Sample Menus from Chef Eric
Guests anxiously anticipate the lodge's gourmet fare after a full day of adventure.
What's our idea of gourmet fare? Executive Chef Eric Schultz shares some sample* dinner menus — including our
traditional surf and turf entree choices — to give you a taste of the Boardwalk Lodge experience.
DAY 1
- Hors d'oeuvres: Crab Cakes and Cheese & Cracker assortments
- Soup: Broccoli and Cheese with Bacon and Scallions
- Salad: Wedge of Iceberg Lettuce with Bleu Cheese dressing
- Entree: Medallions of Pork Tenderloin, Yukon Gold Mashed Potatoes, Port Wine-Apricot Jus
AND/OR Cajun Seared Coho Salmon, Dirty Rice, and Creole Butter Sauce
- Dessert: Vanilla Creme Brulee or Homemade Apple Pie
DAY 2
- Hors d'oeuvres: Oysters, Clams, and Cracker assortment
- Soup: Butternut Squash Bisque
- Salad: Caesar Salad
- Entree: Roast Beef Striploin with Mushroom Jus, Caramelized Onion Mashed Potatoes, and Asparagus
AND/OR Pan Seared Alaska Scallops, Sweet Corn and Roasted Pepper Risotta
- Dessert: Chocolate Peanut Butter Pie or Amaretto Bananas Foster in an Almond Cup
DAY 3
- Hors d'oeuvres - Fresh Shrimp and medley of meats and cheeses
- Soup: Potato Leek Soup with Chives
- Salad: Mixed Green Salad with choice of dressing
- Entree: Roast Chicken Breast with Herb-Tomato Demi glaze
AND/OR Parsley Seared Halibut with Roast Pepper Butter
Both served with Carrot Risotto and Fresh Vegetables
- Dessert: Homemade Peach or Chocolate Mint Truffle Ice Cream or Chocolate Decadence Cake with Mixed Berry Compote
DAY 4
- Hors d'oeuvres: Dungeness Crab legs and medley of fruit
- Soup: Cream of Spinach with Bacon and Cheddar Cheese
- Salad: Mixed Spring Greens with Goat Cheese, Toasted Hazelnuts and Sherry Thyme Vinaigrette dressing
- Entree: Pan Roasted Boneless Pork Chops, Rosemary Apricot Jus, Garlic Mashed Potatoes
AND/OR Pesto Scallop, King Salmon, and Halibut Brocheties with Crab Risotto
- Dessert: Strawberry Shortcake or Homemade Ice cream
DAY 5
- Hors d'oeuvres: Fried Halibut bites and mixture of meats and fruits
- Soup: Broccoli-Califlower Soup with Alaskan Ale, Cheese, Bacon, and Scallions
- Salad: Spring Mixed Greens with Sherry Vinaigrette, Bleu Cheese, Candied Pecans, and Yellow Pear Tomatoes
- Entree: Roast Prime Rib with Baked Potato and Fresh Vegetables
AND/OR Curry Seared Coho Salmon and Dungeness Crab Rissoto with Onion-Tomato Relish
- Dessert: Peach and Blueberry Crisp with Vanilla Ice Cream and Carmel Sauce or Homemade Mixed Berry Ice Cream
*Note: These menus are representative samples that reflect the type of cuisine our guests enjoy. Menus vary from day to day
and week to week, offering a wide variety while taking advantage of the best seasonal offerings. Special dietary needs can
be accommodated with prior notice.
Beverages are inclusive of your stay, including juices, coffee and soft drinks, as well
as house beers and wines. Other alcoholic beverages are available at a nominal cost by the drink.
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