CHEF'S CHOICE MENUS SERVED DAILY
Dinner and breakfast included for all lodge rooms, silo rooms, cabins, cottages, and Riverside House rooms.
A few steps from the Lodge is the magnificently restored 19th century Lewis Mill Restaurant where a seasonally-inspired, family-style dinner and breakfast are served. Menus change daily and always provide a plethora of options including side dishes comprised of vegetables just plucked from the farm’s own gardens, grilled meats, freshly baked breads, and delicious desserts. It’s all tempting, innovative and fresh. We let the farm inspire our menus and incorporate whatever bounty the land is providing.
Buck’s Bar opens nightly at 6:30pm for beer and wine happy hour and dinner is served around 7:30pm, but the exact mealtime is announced by the ringing of our dinner bell, which can be heard throughout the grounds. Breakfast is served at 9:00am. Please notify Fort Lewis regarding any food allergies in advance of your stay and we’ll be happy to accommodate.
Caryl Cowden, Head Chef & Owner
Caryl Cowden, Head Chef & OwnerCaryl Cowden and her husband John opened Fort Lewis Lodge more than 40 years ago, and she has been the steadfast helm of our kitchen ever since. Over decades, she has curated a collection of recipes that are made from scratch, nourishing, and delightfully indulgent—menus that have built a reputation strong enough to draw guests down our winding country roads. She is especially known for her baking, from warm homemade muffins to memorable desserts, and for thoughtfully incorporating seasonal ingredients from the farm into her dishes. Her tireless pursuit of unpretentious yet top-tier culinary excellence is what brings returning guests back to the table year after year.