Unsurpassed culinary excellence. Executive Chef, Adam Bronson, will make your stay deliciously memorable.
The Grille provides the perfect place to enjoy a delicious entree inspired by our greenhouse. In the Summer, savor the spectacular view while sitting on the terraced patio next to a fireplace overlooking our sparkling swimming pool. In the Winter, dine inside next to our cozy fireplace. Top off your evening with a delicious dessert or a nightcap from our full bar.
Serving dinner Tuesday through Saturday from 5:30pm to close.
Executive Chef and Manager, Adam Bronson.
Adam Bronson received his culinary degree at Johnson County Community College in Overland Park, KS. During his time in college: he was named A.C.F. Junior Culinary Team National Champion in Chicago, Illinois; and International “Scot Hot” Student Team Champion in Edinburgh, Scotland. Post-collegiate, he acquired an Apprenticeship as a Pastry Chef at Hallbrook Country Club, which prepared him to become a Member of the United States Culinary Olympics as well as a Member of the United States Culinary Team, taking Silver in the 2000’ Culinary Olympics in Munich, Germany. After the Olympics, he yearned to be closer to some of his personal heroes from cookbooks, so he relocated to the Reno-Tahoe and started his journey of climbing the ladder of the kitchen brigade. Bronson has helmed several clubs, casino rooms and independent restaurants. His most notable menus were utilized by The Bistro Napa in a series of wine dinners, as well as at the Old Granite Street Eatery on their seasonal-local menu. He co-developed the micro regional concept at Heritage Restaurant in Reno; co-founded the very popular Tournant Pop-up Restaurant Series in multiple Reno kitchens; in addition to conceptualized and launched the Moon Rabbit Café. Chef Adam fell in love with the Biggest Little City Culture and enjoys dining jaunts to the wine country and San Francisco. When the opportunity arose for him to manage his own restaurant in Graeagle, CA, he jumped. Today, we are proud to have Adam Bronson redefining The Grille at Chalet View Lodge with his vision and experience.
Omakase (お任せ) is a Japanese phrase that means “I’ll leave it to you”
(from Japanese “to entrust” 任せる)
*our menu is inspired by our greenhouse and changes with the seasons, this is an example of what you can expect this week*
Choose a Main Course, whether or not you want something sweet, and the Chef will pair the rest of your dining experience:
Two Plates $18 Three Plates $25.5 Four Plates $33 Five Plates $40 Six Plates $46.5 …
Clam Chowder/Smoked Bacon/Potatoes/Celery/Sourdough Bread
Roasted Chicken/Summer Squash/Orange Cranberry Glaze
Seafood Succotash/Stewed Beans/Roasted Corn/Heirloom Tomatoes
Pan Seared Petite Filet/BBQ Braised Brisket
Grilled Pork Loin/Bacon Cheddar Potato Cake
Grilled Sausage/Apple & Kale Saute/Stone Ground Mustard
Cucumber Sliders/ Spinach Roasted Red Pepper Spread
Mac n’ Cheese Tater Tots
Fingerling Potato Fries
Queso Fundito/ Warm Corn Tortillas/ Black Bean Pico
“Go for the experience, Stay for the Food!”
I just returned from a wonderful four-day, three-night stay at Chalet View Lodge in Graeagle [Portola] with my husband. We chose the Terrace Suite and were very happy with the quality of the rooms. Lighting was quite dim throughout except for the upstairs bathroom in an effort to be more energy efficient and we soon became accustomed to it. The room overall had so much character, especially upstairs, we can’t wait to go back. One evening when my husband wasn’t feeling up to going out, I meandered to the dining area and found they have a wonderfully stocked full bar and a delightful wine list. Choosing to sit in the lovely outdoor patio area where others were enjoying cocktails and dinner [and perfect weather], I asked to see a menu. I was then told the Chef was new and they did not yet have printed menus.
The lovely food server promptly got out her pad and read off a delectable-sounding choice of five entrees and introduced Chef’s new “concept” of pairing my choice with one or two undisclosed accompaniments, however many I would choose to add to my entree. I chose “one.” If there is a downside to this exciting story, it would be the table of four behind me enjoying cocktails decided Not to eat there because of the Mysterious Concept of not knowing/being able to select what they wanted as side dishes. I, on the other hand, thought it sounded intriguing and went for it. Well, let me tell you I was Not disappointed. In fact, I have a hard time remembering when I’ve had such a delectable experience. Chef Adam Bronson began with a plate of mixed spring lettuce accompanied with tiny triangles of watermelon and cantaloupe with a light but delectable dressing. The presentation was worth the entire event! Until the entree arrived: my selection of salmon and mussels in a tomato-based sauce and a point of garlic toast. It is hard to put into words how pleasing to the sense of taste I found this entire dish. This was only one trip, but if you have the opportunity, a visit to Chalet View and the experience of Chef Bronson’s creative culinary skills should be on your Bucket List!