Alpine Lake Resort, a multi-amenity resort community, is now offering a creative new menu designed by Le Cordon Bleu-trained Chef Debbie Collins.
This menu will be offered this off-season in the resort’s Evergreen Dining Room located in the Alpine Lake Resort lodge. An additional and refreshed peak season menu will be announced in May 2021.
Tasty options such as spring rolls drizzled with duck sauce, fried mozzarella moons, and the resort’s signature fries (a hearty platter of beer-battered fries covered in homemade zesty ranch, diced bacon with melted shredded cheddar and Monterey Jack cheeses) are popular appetizer options.
For those still sticking to New Year’s Resolutions, the resort has a selection of house, Caprese, and cobb salads with homemade dressings available.
Hand-held classics such as the Philly, Reuben, club, and build-your-own-burgers are sure to satisfy. Stop in for a mushroom-Swiss burger; the melted Swiss cheese blankets an 8oz black Angus beef patty with sautéed mushrooms held together by a butter-toasted bun.
The menu also features pub-style options such as golden-fried shrimp baskets, melty chicken quesadillas, and build-your-own sizzling skillet options.
In addition, Chef Debbie is announcing daily features:
- Thursdays are Family Nights: 2 large 2-topping pizzas, a side salad for 4, homemade mac and cheese for 4, and half a dozen fresh baked cookies for just $25.
- Fridays are All-You-Can-Eat Fish Dinners: All-you-can-eat crispy fried haddock served with beer battered fries, golden hushpuppies and coleslaw for just $14.
- Saturdays are Rib Nights: Half or full rack of our fire-braised pork ribs coated in the house BBQ sauce; with two sides and a house salad. The half-rack is $15 and the full-rack is $25.
The off-peak restaurant hours are Wednesdays and Thursdays from 4 pm to 8 pm and Fridays and Saturdays from 4 pm to 9 pm. Takeout is available by calling 304-789-2481 and dialing 8.
To ensure customers are as safe as possible and to remain compliant with state COVID-19 guidelines, one paper copy of the menu will be provided to each table and discarded after use. Also, each table will be of no more than six patrons. Tables must be members of the same household or those who arrive together in the same vehicle. Unfortunately, bar seating and waiting areas are closed, and live music and dancing are not permitted.
Chef Debbie Collins grew up in Aurora, WV, graduated from Preston High School and was formally trained at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh. Debbie held an externship at Nemacolin Woodlands Resort and has been with Alpine Lake Resort managing foodservice operations and revamping the menu for the past year.
For more information or to view the complete menu, please call 304-789-2481 x8 or visit www.AlpineLake.com/dine.