Menu of The Woods Inn

Diced beets cooked in balsamic vinegar, served on a bed of spinach with julienne carrots and celery, chopped walnuts and bleu cheese, dressed with balsamic vinaigrette.

A dinner size salad of fresh Romaine tossed with caesar dressing, parmesan cheese and croutons.

Fresh lettuce mix, hard-boiled eggs, bacon, shredded cheddar, black olives, red onions, tomatoes and avocado, dressed with sun-dried tomato vinaigrette.

Fresh chopped romaine lettuce with tomatoes, onions, cucumbers, olives and balsamic vinaigrette.

Seasoned yellow fin tuna filet, seared, sliced and served with wasabi, pickled ginger and soy sauce.

Served with guacamole, sour cream and fresh salsa.

Served with our own cocktail sauce.

10 grilled wings with your choice of sauce: Country Sweet, Garlic, Mountain Man Mild, or Mountain Mama Super Hot.

Crab rangoon, fried dumplings, grilled bourbon steak.

A blend of spinach & artichoke hearts, sour cream, garlic, cream cheese & seasonings, served warm with tortilla chips.

A portobello mushroom stuffed with a fresh sauté of spinach, roasted red peppers and mozzarella blend, served with a sherry and wild mushroom sauce.

Tender mussels steamed in wine, lemon, garlic and natural juices.

Lightly breaded, pan-fried strips of tender calamari steak served with dipping sauce.

Saffron Risotto with mushrooms, onions and saute' shrimps

Large cheese ravioli with basil pesto cream sauce and lobster

Large shrimp scampi served with linguine

Made to order Friday Fish Fry special. Comes with coleslaw and your choice of either garlic smashed, sweet, long grain rice, or vegetable.

Grilled 20oz Porterhouse steak served with a demi glaze sauce

Grilled Chilean sea bass served with fresh cilantro lemon butter sauce

New York strip steak grilled served with mushrooms demi glace sauce

Tender chicken breast sauteed in white wine, fresh squeezed lemon juice and butter sauce.

Served with a mint and cilantro chimichurri.

penne pasta with a classic alfredo sauce and broccoli

venison tenderloin dipped in a marinade of balsamic vinegar, extra virgin olive oil and fresh herbs then grilled to your specification, served with demi glace

Filet of salmon topped with a honey nut crust, baked on a cedar shingle, served with buerre blanc.

Half Long Island roasted duck served with orange and amerena cherries and a grand marinier sauce.

Juicy & tender, cooked to your liking. 12oz & 14oz +2.04

Delightful combination of our grilled venison and sauteed trout. (Market Price).

A Hess Camp treat! Sole filets with a crab and scallop stuffing, baked in butter with lemon.

Trout filet with a lemon and white wine sauce.

Shrimp, diced tomatoes, onions, artichoke hearts, kalamata olives and capers tossed with linguini in a garlic & white wine sauce with Asiago cheese.

Penne pasta with sundried tomato pesto, artichoke hearts, mushrooms and onions.

A flaky crust encases chunks of chicken, potatoes, peas, corn, and carrots in a rich chicken gravy.

Grilled sawi, roasted corn and tomato salsa, arugula and avocado in a corn tortilla with a chipotle aioli and a lime wedge.

6 oz. of Angus beef, grilled to your liking served on a Dipaolo roll.

6 ounces of Angus beef, grilled to your liking with choice of cheese served on a Dipaolo roll.

Our fire roasted pork shoulder smothered with BBQ sauce served on Delorio’s bread.

Thin slices of tender prime rib served with au jus, provolone cheese, sautéed onions and mushrooms on DeIorio’s bread.

Served on rye bread. Thin slices of corned beef with 1000 Island dressing and sauerkraut.

Grilled chicken breast on DeIorio’s Bread with sun dried tomato pesto mayonnaise, roasted red peppers and provolone.

[SUMMER ONLY] Cream cheese, oven roasted turkey, cranberry sauce and walnuts served on wheat bread.

Diced beets cooked in balsamic vinegar, served on a bed of spinach with julienne carrots and celery, chopped walnuts and bleu cheese, dressed with balsamic vinaigrette.

A dinner size salad of fresh Romaine tossed with caesar dressing, parmesan cheese and croutons.

Fresh lettuce mix, hard-boiled eggs, bacon, shredded cheddar, black olives, red onions, tomatoes and avocado, dressed with sun-dried tomato vinaigrette.

Fresh chopped romaine lettuce with tomatoes, onions, cucumbers, olives and balsamic vinaigrette.

Our famous go to

Lobster Bisque

Pepperoni, Genoa salami, provolone cheese, roasted red peppers, & pesto mayo served on DeIorio’s Bread.

Thin slices of roast turkey, roasted red pepper strips, provolone cheese and pesto mayo served on a 6-inch DeIorio’s bread.

Roasted red peppers, mushrooms, tomato, avocado & provolone cheese on DeIorio’s Bread.

(click to add toppings)

Mushrooms, peppers, onions.

White pizza with fresh tomatoes, basil, olive oil and fresh mozzarella.

Bleu cheese, chicken, wing sauce & mozzarella.

*CA. Vibrant & expressive with dominant floral notes & hints of bright fruit flavors including peach, tropical fruits & lychee.

*Australia. Full-bodied with a burst of soft flavor. Ripe pear & apple with a hint of spice.

Exhibiting superb balance, the fresh and bright riesling is sweet and brisk, pretty floral and ripe apple flavors abound.

CA. A beautiful, dry & sophisticated California wine with slightly nutty vanilla & spice in the bottom.

CA. Big fruit & brown spices with citrus notes.

CA. Ripe apple & pear flavors dominate with refreshing citrus & mineral tones emerging in the long, crisp finish.

CA. The full, complex & sophisticated taste lends more flavors to food than any of our other wines.

*Italy. A crisp, dry wine from Northern Italy, it is fresh & fruity with a flowery bouquet.

*CA. An elegant, well-balanced wine with a light clean flavor & fragrance.

*Germany. Slightly dry with an enticing, fruity bouquet, it shows intense flavor of apples & peaches with a hint of citrus.

NYS. Cripsy, dry riesling with lemon & pear flavors.

NYS. Semi-dry in style & loaded with floral & peach finishes, long & crisp, a great summer wine.

CA. A nose full of tobacco, earth & lush, overripe red fruits leads into a wine that is full-bodied & rich, deep purple in hue, & boasting soft tannins. Mild acidity complements the palate of red fruits, mild spices, clove & more. Mellow, easy to drink.

*CA. Merlot or syrah or zinfandel; smooth, full-bodied wine..

*MD. Light in both oak & tannin with hints of peppery spicing & cherry.

CA. Frangrant, ripe fruit aromas of cherry & raspberry combine with aromatic notes of cinnamon, dark chocolate & vanilla. Well-balanced tannis & rich mouth feel give way to a a long finish.

CA. Aromas of fresh cherries with hints of vanilla, lively acidity is balanced by tannis' excellent finish.

*Argentina. Full & round with black raspberry & currant flavors mixed with notes of vanilla & coffee. The finish is long & lingering with soft, sweet tannis.

France. Bright & sassy, the red-fruited louis jodot beaujolais villages delivers fresh fruit on the palate, crisp & pretty in the finish, with berries & a hint of flowers.

*CA. Offers notes of pomegranits, plums, cherries & herbs in a round, tasty style.

CA. Hints of vanilla & mint with strawberry flavor.

Ca. Ripe strawberry flavors with coffee & chocolate.

CA. Raspberry & cranberry with a touch of warm spice.

Australia. A medium-bodied wine with intense aromas of spicy pepper & licorice.

*Australia. A light weight, slightly spicy red that's great for sipping.

*Australia. Medium-bodied, mint & cassis aromas, rich berry fruit flavors.

CA. Full-bodied, rich flavors of chocolate covered cherries, ripe plum & cassis.

*Light creaminess surrenders to a refreshing, crisp finish of strawberries & melon.

*Great color, crisp, with low tannins, great aromatics, light flavors; perfectly balanced with fruit & acidity with hints of berries.

Sparkling Brut Rosé. Lively - Dry - Crisp