Consummate Collaborations 2
Horizons Restaurant & Lounge and The Terrace Grille
The Lodge & Conference Center at Geneva-on-the-Lake
4888 North Broadway (State Route 534 North)
Geneva-on-the-Lake, Ohio 44041
866.806.8066
www.thelodgeatgeneva.com
Dine indoors at Horizons Restaurant & Lounge, or in warmer weather enjoy Lake erie outdoors on our newly expanded patio, the terrace Grille. each relaxing setting offers a variety of selectionsto satisfy all of your cravings, including live entertainment.
Our dining menus, featuring contemporary american cuisine, are seasonally prepared by our executive chef Steven Sterritt, to highlightnew and inspiring local flavors. no matter what the occasion, your time at our ohio restaurant is sure to be memorable.
Summer Pairing
Ohio’s Wine Country’s Resort – Ultimate Brew & Burger Pairing
Raspberry Lager
Sam Adams Boston Lager with a Shot of Chambord Liqueur
1 bottle Sam Adams Boston Lager
1 oz. Chambord Liqueur
Paired with
Certified Angus Beef Burger on Toasted Ciabatta Roll
Caramelized Red Onions, Slow Roasted Tomatoes, Petite Greens Salad, Sweet Potato Fries
Yield’s [1] 8 oz. Certified Angus Beef Burger
1 each 8oz CAB Burger
1 each Ciabatta Roll
3 oz. Caramelized red onions (see recipe)
1 ea Slow Roasted Tomato (see recipe)
2 oz. Mixed Greens
4 oz Sweet Potato Fries
Pre-heat oven to 375 degrees. Grill the 8 oz. CAB burger to your desired temperature of doneness. Toast your Ciabatta roll in your oven. Place a generous scoop of caramelized red onions on top of the burger with the slow roasted tomato. Toss mixed greens with a small amount of lemon juice, olive oil, salt & pepper to taste, and garnish the burger with the greens salad. Bake your sweet potatoes in the pre-heated oven for 20-25 minutes or until golden brown. Pair you’re your “Raspberry Lager” and Enjoy!!
For the Caramelized Red Onion’s:
.5ea. Red onion, sliced thin
.5ea. Yellow onion, sliced thin
3oz. Red wine vinegar
¼ cup sugar
11/4-cup olive oil
2oz. Minced garlic
1 pinch fresh thyme
Salt & Pepper TT
Begin by slicing your onions very thin with a sharp knife, being careful not too bruise or damage the onion. In a pre-heated sauté pan, add ¼ cup of the olive oil and sauté the onions until translucent. Add your garlic, fresh thyme, sugar, red wine vinegar and reduce heat to a low temperature. Season the onions with salt & pepper To Taste.
For the Slow Roasted Tomatoes:
1 ea Roma Tomato, sliced in ½
1 oz. Olive oil
1 T. minced garlic
1 pinch sugar
Salt & Pepper TT
Pre-heat your oven to 300 degrees. Slice Roma Tomato in ½ and in a small mixing bowl combine the garlic, sugar, & olive oil. Gently toss the tomato in the mixture and season the tomato with salt & pepper to taste. Lay the tomato on a parchment or wax paper lined baking tray and slow roast the tomato for approximately 1 ½ to 2 hours.
Steven Sterritt, Executive Chef, CSC
Sterritt’s experiences include The Peaks Resort & Golden Door Spa and The Inn at Lost Creek. In Aspen, Colorado he served as the executive sous-chef at the Sage at The Snowmass Club. Additionally, Sterritt spent time in Las Vegas where he worked at Spago in Caesars Palace and the Aqua Knox at the Venetian.
Robert Muller, Food and Beverage Manager
The Lodge at Geneva-on-the-Lake’s Food and Beverage Manager Robert Muller knows what it’s like to work his way up the ladder, as he made his way through the ranks to obtain his current position. Muller now oversees all aspects of food and beverage service for both Horizons Restaurant and the conference & banquet center, including coordinating menus and schedules.
