The Beach House

Aug. 16, 2006

Steps away from Boyne Mountain’s Alpine and Monument golf courses sits an ivy-covered stone building, whose quaint architecture could be found, seemingly, a world away. Built by Boyne in the early 1970s, the charming Beach
House restaurant overlooks Deer Lake and offers tranquil views and casual resort beachside dining.
“We have food and beverage service on the beach here,” says Kent Krehel,
the food and beverage manager for Boyne’s Mountain Grand venues. The private
beach is owned by Boyne and gives new meaning to “lakeside picnic” with a gourmet kitchen at its patrons’ disposal. Couples can take a bottle of wine down to the beach to enjoy before their meal and lounge chairs beckon as patrons munch on creative Mediterranean appetizers. Shuffleboard and a mini putting green occupy “kids” who can’t wait quietly for their meal.
The beach-side patio – a lovely setting for a romantic dinner, according to Krehel – seats 50 and its umbrellas offer shelter from the midday sun, while the restaurant seats close to 120, easily accommodating daily golfers and vacationers alike.
“It’s a very nice spot to come in and have a glass of wine, a little bit of food and continue golfing again,” says Krehel.
Round tables with white linens provide a comfortable and cozy contrast to high-backed leather and wood chairs surrounded by deep red walls and richly flowered drapes. The interior’s old-world charm is complemented by a welcoming and modern bar area (complete with TV) offering an array of beer, wine, martinis and shooters that go perfectly with the restaurant’s eclectic offerings.
“It is creative American cuisine with a Mediterranean flair,” says Krehel. Executive chef Kenneth Montgomery continues to spice up the menu with out-of-the-ordinary meal selections for the area.
“What we’re really concentrating on are our tapas (small plates of food – order a variety for sharing), our salads,
our different appetizers, but we do have
the staples that everyone expects to see on the menu, including children’s selections.”
Favorite tapas include a thin crust pizzette topped with morel mushrooms, asparagus and caramelized shallots or the Mediterranean sea scallops presented on coconut puree with sumac butter, avocado and banana toffee. And for an entrée you can’t go wrong with a traditional tender-loin beef filet or planked whitefish, although the Scaloppini of Chicken with its pink peppercorns and fresh grapefruit or the Veggie Strudel invite more adventurous palates.
“I personally really like the Beet Carpaccio,” reveals Krehel, describing
the marinated red and golden beet concoction splashed with Absolute Citron aspic and garnished with trout caviar. “That is my favorite because you don’t
see it anywhere.”
Salads and sandwiches appease those desiring familiarity in their meals and alcohol- laden Ice Cream Fluffs provide a dessert of sorts.
Happy hour is daily from 4-6 p.m. with entertainment by Pete Kehoe on Thursday evenings and Bob Bryan on Friday and Saturday evenings, all summer long.

The Beach House is open from 11:30 a.m. to 10 p.m., seven days a week but will close for the season after Labor Day.
Take M-75 west from Boyne Falls or southeast of Boyne City and go 2 ½ miles south on Deer Lake Rd. Reservations are suggested but not necessary. Please call 231-549-6085.