Your stay at the Lodge at Moosehead Lake is not complete until you experience the Fine Cusine from our Chef Jack Neal.  The elegance of the Lakeview Dining room along with its panoramic views of Moosehead Lake from each dining table will amaze your sences.  As a further convenience for our guests we have recently opened (2007) the Pub which offers a gourmet Bistro Fare Menu along with your favorite libations.  The "Pub" is a perfect retreat for a friendly game of pool, english darts or just joining in friendly conversation with other guests.

BREAKFAST: Included year-round, is served each morning between the hours of 8:00 - 9:00.

For those of you who aren't breakfast eaters we also have a self-serve starter buffet consisting of:

muffins and bagles, grain breads, fresh fruit, cold cereal, yogurts, sweet temptations, variety of juices as well as soft drinks, coffee and teas...

Each day enjoy a full hearty breakfast. served piping hot by our Staff. Start with a cup of fresh brewed coffee or teas, juice and hot chocolate.  The below is a sampling of items that may be prepared during your stay.

• Eggs, any style
• Smoked Salmon and Potato Casserole
• Eggnog French Toast with Cranberry-Apple Compote
• Homemade waffles
• Zucchini and Squash-Blossom Frittata
• Pancakes W/Blueberries, Chocolate Chips, Pecans or Bananas
• Omlets with seasonal Vegitables
• Bacon and/or Sausage
• Sonda's Famous Home Fries

DINNER FINE DINING: Another sensory treat...
Our Lakeview dining room offers a ala carte menu.

Current until May 10, 2007 Saturday evenings only.             May 11, - October 29, 2007  Nightly except Tues., Wed, and Thur..  Seating from 5:30 to 8:00               November 2, - May 12, 2008 Saturday evenings only. 

Weather permitting enjoy the cuisine and scenery from our outdoor deck and enjoy the spectacular sunsets.

A sampling of our Fine Dining Menu;

Appetizers: 

Stone Baked Lobster Pizza with Garlic oil, shallots, Lobster cream, Green onions and Ricotta Salata

Maine Crab Cake, with Wasabi Aioli, Crunchy noodles and Oven Dried Roma Tomatoes

Shaved Parma Ham Brushetta with Basil pesto, White beans, spinach and Pecorino cheese

Phyllo Beggar's purse of Tomato and Goat's Cheese with Toasted pecans, Raspberry Vinaigrette and Mini salad

Soups and Salads:

Soup du Jour made with the Freshest Seasonal Ingredients

Traditional New England Clam Chowder with Buttermilk Chive Biscuit

Mixed Garden Greens with Peach Poppy Seed Dressing, Oven Dried Tomatos, Cucumber Ribbon and Vegetable Brunoise

Lodge Caesar Salad in a Parmesan Crisp, with Roasted Garlic Dressing and Grissini Breadsticks

Beet and Watercress Salad with Sweet radish, Duck confit and Yellow pepper vinaigrette, Shaved Romano cheese

Entrees:

Grilled Casco Bay Filet of Beef, with Roasted garlic and Fresh herb Butter, Black Pepper and Sea salt Frites, Asparagus and red pepper saute

Lemon grass Poached Maine Lobster served with Saffron Shallot Butter and Summer Vegetable Succotash

Lime and Roasted Garlic Breast of Chicken with Grilled Pineapple Salsa, Coconut rice, Red onion, Carrot andCashew Slaw.

Rosemary and Dijon Rubbed Rack of Lamb with Apple  Mint Chutney, Roasted Yukon Cubes and  Carrot Herb Custard

Cast Iron Seared King Salmon with Cucumber Dill Relish, Nicoise Cous cous and Pickled Green Beans

Pan Roasted Sea Scallops and Mussels with Tomato Provencal, Microgreens and Lemon Pepper Linguini

Breakneck Ridge Venison with Juniper Blueberry Demi, Sweet Corn Pudding and Swiss Chard

Grilled Summer Vegetable Tart in Crisp Pastry with Orzo, Basil Oil and  Red Pepper Coulis

DINING LITE FARE MENU:

Current until May 5, 2007 -  Thursday - Saturday 4-9 pm.   May 10 to October 29 - Thursday - Monday 4-9 pm.  Nov. 2 - May 11, 2008 - Thursday - Saturday 4-9 pm    

A Sampling of our Lite Fare Menu:    

New England Clam Chowder

Soup Du Jour

House Caesar Salad accompanied with Asian Grilled Chicken

Pizza Bianca; White Pizza topped with Oven Roasted Garlis and Olive Oil, Mozzarella and Swiss Cheese on House Made Pizza Crust.

Coconut Shrimp with Orange/Ginger Wasabi Sauce

Irish Nachos; Fried Potato Skins Topped with Bacon, Cheddar Cheese and Black Olives

Grilled Angus Burger;  8oz burger topped with Pepper Jack Cheese, Lettuce and Tomato.

BBQ Pulled Pork Sandwich

Hot Meatloaf Sandwich

Braised Beef Quesadilla

All the above Sandwiches are served with Mustard Cole Slaw and Roasted Potato Wedges.