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

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.

Lodge and Harbor
Armand, Robert, Jill & Steve in Front of Lodge

Hill House

This 3 bedroom, 1 bath private guest house is located right near the top of the dock ramp. It features a full kitchen, living room with a large flat-screen television, satellite wifi, and nice big windows that give you a breathtaking view of the harbor and town. The master bedroom is equipped with a king bed and the downstairs bedrooms have twin xls. Sleeps 4-5 guests.


* Upgrade cost $100 per person, per night

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

Standard Rooms

Our standard rooms are the basic lodging option included in your package price. They are located on the third floor of the main lodge overlooking the harbor. These are double-occupancy rooms with twin xl beds and beautiful views of the water. They do not have ensuite bathroom but there are several bathrooms and showers on the hall. After a long day of reeling in fish and bouncing around on the ocean, most of our guests find that a clean, quiet, and comfortable place to lay your head down is all that you need!


* No additional cost

Annex Rooms

Our new Annex Building has 4 rooms with private bathrooms and beautiful views of the harbor. These rooms feature various bed layouts with at minimum one queen and one twin xl bed.


*Upgrade cost $50 per guest, per night

Carriage and Manor House

The Carriage House and the Manor House are located down the boardwalk past Rosie's Bar & Grill (~1/4 mile from the main lodge). These nicely finished, single floor houses have two bedrooms, one bathroom, a large living room and full kitchen. They share a large wrap-around deck with great views of the inlet and surrounding mountains. Each bedroom is equipped with two twin xl beds that can be combined to make a king for any couples.


*Upgrade cost $50 per guest per night

This video shows the beautiful and exciting flight from Juneau on a seaplane to Pelican. Also, this is a virtual tour of the lodge and your room at the Highliner Lodge. Finally, the video settles down to a four star dinner prepared by our chef in the dining room.




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



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

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