Fine Dining

Chef de Cuisine Eric Gagnon welcomes you to enjoy casual fine dining in our lakeside dining room. Enjoy a wonderful dining experience while overlooking beautiful Lake of Bays. Chef Eric prepares everything from homemade bread to desserts with ultimate care. Our menu offers seasonal, inventive dishes served in the comfort of our historic lodge. Start your day with our superb breakfast buffet or after dinner, enjoy coffee or a glass of wine on our wrap around veranda. Think of Port Cunnington Lodge for your next special weekend getaway or occasion celebration. Anniversary parties or birthday dinners can be held in our dining room, our historic lakeside boathouse or in our picturesque newly renovated barn, Heritage Hall.


Cruise and Dine on the S.S. Bigwin 

Thursday evenings throughout the summer, enjoy a beautiful cruise on the newly restored S.S. Bigwin followed by 3 course dinner in the historic Main Lodge at Port Cunnington Lodge and Resort. A perfect way to entertain friends. Click on the link to reserve your spot.


    • Thai inspired butternut squash soup garnished with chilli oil and pea sprouts
    • Sesame soy marinated duck confit salad with diced bell peppers, toasted sesame seeds and tempura enoki mushrooms
    • Pan seared Foie gras served with sautéed Ontario apples and balsamic syrup
    • Baby spinach tossed in a maple dijon vinaigrette topped with Danish blue cheese, sliced granny smith apples, and smokey bacon
    • Smoked salmon served with dill crème Fraiche cucumber ribbon, capers, and pickled red onion
    • Roma tomato and boconcini cheese drizzled with extra virgin olive oil topped with sliced basil and served on a bed of baby greens

All appetizers available as entrées

  • Pan seared rainbow trout served with sundried tomato and arugula orzo finished with lemon chive beurre blanc
  • Slow roasted Alberta beef short ribs served with bordelaise sauce, sautéed leeks, and garlic mashed potatoes
  • Jumbo ravioli stuffed with ricotta cheese served with basil infused béchamel sauce pine nuts, sliced bocconcini cheese and asparagus spears
  • Roasted chicken supreme filled with prosciutto, goat cheese, and baby spinach served with a Mornay sauce and roasted mini red potatoes
  • New Zealand lamb shank braised slowly in merlot served with roasted root vegetables and sautéed Portobello mushrooms
  • Grilled New York strip loin steak paired with Yukon gold wedges, peppercorn cream sauce, and sautéed shallots
  • Warm phyllo wrapped cheese cake served with Jack Daniels caramel sauce
  • Warm chocolate torte with Chantilly cream
  • House made Maple walnut ice cream
  • Warm Apple cinnamon bread pudding served with vanilla ice cream
  • Vanilla bean crème Brule