Thank you for your support of the Bearskin restaurant this winter. It’s been a wonderful dining season.
It’s no small feat for a resort of our size to provide a quality dining experience for guests and visitors. Most resorts along the Gunflint Trail long ago closed their dining rooms because the cost of maintaining any restaurant service was prohibitively high. When you choose to dine at Bearskin, or at any of the other resorts along the Gunflint Trail that still offer a dining experience, you are supporting a long tradition that will disappear without guest and local support. We thank you!
We hope Chef Scott Bergstrom will choose to cook for Bearskin again during the winter 0f 2013-2014. We’ve had extraordinary reviews from guests and visitors for this winter’s fine dining. We look forward to presenting this option next winter. Scott changes his menu weekly in order to take advantage of fresh ingredients, but here is a sample menu. Note that your meal includes bread, soup, salad, and dessert in the price. The food is always exceptional.
2013-2014 Winter Dining Info | for future plannng:
Take your pick — this winter Bearskin offers a night of elegant fine dining on Saturday, plus a night of tasty Italiano pasta dishes on Wednesday. The ambiance, the menu, and the chefs are different for both nights. If you’ll be staying with us on both Wednesday and Saturday, it’s a unique dining experience each night.
Pasta night is family-friendly and priced in the $15 – $22 price range for a complete meal with salad and bread. Everything served on Pasta Night is prepared by Chad Goodale. Saturday night dining with well-known Chef Scott Bergstrom is a fine dining experience, offering quality cuisine in a higher (but still reasonable) price range. Enjoy both nights.
Pasta Italiano Nights | Wednesday, January 1 – Wednesday, March 5
Click here to view our Wednesday night winter dining menu and the available dining dates.
Fine Dining | Saturday, December 28 through Saturday, March 1
A cold winter’s night calls for a long, lingering, elegant meal to while away the evening hours. Bearskin Lodge welcomes the return of our winter chef , Scott Bergstrom. Scott received his training at the Culinary Institute of America in Hyde Park, New York. He has many years of experience in all aspects of the food service industry. Scott takes pride in creating attractive and delicious multi-course meals for his guests. His most notable culinary talents were displayed as the Executive Chef at “510 Groveland” in Minneapolis, Executive Chef for guests in Curt Carlson’s private dining room “The Retreat,” and at his private corporate parties. When asked about his cooking style, Scott would say he likes to prepare healthy meals with the freshest “in season” ingredients possible.
In the summer you might run into Scott at his own resort, Thomsonite Beach, along Highway 61. Watch for the colorful sign on the lake side of the road between Lutsen and Grand Marais.
Dining times & reservations: You may reserve a 6 PM, 6:15 PM, or 6:30 PM dining time. Reservations are needed and we recommend letting us know early, as our small, intimate dining area only has seating for about 20 guests. Call us at 218.388.2292, e-mail us at firstname.lastname@example.org , or use the online form here to make your reservation. Anyone is welcome to dine at Bearskin Lodge, although we try to give our guests first priority and notice for dining events.Scott likes to change our menu frequently. When you call to reserve your dining, we will take an e-mail address and contact you about the upcoming week’s entrée choices. The price ranges will stay consistent and the entrée choices will be similar, but Scott enjoys varying the rest of the menu.