The intimate, fine-dining restaurant has always been a staple of Galena’s Goldmoor Inn, but with the addition of new Executive Chef Brandon Veitch, the dishes have been elevated to new levels at this castle-designed bed-and-breakfast.
“Brandon brings the creativity and the complexity of the dishes up one notch, and the food is really sophisticated,” says Slobo Radin, who co-owns the Goldmoor with his wife, Birgit. “When people sit down and go through the menu, they often order one item to share so everyone at the table can taste the goodness of the food. It’s really amazing.”
Veitch, whose experience includes French and Italian styles, came to the Goldmoor after more than five years at The Peninsula Chicago.
Under Veitch, Goldmoor’s menu is simple, yet complex. Its fall lineup has a hearty combination of dishes that warm the heart and feed the soul. The seasonal menu stands out with the help of locally grown ingredients.
This season, diners can enjoy Chilean Sea Bass served with rosemary marble potatoes, roasted parsnip, pickled squash and salmon roe. Handmade Squash Agnolotti has brown butter cream, butternut squash, chevre cheese, walnut and pomegranate.
If you’re looking for something lighter, check out the Kale and Brussels sprouts salad with pomegranate seed, green apple, gorgonzola cheese, candied walnut and apple-serrano dressing.
To make the experience more special, diners are treated to breathtaking views of the Mississippi River. Fall colors and snow-covered trees add to a picturesque scene.
“It’s just a really beautiful place,” says Radin. “You have to venture out and see how beautiful this place really is.”
The restaurant is open Thursday to Monday from 5-9 p.m. Reservations are encouraged.
Goldmoor Inn is located at 9001 W. Sand Hill Road, Galena, (815) 777-3925, goldmoor.com. ❚