Cascade Lodge

Name: Cascade Lodge
Address: 5065 Lehnenberg Rd., 18930, PA, 18930
Telephone: 610-346-7484

5065 Lehnenberg Rd., Kintnersville, PA 18930, US

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Details

Cuisine: Continental
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Appetizers

Mushroom Soufflé

Mushrooms topped with a crab, three cheese, and garlic soufflé mixture

Oyster Rockefeller

Oysters topped with a creamy spinach, pernod sauce spinkled with cheese

Smoked Trout Crème Brûlée

Trout smoked, baked in a custard with horseradish, bacon, and blue cheese

Shrimp Cocktail

chilled Gulf Coast shrimp served a cherry-kirsch cocktail sauce

Escargot Bourguignon

snails baked in their shell in garlic and parsley butter - ½ dozen

Clams Casino

Clams topped with a casino butter and served in the traditional style

Colassal Crab Meat Cocktail

Four oz. of Colossal lump crab, served with a cherry brandy cocktail Sauce, lemon, and melba toast

Shrimp Fondue

Jumbo shrimp and bread cubes served with a classic cheese fondue with bacon, cream, garlic, and kirschwasser

Soups

Baked Swiss Grantinee

Crab Bisque

Salads

Cascade Salad

Mixed greens topped with mushrooms, vegetables and fruit with choice of shrimp, scallops, or crab with the Cascade dressing

Caesar Salad

Romaine lettuce tossed in the classic Caesar dressing

Caesar Chicken Salad

House Salad

Combination of mixed greens, tomatoes, and pickled vegetables, tossed with the house dressing

Pasta

Chicken Penne

Chicken tossed with Penne pasta in a tomato vodka cream sauce

Farelle and Crab

Bow-Tie pasta tossed with crab, pesto, sliced almonds, and red pepper flakes

Germelli Carbonara

Ham, and asparagus, tossed with pasta, parmesan cheese and heavy cream

Vegetable Lasagna

Assorted vegetabls, layered in lasagna noodles, with three cheeses and baked

Entrees

Crab Cakes Vol au Vent

Lump crabmeat crab cake seasoned in the Cascade style, and topped with a lemon butter sauce, and puff pastry

Shrimp Amaretto

Jumbo shrimp sautéed with shallots and shitake mushrooms, flamed with amaretto and finished with heavy cream

Maple Pecan Ice Cream Pork

Medallions of pork sautéed in butter with shallots, and pecans, flamed with brandy, and finished with maple syrup dijon mustard, balsamic vinegar, and ice cream

Trout Cascade

Fresh Rainbow Trout from our Springs, sautéed in butter with fennel, finished with lemon and heavy cream

Salmon Piccata

North Atlantic Salmon medallions baked in butter and finished with lemon, capers, and mushrooms

DINNER MENU

Appetizers

Mushroom Soufflé

Mushrooms topped with a crab, three cheese, and garlic soufflé mixture

Oyster Rockefeller

Oysters topped with a creamy spinach, pernod sauce spinkled with cheese

Smoked Trout Crème Brûlée

Trout smoked, baked in a custard with horseradish, bacon, and blue cheese

Shrimp Cocktail

chilled Gulf Coast shrimp served a cherry-kirsch cocktail sauce

Escargot Bourguignon

snails baked in their shell in garlic and parsley butter - ½ dozen

Clams Casino

Clams topped with a casino butter and served in the traditional style

Colassal Crab Meat Cocktail

Four oz. of Colossal lump crab, served with a cherry brandy cocktail Sauce, lemon, and melba toast

Shrimp Fondue

Jumbo shrimp and bread cubes served with a classic cheese fondue with bacon, cream, garlic, and kirschwasser

Soups

Baked Swiss Grantinee

Crab Bisque

Salads

House Salad

Mixed greens with pickled vegetables, served with a creamy onion garlic dressing

Caesar Salad for two tossed tableside

Entrees Cooked in the Kitchen

Lobster Tail

16 oz. Lobster Tail broiled and served with drawn butter

New York Sirloin Steak

16oz. aged New York sirloin steak grilled and topped with a horseradish, butter crust

Crab Cakes Vol au Vent

Lump crab cakes seasoned in the Cascade Lodge style baked and topped with sun-dried tomato sauce and a Puff pastry shell

Chicken Wellington

Chicken breast filled with a three cheese, garlic Florentine mix, wrapped in puff pastry served with sauce supreme

Maple Pecan Ice Cream Duck

Duck half sauteed’ in butter with pecans, and garlic, flamed with brandy finished with maple syrup, balsamic vinegar, Dijon mustard and vanilla ice cream

Rack of Lamb

Rack of lamb seared, with dijon mustard and seasoned bread crumbs

North Atlantic Salmon

Salmon filet lightly coated with cracker crumbs, and corn flakes, baked and served over rice noodles tossed, and served with a Peppercorn, sherry, crab sauce.

Entrees Cooked Tableside

Steak Dianne

Medallions of filet mignon sautéed in butter with shallots, and mushrooms, flamed with brandy finished with heavy cream, and Dijon mustard

Trout Cascade

Fresh rainbow trout sauteéd in butter, flamed with brandy finished with lemon, fennel and heavy cream

Scallops and Shrimp Coq Au Vin

Jumbo sea scallops and shrimp sautéed in butter with garlic, bacon, pearl onions, shitake mushrooms, flamed with brandy and finished with sauce supreme