Last Run Room
Open Friday-Saturday 4-8PM

Last Run Room

  • Open Friday-Saturday 4-8PM
At-A-Glance

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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    Sunday River Dining Cards Accepted

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.

Menu

  • Spoons

    Tartare/Ceviche/Escabeche

    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

    Carbonara

    Spaghetti, quanciale, garlic, cream, yolks, parmesan

    Chicken Larb

    Spiced chicken, watercress, pickled carrot

  • Pans

    Raclette

    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