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A teaser menu of what you can expect to enjoy at Rugged Point Lodge:

Smoked beef brisket with a red-wine & rosemary demi, whipped yukon gold potato, asparagus

Pan-seared crispy skin salmon, olive oil poached baby red potato, green beans, and citrus-rum-herb cream sauce (top requested recipe)

Baby back pork ribs with Detroit style sweet & tangy bbq-sauce, stuffed bacon & cheddar baked potato, garlic steamed broccoli
(You will def’n want my BBQ sauce recipe, #2 requested recipe)

Panko crusted Halibut with smoked tomato butter, oven-roasted brussel sprouts, and saffron basmati rice

Beer-brined crispy chicken supreme with wild mushroom risotto & honey glazed carrots

Everyday you when arrive back from fishing there will be a big pot of delicious soup or chowder with fresh bread. We make everything from scratch, with love! And our breakfasts are amazing too; omelettes, eggs any style, oatmeal, a variety of cereals and granola.

Message from our Chef:

For me, there is no better environment than this to remind me of why I love being a chef. Because to me, cooking is all about building relationships, and my roll on the Rugged Point team is to provide you with a five star culinary experience. I take pride in educating about food, techniques, and don’t hold onto recipes, so if you want them, I will show you. And if you want to join me in the kitchen, don’t be shy; I will throw an apron on you. You will not only catch amazing fish but also learn how to cook it. Whether it be fileting, smoking, making sushi, or other dishes I do, I love to entertain, and what better way to do so in such a stunning environment with world-class fishing and guides.

*If by chance you don’t want to go fishing, or, if your spouse wants to join and only cook, well, then this can also be a culinary adventure for foodies. This upcoming season at Rugged Point Lodge I will be offering full afternoon culinary classes, learn a little bit about food, but mostly, learn the subtle and painless art of executing a perfect dinner party. I will show you timing, plate presentation, organization, and the general tales of ordinary kitchen madness.  – Chef Matthew