Chef Jeff Shares Sample Fare at the Lodge

What’s our idea of gourmet fare? Executive Chef Jeff Brady shares some sample* dinner menus to give you a taste of the Boardwalk Lodge experience.

Soups

• French Onion with a cheesy crouton,
• Roasted Yellow Corn and White Cheddar with Jalapeno Lime Cream
• Roasted Tomato Basi
• Thorne Bay Clam Chowder
• Alaskan Dungeness Crab Bisque
• Halibut Gazpacho
• Vichyssoise

Salads

• Grilled Artichoke Hearts, Smoked Wild Salmon and a Roasted Garlic Aioli
• Summer salad with shaved Red Onion, Cucumbers, Gorgonzola cheese crisps, Strawberry Vinaigrette and candied Walnuts
• Dungeness Crab salad, along with Watermelon and a Honey Sesame Dressing
• Boardwalk’s famous House salad with Cedar smoked Roma Tomatoes

Entrees

• Herb Rubbed Alder Smoked Prime Rib served with Aus Jus, horseradish Cream Sauce, Lemon Rosemary whipped Red Potatos and summer vegetables
• Pan Seared Fresh Alaskan Coho Salmon served on a bed of Fettuccini with a Roasted Red pepper Cream Sauce, Sweet Peas, Crispy fried Leeks and a balsamic reduction drizzle
• Sesame Crusted Alaskan halibut, Sweet Chili Rice accompanied with Mandarin Orange Sauce and Wasabi Sour Cream and Grilled Baby Bok Choy
• Pan Seared rosemary Chicken Breast, Caramelized Onion Risotto and Roasted Garlicky Cauliflower
• Citrus Maple Glazed Pork Loin, Creamy Basil Polenta and Braised Red Cabbage with Apples

Desserts

• Molten Chocolate Cake With Strawberry Ice Cream and a creamy Peanut Butter sauce
• Citrus Pot De Creme with lemon sorbet and champagne
• New York Style Apricot swirl Cheesecake
• Mango Panna Cotta with Oreo Crumbs and a Bluberry Coulie
• Triple Chocolate Brownie Sunday with a scoop of Huckleberry Ice Cream

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.