Whether you’re seeking the perfect pancake or a fine filet mignon, Shore Lodge has a variety of deliciously diverse dining options to satisfy guests and visitors alike. Recently, a couple from California came through and were pleasantly surprised by their culinary experience while enjoying dinner at The Narrows, the fine dining restaurant that overlooks the waters of Payette Lake. The diners chose to try the evening’s Prix Fixe Menu and enjoyed a rather pleasurable evening as they graciously accounted in their Yelp review.
“The view over the lake was beautiful and entertaining, as we watched the boats in the marina coming and going,” the diner wrote. “The service was friendly, helpful and prompt.”
Whether you live here, stay here or are just passing through, anyone seeking a top-notch fine dining restaurant in McCall should certainly consider a stop at The Narrows. We know you will enjoy your experience just as much as our friends from Sacramento.
If you are not in the McCall area and still desiring a taste of fine food at home, The Narrows chefs are sharing one of their favorite summer dishes- Ahi Tuna Poke. Both refreshing and flavorful, this dish will make you feel like you’re right here with us, enjoying fine dining served up by our friendly folks. It’s almost as great as being here (almost, it’s sort of hard to recreate the incredible lake views, those you will have to come see for yourself). Give this great recipe a try; we assure you, there is plenty more where it came from!
Serves 4 people
8 oz Ahi tuna, diced
3 oz Miso vinaigrette (recipe follows)
1 TBSP toasted macadamia nuts
1 oz Spicy mustard (recipe follows)
In a bowl, mix the Tuna with miso vinaigrette. Spread spicy mustard onto plate with a brush. Place tuna in a neat pile next to mustard and top tuna with crumbled toasted macadamia nuts. Serve family style as an appetizer.
½ cup rice wine vinegar
½ cup sugar
1/8 cup soy sauce
1 tsp garlic, minced
3 TBSP miso paste
2 tsp fresh ginger, grated
1 ½ cups canola oil
In a large bowl, add all ingredients except canola oil. With a whisk, drizzle canola oil slowly into bowl and beat till emulsified.
4 TBSP dry mustard or English mustard
4 TBSP water.
In a small bowl, blend ingredients till smooth paste is formed.