Fine Dining

"Take a Boat Ride to an unforgettable dinner"

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Join us to find out why a dinner at Bartlett Lodge is a "not to be missed" night out in Algonquin Park. A ride in our motorized freighter canoe begins an unforgettable evening. Bartlett has a Solar Powered covered Pontoon Boat which is available to transport our guests to the Lodge during inclement weather or for guests who would have difficult boarding our Freighter Canoe.

As you enter our lounge and dining room, the history of tourism in Algonquin comes alive. Our tabletop models of the Highland Inn, Mowat Lodge, the Hotel Algonquin and Nominigan Lodge remind you of days gone by.

Resort Dining
Our Signature Desert -- Phylo Wrapped Cheesecake with Jack Daniels Sauce

Bartlett Lodge has established an unsurpassed reputation for fine dining. We are able to prepare special dishes for those with allergies or dietary restrictions. Please let us know about this when making your Reservation.

Dinner: A 5 course contemporary cuisine fixed price meal is Algonquin Park's Resort Dining at its finest.


Rated *** by Toronto Life Magazine 2006 Restaurant Guide.

The Muskoka Sun commented; "This is an experience that we would recommend to anyone looking for a day and a meal they will never forget."

Frommer's Algonquin Provincial Park Guidebook designated Bartlett Lodge as a "find." Their review called us "the scrappy gourmet newcomer on the Algonquin lodge dining scene. In a short time they have managed to acquire a reputation for daring and delicious cuisine..."

Dress: Dress in our dining room is informal and casual. Please, no "Short shorts" or "cutoffs."

delicious cuisine Liquor: The dining room is not licensed to serve liquor. Lodge guests are welcome to bring their own wine. Our staff will be pleased to uncork your bottle.

Dinner price: $66.50 per person plus tax and gratuity
Children's 3 course dinner: $25.00 plus tax and gratuity

Sample Breakfast Menu
Breakfast: $19.00 per person plus tax and gratuity

Please start with our breakfast Buffet (Daily fresh baked treats, fruit, cheese, granola and juice)

  • Buttermilk Pancakes - Apple and raisin compote, cinnamon, and maple butter
  • Classic Eggs Benedict - Thick cut peameal bacon, toasted English muffin, poached Ontario egg, hollandaise, and greens
  • Two Egg Omelette - Swiss cheese, mushrooms, zucchini, onions, red peppers, Thai chilli sauce, served with toast and home fries
  • French Toast - Honey and vanilla dipped, with strawberry puree, and vanilla yogurt
  • Breakfast Poutine - Bartlett home fries, cheese curds, poached egg and hollandaise

Accommodations can be made for allergies, but substitutions politely declined.

Spring 2014
dining experience We believe in truly sustainable farming and using local ingredients whenever possible. You will not find any animals that are not sustainable or caught humanely. We feel it is important to understand and respect all facets of the animals and products we use in our kitchen.
Further, we made a very conscious effort to include options that suit a variety of diets including gluten free, vegetarian, dairy free and pescetarian.

We draw influences from chefs such as Daniel Patterson, Martin Picard, David Chang, Fergus Henderson, Magnus Nilsson, René Redzepi and Thomas Kellar. We hope you will find a balance between modern day techniques and classical preparations using ingredients that have become synonymous with Bartlett Lodge and Algonquin Park.

Please Enjoy,

David Fortune Jr., Executive Chef


spring menu Dinner Menu
$66.50 PER PERSON PLUS TAX AND GRATUITY - includes dessert, tea/coffee

5-COURSE DINNER INCLUDES A
CHARCUTERIE PLATE TO START

Hot

  • Golden Beet & Ginger Soup - cider reduction, crème fraîche, toasted almonds
  • Asparagus Agnolotti - roasted sweet corn, shaved asparagus, heirloom tomatoes, cream, lemon
  • Lobster Risotto - bacon, wild ramps, leeks, brussel sprouts, parmegiano reggiano
  • Apple and Soy Braised Pork Belly - miso butter, popcorn grits, maple, ramp chimmichurri

Cold

  • Cherry Tomatoes - watermelon, basil, olive oil, sherry vinegar
  • Asparagus Salad - maché lettuce, poached egg, lemon truffle aïoli, dried cherries, crispy speck, toasted walnuts
  • Spring Greens - fennel, apple, shallot and sherry vinaigrette, toasted sunflower seeds, olive oil, sea salt
  • Pea Soup - oat crumble, crème fraîche

Main

  • Canadian Certified Angus Beef Tenderloin - wild mushrooms, mash, roasted chioga and golden beets, green cauliflower, purple cauliflower purée, wilted spinach, jus
  • Sous Vide Lamb Sirloin - curry and coconut milk spätzle, charred eggplant purée, puffed quinoa, lardons, pearl onion chutney, heirloom cherry tomatoes, wilting greens, peas, jus
  • Smoked 12oz Bone-in Pork Chop - buttered leeks, confit rutabaga, ramps, kohlrabi and white truffle purée, wilted kohlrabi greens, brussel sprout salad, buttermilk red onion ring, soubise
  • Wild B.C. Organic Oceans Black Cod - tomato and olive tart, asparagus purée, Ontario fiddleheads, rapini, chili oil, hollandaise
  • Truffled Gnocchi - eggplant caponata, pecorino romano cheese, ramps, olive oil

Dessert

  • Brioche Donut - sweet and salty, strawberry filling
  • Bartlett's Signature Cheesecake - phyllo wrapped, JD caramel sauce
  • Fresh Ontario Rhubarb Custard Tart - crumble topping, house made French vanilla ice cream
  • Peaches n' Cream - sweet cream waffle, vanilla yogurt, peach sorbet
  • Chocolate Brownie - Gluten Dairy Free
  • House Made Ice Cream - banana, coconut and walnut

We would like to thank all of the farmers and purveyors who make the journey from their farm to our dock.