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.
It’s time for winter dining! Below is this weekends dinner specials. 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
Sushi Tower — Spicy (or not) tuna, jumbo lump crab, avocado, seasoned rice, cucumber, tobiko with sambal mayo, teriyaki and wasabi. $15
Creamy Mushroom Bisque — With pickled shiitakes, chives and lemon creme fraiche $8
Foie Gras Pate — Spiced blueberry compote, pickles, baguette, stone ground mustard. $15
Grilled Caesar Salad — Hearts of romaine, cauliflower, capers, classic dressing, parmesan, marinated white anchovies and croutons. $8
Pomegranate Glazed Quail — With middle eastern spiced cabbage, lemon butter, golden raisins and saffron rice pilaf. $24
Hudson Canyon Scallops — With white wine, baby bok choy, toasted bread crumbs and braised white beans. $26
Shrimp Stuffed Dover Sole — With ginger, melted leeks, shiitake mushrooms, teriyaki butter and baby bok choy. $24
Spaghetti Carbonara — With crispy cured pork cheek, parmesan and black pepper. $22
Beef Wellington — Carved to order with mushroom duxelles, dauphinoise potato, cabernet jus and asparagus. $32