CHEF'S CORNER

Portage Point Inn's restaurant  is also open to the public year round and offers quite a diversified menu.  It's a busy place all summer...and weekends during the off season.  Many business dinners, holiday parties, and receptions are held at the resort due to location, ambiance and the seating capacity (est. 200).  Yet cozy fireside dining for smaller groups is offered during the winter and spring months.  During the summer, a large breakfast buffet, including omelet station, lunch, specialty buffet dinners as well as a limited dinner menu selection is offered.  During winter months, dining is limited to weekends and include a breakfast buffet and dinner.  House specialties are prime rib, cashew crusted walleye, and a smoked white fish pate appetizer, and many guests are delighted by the Grilled Salmon with Dill Sauce.  While enjoying the dining room view across Portage Lake, Chef and his team will transform a guest's fresh catch from the lake into a gourmet feast...a huge family hit.  Reservations are required year round, for guests, as well as the public.

Dietary or food allergy concerns:?  The Portage Point Inn team wants your stay to be enjoyable, so if you or a family member has dietary concerns, our Chefs will try to assist.  Contact us with a note at PPI via info@portagepointinn.com

Chef invites you to try one of our guest favorites.  Check back on occasion for additional recipe offerings from the Portage Point Inn Chefs.

Chef's Carrot Cake
1.5 Cups Oil 1 cup pecans   2 Cups of Sugar   4 Eggs   2 Teaspoons of cinnamon   2 teaspoons soda   2 teaspoons baking powder   1 teaspoon salt 3 Cups grated carrots 1Sm. Can crushed pineapple(undrained) Cream together sugar and oil, then add eggs and beat until fluffy. Sift dry ingredients together and add to mixture. Add Carrots and pineapple and nuts. Oil and flour the pan. Preheat oven to 320 dgrees and cook for 30mins. Cream Cheese Frosting -1/2 Stick Margiran -8oz Cream Cheese -1 lb Powder Sugar -2 tsp vanilla Mix all ingredients until creamy.	Cherry Chicken Pasta 6oz Chicken Breast Sliced 2 oz Dried Cherries 1 oz Sliced Red Onions 1 oz Sliced Mushrooms 1.5 oz Ramano Cheese 1.5 oz Parmasian Cheese 2 oz Heavy Whipping Cream 2 Tlbs Butter 1/2 Tsp. Garlic Saute Chicken in 1 Tlbs Butter, add Onions & Mushrooms, Garlic. Add Cream, simmer for 3 minutes then add 1Tlbs Butter and cook until it starts to thicken. Add Cheese and serve over 6 oz of pasta of you choice.