New Chef, New Menu, Old Idea
Find the freshest, seasonally sustainable products and create
memorable food experiences. That is what is happening at The
Lakefront Restaurant; seasonally inspired American Cuisine coming
out of the kitchen of Chef Michael Plapp. Domestic game meat,
such as North American Elk, Fulton Farms Chicken, Alper's Eastern
Sierra Trout and local produce selections are part of the mainstay
of the new menu. Couple this with house-made specialties such
as; pickles, mustards, smoked sturgeon, gravlax, smoked Berkshire
pork, fresh made pasta specials and baked desserts, and a special
dining experience has been created. The menu will change with
the seasons and availability of the freshest ingredients and
creative inspirations that are shaping the new 
Lakefront Restaurant at Tamarack lodge.
This charming lakeside resort is one of Mammoth's favorites for
a special night out on the town. Lakefront's intimate and charming
dining room hosts ten tables and features stunning views of nearby
Twin Lakes. Come in and warm up next to the fire and enjoy our hot
mulled wine, housemade cider, or a hot seasonal alcoholic
beverages.
Lunch served daily: 11 AM - 2
PM
Dinner served daily: 5:30 PM -
9:30 PM
For reservations, please call 760.934.2442
View
Sample Lunch Menu
View Sample Dinner Menu
Wine List
Need to Know:
Who: Couples + Families
What: Nouveau American Cuisine
Where: Just a short scenic drive drive up Lake Mary Road until
you get to Twin Lakes, then turn right to Tamarack Lodge
When: Lunch & Dinner
Where: At the top of Lake Mary Rd, inside Tamarack Lodge
Levy Restaurants at
Mammoth Mountain
Chef Michael Plapp is no stranger to bold flavors and California
flare, creating and serving exceptional food at The Lakefront at
Mammoth Mountain. West Coast flavors meet a fresh take on
seasonally inspired American cuisine creating extraordinary dining
experiences for hungry ski resort guests. Chef Plapp's cuisine can
be described as contemporary American with a focus on traditional,
regional cuisines. He develops his menus based upon the season,
using the finest ingredients available and organic and sustainable
when possible. In recent years he has been involved in the local
farm-to-table and slow-food movements, as well as contributing
culinary time to local charity events such as Project Mana, Boys
and Girls Club and the Tahoe Forest Hospital Foundation.
