Family Style Dining with a Gourmet Touch
Carrying on the traditions of Maine Sporting Camps is important to us here at Mt. Chase Lodge. Therefore, our local Maine cuisine is served family style. Gather around our table with our other guests, share your stories and enjoy a one-of-a-kind meal prepared by owners, Mike and Lindsay Downing. Our priority is to source our food locally to give our guests an authentic Maine dining experience.
We are excited to offer a new dining experience for locals and visitors alike. Call in advance to schedule a dinner for yourself and your spouse or friend or a dinner party with a group. Join us for breakfast or dinner any night of the week.
Please let us know of any dietary restrictions or allergies you may have. We can accommodate vegetarian, gluten free, vegan and many other preferences you may have. Please ask!
During winter months, we serve lunch on weekends and holidays, serving homemade soup and chili as well as signature sandwiches served on Mike’s own homemade bread. Come in from the cold, enjoy a hot meal, relax in front of the fire with a refreshing drink from our new beer and wine menu.
Every morning you will wake up to the smell of brewing Carrabassett coffee and freshly made baked goods. Fuel your adventure with a large plate of farm fresh eggs, crispy bacon, sausage, seasoned home fries, oatmeal and one of Mike’s delicious baked breakfast treats. We serve something for everyone!
Our Breakast spread may include:
• Spinach and parmesan frittata, locally raised bacon, homemade sourdough bagels and baked oatmeal with apples and cranberries.
• Blueberry pancakes, locally raised sausage, coconut chocolate chip scones, gluten free granola and fruit salad.
NEW WINTER 2016!
We are excited to now be serving lunch during the winter months on weekends and holidays. Grab a bowl of Mt Chase Chili or house made soup to warm up while we make you a delicious signature sandwich on our own homemade bread. Call ahead or follow us on Twitter or Facebook to find out what sandwiches will be offered during your visit to the area.
Some of our favorite sandwiches:
- Cider braised brisket with slaw and blue cheese on onion rye bread
- Tuna melt with bacon and swiss on sourdough
- Grilled ham and cheese with Dijon mustard and pickles on focaccia.
All sandwiches will be served with a pickle and bag of potato chips or salad of the day. We can also send you off with a hearty bagged lunch packed with a sandwich, chips, fresh baked good and fruit.
Our dining room sits just along the banks of Shin Pond, and during the summer months, we are often joined by beavers, mergansers or even the occasional moose. Our three course dinners are all made from scratch with local fresh ingredients. Your meal will start off with seasonal soup or salad and is served with freshly baked artisan bread.
• Cider braised brisket with caramelized onions and blue cheese
• Pan seared salmon with blueberry chutney
• Roast pork loin with apples, onions and fennel
• Whole herb crusted grilled chicken with tzatziki sauce
• Grilled marinated Portobello mushrooms
All meals are served with two sides, starch and vegetables.
End your meal with a delightful dessert made from scratch.
- Flourless chocolate cake
- Lemon cream tart with strawberry coulis
- Coffee infused crème brulee
- Peach galette with a whisky sabayon
All meals pair wonderfully with a selection from our beer and wine menu.
It is amazing to me how much you can do with just flour, water and salt. That is really all you need to make delicious bread. It’s so simple and I think that is why I love baking bread so much. I gained a lot of my baking experience from working with some great chefs during our summers in Alaska. But where I learned the most was attending the Kneading Conference in Skowhegan. Among all of the gluten free hysteria (some of which is real), there is an artisan bread revolution going on right in our backyard. I’m hoping to bring that north to the Katahdin region.
At the heart of this bread revolution is sourdough. The only way to bake bread prior to the discovery of yeast in the late 1860’s was to have a sourdough starter. This is the processing of cultivating naturally occurring wild yeast into a flour and water mixture, and feeding it only flour and water. I began my sourdough starter while working in the Forks in 2013. This is getting back to the way bread was made 5,000 years ago. So with the idea of getting back to the way bread was originally baked, I will be making an earthen oven to make wood fired breads. An earthen oven, similar to a brick oven, is the first oven anything was ever baked in. Made from materials such as sand, clay and cement, this type of oven traps and stores heat from the fire built inside of it.
Along with serving delicious homemade bread to our guests, we will be selling bread to the public.
Mike Downing, Co-owner and Cook