Package Dates: Fall

Fall: Oct 28-30, 2016

Good food, good wine, good friends – that is what it is all about.

Join us for a weekend celebrating good food, great wine, and wonderful friends in the beauty of the autumn Northwoods. Friday gets things rolling with an evening social hour sponsored by Johnson Brothers. We will be debuting a line of Gunflint Lodge signature cocktails highlighting locally distilled spirits and Northwoods flavors, along with a spread of hot and cold gourmet appetizers.

On Saturday, you should dine light at lunch, so you can enjoy our feast of the weekend. We will present a six course gourmet dinner by chef Adam Treeful, each showcasing a wine pairing featuring wines selected from vineyards of the Pacific Northwest.

Our Featured Menu is as follows, but keep in mind that this menu is not entirely locked in, as Adam may be fine tuning it, or even changing some of the specific items, as we get closer to the date and have a better idea what is fresh and seasonal here in the Northwoods.

APPETIZER Course

Rosemary Skewed Smoked Walleye  Cold-water Canadian Walleye smoked and served with a spicy Dijon sauce

Pairing: *Evolution “E” Sparkling Wine  You will “experience” a delightful amount of bubbles, and a hint of citrus. This wine is off-dry with a touch of sweetness and a smooth crisp finish

SOUP Course

Chickpea and Roasted Cauliflower Soup  This warm and satisfying soup is garnished with roasted cauliflower flowerets, lemon Greek yogurt and a trio of infused oils of paprika and sumac

Pairing: Mary Hill Viognier  Expressions of oak and vanilla bean, accompanied by hints of dried pineapple, apricot and pear. The full-bodied mouth-feel lingers on the palate finishing crisp and clean

SALAD Course

Charred Radicchio, Apple and Prosciutto and Gorgonzola Salad  Topped with candied walnut and balsamic cranberry vinaigrette

Pairing: Lange Willamette Valley Chardonnay  This wine exhibits notes of clover flower, Asian pear and white peach, with undertones of flinty minerality. Rich flavors of pear tart, almond and vanilla round out the palate

INTERMISSION

PASTA Course

Baked Shells Stuffed With Salmon, Spinach, Artichoke and Ricotta  All baked in a classic béchamel sauce

Pairing: Stoller Pinot Noir  The nose opens with notes of preserved dark cherry, smoky flint and sandalwood. The palate is succulent, with flavors of Bing cherry, rose water, and vanilla with a sea salt finish

MAIN Course

Bourbon Braised Mini-Pork Shank  Served with cannellini beans and maple glazed carrots

Pairing: Locations Washington  Aromas of wild blueberries, cassis, and pleasing notes of forest floor. The palate exhibits dense flavors of plum, chocolate, black tea and framboise. Silky tannins are followed by a pure and true finish

DESSERT Course

Pumpkin Churros with Mocha Sauce  An unexpected twist on comfort food, this spicy seasonal favorite is served with a rich chocolate coffee sauce and spiced whipped cream

Pairing: Ramos Pinto Tawny Porto 10 Year  Lively aromas of apricot, almond, hazelnut and cocoa bean with a velvety texture. The elegance of the first contact with the palate is maintained through a sequence of dried fruits and nuts and a smooth caramel finish

This package includes:

  • 2 nights accommodations, best cabin available
  • Friday evening Cocktail Reception at 6:00 p.m.
  • Saturday Wine & Gourmet Dinner
  • All Saturday meals and Sunday breakfast
  • Complimentary use of canoes, kayaks, and all our hiking trails
  • All Naturalist activities

Call for rates and availability

Sales Tax and Service Charge are additional