The Daily Gazette
The Locally Owned Voice of the Capital Region
Advertisement
Promotions

Stockade Inn takes Sunday brunch to new heights

Eggs Benedict with lobster and spinach are topped with a light cream sauce and served with a skewer of fresh fruit and browned potatoes.
Eggs Benedict with lobster and spinach are topped with a light cream sauce and served with a skewer of fresh fruit and browned potatoes.
  • FACEBOOK
  • TWITTER
  • GOOGLE+
  • LINKEDIN
  • PRINT
  • E-MAIL
Text Size: A | A

One of the perks of living in Schenectady’s Stockade Historic District is being able to walk the two blocks to The Stockade Inn, a destination known for its good food and caring service in gracious surroundings. I heard by the rampant Stockade grapevine that the Stockade Inn’s Sunday brunch had recently morphed from a buffet to an off-the-menu affair. Sister Janice recently spent the night with me and we decided to investigate the new format. ...


You Must Log-In or Subscribe to Continue Subscription Offer Individual stories can be found and purchased from our Archives for $2.00

Advertisement

comments

Advertisement