Dining Options At The Lodge
Elevated Cuisine
Elevated Cuisine
From fine dining to the legendary Belt Room Bar.
Reserve Online

Fine dining with a view, enjoy French-inspired California cuisine in a classic high-alpine Lodge. An oversize woodburning fireplace greets you, while you take in beautiful photos depicting the history of Donner Summit, on your way to a meal you won't soon forget. Featuring fine dining selections such as Scottish seared salmon, elk tenderloin and vegetarian penne pasta, complete with extensive wine selection to perfectly complement the experience, the Lodge at Sugar Bowl Dining Room is destination unto itself. Simply put, it's fine dining, elevated.

The Dining Room at the Village Lodge

Are your ready for the perfect dining experience? Whether you are skiing, staying at the Lodge, or just coming by for an excellent meal, our staff will create a memorable and tasteful dining experience. Just take a short scenic ride across the gondola and get away from it all. Call (530) 426-7002 or sign up online for reservations and more information.
Breakfast Menu ►
Lunch Menu ►
Starters Menu ►
Dinner Menu ►

Nob Hill BBQ on the Deck

Open on weekends & holidays, weather permitting. Offering an incredible grilled lunch ranging from chicken sandwiches and burgers to polish dogs and hot dogs.


The perfect area for a brown bag lunch with vending machines and a small video arcade.

Belt Room Bar

The perfect place to enjoy a cold beer, cocktail, a world famous Sugar Bowl Bloody Mary or glass of wine with the best mountain view. The bar menu will satisfy your ski or board appetites with grilled hamburgers, cheeseburgers, Caesar salad, our signature french onion soup, chili, jalapeno fries, chips and salsa and more. Open daily from 11AM to 10PM.

Village Espresso Bar
Temple Roasters Coffee, open at 7:30am

Village Hall Bistro
Dinner Menu ►

Elevated Cuisine
The Man Behind the Food
Sugar Bowl's Chef Alan Davis

Leading the culinary team at Sugar Bowl Resort, Chef Alan Davis brings experience, passion and dedication to his work, creating delectable French-inspired California cuisine in the Dining Room, Belt Room Bar, and Lake Mary Cabin kitchens. Born and raised on the Massachusetts coast, Davis’ love and respect for the outdoors is showcased in the fresh, seasonal dishes offered on his menus. ‘My inspiration comes from whatever I see in front of me…the excitement of the changes of the season, what is new, what is available, working around that, and building a menu around that.’

Davis studied at the Florida Culinary Institute in West Palm Beach, and started his career close by, working as the Sous Chef at the Eastpointe Country Club. Gaining his formal fine dining training at the Sugar Cane Club, he worked under Alsatian-style chef Pierre Dupont, who taught him elements of German-Franco influence, which ultimately resulted in the current style of his culinary offerings. ‘From what I’ve found, it seems to be the most consistently desired food. It’s not a captor of the niche markets or fads.’

The mouthwatering Grilled Petite Beef Tenderloin and succulent Venison Au Poivre on Davis’ current menu are timeless dishes that will impress any patron. The Braised Beef Cheek is another favorite of Davis’, due to the amount of time and attention the dish requires. In the 4 hours’ braising time and 2 prep time, the chef finds satisfaction in watching the progression of the dish, from the meat slowly breaking down to the formulation of the flavors in the sauce. And the time is always worth the taste.

Davis runs a ‘Brigade System’ in his kitchen, which he has found to be the most effective system in his experience. Allowing for creativity, but careful of overly ‘freelancing’ as he puts it, Davis ensures that every dish passes by him before exiting the kitchen. ‘Being a working chef, a good 75% of the mains come out of my corner, so one of the rules for myself is making sure my hand touches as much as the menu that sees the Dining Room as possible. Without this intimate feel of the food, that is basically my name, I’d be lost. I’m not a paper chef.’

As Davis’ menu items constantly change with the seasons, so does his self-education and experimentation. Whether it is finding inspiration through food at new restaurants or cooking dishes for friends and family, his creativity and understanding of current trends keeps him adept in the ever-changing culinary industry.

Phone: (530) 426-9000
Snow Phone: (530) 426-1111
Address: 629 Sugar Bowl Road, Norden CA 95724
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