Caught fresh and cooked the same day. Recipes shift with the season and what's running, so there's always something new to try.
Whole trout, split and pinned open, brushed with herb butter and grilled over hot coals until the skin crisps and the flesh turns tender and flakes from the bone.
Smoked fish with roasted root vegetables, pickled onions and a cool herb cream to cut through the richness of the smoke.
Pan-seared whitefish with brown butter, capers, crispy sage and a squeeze of lemon to brighten the delicate, flaky flesh.
Salmon fillet laid skin-side down on a soaked cedar plank, topped with thin lemon slices, fresh dill and a knob of butter, then roasted until the wood smokes and the fish is just cooked through.
Whatever came in fresh that morning, prepared your way—grilled whole, filleted and pan-seared, or smoked low and slow over applewood until it pulls apart with a fork.
Whole fish brined and cold-smoked over applewood for three days, flaking into tender, delicate layers.
Hot-smoked trout fillets, still warm from the smokehouse — pull apart the silky flesh with a fork.
Pan-seared char with toasted hazelnuts and a bright dill glaze.
Whole mackerel split and grilled over oak coals, skin crisped and flesh just cooked through.
Whatever landed this morning — grilled whole over the fire, seasoned simply with salt and lemon.
Filleted from whole fish, slow-smoked and ready to slice. Vacuum-packed to take home.
A whole fish gutted and grilled over the campfire, served with warm sourdough to mop the juices.
Fresh-caught trout pan-seared with wild garlic, spring herbs and buttered new potatoes.
Flaked smoked mackerel with bitter leaves, crispbread and a sharp mustard dressing.
Whole branzino split and grilled over coals until the skin blisters, served with foraged greens and lemon.
Local pale ale, cold and crisp, perfect after hours by the water.
Smoked fish board
Freshwater fish grilled over charcoal, rotating seasonal catches.
Lakeside herb butter, smoky paprika and your choice of wood for smoking.
Fresh-caught trout, butter, a pinch of sea salt and campfire heat.
A fillet with foraged herbs and citrus. Simple, direct, perfect.
First time by the lake? These three recipes disappear fastest — they're why people come back.
Pulled from the smoker throughout the day. Best eaten warm, straight off the grill.
Low and slow over cedar, the way it's meant to be. Our whole approach.
Our fresh catch prepared simply. Clean, rich, never overdone.
Summer weekends book solid. Reserve a table and we'll keep a shaded spot and a warm plate waiting for you.