Our Story
Built for the long evening.
The supper club is the north's great invention: dinner as an occasion, every time, for everyone. This is our version of the tradition, told from the Lake Huron shore.
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The Tradition
Some evenings should take hours.
Before anyone said "farm to table," the supper clubs of the north were already doing it: fish from the lake out front, beef from the farm up the road, and a brandy old fashioned waiting before your coat was off. Dinner was not a transaction. It was the whole plan for the night.
Lantern & Pine is built on that idea and set on the shore where it belongs. The hearth gets lit in the afternoon. The relish tray still comes first. The lanterns along the dock come on at four, and the last table decides for itself when the evening ends.
The lake sets the mood.
We just set the table.
What We Keep
Three promises, kept nightly.
On the table before the menus open, on the house, always. Some traditions are load-bearing.
Whitefish, walleye, and perch from the cold water of the Great Lakes, cooked the same week they were swimming.
One seating can last a whole evening. The kitchen cooks to the table, not to the clock.
The Rooms
Pick your spot, keep it forever.
The dining room proper: beams, lantern light, and the open fire doing most of the talking.
Screened, west-facing, and unbeatable at golden hour. Where the bar sends its best work.
Drinks at the water after dinner. In July it stays light until ten, and so do we.
See It Yourself
The club, in pictures.
The hearth line at work, plates on their way out, and the room as the lanterns come up.
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