Dent Island - Chapter Two

Getting Ready for Dinner at Dent Island Lodge
The eagle getting his appetizer on the fly!

After getting Spirit squared away, phone calls made for spare parts, filling the water tanks, washing off the salt, Miriam and Patrick headed to dinner at the Dent Island Lodge. Justin, the general manager had caught spot prawns and also had some fish scraps for the resident bald eagle. Patrick was fortunate enough to catch a photo of the eagle approaching the food before dinner.

Dinner was great, as usual. The appetizers included oysters on the half shell, teriyaki salmon skewers, grilled spot prawns, hummus, cherry tomatoes skewered with mozarella cheese, etc. We enjoyed those with perfectly made martinis as we chatted with the five other guests at the lodge bar.

The first course for the dinner were perfectly seared scallops served on canadian bacon and arugula with a fresh salsa. The main course was either a stuffed pork tenderloin or a cajun halibut, both served with unique salads and vegetables from the local area. We had one of each and shared (sort of). The servings were ample and will make up lunch tomorrow.

Dessert and coffee consisted of a Bailey's creme brulee or a chocolate volcanoe cake or cheesecake. We tried the first two and they were both delicious, and harmful to the waistline.

The chef this year is "Pascal", who was the sous chef the last part of last year. We are looking forward to stopping on our return to sample the Rapids Grill, which will be doing a Tapas style menu.