SPRING

At Gunflint Lodge the kitchen celebrates the arrival of spring with fresh herbs and vegetables of the season to complement the bounty of the lakes and woods. Entrees such as Pepper Grilled Lake Trout with Spring Onion Sauce, Pan Roasted Breast of Chicken with Fresh Chive Cream Sauce, Broiled Salmon Princesse topped with fresh asparagus spears and parmesan cheese, or Beer Battered Fried Fillet of Walleye appear on the constantly changing menu.

In summer, the dining room fairly buzzes with excitement as folks discuss the day's or week's adventures already experienced or soon to come. Behind the scenes the kitchen is highlighting the season with entrees such as grilled steaks accented with savory butters, Chicken and Linguine with Wild Mushrooms, Roasted Tomatoes with Fresh Basil and Parmesan, and Roasted Salmon Fillet with Summer Herb Beurre Blanc and Tomato Concassé.

All the vigorous activity and cool weather sharpens the appetite and the kitchen responds with hearty autumn fare: Roasted Butternut Squash and Leek Soup, Grilled Lake Trout with Ancho Chile Maple Honey Glaze, Grilled Chicken Choucroute Mornay, Pan Roasted Tenderloin of Pork with Bacon, Mushrooms, and Horseradish, and wild game of all kinds.

Winter comes early to the north country and stays late. Guests and visitors dine by candlelight as a birch and maple fire in the hearth sends out extra warmth. Starters from the kitchen might include the lodge's signature appetizer, a delicate Walleye, Wild Rice and Pistachio Nut Sausage with Sauce Beurre Blanc. Also on the menu are soul-warming soups such as the Creamy Smoked Mushroom and Leek or Roasted Onion topped with Croutons and Parmesan Cheese. Entrees are hearty and elegant: Roasted Breast of Chicken Pistache with Blackberry Sauce, Honey-Dijon Roasted Pork Loin carved and served with a Cider Sauce, or Walleye and Shrimp Pot Pie with Sourdough Biscuit Crust.