Spacious and Beautiful Suites  *  Private Guest Houses  *  Standard Rooms  *  Spectacular Views  *  Fine Dining  *  Great Company

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After we meet your float plane and show you to your room, it is time for you to unwind and enjoy the stunning view from the lodge. Our chef serves spectacular four-course meals while you exchange fish stories with other anglers and guests from all over the country in an upscale but casual atmosphere. We also have a good selection of beer, wine, and spirits served at dinner and in the lodge.

Lodging

 

You may reserve a standard room, a suite, a house, an annex room, or a private standard room for an extra $50 per guest per night . Please note that you must be a group of 2, 3, or 4 to reserve a suite, a house, or an annex room.

The suites, the houses, and the annex rooms are available on a "first come, first served" basis. This means that if you reserve a suite and there is someone occupying that suite the day of your arrival—a rare occasion—you may have to stay in a standard room until that suite becomes available (usually the next night). You will not be charged the extra nightly fee for any night that you are not able to get into your suite.

Highliner Lodge and Charters Inc. can accommodate up to 40 guests. However, we average around 20 people throughout the season. We have standard double occupancy rooms, one- and two- bedroom suites, as well as one- and two-bedroom houses. In addition, the new Highliner Annex has standard rooms with private baths.

HillHouse

Private Guest Houses

Available for groups of 3-4 (although some can sleep up to 6). Most of the houses are 2 bedroom, 1 bath with various arrangements of twin xl and king beds.

 

* Upgrade cost $50-100 per person, per night

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Lodge Suites

All suites are located on the second floor of the main lodge with a living area, full kitchen, and private bath. There are two bedrooms in most, with various combinations of king and twin xl beds. Some suites feature great views of the harbor.

 

* Upgrade cost $50 per guest, per night

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Standard Rooms

All standard rooms are located on the third floor of the lodge. They are all private (no sharing with strangers), double-occupancy rooms with twin xl beds, harbor views, and shared bathrooms on the hall. After a long day of cranking on fish and bouncing around on the ocean, a clean, quiet, and comfortable place to lay your head down is probably all that you'll need!

 

* No additional cost

Dining

 

Breakfast

Fresh coffee is served at 5:15 am. Breakfast starts at 5:30 am and consists of a variety of continental offerings, as well as additional “hot” rotating items.

Continental Offerings

Granola bar (assorted cereal), Fresh Fruits, Cereal toppings, Assorted Pastries, Bagels w/ assorted spreads, Fresh Orange, Apple, and Cranberry Juice

Hot Breakfast

Garden Quiche w/ Arugula Ensalada, Homemade Biscuits & Gravy, Toasted Bacon, Egg & Cheese on Wheat, Hearty Irish Cut Oatmeal, Eggs Bennie

 

Lunch

Lunches will include a hearty sandwich, chips, snack/ candy bars and a variety of beverages.

Sample Sandwiches:

Roast beef & Swiss w/ Horseradish Aioli

Turkey, Bacon, Avocado w/ dijonaise

Italian Sub

Chicken Salad Wrap

Ham & Cheddar

Tuna Salad W/ crisp veggies

 

Pre-Dinner Snack:

Avocado Poke, Loaded Potato Skins, Spinach Artichoke Dip w/ Chips, Market Charcuterie boards, house pickles and assorted crackers, Trio of Deviled eggs, Potato Taquitos w/ fresh salsa, Classic Hummus W/ crudité

 

Sample Dinner Menu

Day 1:

Halibut Potstickers, Ponzu Sauce, Empress Salad, mandarin oranges, cashews , crispy wantons, sesame vinaigrette

Miso Glazed Salmon, rice cake, fresh snap peas

Mango & Coconut (rice pudding/ panna cotta

Day 2:

Caramelized Onion Gougeres

Minestrone, rich tomato broth, onions, potatoes, celery, pasta,  fresh herbs

Seared Scallops, spring pea risotto, brussel sprout hash

Mixed Berry Bar, lemon curd, whip cream

Day 3:

Salmon tartar

Classic Wedge Salad,  bacon, tomatoes, pickled red onions, herb buttermilk

Steak Roquefort, squash, grilled cippolini, roasted roots.

Brownie a La Mode

Day 4

Arancini, fresh “salsa verde”

Haricot Vert salad

Cioppino, hearty rich seafood stew, steamed mussels, clams, white fish, shrimp, braised veggies. Toast points

Cannoli, classic dark chocolate and pistachio

Day 5:

Griddle cake , tossed crab and herb salad

Cucumber salad

Apple Cider Pork Chops, cornbread soufflé , braised greens, tomato jam, mustard cream

Banana Pudding

Day 6:

Fresh Naan Flatbread

Hearty spring greens salad, honey balsamic vin

Smoked Halibut, roasted potatoes, romanesco, cauliflower, tomato nage

Fresh Strawberry shortcake or cookies

Day 7:

Grilled and Chilled Shrimp Cocktail

Caesar Salad

Prime Rib, twice baked potatoes, garlic broccoli

Crème Brule