The Mountain Room
Open Thursday-Saturday 9AM-3PM; Sunday 9AM-2:30PM

The Mountain Room

  • Open Thursday-Saturday 9AM-3PM; Sunday 9AM-2:30PM
A Room with a View

Small Plates and Drinks at Mid-Mountain

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    Lunch & Small Plates
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    Peak Lodge
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    Earn Points with BoyneRewards
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    Lift Ticket Required

Portland, Maine restaurateur and chef Harding Lee Smith extends his legendary Rooms restaurants to Sunday River during the winter with The Mountain Room.

The most talked-about ski resort dining experience in New England is located in the mid-mountain Peak Lodge and accessible via the Chondola, featuring table seating, a beautifully-designed bar with mountain views, and an outside deck looking out across Sunday River's front range.

The midday-only menu offers a wide selection of imaginative and unique small plates perfect for a quick bite or a long lunch, plus craft Maine brews and cocktails.

Accessible by ski or snowboard only. Lift ticket or season pass are required. Availability is limited and must be purchased online in advance. Foot traffic tickets are unavailable for the 2020-21 season. 

COVID-19 Information

    • Now open for winter, offering lunch. 
    • Open Thursday-Sunday.
    • Reservations are strongly recommended and can be made online in advance. Limited walk-in availability based on restaurant capacity and/or cancellations.
    • 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

  • Slates

    Fried Scallop “PLT”

    Maine Diver Scallop, gribiche, pancetta, smoked tomato

    Foie Gras

    Roasted apple and quince, smoked nut gremolata

    Pork Belly Buns

    Soft buns, bourbon-glazed belly, fermented slaw

    Smoked Local Ricotta Pancakes

    Good whack of caviar, maple jalapeno butter

    Dry Aged Duck Breast

    Green onion chermoula, fig

    *Scotch Egg

    Local egg, fried, soft yolk, sausage, hot mustard

    *Tuna Tartare

    Ginger, soy, shallot, sesame, crispies

    *“Poutine”

    Pig’s head fries, meat gravy, curd, sunny local egg

  • Toasts

    with Rooms sourdough, EVOO, and garlic

    Whipped Farm Ricotta

    Good oil, Maine sea salt

    Muhammara

    Roasted peppers, walnuts, pomegranate

    Sean's Oxtail

    Forever braised, pecorino, herbs

    Blue Funk

    Bradbury Mt blue, Honey comb, smoked tomato

    Duck Rilette

    Sunny local quail egg, herb salad

    'Nduja

    Salumeria Biellese whipped prosciutto, white anchovy, smoked garlic

  • Salads

    Beets & Bitter Greens

    Goat cheese crouton

    Spicy Beef

    Wagyu beef, lime, cilantro, daikon, fresno chili

    Wedge

    Iceberg, blue cheese, pancetta, smoked tomato oil

    *Caesar

    Fricco, soft egg, white anchovy, baby romaine

  • Boards

    Cured Meat

    Artisanal & house-made, condiments

    Cheeses

    From Maine & close by, condiments

    Noshing

    Cured meats, cheeses, fun things

  • Sandwiches

    Ham & Cheese

    Iowa ham, soft cheese, pepper jelly

    Pressed Turkey

    Gallontine, smoked garlic, tangy aioli

    Pork Taco

    Carnitas, local corn tortilla, salsa, cilantro

    Pork of All Sorts

    ‘Nduja, bacon and belly, ricotta, quince

    Grilled Cheese & Tomato Soup

    Goat cheese, bacon jam

*Consuming raw or undercooked meats or eggs may increase your risk of foodborne illness

Favorite Bites