Current Jenny Lake Lodge menus can be found at: Menus.
2023 lunch had this note: “20% gratuity will be added to parties of 10 or more. Kids section only available for those 12 and under. Split plate charge of $8.”
2023 dinner
“reservations are required and are available 5:30-6:30pm and 7:30-8:30pm every 15 minutes.”
At least four (some years five) nightly rotating menus.
The 2021 dinners below had a listed cost of $100 per person, and tipping was recommended based on this price.
Cost in 2023 listed at the website as of early May: $115 adult or child.
changed as of late May 2023 to $120 adult or child
The dinner menu for each evening is is displayed at a counter next to the check-in desk:
quoting from the website in May 2023:
Jenny Lake Lodge sample dinner menu #1, 2023:
“Appetizer
Smoked Foie Gras
Hudson Valley Foie| Grilled Sourdough | Candied Pear | Port Reduction
Grilled Oysters*
Fresno Chili Sauce | Grilled Lemon | Raifort
Wagyu Tartare*
Nebraska Ranch Beef | Quail Egg | Baguette
Asparagus Fritter
Bechemel Croquette | Vertical Harvest Greens | Dill Yogurt
Soup
Three Sisters
Trio Of Squash, Corn, White Bean | Tomato Broth | Scallion
Soup du Jour
Salad
Jenny Lake Signature
Vertical Harvest Petite Greens | English Cucumber | Heirloom Tomato | Red Onion | Garlic Crouton | Red Wine Vinaigrette
Foraged Salad
Mesclun Greens | Fried Mushroom | Toasted Walnut | Seasonal Berries | Crumbled Chevre | Huckle Berry Balsamic
Entrée
Bison Strip Steak*
Durham Ranch Bison | Aged Cheddar Potato Puree | Brussel Sprout Hash | Berry Coulis
Hay Roasted Chicken
Wild Rice Pilaf | Garlic Chard | Braised Onion Veloute
Filet of Idaho Trout
Tri-Color Quinoa | Butternut Squash | Blood Orange Foam
Grilled Cauliflower Steak
Roasted Red Pepper Risotto | Cashew Parmesan Sauce ”
Jenny Lake Lodge sample dinner menu #2, 2023:
“Appetizer
Crispy Pork Belly
Beeler’s Farm Pork | Brown Sugar Apple Puree | Mustard Frisée
Pacific Caviar*
White Sturgeon | Scallion Blini | Crème Fraiche | Micro Chive
Bison Boulette
Durham Ranch Bison | Herb de Provence | Espagnole Crème
Panisse
Chickpea Polenta Frites | Romesco
Soup
Water Cress & Spinach
Vertical Harvest Pepper Cress | Crème | Toasted Pine Nut
Soup du Jour
Salad
Jenny Lake Signature
Vertical Harvest Petite Greens | English Cucumber | Heirloom Tomato | Red Onion | Garlic Crouton | Red Wine Vinaigrette
Chicory Waldorf
Belgian Endive | Honey Crisp Apple | Walnut
Entrée
Basted Filet*
Lyonnaise Potato | Carrot Puree | Bordelaise
Pheasant & Morels
Sous Vide Airline Breast | Thyme Couscous | Julienne Zucchini | Morel Cream
Grilled Salmon*
Skuna Bay Salmon | Dill Farro | Broccolini | Citrus Emulsion
Braised Lentil
Beluga Lentil | Roasted Squash | Baked Goat Cheese ”
Jenny Lake Lodge sample dinner menu #3, 2023:
“Appetizer
Seared Tuna*
Tuxedo Sesame Seed | Watermelon Radish | Ponzu Jelly
Wagyu Skirt Steak*
Sauteed Leek Greens | Chimichurri
Duck Pastrami
La Belle Duck | Mission Fig | Slide Ridge Honey | Chevre
Heirloom Carrot Hummus
Tri Color Carrot | Tahini | Pita Bread
Soup
Golden Beet
Slide Ridge Honey Vinegar | Roasted Beet | Tarragon
Soup du Jour
Salad
Jenny Lake Signature
Vertical Harvest Petite Greens | English Cucumber | Heirloom Tomato | Red Onion | Garlic Crouton | Red Wine Vinaigrette
Niçoise*
Yellow Fin Tuna | Red Potato | Marinated Olive | Haricot Vert
Entrée
Venison Wellington*
Whipped Pea | Boursin Potato | Candied Beet | Cognac Duxelles Sauce
Poached Lobster
Tagliatelle Pasta | Asparagus | Lemon Beurre Blanc
Cast Iron Pork Chop*
Black Eyed Peas | Tart Apple & Endive | Thyme Brown Butter
Vegetable Gnocchi
Spring Vegetables | Merula Olive Oil | Parmesan ”
Jenny Lake Lodge sample dinner menu #4, 2023:
“Appetizer
Sausage Charcuterie
Sauterne | Venison & Blueberry | Pheasant & Cognac | Cornichons | Grain Mustard
Chicken Roulade
Whipped Feta | Wilted Spinach | Veloute
Elk Medallion*
Rocky Mountain Elk | Huckleberry Reduction | Spring Greens
Tempura Squash Blossom
Boursin Cheese | Siracha Rémoulade
Soup
Golden Cauliflower
Roasted Garlic & Thyme | White Cheddar | Tobacco Onion
Soup du Jour
Salad
Jenny Lake Signature
Vertical Harvest Petite Greens | English Cucumber | Heirloom Tomato | Red Onion | Garlic Crouton | Red Wine Vinaigrette
Charred Broccolini
Toasted Almond | Crispy Onion | Orange Vinaigrett
Entrée
Rack of Lamb*
Colorado Lamb Chop | Red Bliss Potato | Spinach | Merlot Jus
Steel Head Trout
Riverence Red Trout | Crispy Persian Rice | Broccolini | Grapefruit Beurre Rouge
Apple Smoked Duck Breast*
Popcorn Polenta | Heirloom Carrot | Charred Orange
Mushroom Bourguignonne
Cremini | Olive Oil Confit Potato | Watercress Salad ”
Jenny Lake Lodge sample dinner menu #5, 2023:
“Appetizer
Roasted Bone Marrow
Pork Belly Marmalade | Grilled Crostini
Seared Scallop*
Diver Scallop | Rock Shrimp Risotto | Meyer Lemon
Chicken & Haumi Brochette
Jidori Chicken | Cherry Tomato | Seared Cheese
Beet Root Carpaccio
Champagne Pickle | Horse Radish Cream | Petite Green
Soup
Fourmade
Provencal Herbs | Garbanzo Bean | Turmeric Tuille
Soup du Jour
Salad
Jenny Lake Signature
Vertical Harvest Petite Greens | English Cucumber | Heirloom Tomato | Red Onion | Garlic Crouton | Red Wine Vinaigrette
Wilted Spinach
Red Onion | Bacon | Hard Cooked Egg | Warm Cider Vinaigrette
Entrée
Grilled Elk Tenderloin*
Sweet Potato Puree | Garlic Haricot Vert | Blackberry Demi-Glace
Confit Duck
Muscovy Duck | White Bean Cassoulet | Roasted Root Vegetable
Colorado Striped Bass*
Barley Corn Salad | Lemon Butter | Caper Berry
Pasta Burrata
Spinach Linguini | Heirloom Tomato | Warm Mozzarella ”
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
“*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS Our establishment offers products with peanuts, tree nuts, soy, milk, eggs and wheat. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that any of our products are safe to consumer for people with peanut, tree nut, soy, milk, egg or wheat allergies
Executive Chef Jedediah Dzimiera”
Typical Jenny Lake Lodge Dinner menus below, from 2021
and the same “sample menus” online in 2022 :
Menu #1 (menus subject to change)
Appetizers
Chicken Liver Pâté (Cherry rosemary compote, crostini)
Salmon Crudo (Pink grapefruit gelée)
Kale Potato Croquette (Romesco herbed)
Pickled Beet Carpaccio (Whipped chévre, lemon scented rocket,
pumpkin seed brittle)
Soup
Soup Du Jour (Vegetarian)
Ivory Carrot & Ginger (Chive oil)
Salad
Jenny Lake Signature (Rocket, blue berries, spiced walnuts, pickled red onion,
house-made farmer cheese, dijon caper vin)
Apple Fennel Salad
(Pickled fennel, granny smith apple, fresno chili, basil mint vin)
Entrée
Piedmontese Beef Strip Loin
(Smoked yukon potato purée, charred broccolini, marrow butter)
Eggplant Tomato Gratin (Chard, basil crumb)
Pan Seared Pheasant
(Wild rice, mushroom ragout, tarragon cream)
Roasted Whole Idaho Trout
(Grilled lettuce, charred lemon)
Dessert
Cheese Board (Chef selection of locally sourced cheese)
Crème Burlee (Vanilla bean, fresh berries)
Cookies & Ice Cream (Chocolate chip cookies,
choice of vanilla or chocolate ice cream)
Menu #2 (menus subject to change)
Appetizers
Rabbit Rillette (Stone ground mustard, crostini)
Bao Bun (Red lentils, apple, sage)
Sweet Potato Gnocchi (Pecorino cream sauce)
Hudson Valley Foie Gras Mousse (Figs, port reduction)
Soup
Soup Du Jour (vegetarian)
Chilled Peach Gazpacho (Tarragon oil)
Salad
Jenny Lake Signature (Rocket, blue berries, spiced walnuts, pickled red onion,
house-made farmer cheese, dijon caper vin)
Spring Greens (Scallion, radish, mint, lemon cream)
Entrée
Raviolo Camembert cream, chard)
White Tail Venison Medallion (Cherry demi, duroc-heirloom potato hash)
Duroc Pork (Ragu, pappardelle)
Duck Poached Skuna Bay Salmon (Asparagus, chive, pea shoot)
Dessert
Whiskey Ginger (Whisky mousse atop spice cake
garnished with a ginger meringue & lime gelée)
Pâté a Choux Plate (Choux pasties filled with crème brûlée Chantilly)
Cookies & Ice Cream (Chocolate chip cookies,
choice of vanilla or chocolate ice cream)
Menu #3 (menus subject to change)
Appetizers
Salmon Confit (Heirloom baby potatoes, grilled crostini)
Mushroom Risotto (Barley, pecorino, duxelles)
Venison Tartare (Quail egg)
Pork Belly (Bacon velouté, granny smith apple)
Soup
Soup Du Jour (vegetarian)
Summer Squash (Root vegetable hash, chive oil)
Salad
Jenny Lake Signature (Rocket, blue berries, spiced walnuts, pickled red onion,
house-made farmer cheese, dijon caper vin)
Burrata (Heirloom tomato, balsamic glaze)
Entrée
Chévre Ravioli (Tarragon cream, capers)
Colorado Striped Bass (Picatta, linguine)
Grilled Lamb Rack (Purple carrot purée, port reduction)
Roasted Half Poussin, (Sweet potato purée, rosemary herb butter)
Dessert
Vegan Mexican Pots de Crème (Coconut whip cream)
Banana Carmel Crêpe (Sweet pecan cream cheese filling, banana caramel sauce)
Cookies & Ice Cream (Chocolate chip cookies, choice of vanilla or chocolate ice cream)
Menu #4 (menus subject to change)
Appetizers
Grilled Asparagus, (Brown butter hollandaise)
Charcuterie & Cheese Board (Locally sourced meats and cheeses)
Summer Vegetable Tart (Brie fonduto)
Soup
Soup Du Jour (vegetarian)
Vichyssoise (Potato, leek)
Salad
Jenny Lake Signature (Rocket, blue berries, spiced walnuts, pickled red onion,
house-made farmer cheese, dijon caper vin)
Niçoise (Honey smoked salmon, heirloom tomato, snap beans, 6 minute egg)
Entrée
Pan Seared Duck Breast (White bean purée, garlic, scape, kale relish, blackberry balsamic)
Grilled Branzino (Vegetable hash, lemon, caper)
Pork Osso Bucco (Zucchini, huckleberry)
Rabbit Roulade (Broccolini, baby carrot, blueberry gastrique)
Dessert
Vanilla Chai Affogato (House vanilla, espresso)
Panna Cotta (Honey goat cheese, huckleberry coulis)
Cookies & Ice Cream (Chocolate chip cookies, choice of vanilla or chocolate ice cream)
The Jenny Lake Lodge dining room has a large main section:
and narrower sections along 2 sides of the main section.
If you click on this 360 degree photo tour of the Jenny Lake Lodge dining room, you can scroll around to see the seating next to the five front windows that have a view of the Tetons, or seating next to windows on the end wall with views out into the forest. The few tables by the front windows (usually in configurations of a 4-person table, two 2-person tables and a six-person table – or three 2-person tables and a six-person table) are usually reserved for guests of the hotel, rather than people who just come for a meal.
The handout you are given when you check in has included:
DINING: Breakfast and dinner are included with your lodging package. Dining room hours are:
breakfast 7:30 – 10:00 a.m.
dinner 6:00 – 9:00 p.m.
DINING ROOM RESERVATIONS: For your convenience, dinner reservations were made prior to your arrival and included in your check-in packet. Please contact the Front Desk should you wish to adjust these reservations. Reservations for breakfast are also required and will be confirmed with the Front Desk upon your arrival.
DINING PRIVILEGES: You may choose to dine at the Mural Room at Jackson Lake Lodge as an alternative to the Jenny Dining Room. Please contact the front desk to make advance reservations and to obtain a meal voucher.
PICNIC LUNCHES: Picnic-style box lunches are available for day trips or prior to your departure. Place your order with the Front Desk by 6:00 PM the evening before your planned excursion or departure date.
Ten other restaurants in Grand Teton National park are described here with links to menus and links to info about restaurants in Jackson, Wyoming.
