Menus
This page is a collection of our regular and special food and bar menus. Reservations for all dining events can be made online, or by calling 315-376-4336 for groups of 5 or more. To learn more about events in detail, please visit the appropriate informational page.
Food Menus
August 14 Brunch
Crab Cake Frittata
Scrambled Eggs- GF/V
Blueberry Cream Cheese Baked French Toast- V
Applewood Smoked Bacon- GF
Maple Glazed Ham- GF
Seasoned Hash Browns- GF/VE
Buffalo Shrimp Macaroni & Cheese
Roasted Turkey with Gravy
Apple and Wild Rice Stuffing- V
Dijon Steak Tips with Mushrooms & Onions- GF
Roasted Summer Ratatouille- GF/VE
Summer Tossed Salad- GF/VE
Fresh Fruit Salad- GF/VE
Cream Cheese Frosted Banana Nut Bars
Chocolate Mocha Trifles
Assorted Scones
Creme Brulee- GF
Blueberry Crumb Pie Bars
Pricing:
Adults $26 – Military and Seniors $24 -Children 12-6 $15 – Children under 5 FREE
Seatings are staggered between 10:00 am and 1:00 pm
At Tug Hill Estate, we take great pride in producing delicious food, with as much as possible being made from scratch, right here in our very own kitchen, with the freshest, most local ingredients we can find.
Starters
- Chips, Guac & Salsa $11
- Summer fruit and chocolate Board- fresh seasonal fruit, extra sharp cheddar cheese and assorted chocolates. (grapes, 2 more fruits, ⅓ brick of cheese, salted caramels, dark chocolate and a colored one- either something white chocolate or pot of gold)- $13
- Local Charcuterie Board- $22
- Pretzel Bites- $10
Entrees
- Summer chicken caesar- fresh greens topped with dried cranberries, sunflower seeds, Parmesan cheese and chicken, served with creamy ceasar dressing. (Can order without chicken) $13
- Seasonal house salad- fresh greens topped with our own estate grown seasonal fruit, green onions, bell peppers and feta cheese. Served with our signature maple balsamic vinaigrette. Add chicken for $4.
- Caprese croissant- fresh mozzarella, tomatoes and basil on a flaky croissant with a sweet and tangy balsamic spread. This dish is vegetarian! May have also have as a lettuce wrap instead of a croissant. $13
- BBQ beef brisket sandwich- tender beef brisket in a smoky bbq sauce served on a fresh bun with kettle chips and a pickle. $15
- Lemon herb chicken salad sandwich- lemony chicken salad with fresh grown herbs served on your choice of a flaky croissant or lettuce wrap. Comes with kettle chips and a pickle. $13
Desserts
- Salted caramel brownie sundae for 2- $9
- Dessert special- Ask your server about tonight’s special dessert!
The Vintner’s Lounge offers a limited selection of light fare- however, there’s no shortage of flavor!
Lounge Eats:
SUMMER SAUSAGE or CROGHAN BOLOGNA SLIDERS- Local summer sauage or Croghan bologna, sharp cheddar, mayo and lettuce on three, sweet Hawaiian rolls. Served with kettle chips and a pickle. $10
ESTATE SALAD- fresh greens topped with candied pecans, dried cranberries, feta cheese served with our house made maple balsamic vinaigrette. $11
LEMON CHICKEN SALAD- house made lemon chicken salad, served on a croissant or lettuce wrap with kettle chips and a pickle. $13
LOCAL CHARCUTERIE BOARDS- Local summer sausage and ring bologna from local meat markets, extra sharp cheddar and a Cheese of the Day, crackers, olives, pickles, fresh or dried fruit and a beer mustard sauce. *contains nuts $20
PRETZEL BITES- warmed, salty pretzel bites served with brew pub mustard and our house made cinnamon honey butter $10
Please be advised, our menus may be adjusted at any time without notice.
Bar Menus
NEW YORK STATE BEER & CIDER
Critz Farms
Pig City Porter 6
The Eleven IPA 7
Blueberry Moon Hard Cider 6
Double Vision Hard Cider 6
Awestruck
Apples & Pears Hard Cider 7
Hibiscus & Ginger Hard Cider 7
Meier’s Creek
Velvet Fog Hazy IPA 8
Floatin’ On By Pilsner 7
Morning Sun Tangerine Wheat 8
Non-Alcoholic
Bitburger German Premium Pilsner 3
REGULAR BEER
Budweiser & Bud Light $5
Labatt Blue & Blue Light $5
Coors Light $5
Blue Moon $6
Michelob Ultra $6
Busch Light- $5
Labatt NA $4
RED
Marquette | Dry 9 / 26
Marquette Reserve | 15 / 60
43° Lat. Red | Semi-Dry 8 / 21
Frontenac | Semi-Dry 7 / 22
Daydream | Semi-Sweet 7 / 19
Campfire Red | Sweet 6 / 17
WHITE
Riesling | Dry 8 / 24
La Crescent | Semi-Dry 7 / 20
43° Lat. White | Semi-Dry 7 / 20
Lake Effect | Semi-Sweet 7 / 18
Winter White | Sweet 6 / 17
Bubbly Brianna | Sweet 7 / 20
BLUSH & ROSE
Sunrise Blush | Semi-Sweet 7 / 19
Bubbly Blush | Sweet 7 / 20
FRUIT
Blueberry | Semi-Sweet 6 / 19
Strawberry Rhubarb | Sweet 6 / 19
Estate Produced
Served as a double on the rocks.
Blackberry Brandy 12
Toasted Maple Liqueur 12
Apple Pie Liqueur 12
Raspberry Lemonade Vodka 10
Tug Hill Fire 12
Blueberry Liqueur 6
BRUNCH DRINKS
MIMOSAS
TRADITIONAL – Your choice of orange, grapefruit, cranberry, or pineapple juice with Champagne. G 6, 1L 30
SOUTHEAST BREEZE – Cranberry and Orange Juice, Bubbly Brianna G 6, 1L 30
BLUEBERRY STAR – Tug Hill Bubbly Brianna and Blueberry Wine G 6
SUGAR MAPLE – Maple Syrup and Toasted Maple Liqueur , Brut Champagne G 6
BLOODY MARY’S
Choose your spirit (1): Absolut, Titos, Tug Hill Vodka Choose your blend (1): House or Spicy Choose your garnish (2): Olive, Celery, Bacon, or Pepperocini G 8
BRUNCH COCKTAILS
COFFEE MARTINI – Vodka, Kahlua, and dark roast artisan coffee 14
FRENCH 7 5 – Gin, Champagne, Lemon Juice 12
ST. GERMAIN – Brut Champagne and St. Germain Elderflower Liqueur 10
BELLINI – Peach Puree and Bubbly Brianna 6
EVENING COCKTAILS
Available at ‘Wine Down’ and special dinners events. Upstairs only
OLD FASHIONED – Bourbon, Simple Syrup, Angostura bitters. 16
COSMOPOLITAN – Vodka, Cointreau, fresh lime and cranberry juice. 15
MULE – Vodka or Bourbon, Ginger Beer, fresh squeezed lime juice. 12
MARGARITA – Tequila, Cointreau, fresh squeezed lime juice, served on the rocks. G 15, .5L Carafe 35
LEMON DROP – Vodka, Cointreau, fresh lemon juice, simple syrup. 15
TOM COLLINS – Gin, fresh lemon juice, simple syrup, club soda. 13
VODKA PEACH – Vodka, peach puree, fresh lemon juice, simple syrup, club soda. 14
OFF THE WALL – Vodka, pomegranate juice, fresh lime juice, muddled ginger, mint and cucumber, simple syrup, and white peppercorn. 19