Grand Superior Grill

Garden fresh tomatoes, basil, onion and garlic, layered on top of fresh mozzarella cheese served atop lodge-made crostini with balsamic reduction.

Muscovy duck breast nuggets wrapped in applewood smoked bacon and soaked in local craft ale, then oven roasted. Served with blackberry and jalapeño jam.

Fresh lake superior whitefish in local beer batter and served in a basket with lodge-made lemon-dill aioli.

Delicious wings served with your choice of our celebrated bourbon barbecue, teriyaki or traditional Buffalo sauce. Served with tater tots, chunky bleu cheese dip or lodge-made ranch dressing, and celery sticks.

Fresh lump crab meat, baby spinach, parmesan cheese and herbed cream cheese, oven-baked and served with our lodge-made parmesan kettle chips.

Lodge-smoked fresh lake trout mixed with fried leeks, peppers, onions and fresh herbs, breaded lightly with wild rice baguette crumbs and pan-fried, served with our lemon-dill aioli.

Great for large parties or as a meal: Three bruschetta, a sampler portion of spinach & crab cheese bake with kettle chips, three beer battered whitefish fritters and three drunken duck bites.

A favorite in any season! A fresh side salad paired with a bowl of our hand-crafted soup and our lodge-made wild rice baguette.

A warm salad of wild rice, candied walnuts and sun-dried cranberries, dressed with lingonberry vinaigrette and surrounded by the fresh field greens and seasonal berries. Top it off with your choice of grilled chicken or smoked salmon for $4 more. Grilled shrimp for $6 more

Your choice of garden mixed greens with one of our house-made dressings, or a Caesar salad.

Try our house Caesar dressing with fresh romaine. Top it off with your choice of grilled chicken or smoked salmon for $4 more. Grilled shrimp for $6 more.

A true classic of the North Shore! Your choice of broiled or pan-fried in Shore Lunch breading, served with wild rice pilaf and today's fresh vegetable.

A sockeye salmon filet grilled on a bourbon-soaked cedar plank and glazed with honey, brown sugar and butter.Served with wild rice pilaf and today's fresh vegetable.

Crab-stuffed Idaho rainbow trout, blackened and served with lemon butter sauce, accompanied by honey and brown sugar roasted sweet potatoes and today's fresh vegetable.

A creamy vegetable risotto with sautéed asparagus, tomatoes, sweet potatoes and caramelized onions mixed with risotto rice and basil goat cheese.

Bone-in, 8oz chicken breast stuffed with brie, brandied apples, sun-dried cranberries and pecans, topped with a rich brie cream reduction & served with roasted brown sugar & honey sweet potatoes and today's fresh vegetable.

A USDA Choice 8oz, hand-cut steak paired with shallot demi-glace and grilled to perfection. Served with crispy fried onions, garlic mashed potatoes and today's fresh vegetable.

A seven rib rack of St. Louis style ribs, rubbed with our special blend of spices, then slowly braised in local craft ale. We finish it off with bourbon barbecue sauce & serve it with camp-style potatoes and today 's fresh vegetable

We start with medallions of pork tenderloin, then pan-sear to medium rare and add rosemary, shallot and lingonberry reduction. Served with camp-style potatoes and today's fresh vegetable.

Breast of Muscovy duck, pan-seared to medium rare, then finished with a blackberry brandy reduction and set on brown sugar roasted sweet potatoes, alongside today's fresh vegetable.

Fettuccini noodles smothered in our parmesan Alfredo sauce with grilled chicken breast.

French custard seved in a trio of seasonal flavors, with a layer of caramelized sugar on top. Ask your server for today's flavors!

Our unique take on an age old favorite, lodge made graham cracker and chocolate brownie, topped with a one-of-a-kind homemade mallow, toasted and served in a cast iron skillet.

A brownie so succulent you would think your grandmother made it. Generously topped with vanilla ice cream, chocolate syrup and of course, a cherry.

Each month our bakers take pride in composing a new, lodge-made specialty for our guests. Available a la mode for $6

A classic in-house baked cheesecake with Madagascar vanilla bean and a butter graham cracker crust, finished with sliced strawberries and Crème Anglaise.

What an endeavor this wine is; an honorarium to German Ice Wines. Freeze the grapes to concentrate the flavors, then put the berries through a delicate crush. The resulting nectar has ripe peach aromas and flavors of preserved white fruits.

Born from almost 200 years of winemaking in Oporto, Portugal, three years of grapes were harvested and blended to produce this deep ruby red port matched with lusciously deep red fruit flavor.

An icon in Hungary, Royal Tokaji's 2008 late harvest is unique with a lighter aroma and flavor of orange, honey, then fruit and vanilla. An unforgettable finish for your north shore evening.

Spain's premium sherry, with seven years of ancient solera-aging and a touch of sun-dried Pedro Jimenez sherry blended to become rich, smooth and velvety.

The classic after dinner finish.

Dewar's, Makers Mark, Kahlua, Grand Marnier, Jameson Irish Whiskey, Bailey's.

Three fluffy buttermilk pancakes.

Three pancakes bursting with wild rice, dried cranberries and blueberries.

Dark ale-braised corned beef and Yukon gold potato hash. Served with two eggs cooked your way.

Three slices of lodge-baked wild rice baguette dipped in vanilla, cinnamon, buttermilk and egg batter, and pan-fried golden brown with freshed whipped cream.

Wild rice breaded Walleye, two eggs cooked to order, and hashbrown potatoes.

Lodge-baked buttermilk biscuits with creamy fresh sage-sausage gravy and hashbrowns. Served with two eggs cooked your way.

House-smoked sockeye salmon, cream cheese, sliced red onion, sliced tomato & alfalfa sprouts with a grilled bagel.

All of our omelets are made from scratch with three farm-fresh eggs and served with hash brown potatoes and grilled ciabatta bread.

Lodge-smoked sockeye salmon and chive cream cheese.

Fresh baby spinach, alfalfa sprouts, sliced tomato, red onion, cucumber and avocado on seven-grain whole wheat bread. Served with sun-dried cranberry basil aioli.

Deep-fried, hand-crafted, beer battered, locally caught whitefish. Served on toasted focaccia with lemon-dill aioli.

Corned beef brisket, braised here in the lodge with Castle Danger IPA. Sliced thin and piled high with sauerkraut and Swiss cheese with sun-dried cranberry basil aioli on toasted seven-grain whole wheat bread.

Castle Danger IPA and honey-marinated breast of chicken, wild rice stuffing and sharp cheddar cheese. Served on a ciabatta pub bun.

Our signature sandwich! A generous portion of hand-breaded walleye pan fried to a beautiful golden brown. This gem is served on toasted, fresh lodge-baked focaccia with lemon-dill aioli.

A juicy burger with your choice of cheddar, Swiss, pepper jack, or bleu cheese.

Our own 13 pound burger topped with fresh mozzarella, slices of fresh avocado, garden fresh bruschetta and balsamic reduction. Served on an onion bun.

Our 13 pound burger topped with applewood-smoked bacon, cheddar cheese and our celebrated Bourbon BBQ sauce. Served on an onion bun.

Three fluffy buttermilk pancakes.

Three pancakes bursting with wild rice, dried cranberries and blueberries.

Dark ale-braised corned beef and Yukon gold potato hash. Served with two eggs cooked your way.

Three slices of lodge-baked wild rice baguette dipped in vanilla, cinnamon, buttermilk and egg batter, and pan-fried golden brown with freshed whipped cream.

Wild rice breaded Walleye, two eggs cooked to order, and hashbrown potatoes.

Lodge-baked buttermilk biscuits with creamy fresh sage-sausage gravy and hashbrowns. Served with two eggs cooked your way.

House-smoked sockeye salmon, cream cheese, sliced red onion, sliced tomato alfalfa sprouts with a grilled bagel.

All of our omelets are made from scratch with three farm-fresh eggs and served with hash brown potatoes and grilled ciabatta bread.

Lodge-smoked sockeye salmon and chive cream cheese.

Fresh baby spinach, alfalfa sprouts, sliced tomato, red onion, cucumber and avocado on seven-grain whole wheat bread. Served with sun-dried cranberry basil aioli.

Deep-fried, hand-crafted, beer battered, locally caught whitefish. Served on toasted focaccia with lemon-dill aioli.

Corned beef brisket, braised here in the lodge with Castle Danger IPA. Sliced thin and piled high with sauerkraut and Swiss cheese with sun-dried cranberry basil aioli on toasted seven-grain whole wheat bread.

Castle Danger IPA and honey-marinated breast of chicken, wild rice stuffing and sharp cheddar cheese. Served on a ciabatta pub bun.

Our signature sandwich! A generous portion of hand-breaded walleye pan fried to a beautiful golden brown. This gem is served on toasted, fresh lodge-baked focaccia with lemon-dill aioli.

A juicy burger with your choice of cheddar, Swiss, pepper jack, or bleu cheese.

Our own 13 pound burger topped with fresh mozzarella, slices of fresh avocado, garden fresh bruschetta and balsamic reduction. Served on an onion bun.

Our 13 pound burger topped with applewood-smoked bacon, cheddar cheese and our celebrated Bourbon BBQ sauce. Served on an onion bun.

Garden fresh tomatoes, basil, onion and garlic, layered on top of fresh mozzarella cheese served atop lodge-made crostini with balsamic reduction.

Muscovy duck breast nuggets wrapped in applewood smoked bacon and soaked in local craft ale, then oven roasted. Served with blackberry and jalapeño jam.

Fresh lake superior whitefish in local beer batter and served in a basket with lodge-made lemon-dill aioli.

Delicious wings served with your choice of our celebrated bourbon barbecue, teriyaki or traditional Buffalo sauce. Served with tater tots, chunky bleu cheese dip or lodge-made ranch dressing, and celery sticks.

Fresh lump crab meat, baby spinach, parmesan cheese and herbed cream cheese, oven-baked and served with our lodge-made parmesan kettle chips.

Lodge-smoked fresh lake trout mixed with fried leeks, peppers, onions and fresh herbs, breaded lightly with wild rice baguette crumbs and pan-fried, served with our lemon-dill aioli.

Great for large parties or as a meal: Three bruschetta, a sampler portion of spinach crab cheese bake with kettle chips, three beer battered whitefish fritters and three drunken duck bites.

A favorite in any season! A fresh side salad paired with a bowl of our hand-crafted soup and our lodge-made wild rice baguette.

A warm salad of wild rice, candied walnuts and sun-dried cranberries, dressed with lingonberry vinaigrette and surrounded by the fresh field greens and seasonal berries. Top it off with your choice of grilled chicken or smoked salmon for $4 more. Grilled shrimp for $6 more

Your choice of garden mixed greens with one of our house-made dressings, or a Caesar salad.

Try our house Caesar dressing with fresh romaine. Top it off with your choice of grilled chicken or smoked salmon for $4 more. Grilled shrimp for $6 more.

A true classic of the North Shore! Your choice of broiled or pan-fried in Shore Lunch breading, served with wild rice pilaf and today's fresh vegetable.

A sockeye salmon filet grilled on a bourbon-soaked cedar plank and glazed with honey, brown sugar and butter.Served with wild rice pilaf and today's fresh vegetable.

Crab-stuffed Idaho rainbow trout, blackened and served with lemon butter sauce, accompanied by honey and brown sugar roasted sweet potatoes and today's fresh vegetable.

A creamy vegetable risotto with sautéed asparagus, tomatoes, sweet potatoes and caramelized onions mixed with risotto rice and basil goat cheese.

Bone-in, 8oz chicken breast stuffed with brie, brandied apples, sun-dried cranberries and pecans, topped with a rich brie cream reduction served with roasted brown sugar honey sweet potatoes and today's fresh vegetable.

A USDA Choice 8oz, hand-cut steak paired with shallot demi-glace and grilled to perfection. Served with crispy fried onions, garlic mashed potatoes and today's fresh vegetable.

A seven rib rack of St. Louis style ribs, rubbed with our special blend of spices, then slowly braised in local craft ale. We finish it off with bourbon barbecue sauce serve it with camp-style potatoes and today 's fresh vegetable

We start with medallions of pork tenderloin, then pan-sear to medium rare and add rosemary, shallot and lingonberry reduction. Served with camp-style potatoes and today's fresh vegetable.

Breast of Muscovy duck, pan-seared to medium rare, then finished with a blackberry brandy reduction and set on brown sugar roasted sweet potatoes, alongside today's fresh vegetable.

Fettuccini noodles smothered in our parmesan Alfredo sauce with grilled chicken breast.

French custard seved in a trio of seasonal flavors, with a layer of caramelized sugar on top. Ask your server for today's flavors!

Our unique take on an age old favorite, lodge made graham cracker and chocolate brownie, topped with a one-of-a-kind homemade mallow, toasted and served in a cast iron skillet.

A brownie so succulent you would think your grandmother made it. Generously topped with vanilla ice cream, chocolate syrup and of course, a cherry.

Each month our bakers take pride in composing a new, lodge-made specialty for our guests. Available a la mode for $6

A classic in-house baked cheesecake with Madagascar vanilla bean and a butter graham cracker crust, finished with sliced strawberries and Crème Anglaise.

What an endeavor this wine is; an honorarium to German Ice Wines. Freeze the grapes to concentrate the flavors, then put the berries through a delicate crush. The resulting nectar has ripe peach aromas and flavors of preserved white fruits.

Born from almost 200 years of winemaking in Oporto, Portugal, three years of grapes were harvested and blended to produce this deep ruby red port matched with lusciously deep red fruit flavor.

An icon in Hungary, Royal Tokaji's 2008 late harvest is unique with a lighter aroma and flavor of orange, honey, then fruit and vanilla. An unforgettable finish for your north shore evening.

Spain's premium sherry, with seven years of ancient solera-aging and a touch of sun-dried Pedro Jimenez sherry blended to become rich, smooth and velvety.

The classic after dinner finish.

Dewar's, Makers Mark, Kahlua, Grand Marnier, Jameson Irish Whiskey, Bailey's.

Three fluffy buttermilk pancakes.

Three pancakes bursting with wild rice, dried cranberries and blueberries.

Dark ale-braised corned beef and Yukon gold potato hash. Served with two eggs cooked your way.

Three slices of lodge-baked wild rice baguette dipped in vanilla, cinnamon, buttermilk and egg batter, and pan-fried golden brown with freshed whipped cream.

Wild rice breaded Walleye, two eggs cooked to order, and hashbrown potatoes.

Lodge-baked buttermilk biscuits with creamy fresh sage-sausage gravy and hashbrowns. Served with two eggs cooked your way.

House-smoked sockeye salmon, cream cheese, sliced red onion, sliced tomato & alfalfa sprouts with a grilled bagel.

All of our omelets are made from scratch with three farm-fresh eggs and served with hash brown potatoes and grilled ciabatta bread.

Lodge-smoked sockeye salmon and chive cream cheese.

Fresh baby spinach, alfalfa sprouts, sliced tomato, red onion, cucumber and avocado on seven-grain whole wheat bread. Served with sun-dried cranberry basil aioli.

Deep-fried, hand-crafted, beer battered, locally caught whitefish. Served on toasted focaccia with lemon-dill aioli.

Corned beef brisket, braised here in the lodge with Castle Danger IPA. Sliced thin and piled high with sauerkraut and Swiss cheese with sun-dried cranberry basil aioli on toasted seven-grain whole wheat bread.

Castle Danger IPA and honey-marinated breast of chicken, wild rice stuffing and sharp cheddar cheese. Served on a ciabatta pub bun.

Our signature sandwich! A generous portion of hand-breaded walleye pan fried to a beautiful golden brown. This gem is served on toasted, fresh lodge-baked focaccia with lemon-dill aioli.

A juicy burger with your choice of cheddar, Swiss, pepper jack, or bleu cheese.

Our own 13 pound burger topped with fresh mozzarella, slices of fresh avocado, garden fresh bruschetta and balsamic reduction. Served on an onion bun.

Our 13 pound burger topped with applewood-smoked bacon, cheddar cheese and our celebrated Bourbon BBQ sauce. Served on an onion bun.

Three fluffy buttermilk pancakes.

Three pancakes bursting with wild rice, dried cranberries and blueberries.

Dark ale-braised corned beef and Yukon gold potato hash. Served with two eggs cooked your way.

Three slices of lodge-baked wild rice baguette dipped in vanilla, cinnamon, buttermilk and egg batter, and pan-fried golden brown with freshed whipped cream.

Wild rice breaded Walleye, two eggs cooked to order, and hashbrown potatoes.

Lodge-baked buttermilk biscuits with creamy fresh sage-sausage gravy and hashbrowns. Served with two eggs cooked your way.

House-smoked sockeye salmon, cream cheese, sliced red onion, sliced tomato alfalfa sprouts with a grilled bagel.

All of our omelets are made from scratch with three farm-fresh eggs and served with hash brown potatoes and grilled ciabatta bread.

Lodge-smoked sockeye salmon and chive cream cheese.

Fresh baby spinach, alfalfa sprouts, sliced tomato, red onion, cucumber and avocado on seven-grain whole wheat bread. Served with sun-dried cranberry basil aioli.

Deep-fried, hand-crafted, beer battered, locally caught whitefish. Served on toasted focaccia with lemon-dill aioli.

Corned beef brisket, braised here in the lodge with Castle Danger IPA. Sliced thin and piled high with sauerkraut and Swiss cheese with sun-dried cranberry basil aioli on toasted seven-grain whole wheat bread.

Castle Danger IPA and honey-marinated breast of chicken, wild rice stuffing and sharp cheddar cheese. Served on a ciabatta pub bun.

Our signature sandwich! A generous portion of hand-breaded walleye pan fried to a beautiful golden brown. This gem is served on toasted, fresh lodge-baked focaccia with lemon-dill aioli.

A juicy burger with your choice of cheddar, Swiss, pepper jack, or bleu cheese.

Our own 13 pound burger topped with fresh mozzarella, slices of fresh avocado, garden fresh bruschetta and balsamic reduction. Served on an onion bun.

Our 13 pound burger topped with applewood-smoked bacon, cheddar cheese and our celebrated Bourbon BBQ sauce. Served on an onion bun.

Garden fresh tomatoes, basil, onion and garlic, layered on top of fresh mozzarella cheese served atop lodge-made crostini with balsamic reduction.

Muscovy duck breast nuggets wrapped in applewood smoked bacon and soaked in local craft ale, then oven roasted. Served with blackberry and jalapeño jam.

Fresh lake superior whitefish in local beer batter and served in a basket with lodge-made lemon-dill aioli.

Delicious wings served with your choice of our celebrated bourbon barbecue, teriyaki or traditional Buffalo sauce. Served with tater tots, chunky bleu cheese dip or lodge-made ranch dressing, and celery sticks.

Fresh lump crab meat, baby spinach, parmesan cheese and herbed cream cheese, oven-baked and served with our lodge-made parmesan kettle chips.

Lodge-smoked fresh lake trout mixed with fried leeks, peppers, onions and fresh herbs, breaded lightly with wild rice baguette crumbs and pan-fried, served with our lemon-dill aioli.

Great for large parties or as a meal: Three bruschetta, a sampler portion of spinach & crab cheese bake with kettle chips, three beer battered whitefish fritters and three drunken duck bites.

A favorite in any season! A fresh side salad paired with a bowl of our hand-crafted soup and our lodge-made wild rice baguette.

A warm salad of wild rice, candied walnuts and sun-dried cranberries, dressed with lingonberry vinaigrette and surrounded by the fresh field greens and seasonal berries. Top it off with your choice of grilled chicken or smoked salmon for $4 more. Grilled shrimp for $6 more

Your choice of garden mixed greens with one of our house-made dressings, or a Caesar salad.

Try our house Caesar dressing with fresh romaine. Top it off with your choice of grilled chicken or smoked salmon for $4 more. Grilled shrimp for $6 more.

A true classic of the North Shore! Your choice of broiled or pan-fried in Shore Lunch breading, served with wild rice pilaf and today's fresh vegetable.

A sockeye salmon filet grilled on a bourbon-soaked cedar plank and glazed with honey, brown sugar and butter.Served with wild rice pilaf and today's fresh vegetable.

Crab-stuffed Idaho rainbow trout, blackened and served with lemon butter sauce, accompanied by honey and brown sugar roasted sweet potatoes and today's fresh vegetable.

A creamy vegetable risotto with sautéed asparagus, tomatoes, sweet potatoes and caramelized onions mixed with risotto rice and basil goat cheese.

Bone-in, 8oz chicken breast stuffed with brie, brandied apples, sun-dried cranberries and pecans, topped with a rich brie cream reduction & served with roasted brown sugar & honey sweet potatoes and today's fresh vegetable.

A USDA Choice 8oz, hand-cut steak paired with shallot demi-glace and grilled to perfection. Served with crispy fried onions, garlic mashed potatoes and today's fresh vegetable.

A seven rib rack of St. Louis style ribs, rubbed with our special blend of spices, then slowly braised in local craft ale. We finish it off with bourbon barbecue sauce & serve it with camp-style potatoes and today 's fresh vegetable

We start with medallions of pork tenderloin, then pan-sear to medium rare and add rosemary, shallot and lingonberry reduction. Served with camp-style potatoes and today's fresh vegetable.

Breast of Muscovy duck, pan-seared to medium rare, then finished with a blackberry brandy reduction and set on brown sugar roasted sweet potatoes, alongside today's fresh vegetable.

Fettuccini noodles smothered in our parmesan Alfredo sauce with grilled chicken breast.

French custard seved in a trio of seasonal flavors, with a layer of caramelized sugar on top. Ask your server for today's flavors!

Our unique take on an age old favorite, lodge made graham cracker and chocolate brownie, topped with a one-of-a-kind homemade mallow, toasted and served in a cast iron skillet.

A brownie so succulent you would think your grandmother made it. Generously topped with vanilla ice cream, chocolate syrup and of course, a cherry.

Each month our bakers take pride in composing a new, lodge-made specialty for our guests. Available a la mode for $6

A classic in-house baked cheesecake with Madagascar vanilla bean and a butter graham cracker crust, finished with sliced strawberries and Crème Anglaise.

What an endeavor this wine is; an honorarium to German Ice Wines. Freeze the grapes to concentrate the flavors, then put the berries through a delicate crush. The resulting nectar has ripe peach aromas and flavors of preserved white fruits.

Born from almost 200 years of winemaking in Oporto, Portugal, three years of grapes were harvested and blended to produce this deep ruby red port matched with lusciously deep red fruit flavor.

An icon in Hungary, Royal Tokaji's 2008 late harvest is unique with a lighter aroma and flavor of orange, honey, then fruit and vanilla. An unforgettable finish for your north shore evening.

Spain's premium sherry, with seven years of ancient solera-aging and a touch of sun-dried Pedro Jimenez sherry blended to become rich, smooth and velvety.

The classic after dinner finish.

Dewar's, Makers Mark, Kahlua, Grand Marnier, Jameson Irish Whiskey, Bailey's.