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Home Resort Dining Last Run Room
Resort Dining Last Run Room
Last Run Room
Closed for the season

Last Run Room

  • Closed for the season

Delicacies by Chef Harding Lee Smith

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    Apres-Ski & Dinner
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    Grand Summit Hotel
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    Earn Points with BoyneRewards
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    Passholder Dining Discount

The chef behind The Mountain Room and The Rooms in Portland, Maine, is opening the Last Run Room in the slopeside Grand Summit Hotel. Featuring a menu for apres-ski, this new restaurant will be a must-try for winter 2020-21. 

COVID-19 Information

    • Now open for seated dining for apres-ski with on-snow lounge, including igloos, huts, and fire pits. 
    • Reservations will be strongly recommended. Online booking to come. 
    • Reservations are strongly recommended for select outlets and can be booked on the Sunday River website, OpenTable, or by calling. If there is no availability online, we will have limited walk-in availability depending on restaurant capacity and/or cancellations. 
    • Seated dining requires one name and phone number per party for contact tracing.
    • Restaurants will have limited capacities and will be monitored. 
    • Due to capacity restrictions, guests are asked to limit their time in base lodge seating areas, restaurants, and outdoor tables to ensure fair opportunities to dine for all guests. 
      • Base lodges & outdoor tables: 30-45 minutes
      • Sit-down restaurants: 45-90 minutes 
    • Indoor and outdoor seating has been spaced to allow for distancing of six feet between parties. Restaurants will not have standing areas. 
    • Seating per table will be limited to eight or less, with most tables seating a maximum of four.
    • All patrons, including children, must remain seated when in dining facilities except to enter, exit, and use the restroom. 
    • Guests are required to wear masks except when eating.
    • To offer a minimal-touch experience, some outlets will offer pay-at-table, pay via QR code located on your check, or online when ordering takeout.
    • All service items will be single-use and/or disposable, and utensils will be wrapped.


  • Spoons



    Wild Mushroom Soup


    with Bradbury Mountain blue grilled cheese

    Hot & Sour Soup


    Chicken broth, chilis, mushroom, Smoke & Spice vinegar, and lime

  • Cones

    Frisee aux Lardons


    Baby chicory, warm mustard vinaigrette, bacon, poached egg

    Crunchy Salad


    Crisp veggies, greens, cashews, miso vinaigrette

    Chicken Larb


    Spiced chicken, watercress, pickled carrot



    Spaghetti, quanciale, garlic, cream, yolks, parmesan

  • Pans



    Stinky cheese, lemon braised root vegetable

    Quail Eggs


    Mostly local eggs, soy, sesame

    Roast Oysters


    Fried egg mayo, bacon, caviar

    Dutch Baby


    Smoked salmon, crema, pickled shallots, capers

    Clams Cataplana


    Braised pork, local little necks, saffron, crusty bread

  • Sticks

    Corn Dog


    House sausage, corn bread batter, hot mustard

    Fish Sticks


    Salt cod brandade, lemon aioli

    Pork Belly


    Crispy cubes, laquer, pickled stuff

    Scallops and Bacon


    Preserved lemon, scallion puree green sauce

  • Hands

    Shrimp & Pork "Banh Mi"


    Crisp shrimp pork patty, foie gras, King Hawaiian, pickled things

    Venison Burger


    House ground venison, sunny egg, head cheese, kimchee mayo, seeded roll

    Lobster "Rolls"


    Three steamed buns, Maine lobster meat, miso chili butter, celery leaf

    Fried Chicken


    Buttermilk-crystal thigh, half sours, spicy mayo, shreds, house toast

    Kalbi Short Rib


    Charred beef, bib lettuce, lemongrass sauce

    Lamb Lollipops


    Crispy rack, chimichurri