"Take a Boat Ride to an unforgettable dinner"
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.
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."
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)
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.
David Fortune Jr., Executive Chef
$65.00 PER PERSON PLUS TAX AND GRATUITY - includes dessert, tea/coffee
FIRST COURSE (Raw)
SECOND COURSE (Hot)
THIRD COURSE (Cold)
FOURTH COURSE (Main)