The cuisine at this unique lodge is spectacular, and the restaurant is commonly regarded as one of the best in Northern California. Nearly all ingredients come from within 15 mi of the lodge, so the dinner menu changes daily according to what local farmers, fishermen, and foragers offer chef-owner Margaret Grade. The prix-fixe menus can be heavy on the meat, but á la carte is an option. The dinner-only restaurant is open Thursday through Monday and is closed the first six weeks of the year (this schedule changes, so ask in advance).