Dining at Migis follows the Full American Plan. Enjoy sunset cocktails, wine, and hors d'oeuvres on the terrace, just steps from Sebago Lake. Our chef features local and fresh ingredients to prepare a traditional American cuisine menu that changes daily and always includes Maine lobster. Guests of Migis Lodge need no reservations; your table is ready for you whenever you arrive. Options include lunch lakeside at our Cookout Point, or in our Main Lodge dining room and porch.
Please let us know if you have any dietary restrictions or special items you would like us to try to have available for you during your stay.
Breakfast: 8:00 - 9:30 a.m.
Lunch: 12:30 - 1:30 p.m.
Main Lodge Dinner: 6:30 - 8:30 p.m.
Cookout Point Dinner: 6:30 - 7:45 p.m.
Breakfast: 8:00 - 9:30 a.m.
Lunch: 12:30 - 1:30 p.m.
Main Lodge Dinner: 6:30 - 8:00 p.m.
Cookout Point Dinner: 6:30 - 7:15 p.m.
In the Main Lodge dining room, we serve breakfast, lunch and dinner, with the exception of two nights per week when dinner is at Cookout Point (weather permitting). Migis tradition requires dressy attire for ladies and gentlemen over the age of 13 for dinner after 5:30 pm when dinner is served in the Main Lodge dining room.
Share a picnic table with friends (old and new!) and family at Cookout Point, where we offer a lunch cookout every day, a breakfast cookout on Sundays and Thursdays, and a traditional lobster bake on Fridays. We also offer additional cookout dinner meals on various days throughout the week.
Gather in our living room by the fire or on our terrace each evening for cocktails starting at 5:30. We offer a full bar with an array of specialty cocktails, Maine craft beers, a comprehensive wine list, and after dinner drinks.
Children staying at Migis Lodge have a variety of options for dining. Children five years of age and under will be served with their families in our family dining room, where parents have less concern about disturbing other diners. Children over five are welcome in the main dining room, with a children's breakfast buffet and special menus for both lunch and dinner, in addition to our regular dinner menu.
In the evening, parents can choose to eat dinner at their leisure while the children enjoy our "Zoo" program (from Father's Day in June through Indigenous Peoples' Day in October, which includes a special children's menu followed by supervised playtime. Migis Lodge is an amazing place to be a kid, and we've cultivated a range of children's activities to ensure both their (and your) comfort and convenience.
Executive Chef John Strain began his tenure at Migis Lodge in 1984. John grew up in Garden City, New York and spent 1975-1977 studying at The Culinary Institute of America in Hyde Park. Returning to his Long Island home, he spent most of the next three years at The New Hyde Park Inn. John credits much of the craftsmanship that he has today to the practical training he learned there combined with the education he received at the C.I.A. In 1979 John arrived at the Colonnades Beach Hotel in the town of Palm Beach Shores, Florida and in late 1981 took over as Executive Chef at the 375 room resort hotel. A chance encounter there with Gene Porta, Tim’s dad, led to a spring 1984 interview with Tim and Joan and the rest, as they say, is history.
John considers his years at Migis as fulfilling as he could have ever hoped. The father of three appreciates that the Portas and Migis have provided an atmosphere of nurturing and stability both professionally and personally. During his time, Migis Lodge has nearly doubled in size and lengthened its season on both ends. He strives for a balance of the wonderfully familiar mixed with the best translations of new food trends in this full American plan venue. When asked how he could have worked in the same place for so long, he smiles and says, “It doesn’t get any better than this.”
