Fine Dining
Fine Dining
Adirondack Dining at Jimbo’s Club
Come in from the cold, cozy up by our beautiful stone fireplace, and enjoy great food and drinks in a warm, welcoming Adirondack atmosphere. From hearty favorites to creative seasonal specials, there's something for everyone at Jimbo's.
Our restaurant is open to the public Thursday through Saturday from early December through late March, with fresh additions to our menu throughout the season.
Our talented culinary team takes pride in serving delicious, thoughtfully prepared meals and is happy to accommodate dietary needs whenever possible.
OPENING NIGHT: THURSDAY, DECEMBER 3, 2026
Reservations recommended: 518-494-4460
MENU
This is a typical menu for our fine dining. Specials are added weekly.
Appetizer and Lighter Fare
Soup du Jour
Chef's selection of the day. 7.95
French Onion Soup Gratinée
caramelized onion, crouton, toasted cheese crust. 9.95
Bistro Salad
baby field greens, grape tomatoes, red onion,
cucumbers, white balsamic vinaigrette. 13.95
Caesar Salad
romaine hearts, fresh garlic croutons, anchovy filet, Caesar dressing, parmesan crisp. 13.95
Irish Ale and Port Stew
classic beef stew with potatoes, onion, celery & carrots slow cooked with Irish ale and port broth, served with house made rustic country bread. 14.95
Classic French Style Lemon-Garlic Butter PEI Mussels
grilled garlic bread. 19.95
Crispy Fried Brussels Sprouts
gochujang maple glaze, crispy fried wontons, green onions. 14.95
Crispy Chicken Wings
plain, hot, medium, mild, garlic parmesan, sweet chili, barbecue. 17.95
House Made Beef Birria Nachos
fresh fried tortilla chips, beef birria, jack & cheddar cheese, pico de gallo, guacamole, lime crème, green onion, jalapeno peppers, chopped cilantro. 16.95
Half-Pound Black Angus Beef Burger
choice of cheese, toasted Kaiser roll, lettuce, tomato, onion and crispy French fries. 18.95
Entrée
Char-Grilled 22 oz. Bone-in Black Angus Ribeye Steak
classic chimichurri, baked potato, vegetable du jour. 59.95
Open Faced Steak & Egg Sandwich
petite NY strip steak on toasted house made rustic country bread with creamy brie cheese, sweet onion tomato jam & topped with sunny side up egg with crispy French fries. 31.95
Classic Chicken Parmigiana
house-made marinara, side of pasta. 24.95
Shrimp & Mussels Romesco
served in a classic nut free smokey tomato & roasted red pepper romesco sauce tossed with pasta. 33.95
Korean Grilled Ahi Tuna
sesame-gochujang glaze, soba noodle salad, topped with house made kimchi. 32.95
Puffy Black Angus Blade Steak Birria Tacos
flash fried flour tortillas, beef birria, jack & cheddar cheese, pico de gallo, guacamole, lime crème, green onion, jalapeño peppers, chopped cilantro, cilantro-lime rice. 24.95
Chipotle BBQ Pork Tenderloin
sweet & spicy corn salsa, baked potato, veg du jour. 28.95
Butternut Squash & Pumpkin Ravioli
fresh sage & maple cream sauce. 23.95
Sample Desserts
Brownie Ice Cream Sundae
vanilla ice cream, fudge sauce, maraschino cherry. 8.95
Warm Apple Pie
a la mode. 8.95
Chocolate Truffle Layer Cake
whipped cream. 8.95
Meet Executive Chef: Chuck Jennings
For more than 20 years, Chef Chuck Jennings has been the heart of the kitchen at Jimbo’s Club at the Point, bringing creativity, experience, and a genuine passion for great food to every dish he prepares.
Chuck’s culinary journey began while serving in the U.S. Army. He went on to hone his skills at several renowned hotels and restaurants throughout the Adirondacks before finding his home at Jimbo’s Club. Today, he leads our kitchen during the winter season and brings his talents to Point O’Pines Camp each summer.
A true Adirondacker, Chuck calls Brant Lake home. When he’s not in the kitchen, you can find him spending time with his grandchildren, enjoying the company of his dog, Achilles, or out fishing on the lake - even in the middle of winter!
With deep roots in the Adirondacks and two decades at Jimbo’s, Chef Chuck is a beloved part of what makes dining here so special.