Three Dishes You Need To Try At The Mountain Room

January 9, 2018 in After Hours, Inside Look - 3 Comments

After The Mountain Room opened last winter, it quickly became a crowd favorite. Chef Harding Lee Smith of Portland’s The Rooms delivers tasty local flavors, après classics, and a cocktail list to dream about.


Located inside the Peak Lodge, skiers and non-skiers alike can access The Mountain Room (and the new deck) off of the Chondola every Thursday through Sunday this winter. This year’s menu features some familiar bites and new drool-worthy dishes to keep you wanting more. Here are three of our favorites:

Tomato Soup & Grilled Cheese

The Mountain Room’s tomato soup and grilled cheese is not-your-average soup and sandwich combo. Served straight up, this returning classic dish is made with bacon jam and local goal cheese. It hits all the right notes: crunchy, salty, savory, and a touch of sweet.

Foie Gras Torchon

All too often you can overhear at the bar confessions of first-time foie gras diners. This delicacy is served with house-made husk cherry preserve, Maine sea salt, and a pinch of fresh chives. The creamy and rich foie gras is beautifully accented by the brightness of the husk cherries and the bite of the salt, making it a perfect dish to savor and share.


Sean’s Oxtail Marmalade

An old recipe from The Rooms resurfaced here at The Mountain Room and we sure are happy it did. Forever braised beef, as described on the menu, is the secret to this toast dish. The oxtail melts in your mouth after a crunchy bite as it takes over every taste bud. If we could give you one tip: don’t share this dish. It’s too good not to keep it for yourself.

Sunday River

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