All fresh. All homemade. Everyday a different menu prepared by our resident Red Seal Chef. You will find it hard to believe you are not in one of the world's finest restaurants, but in the wilderness of Labrador. Only the freshest ingredients are used. Our on site greenhouse provides the kitchen with fresh herbs and delights throughout our season and of course our breads, pastries and even ice cream are homemade. And what is not available locally is flown in from throughout Eastern Canada.
You will have partridge berries, wild blueberries, baked apples (others call them Lakka berries or Cloudberries) prepared in ways to delight your pallet. We pride ourselves in featuring many indigenous ingredients in healthy and unique recipes.
For the days you are flying about and exploring other areas, we will have a 'boil up' and who knows; perhaps the catch of the day will be cooked on an open fire riverside. The Chef always sends along a treasure chest of goodies as well.
Evening dinners at the lodge begin with hors d'oeuvres served around a roaring fire. Then as a prelude to the evening feast, appetizers of delectable delights to wet your pallet appear at the invitingly set table. The perfectly presented main courses have made many a guest speechless. And carefully chosen wines enhance each course. But save room for dessert – they are delectable delights as well.