Breakfasts range from homemade oatmeal (with raisins, brown sugar and nuts), to blueberry buttermilk pancakes, to custom made omelets, to waffles. There is also fresh fruit, juices, and several choices of toast and English muffins.
In the summer breakfasts are served from 7 a.m. to 11:00 a.m. until we transition over to our lunch/dinner menu which is available until 10 p.m. in the evening. In the winter the meal hours change a bit–starting at 8 a.m. and ending at 9 p.m.
From 11:30 a.m. until closing, the Bistro menu offers choices ranging from our signature homemade walleye chowder, to a soup of the day, homemade chili, a variety of appetizers (all homemade), wraps, many different salads, hot and cold sandwiches, several walleye choices, and a variety of desserts.
Dinner entrees are offered from 5:30 p.m. to 7:30 p.m. in Justine’s dining room. They include nightly specials, generally including steak, poultry, pork loin or chop, two styles of walleye, and pasta/vegetarian options. We always offer our walleye specialty–beer batter deep fried, with a sweet/sour mango sauce.
A full-service bar serves beers, including a selection of locally brewed and handcrafted beers, an extensive wine list including domestic and imported selections, and a variety of signature cocktails, many using Minnesota ingredients and spirits.
In the summer the Lodge patio is a place where you can sit and sip a drink before dinner, or come in on a hot afternoon for a refreshing beverage. It is also a place where you can enjoy a cordial while watching the sun set over Gunflint Lake.
On Sundays from Memorial Day to Labor Day a tasty BBQ cookout is offered for the evening meal. It includes dry rubbed ribs smoked over hickory for several hours, smoked chicken and smoked salmon. Then there is the fresh fruit, the homemade coleslaw, cheesy potatoes, baked beans, corn, fresh bread out of the wood fired bake oven, and all topped off with a nice homemade dessert.
There is always a children’s menu, offering mac and cheese, fish, hamburger, hot dog and more, so they can enjoy some of their favorite foods.
We send our compliments especially to the entire kitchen staff, whose attention to both the basics and details of a Thanksgiving fête were laudable! Suggested title for a guest activity (if it is not already ‘a thing’): ‘The art of smoking foods’ – led by your very knowledgable cooks.