We stayed at The Point for 3 days and so this is part 2 of the chronicle of the food we had. (If you missed part 1, click here). I didn’t photograph the passed snacks that were part of the cocktail hour proceeding dinner each night and snacks/foods were available to be sent to your room if you had a craving for something. Various guests attend the dinners in the Great Hall, all of which require coat and tie for men, while some arrange to have dinner in alternate locations. All of the staff couldn’t have been nicer and more accommodating. They wanted you to have a good time and we did. The question is, is it worth the price? I can’t answer that but I will say that a number of the people we met there had been multiple times. It’s hard to get to – we flew into Albany and it was a 2.5 hours drive from there. They are happy for you to check in in time for lunch which one of the other guests told me they always spend the night somewhere nearby and then drive in early so they can enjoy a full day of activities and eating. In the winter they have ice fishing, skating and cross country skiing. In summer they have fishing, boating, water skiing and tube rides. There are plenty of nooks where they’ll set up a picnic lunch and dining in your room is always an option. The selection of liquors was good and the wines adequate with a separate list available if you want to buy an upgraded option. It’s a beautiful property that is well maintained with amenities galore so if an all inclusive place if for you, you should check this one out.
Dinner 10/6/25
Late summer corn risotto was seasoned with parmigiano reggiano. It was thick and the corn was not as flavorful as I’d hoped but it was a nice small serving.
Breads that evening were Fougasse and maple pumpkin with honey thyme and lemon tahini butters. They were both fine.
Chilean seabass was wrapped in nori and presented with apples, sunchokes, hon shimeji (brown beech mushrooms), and a beurre noisette. The seabass was actually fish cheeks and unfortunately you lost most of their fabulous texture with this mousse-like presentation. The flavor was good though. The sunchokes were in a long dice with the mushrooms and both were tasty.
Cervena venison (pasture-raised) was with bacon, pommes puree, broccolini and a sauce Chasseur (French brown demi-glace). Another dark dish to photograph – I’ll have to use a flashlight, just kidding. The deer was reasonably moist, cooked to medium rare and tender and nicely flavored with the sauce. The sides mostly tasted of the good sauce.
Dessert was a morello cherry (European sour cherry) mousse with vanilla cremeux and frozen buttermilk. This one didn’t do it for me.
Last treats were an almond financier and a peach pâte de’fruits. The almond cake was much better but still not buttery enough.
Breakfast 10/7/25
They start with pastries and coffee in your room. The muffins had a nice streusel on the top and raspberries in the body. They were good but the iced cinnamon roll was to die for. A crisped edge with soft cinnamon interior was heaven.
For breakfast we both had Harmony Hills Farm Eggs over easy with tater tots, bacon and a single Point Pancake that came with fresh berries and Adirondack maple syrup. The eggs were cooked as ordered and the bacon slightly less today yet still without much flavor. Tater tots were again crisp cubes of greasy lovely potatoes. The pancake was the surprise – very tasty with a fine maple syrup. It didn’t need more fruit and I’d order them as a main where you get 3 on a plate.
Lunch 10/7/25
Lunch today was in the pub room at the table in the window. It was a lovely place to sit and there was a bar at the other end of the room should you be in need of any libations. We started with a salad of grapefruit, endive, walnuts, blue cheese, oranges and dill with slices of baguette on the side. The salad was quite good and I appreciated the use of endive over lettuce. The citrus was well flavored as were the blue cheese and walnuts. It was a tasty mix.
A pork chop came with mashed celery root, gravy and slaw. They were able to keep the thin chop moist and the gravy helped with that too. The celery root mash was quite good as was the slaw. A good plate.
Two oatmeal cookies for a sandwich filled with cream alongside fresh pears was dessert. Again 2 soft cookies encasing some cream, sitting on more cream but this time the cookies had good flavor and the pears were lovely. This was nice.
Dinner 10/7/25
We started with Lobster mushroom tagliatelle, egg yolk, parsley and a proscuitto emulsion. The mushrooms were reconstituted from dehydrated ones and the pasta tasted house made. It was cooked nicely with a good amount of sauce and flavor.
Breads were Irish soda bread and Parker House rolls with golden raisin and smoked papriks cheddar butters. Both were fine.
Lubina (European seabass) and Royal Red shrimp were mixed with fennel, wild rice and Hon Shimeji (mushrooms) in a saffron beurre blanc. This was an interesting mix, tasty but not intensely flavored.
A duo of poussin was plated with cauliflower, huitlacoche, vidalia onion and a sauce supreme. The chicken was in different preparations from sausage to confit. It was fine, tender and tasty but not a blow-you-away plate.
Pumpkin cannoli was plated with pecans and brown sugar ice cream for dessert. This one had a nice crispy shell with tasty pecans.
Last treats were Key lime tarts and cocoa nibs bars. Both were okay.
10/8/25
We needed to get off early on Wed for our flights and so were happy to have croissants and chocolate chip muffins with a cup of coffee. I was still too full from yesterday to really enjoy either. Just in case they packed up a ham and cheese sandwich, apples, chips and brownies for the car and I forgot to photograph any of it. Sorry. The sandwich was on white toast with thickly cut slices of cheese and ham. It was good but messy for car food. The brownies were fudgey chocolate and some sugar cookies were puffy and soft. The chips were bag food and the apples were apples.
