Dining at Loon Lodge
We welcome you to experience dining that reaches far beyond just food & drink. Join us at day’s end; dine lakeside with panoramic mountain views and spectacular painted skies enjoying delicious flavors paired with selections from our Wine List. We promise you that our professional staff and attention to detail will make your evening with us memorable.
All of our food is crafted from scratch. We use locally sourced proteins and produce; natural and organic when available. Our steaks are hand cut and our burgers are our own fresh grind of steak, grilled on our apple wood fired grill.
You’ll find no better choice in the Rangeley area. Enjoy!
Dining Room Menu
Crisp Pork Belly
Summer Vegetable Slaw, Peach and Corn Relish, Blueberry Reduction 12.
Pickled Cherry Peppers, Lemon Aioli 12.
Yellow Fin Tuna Tartare
Sesame, Ginger, Avocado, Wasabi Aioli, Wontons 15.
Baked Goat Cheese
Local Heirloom Tomatoes, House Crackers 10.
Bacon Wrapped Dates
Bleu Cheese, Aged Balsamic Reduction 10.
Maine Scallop Cakes
Herbed Panko, Tomato Tarragon Jam 14.
House Cured and Smoked Salmon Crostini
Lemon Goat Cheese, Maple Caramel, Crackling 12.
SOUPS and SALADS
Local Tomato Gazpacho
Cucumbers, Sriracha, Pickled Onion, Local Feta 7.
Lobster and Corn Bisque
Onions, Roux, Vermouth, Heavy Cream 9.
Herbed Croutons, White Anchovy, Shaved Parmesan, Creamy Lemon Garlic Dressing 8.
Charred Onion, Tomato, Radish, Haricot Vert, Prosecco Dijon Vinaigrette 8.
Poached Peach and Shaved Vegetable Salad
Bleu cheese, House Bacon, Red Onion, Blueberry Bourbon Vinaigrette 9
Maine Pork Chop
Bacon Cheddar Cornbread, Summer Vegetable Slaw, Peach and Corn Relish 24.
Filet and Lobster Tail
Horseradish Panko Butter, Squash and Zucchini Au Gratin, Haricot Vert, Herb Oil 45.
Pan Seared Scallops
Quinoa Salad, Roasted Corn, Cherry Tomatoes, Cucumber, Onion, Feta, Strawberry Coulis 26.
Seared Chickpea Cake
Summer Squash, Zucchini, Tomatoes, Local Greens, Dill Vinaigrette 20.
Garlic Mashed Potato, Grilled Broccolini, Fried Onion, Red Wine Steak Sauce 34
Cast Iron Seared Atlantic Salmon
Vegetable Couscous Salad, Summer Squash, Zucchini, Tomato Tarragon Jam 26.
Baked Atlantic Haddock
Lime Panko Topping, Wild Rice and Jasmine Pilaf, Pinto Beans, Heirloom Salsa, Broccolini, Cilantro Lime Aioli 24.
House Bacon Mashed Potato, Street Corn, Herb Pan Sauce 22.
Prices and selections are subject to change.
Some foods may be served raw or undercooked or may contain raw or uncooked foods. Consumption of this food may increase the risk of food borne illness. Please check with your physician if you have any question about consuming raw or undercooked foods
A well-known culinary destination,
reservations in our Dining Room are strongly recommended.
Casual and intimate, you and your guests can indulge in a variety of dishes created by our Chef. Our restaurant specializes in New American Cuisine, prepared with the freshest ingredients (seasonally available) from local growers.
Our Wine List offers selections meticulously chosen to enhance each entrée from our Dining Room Menu.
The private function room located on the lower level with its own full bar and patio area will accommodate up to 60 guests. This area overlooks the perennial gardens and lawn with views of the lake and mountains.
Private Dining Room
Our cozy, private dining room is an ideal setting for a small family gathering or special celebration. Accommodating up to 16 guests, the room is tastefully decorated in warm reds, natural woods, has a lofted ceiling and of course, views of the lake. You have the option to order from the menu or pre-arrange a special menu with our staff.
On parties of 7 or more, to ensure all of our guests are served to the best of our ability, we reserve the right to present one dinner check per table. A 20% gratuity is automatically included.
The Loon Lodge Inn & Restaurant recognizes that it is a privilege to buy and sell alcoholic beverages in the State of Maine and with that privilege, realizes that it is our legal and social responsibility to comply with all Maine laws, rules and regulations and follow best practices as they pertain to the service of alcoholic beverages.