Three Peaks Lodge Restaurant Menus
With sweeping views of the harbor and the Statue of Liberty, it’s the perfect place to begin your day or end it unforgettably.
Dinner is served daily from 5–10 PM (last reservation at 9 PM). Reservations are encouraged; walk-ins are welcome.
Starters
Crudite
18edamame dip
Tuna Crudo
24yuzu, fresno, radish, mint
Beef Tartare
26caper aioli, wild arugula, pickled spring onions, tomato jam, brioche
Chilled Prawns
21classic horseradish cocktail sauce
Roasted Eggplant
21whipped feta, fig puree, pistachio, mint
Cheese Board
40cornichon, wild berry preserves, mustard seed, crostini
Salads
Ricotta Capreseq
21tomato, basil, aged balsamic, salsa verde
Heirloom Melon & Prosciutto
21d'auvergne, fig, chervil
Baby Gem
18grapefruit, shallot vinaigrette, fine herbs, puffed quinoa
Mains
Charred Octopus
34fennel, frisee, squid ink risotto
Seared Half Chicken
32roasted seasonal vegetables, jus
Mushroom Polenta
27wild mushrooms, salsa verde
Cacio Pepe
32cavatelli, pecorino romano, white pepper
American Lamb Chop
35broccolini, romesco sauce
Menus may change due to ingredient seasonality
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.
Libations
Island Time
20dark rum, coconut, orgeat, pineapple, lime
Cucumber Smash
20tequila, triple sec, jalapeño, cucumber, lime
Governors Gimlet
20gin, lime, mint
Prickly Pear Paloma
20mezcal, elderflower, prickly pear, lime, grapefruit
Wine & Beer
White Wine
Chardonnay, Hermann J. Wiemer, Finger Lakes ‘24
18 | 65Sauvignon Blanc, Oyster Bay, New Zealand ‘25
16 | 60Riesling, Lahoma Vineyard, Finger Lakes ‘25
16 | 60Red Wine
Pinot Noir, Peay Pomarium, West Sonoma Coast ‘22
30 | 115Syrah, La Guiraude Crozes-Hermitage, France ‘22
25 | 95Merlot, Onabay Vineyard, North Fork, L.I. ‘20
18 | 65Cabernet Franc, Hermann J. Wiemer, Finger Lakes ‘23
18 | 65Rosé
Love You Bunches, Stolpman, Santa Barbara, CA ‘24
15 | 58Sparkling
Prosecco, Bortolotti Brut, Italy ‘22
20 | 75Champagne, Paul Laurent Brut, France
30 | 115Craft Beer
Grimm Weisse Wheat Ale
12Alagash Belgian Style Wheat
12Sierra Nevada Pale Ale
12Spindrift Blood Orange Hard Seltzer
12Hudson North Hard Cider
12Wolffer Dry Rosé Cider
12Menus may change due to ingredient seasonality. Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food borne illness, especially if you have certain medical conditions.
Lobster & Crab Roll
25toasted brioche, lemon aioli, celery leaf, micro herbs (Shellfish, Egg, Dairy, Gluten)
Roasted Beet Hummus
14whipped tahini, warm pita, pomegranate (V, VG · Sesame, Gluten)
Truffle Chips & Gorgonzola
17crispy hand-cut chips, truffle oil, crumbled gorgonzola, cracked black pepper (V, GF · Dairy)
Chilled Gulf Prawns
19classic cocktail sauce, lemon, horseradish (GF, DF · Fish, Shellfish)
Artisan Cheeseboard
25rotating local cheeses, spiced nuts, preserves, grilled sourdough (VG Option · Dairy, Nuts, Gluten)
Spicy Tuna Crudo Tacos
22tobiko, hard corn tortillas, chili crisp, whipped avocado, sesame (GF, DF · Fish, Egg, Soy, Sesame)
Menus may change due to ingredient seasonality.
V (Vegetarian) · VG (Vegan) ·
GF (Gluten Free) · DF (Dairy Free)
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.
