Inspired by the seasons, our daily-changing menu celebrates sustainability and the freshest, hyper-local produce, including seasonal delicacies from our own gardens and forests. Every dish tells a story of time and place."

Dinners are a highlight at Trout Point Lodge! Our signature dinner is a daily-changing Gourmet 4-course Chef's Menu based on seasonal and the freshest ingredients available that day. Guests may also choose to enjoy a lighter 3-course or a decadent 5-course dinner too. We cater to most dietary restrictions and allergies when informed ahead of time. Due to our remote location, please inform us at least 48 hours prior to arrival if you are planning to dine with us the evening of arrival. 

Samples of our Menu
Our Gourmet 4-course Chef's Menu - $155++ CAD per person

Vertical Divider

​SOUP
​
Corn
blackened corn | crispy bacon | potato | rosemary

​​
APPETIZER

Lobster Tortelloni
pea purée | herb foam | orange braised fennel

Duck Rillette
cherry chutney | orange gel | lavash


 MAIN

Beef
beef striploin | fingerling fondant | mushroom
shallot velouté | crispy onion | jus

Scallops
cauliflower | apple | hazelnuts | warm bacon vinaigrette
 

TO FINISH
 
Chocolate Délice
blueberry | meringue | chocolate crumb | lavender
​
Chef's Choice Cheese Plate
trio of cheeses | house made preserves | lavash

SOUP
​
Beet
charred cabbage | creme fraiche | clove | dill


​​APPETIZER

Beef Carpaccio
pickled mushroom | black garlic | crispy aged cheddar | kale

​Pickled Perch
brown bread crostini | sweet onion | smoked yogurt | radish


MAIN

Lamb Rack
​potato pavé | preparations of peas | fresh mint | jus

Rock Fish
on the half shell | carrots | green beans
blush potato | saffron sauce

​
TO FINISH
 
Saffron Cake
creme anglaise | blood orange | honey | crystallized flowers​

​Chef's Choice Cheese Plate
trio of cheeses | house made preserves | lavash

Vertical Divider

Sample of Our Vegetarian Menu

​SOUP
​
Pea
asparagus | radish | smoked yogurt | parsley
​

APPETIZER

Beet & Goat Cheese Terrine
radish salad | beet caramel | leek ash


 MAIN

“Marrow Bone”
parsnip | mushroom duxelles | smoked leek cream | pea shoots


TO FINISH
 
Vanilla Panna Cotta
strawberries | rhubarb | short bread

Sample of Our Vegan Menu

​SOUP
​
Carrot
preparations of carrot | ginger gel | cashew crema
​

APPETIZER

Lentil Pate
pickled mushroom | mustard seed caviar | lavash


 MAIN

Lion’s Mane Tenderloin
salt baked fingerlings | scallions | smoked dates | chimichurri


TO FINISH
 
Chocolate Torte
blueberries | lavender | oat milk custard