Are you looking for a chef prepared New Year’s Eve meal? We are offering a great option for December 31st.

Please place your orders by Wednesday, December 30th. To order call (906) 289-4403 ext. 3.

Pick up time is between 5-8pm on Dec 31st.

New Year’s Eve Take and Go Box

Price: $42.00 ($32 for lodging guests)

Appetizer

Focaccia with roasted tomato, olive oil, feta, oregano and chopped parsley-sliced in small triangles

Main Course

Includes both entrees:

Shrimp and mussel lasagna with béchamel sauce

Ribeye Roast with choice of one sauce: Sour cream, horseradish or Mustard and thyme gravy with mushrooms

Served with:

Garlic smashed butter-parmesan roasted potatoes

Spicy warm salad of green beans & kale, finished with a touch of white wine and red pepper flakes.

Dessert

Baba au rhum topped with Chantilly cream 

(A small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. Chantilly cream is a sweetened whipped cream with vanilla added some recipes use liqueurs in place of vanilla)

Are you looking for a chef prepared Christmas meal? We are offering two great options for Christmas day; Friday, December 25th  and the day after; Saturday, December 26th. Please place your orders by Thursday, December 24th. To order call (906) 289-4403 ext. 3

Christmas Take and Go Box Available Christmas Day and December 26th 

*Available as individual portions or Family sized (4 and 6 person servings available)

Turkey Breast Roulade stuffed with apple-sausage stuffing, pan gravy, scalloped potatoes, roasted root vegetables

– OR – 

Hasselback Ham layered with spinach puree and roasted root vegetables, glazed with honey mustard, apple-sausage stuffing, scalloped potatoes

Both served with:

Mixed Greens Salad, dinner rolls and Black Forest Cherry Cake

Per Person: $20  |  Family size (4ppl): $65  |  Family Size (6ppl) : $100

Lodging guests will receive 50% off!

To order call (906) 289-4403, ext. 3

This coming Thursday, December 3rd, the dining services at the Lodge will begin operating for the winter season.

The dining services closed November 2nd to allow the Lodge team to take a break after a busy summer and fall season, as well as to do our semi-annual cleaning of the kitchen and dining room. After a month break, the team is ready to open up to our lodging guests and the general public for the winter season. We look to start slow in the beginning of December, and then ramp up mid-December to be ready for the holidays and the new year.

Initially our dining services will only be via take-out, as we are currently under an executive order in Michigan until December 8th that does not allow dine-in activities.  All take-out services will be offered at the Little Cabin Cafe service counter, and facial coverings are to be worn inside the Lodge building.

[ See current Dining Service Hours of Operations ]

If the executive order is not extended past December 8th, we look to be able to offer dine-in opportunities starting Thursday, December 10th. As with the summer / fall season, our tables are spaced out more than 7 feet apart (for social distancing), and facial coverings are to be worn when ever you are are not seated and eating/drinking.

The bar has been closed all this year, and will continue to be closed. We do offer alcoholic beverages with one’s meal, be it take-out or dine-in.

The Lodge is now a year-round resort, and as such, winter lodging and outdoor activities are available. The Lodge will have snow-shoeing and cross-country ski trails available to lodging guests and the general public. The dining services will be supporting winter outdoor activity enthusiasts with take-out food that will be available at the Little Cabin Cafe, and dine-in (once the dine-in services are allowed).

As with the summer and fall dining activities, the take-out and dine-in menus will be posted on our web site each week.

The dining services at the Keweenaw Mountain Lodge will be open this winter. We will be offering our services for breakfast and dinner, and will be offering both dine-in and take-out / counter-service. During the winter operations we will continue to build upon rustic world food offerings, while providing an historic place to stay and eat in the Keweenaw.

We will be closed from November 2nd to December 2nd to take a break from the summer / fall season, and to do seasonal cleaning. When we reopen on December 3rd, our winter hours will be:

• Thursday-Saturday: 8-11:30am (breakfast) & 5:30-9pm (dinner)
• Sunday: 8-11:30am (breakfast)

Dining services will be closed on Mondays, Tuesdays, and Wednesdays. 

These hours will be from December 3, 2020 to April 28, 2021.

If there are changes to the hours of operations for dining services, you can find them on the Dining Services Hours of Operations page of the web site.

The Lodge has only been open for dining for two winters since opening in 1934. That was during the winters of 2007-2008 and 2008-2009. This winter marks only the 3rd winter that the Lodge has been open to the general public during the winter. With the golf course-side cabins (winter lodging) and dining open during the winter, and access to winter outdoor activities, the Lodge looks to become a year-round resort destination — with this winter being the beginning of year-round operations. Come stay with us during the winter, or join us for a cup of coffee or a dinner.

We have launched our own beer: KM Ale.

Produced in collaboration with Barrel + Beam, KM Ale is a farmhouse sour. It has that earthy tone to it; with a wild yeast funk, and hops in the nose.

Barrel + Beam is based in Marquette, by the head brewer. Nick and crew pour their hearts into our passionate pursuit of bottle-conditioned farmhouse ales.

Come up, Experience the Keweenaw, visit the Lodge, and try the KM Ale. 

The ale is only available at the Lodge at this time. 

Photo credit: Chris Guibert

This week we transitioned our take-out operations to the back of the Lodge — to the Little Cabin Cafe area. This will be where we will continue to do take-out this summer, and where we offer our specialty coffee (mochas, lattes, espressos, cappuccinos, and more).

AND now we are moving towards the summer dine-in operations.

We will open for dine-in service on Wednesday, June 10th.

Our dine-in operations will be different than in the past. It is based upon what we are comfortable with in the current environment.

We will have a limited number of seats in the front part of the Lodge — the original part of the Lodge. We are only going to sit ~50 people at a time for dine-in services, which will entail the bar area, the foyer, the dining room, and the dining room porch. This will be for the fore-seeable future, as we focus on providing a healthy, safe, and positive environment where we can create great food and a great culinary experience.

Over the next couple of days, we will post more details on our web site (in the Dining section). These details will highlight how we will be operating the dine-in services at the Lodge for the foreseeable future this summer.

For the hours that our dining services are open, see the Dining Services Hours of Operations.

Good morning. It is a glorious day, and to top it off, it is Mother’s Day.

We wish a wonderful Mother’s Day to all the mother’s, and thank each of them for all that they have done, and continue to do, in our lives.

Today we would normally be holding a feast at the Lodge, hosting a number of people throughout the day to celebrate Mother’s Day. Last year we had a packed Lodge, with two full-house sittings to celebrate mothers and the opening of the Lodge for the 2019 summer season. 

This year we had planned another Mother’s Day event — a Mother’s Day lunch, with a wonderful, rustic-focused 5-course menu.

However, with the current executive orders in place which don’t allow dine-in, and with stay-home, stay-safe initiatives still in place in the state of Michigan, we canceled the traditional lunch. Even if the executive orders were not in place, we felt that it was best to cancel the traditional event (we made the decision to cancel it March 24th). This decision was to ensure safety of our staff and guests, and to ensure we can offer what we say we can offer.

That said, we opened up last week on Thursday, April 30th, for food take-out. We didn’t know how that would go and if our kitchen would be ready to handle take-out operations. After the first weekend concluded, we looked back on how the operations went and what we learned (and continue to learn) about offering take-out. We felt comfortable to try a take-out option for Mother’s Day — a Mother’s Day Take and Go Box. We offered a limited number of boxes, as we wanted to make sure we cook wonderful rustic comfort food that has soul.

The Mother’s Day Take and Go Box menu consisted of:

• Appetizer: choose one option – Fish dip or hummus, with our housemade bread
• Salad: choose one option – Garden or spinach
• Soup: Vegetarian minestrone
• Main Dish: Chicken roulade, with wine sauce — served with vegetables and rice
• Dessert: Chocolate dipped shortbread cookies, with orange zest

We are happy to say that we sold out of the boxes.

We thank those that purchased boxes, and we look forward to seeing you when you pick up the boxes today.

For those that wanted a box, but we had already sold out, we also thank you for your support and hope you are able to purchase food from our take-out menu or our next special “box” event.

We are open today between 8am and 4pm, for breakfast and lunch (see this week’s take-out menu).

We hope you enjoy the food with your families. Happy Mother’s Day.

Happy Mother’s Day to all the Mothers in the Keweenaw.

We have now made available the ability to order the KML Mother’s Day Take and Go Box.

Today and tomorrow we are accepting orders for the KML Mother’s Day Take and Go Box. The boxes can be bought for the entire family. They are advanced ordered, and can be picked up at the Lodge on Sunday, May 10th, between 8am and 4pm.

The Mother’s Day Take and Go Box menu:

• Appetizer: choose one option – Fish dip or hummus, with our housemade bread
• Salad: choose one option – Garden or spinach
• Soup: Vegetarian minestrone
• Main Dish: Chicken roulade, with wine sauce — served with vegetables and rice
• Dessert: Chocolate dipped shortbread cookies, with orange zest

There is a limited number of boxes available, and we will offer the boxes for as long as we have these boxes. After that we will close the ability to purchase the boxes online.

And yes, we would have loved to celebrate Mother’s Day with everyone at the Lodge this Sunday. The atmosphere at the Lodge is wonderful. The resort provides a historic, rustic environment, where the fire in one of the grandiose fireplace is special and authentic for a wilderness experience.

Until we can open up to the Lodge facility for lingering by the general public, we continue to be provide a safe and healthy environment for our staff, our customers, and supporters of how we are marrying the history with the future to get to a progressive and vibrant present.

As we think about the history, and look to the future, we wish everybody a Happy Mother’s Day.

Reminder: We are now a cashless resort, all payments are made via credit or debit card.

We are now open for the 2020 Summer Season. As of April 30th, we opened our dining services (take-out only). And as of May 1st, lodging is open again to the general public.

Our dining services are available for take-out only, as the state of Michigan is under an executive order that only allows restaurants to operate their take-out operations. This means we are not able to allow customers to eat in our dining room, nor in the bar, or at the cafe. Rather, customers purchase food from our take-out menu and are able to eat outside on the Lodge property, take the food with them on a hike,  or back to their homes.

During the month of May, we plan on having the take-out dining services open Thursday-Sunday (see hours of operations).  We will make modifications to the take-out menu each week in order to keep our menu fresh.  You can see the take-out menu we opened up with for the first weekend: April 30th – May 3rd menu.

You will discover we offer a limited menu, which is our style as we work to provide patrons authentic rustic food at Lodge.

Our lodging services opened up on May 1st again to the general public. We had 6 cabins open during the winter time for a limited group — friends, and friends of friends of the Lodge. This enabled us to test the cabin infrastructure in winter conditions, and help us make a decision to be open year-round with lodging.  On May 1st, we let the general public know they can stay in the cabins at the Lodge.  Over the course of the month we will open up more cabins. 

Both the dining services and lodging services are being operated according to the state’s executive orders, and in a manner that keeps both staff and guests safe and healthy.

The golf course is scheduled to open for play on May 19th. The golf course maintenance crew will be working to get the course playable by that date. The golf services team is setting up the operations that will enable golfers to book their tee times online (or over the phone), and pay their green fees online (or over the phone).  The golf course will be walking only, no carts, during the month of May.

At 4pm today, Thursday, April 30th, we opened up the food and beverage operations for the 2020 season at the Lodge as scheduled.  However, rather than being able to let people into the dining room, bar and cafe to enjoy the facility, we are only able to offer take-out. 

We are only offering take-out for food at this time because of the executive orders and the health concern for staff and customers.  Thus, there is no dine-in at this time.  And as of tomorrow, we will have our cabins open for lodging, and cabin guests can have their food delivered to them.

More information can be found on our web site in the Dining Services -> Take-out Operations.