A peak dining experience

Fine dining at Sunday River? While I’ve yet to experience it, the concept has arrived. Dining @ The Peak, in the North Peak Lodge, is operating Saturday nights and serving a four-course prix fixe menu for $95 per couple or $50 per person, including access via the new chondula lift and  a glass of champagne upon arrival. The menu changes weekly, but it emphasizes Maine and local foods.

Plan ahead, and make reservations for the special dinner with winemaker Michael Honig on Jan. 24 ($79 pp or $150 per couple). That special five-course menu will include appetizers such as sea scallops wrapped in honey-smoked bacon with Maine maple drizzle and prosciutto-wrapped melon with balsamic drizzle. The featured entrée that night is  tenderloin of beef and duxelle baked en croute with port wine glace de viande. All courses will be paired with Honig varietals.


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