Prospect, the restaurant at Scribner's Catskill Lodge, has rolled out new seasonal menus this summer showcasing New American cuisine built around locally sourced ingredients and produce from the property's on-site garden. Chef Alejandro's menu emphasizes regional flavors with shareable starters including Trout Rillette, Mango Burrata, and Charred Broccolini. Entrées include Mushroom Rigatoni with mushroom XO, Market Fish with asparagus and shiso pistachio pesto, and the signature Prospect Burger topped with bacon marmalade and truffle mayonnaise.
Summer Cocktails The beverage program adds two new seasonal cocktails: the Cucumber Paloma, made with tequila, grapefruit, cucumber agave, and amaro; and the Strawberry Rhubarb Punch, which features strawberry vermouth, cachaça, rhubarb, green tea, and falernum.
Pool Club Fare Scribner's Pool Club is simultaneously launching a casual daylong menu with offerings like Acapulco-Style Shrimp Cocktail, Fish Aguachile, Loaded Nachos, and a Smash Burger—designed for guests relaxing poolside with views of the surrounding mountains.
Why It Matters
Mountain hospitality properties increasingly compete on culinary distinction and local sourcing.
Scribner's integration of on-property gardens and seasonally rotating menus reinforces the value proposition for destination dining in upstate New York, where guests expect both relaxation and elevated food experiences.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
