Main Deck is inspired by the sporting and boating heritage of the picturesque American Finger Lakes region. We pay homage to the 20th Century Penn Yan Boat Company and the integral role that the region played as a major lake port for commerce and shipping. We've created a three-part service model where locals and visitors alike can experience Main Deck ‘their way,’ while enjoying the highlights that the region has to offer - from locally sourced ingredients to the best wines and craft beers.
Main Deck sits on the north end of beautiful Keuka Lake and offers expansive waterfront views from the dining room, outdoor deck and lakeside patio. The restaurant offers dinner and lunch/brunch service. The Tunnel Bar at the Main Deck, located on the lower level of the establishment, offers a more in-depth look into cocktail culture, local craft beers, and highlights the Finger Lakes' accolades as the premier wine region in the United States. The Tunnel Bar offers lakeside lounge, entertainment, and enjoyment options throughout the year. Scuttlebutts, a seasonal exterior quick service window, allows guests a grab-and-go, quick-service option for breakfast sandwiches and burgers, wraps and fries, and Chef Lambert's nod to New Orleans famous "Snowizard" Snowballs.
Chef Lambert joins the team from a long history of cooking in New Orleans where he made a name for himself as Chef de Cuisine at Toups South and Toups’ Meatery by Isaac Toups. Lambert, along with his kitchen team, has developed a thoughtful menu that marries his Southern influence with Main Deck’s modern farm-to-table approach. The menu selections are rich with ingredients from local farms like Oink & Gobble Farms, Rosenkrans Farm, Bedient Farms, Briar Patch at Whiskey Hill, Finger Lakes Farms, and Satur Farms and focus on reimagined comfort food influenced by the New York State region’s abundance of fresh produce, meats, cheese and lake life.