Everything that can touch the wood fire does. New England cooking built around what the highlands give up that week — breakfast by the lake, supper by the fire, and a kitchen that lets the smoke do the talking.
Our chef cooks the way the lodge was built — honestly, over wood, with the best of what’s close. A whole-animal program, trout from the lake, foraged greens and mushrooms from the woods out back, and root vegetables charred till they’re sweet. Nothing fussy. Everything intentional.
Sit at the chef’s counter and watch the hearth do the work, or take a table by the window with the lake going dark outside.
A sample menu — ours changes with the week and the weather. Vegetarian and dietary options always at the ready.
In the warm months we set tables on the terrace over the lake; when it’s cold we pull everyone in close to the hearth. Either way, dinner is unhurried — come early for a drink in the tavern first.
Book a stay and you’re a staircase from the hearth, the taps, and breakfast on the water.