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 - $145++ CAD per person

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STARTER

Artic Char
cured artic char, smoked oil, lemon ash
arugula sauce, parsley dust

Pork Belly
honey garlic sauce, taste of pea's, black garlic
green onion, soubise

Hay Roasted Carrots
carrot jus, goat cheese, pickled carrots, caramelized yogurt

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SOUP
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Leek N' Potato Soup
smoked haddock, confit potato,  fried leeks, chives 

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 MAIN

Beef
beef striploin, duck fat tostones, parsnip puree, beer mustard
charred green onion, salsa verde, beef jus

Halibut
pan seared halibut, chive ricotta, pickled red onion
mushrooms, sweet corn sauce, swiss chard, dill

Eggplant
roasted eggplant, ratatouille, goat cheese
honey mustard dressing
 

TO FINISH
 
Blood Orange
blood orange jelly, rosemary  white chocolate cremeaux
bee pollen
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Cheese Board
selection of cheeses, house made jams, lavash cracker

STARTER

Elk
elk carpaccio, horseradish oil, arugula, picked vegetables
brioche, micro herbs

Scallops
pan seared scallops, apple thyme slaw, celery root
game chip, hay ash

Beef Tartare
coffee roasted beets, egg yolk emulsion, dill
pickled chive blossoms, potato chips

SOUP
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Strawberry
strawberry and cucumber soup, mint, lemon balm
pickled strawberries, dried cucumber

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MAIN

Lamb
lamb rack,  new potatoes, minty peas
spring onion, pomme anna, lamb jus

Salmon
pan seared salmon, Jerusalem artichoke
salmon jerky, peas, chorizo
 
Cauliflower Kiev
pan fried cauliflower, arugula pesto, radish
roasted potatoes, ash honey
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TO FINISH
 
Lychee
rose petal sponge, lychee cheese mouse, 
blackberry ginger curd
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Cheese Board
selection of cheeses, house made jams, lavash cracker​