The day at Bass Lake
One card, read the way the day runs. Breakfast while the mist is still coming off the water, the Sunset Specials as the light goes gold on the far shore, then dinner in the dark. Scroll and the room changes around you.
Begin at breakfastThree extra large eggs in every omelet, house-made corned beef, pancakes off the griddle. Mon–Fri from seven, an hour longer at weekends.
Four to six, every evening. A full entrée with soup or a garden salad, fresh baked bread and butter, from $23. It is the best value on the card and the room is at its best while it is on.
Harris Ranch beef, seafood in on the day, house-made pasta and soups, under Executive Chef Sarah Trampert. Steaks are seasoned with smoked sea salt and fresh cracked pepper and come with mashed potatoes, vegetables, and soup or salad.
After dark
Sixteen-plus rotating drafts, a curated bottle list, local wines and cocktails made properly. Happy hour every day from four, and Pines Bar runs to two on Thursday, Friday and Saturday.
Drinks are served in the restaurant and at the bar.