The Boathouse Restaurant at The Lodge at Suttle Lake has developed new menus for all of our meal periods. We have revamped everything here at the Boathouse. We have added new items, gently changed our classic dishes, and introduced even more local and organic products.
In regards to our breakfast menu, we added blue corn waffles with maple butter, cappuccino whipped cream, and roasted pineapple. This dish is AMAZING! We are also offering a country tart with eggs, bacon, and fresh local vegetables.
Moving on to our lunch menu, we added bison burgers and a wild mushroom dip. Both of these plates will rock your world. The wild mushroom dip has chantrells, crimini, truffles, and portobellos. Our bison burgers are seasoned perfectly and pressed in house.
Dinner, dinner, dinner. Lobster stuffed salmon fillet topped with a blood orange burre creme is my personal favorite. We also added hand cut buffalo strip with a juniper berry brandy glaze accompanied by polenta fries. The plates are looking and tasting fantastic.
As always the wine list is focused on local Pinot Noirs and Northwest wines. We are talking about Left Coast Cellars, Beaux Frere, Ash Hollow, Apex, Northstar and many others. I'll be posting a blog entirely devoted to wine and the love of grapes. We are working on winemakers dinners and a wine 101 class for anyone and everyone that has a desire to eat, drink, and further their knowledge.
We look forward to seeing you here at Suttle Lake. Come see us and delve into our new menu and crack some corks.
Albie Bjornberg
http://www.thelodgeatsuttlelake.com
Saturday, November 22, 2008
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