Inn Dinners are back this winter and spring at the Inn and more popular than ever! You don’t have to be an inn guest to make a reservation for Executive Chef Jonathan Dayton’s seasonal and artfully prepared prix fixe menu. Five delicious courses are only $50.00 per guest. You can also choose the wine pairing option for an additional $20.00 and make it a truly memorable dining experience.

The Harvest Dinner series is also on the monthly calendar for the second Wednesday of each month. Upcoming themes include Goose & Winter Greens, Root Cellar Revival, Morels in May, Asparagus and Tomato Basil (sample menu links below). Tickets for these 5 course wine paired dinners are limited to 30 guests and cost is $100.00 all inclusive of tax and gratuity. Call 231.944.1251 to make your reservation.

Root Cellar Revival Sample Menu

Beet – roasted red and yellow beets, almond tuile, fromage blanc mousse, beet verjus vinaigrette, pea shoots

Celeriac – celeriac gnocchi, arugula cream, pancetta lardons, celeriac crumble

Parsnip – vanilla bean parsnip puree, pan seared breast of duck, parsley oil, parsnip crisps, swiss chard

Potato – potato sage mousseline, sweet potato gratin, grilled lamb tenderloin, fingerling confit, demi

Carrot – carrot ice cream, candied ginger, pine nut brittle, carrot caramel

Morels in May Sample Menu

Smoked rabbit and caramelized morels, fromage blanc polenta, raclette crostini, balsamic sauce

Morel and asparagus, pea tendrils, fresh mozzarella, pickled ramp, lardo

Morel and swiss chard stuffed chicken breast, potato puree, chevre

Leg of lamb, pancetta, crisp morels, morel lamb jus

Candied morel mushroom ice cream, hazelnut crumble, white chocolate

Please note these menus are samples and are subject to change depending on the seasonal availability of the ingredients. Tickets for all of the Harvest Dinners are also available from MyNorth tickets.