance (August 5 - 23) at SPAC enjoy a culinary explosion of food at The Hall of Springs Restaurant.  Regular summer diners know how easy it is to park, dine in the peace and tranquiltiy of the historic Hall of Springs and enjoy Chef Tanner's exquisite samplings of food.  To our regular diners we say, "sorry" for spilling the beans and making this gastronomic gem public. 

There are two gourmet hot and cold food stations, a large fresh, local salad station and a creative and generous dessert station to tempt a range of palates -- all at the unbelievable price of $28.95 and $14.95 for kids (includes ice tea and coffee).

Open to the public - a ticket to the evening performance is not required to enjoy the restaurant.  Reservations are encouraged, particularly on Opening Night (August 5), Joshua Bell's August 8th performance, Yo-Yo Ma Cello Extravganza (August 12) and Tchaikovsky Spectacular (August 21). 

Call 583.3003 for a reservation or more information.  

5:30 - 8:00 PM

SAMPLE MENU FOR THE HALL OF SPRINGS RESTAURANT 

 Station one (COLD):

  • Smoked & poached seafood board: salmon, smoked salmon, smoked trout, chopped onions, poached eggs, tomatoes, capers w/lemon caper aioli
  • Fresh/local tomatoes and fresh mozzarella salad with basil dressing
  • Shrimp and cucumber salad with lemon vinaigrette
  • Warm German potato and scallion salad
  • Bowtie pasta and sweet pea salad with gorgonzola crumbles
  • Grilled trio of sausages with stone ground mustards, red cabbage slaw and red onion marmalade
  • Seared Asian beef and broccoli salad with sesame dressing
  • Sweet potatoes and candied pecans
  • Charred asparagus with wilted gorgonzola
  • Oven roasted cauliflower with lemon-caper gremolata

 Center station (HOT & COLD):

 

  • Make your own fajita station with slow braised pork and chicken (2 pans) condiments to include sour cream, homemade guacamole, tomato salsa, chopped red onion, corn salsa, flour tortilla in basket net to chafer with meats
  • Shrimp and roast corn quesadilla
  • Grilled sea salt rubbed rib eye steaks with 677 steak sauce and cognac green peppercorn sauce
  • Homemade rolls with whipped butter
  • Scallion whipped potatoes
  • Tuscan greens and white beans, grated cheese and red pepper on side
  • Salad bar with types of greens (13-16 assorted topping and three house made dressings)

 

Station two (HOT):

 

  • Italian sausage and spinach stuffed mushrooms
  • Lemon and rosemary scented chicken thighs wrapped with a Prosciutto jacked, garlic broth
  • Maple glazed carrots
  • Penne pasta, broccoli rabe and white beans
  • Veal and ricotta Tortellaci in Chianti gravy with garlic cream splash
  • Pork cutlet with sweet and sour three pepper sauce
  • Baked Boston scrod with lemon-parsley crumbs and chardonnay butter sauce

 

Dessert Station:

 

  • Assorted cakes, pies, pastries, fresh fruit salad, make your own ice cream Sunday bar with assorted homemade toppings and hot fudge
  • Homemade warm apple cobbler with whipped cream

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