River Spring Lodge is a full service bed and breakfast near Buffalo, New York nestled on twenty tranquil acres of secluded woodland.
Indulge your senses in the seven beautifully appointed guest rooms that are smart, modern, comfortable and luxurious. Large bathrooms with heated floors, double vessel sinks, bathtubs and large European style showers will leave you refreshed and rejuvenated.
In addition to providing luxury accommodations for pleasure and business travelers, River Spring Lodge doubles as an upscale retreat center complete with on-site dining and wine and a fully-equipped conference room.
Whether you are looking for a romantic getaway or the perfect venue for your special event, our Upstate New York retreat center provides the ideal escape from the hectic pace of city life with complete privacy options for small corporate groups.
Our fully-equipped conference room, on site dining and spacious common areas make the the lodge ideal for corporate retreats and meetings. Unwind after a day of productive meetings in the large lobby as you sip a glass of wine by the fire or fly fish for a trophy trout just steps from the front door of the lodge. Enjoy a round of golf. Schedule a hunt at a local wing shooting preserve or a fly fishing school on our beautiful pond. Take a wine tour or schedule a cocktail hour before dinner.
Food & Wine
The dining rooms at River Spring Lodge offer a four course dinner for lodging guests and local diners five nights per week. This beautiful country inn serves gourmet cuisine in an upscale yet casual and relaxed atmosphere. The dining rooms are open every Tuesday through Saturday from 5:30pm – 8:00pm. Dinner starts with a choice of classic French onion soup or New Orleans’s style blue crab bisque. The second course is a green salad with homemade dressings accompanied with fresh baked plantation butter and sugar rolls. Entrees include in house, dry aged New York strip steak, slow cooked lamb shank in veal demi-glace, cedar planked salmon, Buffalo Salisbury steaks, wood fired chicken pot pies, veal parmesan, filet medallion Oscar with King crabmeat and a dry aged steak and seafood feast for two. Make sure you save room for our homemade cheesecake with brandied cherries or our chocolate heaven tart with raspberry sauce or our classic Crème Brulee with a fruit sauce medley. Savor your dessert with a cup of River Spring’s own signature roasted coffee, Bold Buffalo Roast or select a hot tea. Craft beers and good wines by the glass are available for purchase or a bottle of wine can be chosen from the wine list. More information on dining at River Spring Lodge can be found by clicking here. Some evenings the dining room is full. At other times the entire lodge is reserved for a private event. To avoid having to turn anyone away at the door reservations are required. The food served at River Spring Lodge is cooked fresh and we bake bread and prepare for dinner based on our reservations. Please call ahead to reserve your table 585.708.4212. Overnight guests enjoy a complementary three course breakfast each morning.
A Charming Chef Owned Country Estate
This beautiful lodge is also the country home of Chef Dave and Carolyn Hamer. The Chef’s Table at River Spring Lodge is the personal dining room of the chef and his gracious wife where they host dinners for their friends and family and those that attend the leadership events Dave and Carolyn sponsor. The Chef’s Table is a massive round table that seats up to eighteen guests. The Chef’s Table dining room can accommodate twenty-two guests. The lobby dining room can seat twenty-four more. Dave and Carolyn offer The Chef’s Table dining room for the private use of groups.of eight or more. Call, 585.708.4212, to reserve the Chef’s Table dining room for your group dinner, luncheon or private event.
Chef Dave and Carolyn Hamer are two of the most highly regarded professionals in the boutique lodge industry. For more than fifteen years the Hamers have been privileged to serve discriminating clientele from around the world at distinctive lodges and inns. Years ago Dave was tutored in classical European cuisine at the Culinary Institute of America. That influence is reflected in his food that is not only beautiful and generous but remarkable.