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: $65.00 per person plus tax and gratuity
Children's 3 course dinner: $25.00 plus tax and gratuity

Sample Breakfast Menu
Breakfast: $17.50 per person plus tax and gratuity

Please start with our Breakfast Buffet (Fresh made baked goods, fruit & cheese platter, cold cereal, juice, house made granola, yogurt)

  • Oatmeal: Raisins, currants, brown sugar and almond milk on the side
  • Pancakes: Pancakes served with apple, raisins, cinnamon, maple butter,
  • Eggs Benedict: Poached eggs on a English muffin, peameal bacon, Hollandaise sauce, and mixed greens tossed with a light lemon dressing.
  • 2-Egg Omelette: 2-egg omelette, Swiss cheese, Thai chili sauce, mushrooms, zucchini, onions, served with homefries and toast
  • French Toast: 2-pieces French toast dipped in a honey and vanilla egg mix and served with strawberry purèe, fresh strawberries and yogurt
  • Sausage Hash: Home made hash with sausage, maple bacon, potatoes, poached egg, served with mixed greens and lemon dressing

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
$65.00 PER PERSON PLUS TAX AND GRATUITY - includes dessert, tea/coffee

FIRST COURSE (Raw)

  • Raspberry Point Oysters: blueberry pickled watermelon, mint, confit shallots
  • Carrot Study: preserved carrot, carrot oil, carrot butter, wholemeal bread
  • Elk Carpacchio : cranberry, apple cider, juniper salt, micro arugula
  • Yellowfin Crudo: cucumber, gin, lemon, smoked salt, extra virgin olive oil

SECOND COURSE (Hot)

  • Corn Soup: coconut milk, crispy shallots, nistursum
  • Pig Cheek: chicarrons, white gravy, peas, chive flowers
  • Polenta Fritter: roasted sweet corn, organic mushroom cream, apple, rosemary salt
  • Lobster Ravioli: bacon cream, potato foam, lemon, corn

THIRD COURSE (Cold)

  • Duck Prosciutto: duck liver mousse, cold smoked potato salad, truffled crostini
  • Strawberry Salad: spinach, balsamic vinegar, preserved cherries, radishes, pecornio romano
  • Spring Greens: fennel, apple, raspberry vinaigrette, toasted pepita, olive oil, sea salt
  • Pea Soup: oat crumble, espresso crème fraiche, pea shoots

FOURTH COURSE (Main)

  • Dry Aged Filet: - chantrelles, scallion goat cheese mash, charred beans, purple cauliflower puree, jus
  • Lamb Striploin: acorn parpadelle, cherry tomatoes, bacon lardons, peas, corn, smoked parsnip puree
  • Quail: cornbread, rootbeer braised rutabaga, caramelized fennel, ramp salsa verde, ramp vichyssoise
  • Trout: fingerling potato, spinach, asparagus puree, cauliflower, red pepper gnudi, tomato hollandaise
  • Kimchi Dashi: udon noodles, spelt, poached bokchoy, tomato, brussels sprouts, tempura egg yolk

DESSERT

  • Sweet and Salty Brioche Donut: strawberry filling
  • Bartlett Cheesecake: jack daniels caramel sauce
  • Marilyn's Dessert: garnishes
  • Peaches and Cream: peach sorbet, sweet cream waffle, yogurt
  • Soda Sorbet: fanta, rootbeer, Dr. Pepper