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Wine and Dine Weekends

2014
Nov 21-23 and Dec 12-14

2015
Jan 9-11, Feb 6-8, Mar 13-15, and Apr 24-26

Bring your appetite for this gourmet treat

Featuring Chef Adam Treeful

Six times a winter we offer our "Wine and Dine" gourmet experience.

For Friday's dinner you'll have your choice of four unique entrees.

Saturday's dinner will include a fixed menu with six courses: appetizer, soup, salad, seafood or pasta, meat entree and dessert. Two glasses of wine (one each of white and red) are also included.

Here is the menu Adam has created for his Saturday evening dinner on Nov 22nd.

Autumn veggie frillo misto with charred onion aoli

Acorn squash and apple soup with chive creme fraiche

Arugula salad with rosted beets and goat cheese and sherry-walnut vinaigrette

Walleye confit with carmelized leeks and cauliflower puree

Smoked beef brisket with sweet potato croquette and braised cabbage

Chocolate brie bonbon with fresh fig and port wine reduction

Adam has been a valued member of our staff for several years. He's one of those people who can look over the pantry and concoct unusual and tasty meals on the fly. He'll create a different menu for each of our Wine & Dine weekends if you'd like to spoil yourself more than once.

Adam has multiple talents we've often wished we could clone him into three keep him as our full-time chef, but also as our lead dog musher and one of our wilderness fishing guides!

This weekend includes: two nights accommodations, all meals including special Friday evening entrees, and Adam's Saturday Gourmet Dinner with wines. If we have enough snow, it also includes cross-country skis and snowshoes.

Here is the menu Adam has created for his Saturday evening dinner on Dec 13th.

Steel Head Trout Crudo

Spiced Chickpea and Wildrice Soup

Salad of Watermellon topped with marinated Kalamato Olives and Feta-
then sprinkled with toasted Pumpkin Seeds

Racotto and Thyme Potato Gnocchi
with Roasted Wild Mushrooms in a smoked tomato broth

Milk Poached Walleye with Turnip Mash and Preserved Lemon Relish

Almond and Pistachio Florentine shell filled with a Greek Yorgurt Chocolate Mousse and fresh berries


Dates Nov 21-23 and Dec 12-14
Jan 9-11, Feb 6-8, Mar 13-15, and Apr 24-26
Rates

Nov, Dec, and April dates:
2 night package- $248.00 per person

Jan, Feb and Mar dates:
2 night package- $298.00 per person

Sales tax and service charge are additional

Another beautiful 3 days on the Gunflint. Another more beautiful spot on earth does not exist. The lodge dinners and breakfasts were excellent. Thank You, David and Nancy C. 3/14

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