Restaurant
The restaurant at Gates Lodge serves breakfast, lunch and dinner in a casual setting beside the Au Sable River. Our extensive menus are prepared almost entirely in house and from scratch. Our take-out window and huge sandwich menu is unlike anything for miles and allows anglers to get a quick bite to eat…or take their food to the river. We now offer beer, wine and cocktails, though we’ll continue to charge a corkage fee ($12) for folks that would like to bring in their own wine.
Chef Matt and pastry chef Emily take great pride in everything they make, from out-of-this-world desserts to hash and eggs in the morning. We are open to the public seven days a week from the weekend before trout opener thru the middle of October. We also serve food on select winter weekends.
We are a small but popular restaurant, so reservations are required for dinner, or for larger parties at any time. Summer hours:
Breakfast: 7 am – 2 pm
Lunch: 11:30 am – 2 pm
Take-out: 10 am – 8 pm
Dinner: 5 pm – 8 pm
Winter Hours (when open — please call for our open dates)
Dinner: 5 pm – 7 pm
Breakfast: 8 am – 11 am
Please call us at (989) 348–8462 for reservations.
This Weekend’s Menu…
Southern Style this weekend! Our hours for dinner are Friday and Saturday, 5 pm – 7 pm. We will also be serving breakfast from 8 am – 11 am on Saturday and Sunday. Give us a call for dinner reservations: 989 348 8462
Oyster Stew – Traditional low country style with Neuske’s bacon, benne seeds, lightly poached oysters, lemon and herbs. $10
Winter Wedge – Iceberg wedge salad with Gates Ranch, chopped egg, bacon, pickled red onions and cheddar cheese. $5/$8
Fish Fry – Hand dipped cod with crisp slaw, Gates tarter, fries $16
Steak – Seared center cut filet of beef with 4 year cheddar twice baked potato, roasted market vegetables and veal demi glace $26
Southern Specials
Chicken Fried Oysters – Lightly floured Louisiana oysters with Meyer lemon aioli and herb salad $12
Roasted Beet and Grapefruit Salad – Iceberg and watercress with sweet paprika-poppy seed dressing, shaved shallot and toasted benne. $8
Shrimp and Grits – Heirloom Anson Mills grits, plump seared shrimp, button mushrooms, Nueske’s bacon and scallions. $24
Southern Fried Chicken Platter – Your choice of Nashville hot or buttermilk fried half chicken with collard greens, mashed potatoes and gravy. $18
Charred Short Rib – Braised and charred beef short rib with Carolina Gold rice cakes, glazed cauliflower and natural jus. $24