DINING

Our professional in house chefs will satisfy your palette and hunger with a fine variety of local and traditional fare. Head chef Ron Eastman, a native of Gander Bay and the son of the camp’s original lead guide, will work with you to create a menu to accommodate all of your guests. Some Newfoundland specialties that you may want to try are Jigg’s Dinner (Roasted Turkey with Savory Dressing), Arctic Hare in Red Wine Sauce, and not to be missed are the surprisingly delicious Cod Tongues. Our chefs are also happy to prepare your catch for you, giving you a truly personal dining experience.

The dining room is elegant yet casual: you will enjoy your evening meal on fine china dating from the early days of the lodge, next to the glow of a warm fireplace.

Cabot Lodge also boasts its own exquisite wine collection with a variety of selections from both the Old and New World.

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