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.
The Restaurant at Gates Lodge…A 2020 Update
The various stay-at-home orders, the current restrictions on seating occupancy, our limited staff numbers, and the shortness of our season necessitates us making changes to the restaurant in 2020. There is simply no other way for us to keep the restaurant open this summer. Rather than feeling burdened, we are excited to take this opportunity – presented by necessity – to try something a bit different.
In short, the restaurant will become an order-inside, eat-anywhere restaurant with lots of to-go options for food and drink, wine and beer, and a menu tailored to fresh, fast preparation.
Friday through Saturday: Orders may be placed from 7 am – 7:30 pm
Sunday, Wednesday and Thursday: Orders may be placed from 7 am – 6:30 pm
Monday and Tuesday: Lodge guests only, 7 am – 6:30 pm
For pick-up orders: 989 348 8462
This week’s menu…
Gates Lodge Takeout Menu
Atlantic Salmon Burger- Seared salmon patty with minted cucumbers, lettuce, tomato, red onion and Gates tartar sauce on the side. $12
Friday, Saturday and Sunday, while supplies last. Please click here on The restaurant Facebook Page for Daily Specials
Fish Fry- IPA battered cod with beer battered sidewinder fries, classic slaw and Lodge tartar sauce. $17
Northwoods Meatloaf- A lodge favorite, our all beef meatloaf is glazed with BBQ sauce and served with mashed potatoes and fresh market veg. $18
Parmesan Crusted Whitefish- Seared Lake Michigan whitefish with toasted parmesan breadcrumbs, creamed spinach, mashed potatoes and San Marzano marinara. $22
Smothered Chicken- Seared chicken breast smothered in mushrooms, caramelized onions, bacon and parmesan cream. Served with butter whipped potatoes. $18
Add a seared chicken breast to any salad for $4
Steakhouse Wedge- Iceberg, bacon, tomatoes, red onion, cucumber and Lodge bleu cheese dressing. $8
Gates Chopped Salad- A mix of iceberg and mesclun greens with diced tomato, bacon, hard cooked egg, white cheddar, celery and onion. $8
Comes with Great Lakes kettles chips and a pickle.
Michigan Reuben- Thinly sliced Lodge-made corned beef brisket griddled with baby swiss inside and out and Michigan kraut on hearty rye bread. Secret sauce on the side. $14
Downstate Reuben- Lodge corned beef brisket with creamy coleslaw and swiss on rye. $13
The Norman- Shaved slow roasted beef, tavern style whipped horseradish spread with quick pickled pepper, onion, celery, carrot and cabbage on a toasted potato bun. $9
City Slicker- NYC style: corned beef piled high on rye with yellow or spicy mustard. $13
Bruised Ego- Roast beef with blue cheese dressing, blackening spice, LTO. $13
South Branch Nightmare- Bacon, roast beef, sharp cheddar, BBQ sauce, garlic aioli, iceberg. $13
Bird Reuben- All-natural, whole muscle turkey breast with Michigan kraut and swiss on rye- secret sauce on the side. $12
Master Gunner- Genoa salami, spicy capicola, smoked ham, provolone, mild banana peppers, lettuce, tomato, onion, and Tanker’s Italian dressing on a hoagie roll. $13
Articulated Club- Smoked ham, turkey, bacon, lettuce, tomato, onion, sun-dried tomato mayo on sourdough. $13
The Katy- Thinly sliced turkey, creamy slaw, swiss, and secret sauce on the side. $12
Gates Chicken Salad: All white meat chicken, pecans, cherries, diced celery and onion, fresh lemon and thyme on a griddled croissant. $12
Spinach and Artichoke Melt: Provolone, spinach, herb marinated artichoke hearts, cream cheese and lemon on sourdough bread. $12
Gates Grilled Cheese- Toasty white cheddar on the outside, melted American on the inside. $8
Classic Cheeseburger: Melted American cheese, lettuce, tomato and onion on a potato bun. $12
The Hex Burger- caramelized onions, mushroom, horsey sauce, bacon and pepper jack. $12
Sausage Biscuits and Gravy- Our regionally famous biscuits and gravy with two eggs any style. Choice of chorizo or sage sausage. $8
Tanker Omelet- Peppers, onions, bacon, sausage, cheddar and topped with pico de gallo. $11
Hex Omelet- Caramelized onions, mushrooms and bacon with pepper jack cheese. $11
Croissant French Toast- All butter croissant dipped in a cinnamon-vanilla custard and topped with fresh berries. 100% maple syrup on the side. $9
Two Hander Sander– Your choice of white, rye or English muffin, choice of bacon, ham or sausage. Choice of American, Swiss or provolone. $7.50
All American Burrito– Lodge-made sausage, potatoes, scrambled eggs and American cheese. $8.50
Chorizo Burrito– Spicy Mexican sausage, potatoes, scrambled eggs and provolone. $8.50
Bagel, Bacon, Egg and Cheese– Everything spiced bagel, eggs and American cheese. $7.50
Bagel with Smoked Salmon– Hot smoked Scottish salmon, too much cream cheese, sliced red onion, capers on the side. $12
Egg BLT– Two eggs over hard, crisp bacon, sliced tomato, Duke’s mayo and iceberg on toasted sourdough. $8.50
Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.