Luten Reinhardt

Food and Dining


Here at the Lodge, we are dedicated to finding ingredients that are local, organic and in-season. Our chefs work with island farmers, and often source herbs and vegetables straight from the gardens found on property. You can always be assured that the food you’re eating has been made with the environment and your well-being in mind.

Myrna’s and the Whale Room

Our meals are served buffet-style at set meal times, with two dining spaces available, both which are licensed. The Whale Room provides a family-friendly space, with a collection of booths and long tables lending to the communal atmosphere. Named for the bleached Grey Whale bones that hang prominently on the wall, the space is often decorated with coastal inspired art from local artists. It is large and spacious, with a deck overlooking the lake. For a quieter dining experience, Myrna’s provides a more intimate environment, with similarly excellent views and will offer a light platter lunch in summer.

Our menu is diverse and changes daily. Breakfast consists of fresh fruit, yogurt and granola, in addition to changing hot breakfast fare.  For lunch and dinner, a hot main course is served alongside a variety of fresh salads and sides. A dessert is provided with every dinner, and fair-trade, organic coffee and a variety of teas are served with snacks throughout the day.

We are dedicated to providing options that suit individual dietary needs. For this reason, our kitchen is nut-free, and we offer vegetarian, vegan and gluten-free options. Should you have allergies, or other dietary concerns, you can call (250) 286-3122 or send us an e-mail prior to your stay.

Meal Times

Breakfast ($16 per person) 7:30-9:30 am (July & August only)

Continental ($12 per person) 9:30-10:30 am (July & August only)

Lunch ($18 per person) 12:00-1:00 pm 

Dinner ($28 per person) 5:30-7:00 pm (July 5 – 10 only)

Dinner ($28 per person) 6:00-8:00 pm (July & August only)

Local Partnerships


For myself as a celiac, I was really appreciative of the care that was put into preparing my food so that I did not become sick from cross-contamination. Your cooking team were accommodating every time that I would ask that my food be put on my plate in the kitchen as there was cross-contamination with the visitors using the spoons on their gluten-filled pitas. I have been spreading the word to the celiac groups that I am a part of in Vancouver to visit your centre as the food was exceptional and the staff were friendly. I have also shared your info with my family and friends so that we can try to work on a time to take a vacation back to the lodge.

– Aliya