Dining at Lewis Mill

A few steps from the lodge is the magnificently restored 19th century Lewis Grist Mill where a most delightful surprise awaits you: a cuisine that rivals the finest restaurants in the largest cities. "There are no boundaries. I'm doing what I want to do with influences from all over," says Caryl Cowden of her contemporary American style cooking. This vibrant mix of fresh tastes and interesting menus is enhanced by numerous side dishes comprised of vegetables just plucked from the farm's own gardens, fresh breads and sumptuous desserts that have developed a reputation of their own among inn-goers.

Anticipation begins during the social hour at Buck's Bar on the porch overlooking the twilight landscape. Guests enjoy ice cold beer and wine while comparing notes on fishing and hiking. John tends marinated beef, chicken, ribs, or fresh seafood sizzling on the grill while heavenly aromas waft from the kitchen. Finally the dinner bell rings, and it is time to indulge in Caryl's culinary creations.

Inside the Lewis Mill, the spacious dining room and upstairs game room are delightful and practical spaces for any event. Business and retreat planners are finding Fort Lewis Lodge the perfect change-of-pace location for mid-week conferences up to 30.