At Kenai Fjords Glacier Lodge, even the food is unexpected. Fine dining in this pristine wilderness setting features freshly prepared meals and delicious recipes, served family style in our main lodge. Regular shipments of fresh produce, meat, seafood and dairy selections allow our chef and staff to creatively accommodate guest dietary restrictions.

A buffet breakfast starts the morning, with hot and cold options, an array of fresh fruits, freshly baked muffins or scones - even homemade granola! Lunchtime brings hot soups and sandwiches for guests at the lodge, while our all-day kayaking and exploring groups will pack a lunch to bring along, tucked neatly into a reusable bag.

After a long day of kayaking, canoeing and exploring, bring your appetite and quench your thirst during our appetizer hour. Late in the afternoon we will step behind the bar and pour a cold glass of beer or lovely chardonnay for you to enjoy as you snack on appetizers and share stories of the day’s adventures. Gather with new friends and neighbors around tables in the dining room for a four-course meal that often features fresh seafood from the area, exquisitely prepared meats and hearty side dishes. Homemade desserts are a favorite, so paddle hard and enjoy a treat with us.

Sample Menu (varies daily)

Breakfast Options

  • baked blueberry-pecan french toast
  • spinach quiche
  • coffee cake muffins
  • reindeer sausage
  • fresh fruit
  • house-made "glacier granola"

Lodge Lunch

  • halibut chowder
  • quinoa salads
  • sourdough bread sandwiches
  • mixed baby greens salad
  • fresh baked cookies


  • black bean polenta triangles
  • bacon-wrapped dates


  • King (or Sockeye) salmon
  • mango pineapple chutney
  • wild rice
  • snow peas/sugar snap peas
  • Caesar salad
  • lemon tart

Meet our head chef at Kenai Fjords Glacier Lodge, Jesse Broerman!

Jesse grew up in Ashland, Oregon and gained an appreciation for the outdoors as well as food at an early age. He started his culinary career in Portland, Oregon as a bread baker for one of the city's most well-known bakeries. He then became the head baker for a small, local bakery in Hood River, Oregon before turning his focus to cooking. He is mostly self-taught by reading numerous cookbooks, cooking for friends and family, and honing skills as a line cook at several restaurants around the country. He also gained great experience working under the Kenai Riverside Lodge Chef, Brandon McDearis, for the past two summers.