Thank you for the review of your recent three night stay at Migis Lodge. We are so pleased that, overall, you loved our family owned and operated resort!
Your remarks have had us looking at one of the defining features of Migis Lodge; the full American plan meal establishment.
Migis has always run on AP, as many hotels did in years past. The typical guest stay being one week or two, hundreds of destination hotels historically ran seven or fourteen day rotating menu cycles, with all guests taking all three meals in house. (Or sometimes, in our case, the great outdoors!) Five courses were always offered at dinner, with varied choices within each course. Classics of the dinner entree selections in many AP hotels were sliced roast New York sirloin, poached salmon with egg sauce, lobster on Friday nights at coastal locations, and even omelets, offered as a ‘light’ alternative at dinner time.
Here, before dinner was served, the ‘roll and relish girl’ walked around with a tray full of very small items..................corn relish, Jamaican relish, cottage cheese, kumquats, olives, celery and carrot sticks, pickled watermelon rind (or cantaloupe). We’re trying to recall other things! We still use the relish tray here at Migis.
Notable small dishes in New England were jellied consomme (or sometimes hot beef consomme), rhubarb sauce and the infamous ‘cranberry shrub’.
Entrees, with some variations, had some pleasures one could always expect. Tuesday night? Prime rib and popovers. Once, we offered Maine lobster on Friday nights. (And did you know Dave MacVane has been delivering his lobster catch to Migis for over 50 years?) Now, we have it every night, but menus in the past would still typically have a seafood, and chicken, a veal or beef, sometimes pork, and a vegetarian or ‘light’ option.
Dessert, anyone? Snowball sundae (vanilla ice cream rolled in coconut), fruit parfaits, Indian pudding. Grape nut pudding! Gold brick sundae.... All manner of pies.
Also included are coffee, tea, milk and often lemonade. (“Sanka”, I remember from our earlier menus here.)
This description does not address, of course, breakfast and lunch, also meals with plentiful choices and different items day to day. The All Inclusive Resort model has been a staple of the hospitality industry for many years! We are happy to send current menus to any who ask; just give us a call.
We hope to see you again lakeside and perhaps you will join our loyal following.