Executive Chef Sarah Trampert cooks farm to table in the literal sense. Local and organic produce where it exists, Harris Ranch beef, seafood in on the day, and house-made soups and pastas rather than anything that arrived frozen.
Come for a slow breakfast while the mist is still coming off the water, or an unhurried dinner as the light goes gold on the far shore. Either way the view is the same one people have been driving up for since 1941, when this opened as Freeman's Bass Lake Lodge.
The main room. Handcrafted wood, lodge-warm, glass along the whole lake side. Steaks, fresh seafood, handcrafted pastas and house-made soups.
The casual one, right on the water. Burgers, shareables, fresh seafood, sandwiches and salads, plus handcrafted cocktails and local craft beer. Ask for the Drunken Clams.
Next to Pines Market, and the centre of Bass Lake after dark. Sixteen-plus taps from hazy IPAs to clean lagers, pool, and a Hot Summer Nights lineup running Karaoke Thursdays, DJ Fridays and Live Band Saturdays.
Four to six every evening. A full entrée with soup or a garden salad, fresh bread and butter, from $23. Plus the Friday prime rib and a build-your-own Bloody Mary bar at breakfast.
Sixteen-plus rotating drafts, a curated bottle list, local wines and cocktails made properly. Happy hour every day from four.
The same kitchen, the same menu, the same prices. Build an order, pick a collection time, and it goes straight to the line. No account, no app, and no card details held on the site.
