FOOD & WINE

At Relais & Chateaux properties, cuisine is more than a word - it is a core philosophy. Glendorn uses the freshest and highest quality products gathered from sources worldwide. Our seafood is flown in from the New York seafood markets several times weekly. We get fresh game meats and birds from Wisconsin, Mississippi, Colorado, Canada, New Zealand, and other locales. Produce comes both from local sources as well as specialty markets in New York, Ohio, and the Pacific Northwest. Truffles come from Perigord, France and Alba, Italy, morels from Oregon, vanilla from Tahiti, specialty chocolate from Belgium and Spain.

To this end, our award winning culinary team's eclectic cuisine, probably best described as neo-global, combines flavors, ingredients, and styles from around the world, as well a few gastro techniques of their own to create daily menus that are unique in taste and presentation, and often as thought provoking as they are delicious.

Our culinary team also manages our wine program and has assembled a Wine Spectator Award winning cellar allowing for the integrated celebration of food and wine. Our wine list includes selections from eleven different countries on five continents and includes wines from all the major region and grape varietals. Every evening, we pair each course of the nightly five course menu with a different wine from around the world.

During the warmer months, breakfast and lunch are often served on the terrace or screen porch. At any time of year and upon request, backpack lunches are available so you can enjoy hiking the property's forest trails and picnicking by the lakes and streams or at the Hideout.

In-room dining is available for guests occupying the Dorn Suite or Green Suite in the Big House and in some cabins upon special request. A nominal service fee will be charged for such meals.