Tony & Kelly Audino & their amazing staff bring decades of experience in the hospitality industry.
The Lake Harris Lodge provides indoor & outdoor options which makes the venue versatile for couple’s ceremonies and receptions. Outside, couples can marry framed by the Adirondack Mountains and sparkling waters of Lake Harris. The lodge offers fine casual dining, both our main dining room & private dining room offer beautiful stone fireplaces. Whether you want to elope, celebrate with close family and friends in a private dining room, or dream of a party for 100+ guests we are ready to make your vision come true. Our Chefs happily work with couples to meet their needs & exceed their expectations. The available serving styles include, but not limited to :
hors d'oeuvres, elegant sit-down dinners & outdoor BBQ’s.
The lodge also offers many outdoor spaces including a screened-in porch, upper deck and fireside seating. Glamping sites all with amazing views of the lake and Adirondack mountains.
Visit our Facebook page for some amazing pictures of weddings we hosted this past Summer.
Our wedding packages are fully customizable to fit your perfect wedding day vision and budget. Owner Kelly and Chef Gary would be delighted to have a personal consultation to assure that your idea of the perfect day is delivered and runs as smoothly as possible for you. Our staff is ready to help from the engagement party, to rehearsal dinners, cocktail hour, the full celebration, to dinner receptions and after parties. If there is an item or service you don't see that you imagined enjoying on your wedding day, please let us know and we would be happy to accommodate.
PASSED HORS D'OEUVRES
~ Scallops Wrapped in Bacon ~ Mini-Shrimp Brochettes ~ Prince Edward Island Mussels with Garlic & Herb Glaze ~ Shrimp Fritters with Spicy Creole Remoulade ~ Salmon Wrapped with Bacon in a Smokey Teriyaki Glaze ~ Stuffed Mushrooms with Crab Meat ~ Scallops St. Jacques (scallops, brie mornay, shitake crumbs) ~ Sesame Rolled Chicken Poppers with Sweet & Sour Sauce ~ South West Chicken Brochettes ~ Chicken Kebobs ~ Tempura Chicken with Lemon Glaze ~ Buffalo Chicken Meat Balls Mini Shepherds Pie ~ Seasonal Vegetable Strudel ~ Forest Mushroom Strudel ~ Crispy Fried Baked Brie with Raspberry Dipping Sauce ~ Assorted Mini Quiches ~ Mini Vol Au Vents with Cheese & Pepper Filling ~ Deviled Eggs ~ Heirloom Tomato Focaccia ~ Lollipop Lamb Chops ~ Tempura Serf & Turf Rolls ~ Ahi Tuna Roll (sushi)
TABLES & DISPLAYS
~ Seasonal Fresh Fruit Display ~ Garden Vegetable Display ~ Rustic Tuscan Table ~ Raw Bar (assorted seafood)
~ Fresh Mozzarella & Tomatoes: our own classically prepared fresh mozzarella with ripe tomatoes, imported olive oil & garnished with ripe olives ~ Fresh Mozzarella & Roasted Pepper Pin Wheels: fresh mozzarella filled with roasted peppers, garnished with chiffonade of fresh basil, ripe olives & extra virgin olive oil ~ Grilled Vegetable Napoleon: eggplant, tomato, onion, & zucchini offered in delicate French style pastry layers with balsamic vinegar reduction ~ Vegetable Strudel: seasonal vegetables offered in a delicate filo crust offered with rich vegetable & tomato veloute ~ Macedonia of Fresh Fruit: a seasonal fresh fruit medley marinated in sweet sparkling wine ~ Timbales of Tropical Fruit: a selection of fresh fruits, with a California style salad with pabana & walnut oil dressing ~ Chilled Salmon Mousse: our classic French style salmon mousse with a caviar & dill dressing offered with California frisee ~ Penne Ala Vodka: penne pasta with classic vodka sauce, prepared with prosciutto, mushrooms, peas, & Italian cheeses in a rich marinara sauce ~ Penne Cara Mia: penne pasta with mushrooms, scallions, garlic & Italian flaked pepper in a tomato cream sauce ~ Italian Rice Ball: imported Italian Arborio rice with Italian cheeses in a rich marinara sauce ~ Seafood Bisque Delmonico: seafood bisque prepared with a selection of seafoods, red & green bell peppers ~ Classic French Style Lobster Bisque: flavored with cognac ~ Poulet Brunoise: a classic French chicken soup with barley and a brunoise of vegetables ~ Cream of Carrot Soup: prepared with bourbon & brown sugar ~ Cream of Curried Vegetable Soup ~ Corn Chowder ~ Mussel & Saffron Bisque ~ Vichyssoise: the traditional French chilled potato leak soup (can be served hot or cold) ~ Chilled seasonal Fruit Soup: such as honeydew melon with Midori liqueur
~ Classic Caesar Salad: romaine lettuce with house made Caesar dressing (with or without anchovies) & crisp croutons ~ Mesclun Greens Oriental: crisp field greens prepared with a glazing of sesame oil, teriyaki flavored rice vinaigrette, fried crispy wontons & black sesame seed garnish ~ Mesclun Greens Salad: prepared with balsamic vinaigrette or raspberry vinaigrette, garnished with mandarin oranges & toasted almonds Romaine Lettuce Salad: with sun-dried tomato vinaigrette, topped with grated imported Romano cheese
MAIN MENU OPTIONS
"Panther" (Tier 1):
POULTRY OPTIONS ~ Grilled Chicken Siciliano: with fresh tomato & mozzarella finished with a light vinaigrette ~ French Roast Hen: classic French roast hen, offered with wild rice & classic rosemary, mushroom glaze, served semi-boneless ~ Pollo Con Barassai: breast of chicken sautéed French style, layered with hearts of artichoke, roast tomato, Fontina cheese, & topped with a sauce of fresh garlic, lemon, mushrooms & scallions ~ Chicken Francaise: the classic sautéed chicken with a delicate lemon butter & white wine supreme sauce
SEAFOOD OPTIONS ~ Tilapia Provincial: baked filet of farm raised rock bass, offered with a classic sauce of tomato, onion, garlic & lavender, served with herbed orzo (other fish types available) ~ French Rolled Stuffed Salmon: darnes of French rolled salmon filled with a classic seafood melange, offered with a seafood tarragon glaze with herbed rice pilaf ~ Blackened Louisiana Style Catfish: farm raised catfish offered pan blackened, garnished with a lime sour cream paint, zesty red onion & tomato
BEEF/PORK OPTIONS ~ The Lodge: Sautéed medallions of pork offered w/ shallots, mushrooms & peppercorns in a rich demiglace laced with wine, offered with mashed potatoes ~ Roast American Entracote of Beef: roast boneless sirloin, offered with a classic sauce of bordelaise ~Broiled Sirloin: classic cut 12oz sirloin steak offered with a mushroom demiglace
"Santanoni" (Tier 2):
POULTRY OPTIONS ~ Roast Semi Boneless Duck: roasted duck with rosemary & shallot glaze, offered with wild rice ~ Stuffed Breast of Chicken: chicken breast with country style bacon & sage stuffing with a bacon & sage glaze ~ Breast of Chicken Florentine: breast of chicken filled with spinach, prosciutto, & Italian style cheeses, offered with a mushroom glaze
SEAFOOD OPTIONS ~ Pan Seared Salmon Filet Steak: 8oz salmon filet steak with sauce Charon ~ Filet of Stuffed Farm Raised Catfish: farm raised stuffed catfish filet with a Creole style shrimp & rice stuffing, offered with a zesty Creole sauce ~ Broiled Red Snapper Vera Cruz: broiled filet of red snapper under our own crisp topping, offered with a rich sauce of olives, onions, tomato & red and green bell peppers
BEEF OPTIONS ~ Broiled Sirloin Steak with Crispy Fried Onions: 14oz broiled sirloin steak with crispy fried onions & a red wine demiglace ~ Roast Rib of Beef Au Jus: 14oz cut beef rib offered with a classic horseradish dipping sauce ~ Roast Tenderloin of Beef: sliced tenderloin of beef, offered with a green Madagascar peppercorn & mushroom demiglace
"Iroquois" (Tier 3):
POULTRY OPTIONS ~Crisp Roast Duckling Grand Marnier: roast semi-boneless duckling with wild rice, offered with a glazing sauce of orange & Grand Marnier liqueur ~ Breast of Chicken Duxelle: breast of chicken filled with a forest mushroom stuffing, offered with a mushroom & truffle sauce ~ Breast of Chicken Galantine: French style breast of chicken with mousse of chicken, green peppercorn, & mushrooms, offered in a golden mushroom glaze with shallots
SEAFOOD OPTIONS ~ Neptune's Blessing: salmon stuffed with crab, shrimp & scallop stuffing, wrapped in a delicate filo pastry, offered with a seafood cream glaze ~Grilled Swordfish Liverdaise: grilled swordfish steak topped with a sauce of olive, capers, onion, garlic & tomato ~ Spicy Crispy Fried Sea Bass Oriental: crispy fried sea bass tempura, offered over rice with an Oriental sweet & spicy vegetable glaze with Oriental style vegetables
BEEF/PORK OPTIONS ~ Classic Roast Prime Rib of Beef Au Jus: our classic slow roasted prime rib of beef offered with a horseradish sauce and option of Yorkshire pudding ~ Broiled Filet Mignon Bordelaise: the queen of steaks offered with a mushroom laden herbed sauce bordelaise ~ Basket Weaved Loin of Pork: boneless pork tenderloin stuffed with corn bread stuffing under a blanket of woven bacon
"Mt. Marcy" (Tier 4):
POULTRY OPTIONS ~Pan Seared Breast of Duck: duck breast offered with seasonal fruit sauce on wild rice with pecans, also available with a duck demiglace ~ Stuffed Breast of Hen: breast of hen with a hachette of sage & polenta stuffing offered with a tomato sauce ~ Stuffed Brace of Quail: semi-boneless quail with a mushroom & wild rice stuffing, roasted & offered with a rich red wine fond lie sauce
SEAFOOD OPTIONS ~ Duette of Filet & Shrimp: filet mignon with shrimp stuffed with a seafood stuffing featuring scallops ~ Lobster En Crute: lobster tail, crab & shrimp in a delicate French pastry with a seafood glaze ~ Stuffed Red Snapper Maison: filet of red snapper filled with shrimp scallop & lobster baked to turn and glazed with a sauce hollandaise
BEEF/PORK OPTIONS ~ French Roast Rack of Lamb: classic trimmed rack of lamb with shitake mushroom & red wine glaze ~Roast Rack of Veal: French cut rack of veal offered with a forest mushroom & caramelized onion sauce ~Filet Mignon Financiere: traditional cut filet mignon, offered with a sauce of shallot, truffle, mushroom & bacon sauce flavored with Cognac
THE GRAND FINALE...
~ Champagne Toasts ~ Coffee & Tea Service Accompanies Dessert Bring in your wedding cake and we will cut & plate it at no additional charge ~ Additional Dessert Stations Are Available: Bananas Foster Crepe Suzettes Cherries Jubilee Apples Bignet Viennese Pastry Table and Much More... ~If you are looking for something in particular, please let us know and we'll be happy to accommodated your dessert wishes ~Custom wedding cakes can be made upon consultation with our Chef
~The Lake Harris Lodge has a fully stocked bar and knowledgeable bartender & staff. Price per person/per hour can be discussed during consultation to determine your particular desires