Dining

Finest quality ingredients, locally grown and organic.

Imaginative and sophisticated menus

A stay at the Lodge includes a hearty, cooked to order breakfast, afternoon tea, and an elegant, four course dinner.

OUR DINNER MENU

Monday - July 25, 2016

Soup: Black Eyed Pea Soup

Salad:  Mixed Greens, Blackberries, BMR Goat Cheese, Candied Pecans with a Sherry Vinaigrette

Entree:  Baby Back Pork Ribs with a bourbon peach Bar B Que Sauce

Starch:  Mac and Four Cheese

Veg: Wilted Kale and Yellow Bell Peppers

Dessert: Chocolate Panna Cotta with Crème Anglaise

Tuesday - July 26, 2016

Soup:  Red Bean Soup

Salad:  Mixed Greens, Poblano Slaw, Jicima, Pepitas, Mango and Cotija with a Cilantro Lime Vinaigrette

Entree:  Herb Roast Chicken Veracruzano

Starch: Green Rice

Veg: Roast Zucchini, Summer Squash, Chayote and Red Onions

Dessert:  Tres Leches Cake

Wednesday - July 27, 2016

Soup:  Red Lentil Chowder

Salad:  Mixed Greens, Tomato, Cucumber, Bacon and Croutons with an Herbed Buttermilk Dressing

Entree:  Beef Short Ribs with a Mushroom Reduction

Starch: Creamy Herbed Polenta

Veg: Broccolini with Roasted Red Bell Peppers

Dessert: Peach Croustade

Thursday - July 28, 2016

Soup:  Roast Tomato Eggplant Soup

Salad:  Mixed Greens, Dried Cherries, Bleu Cheese, Pistachio, Pickled Red Onions with a Tarragon Red Wine Vinaigrette

Entree:  Pan Seared Sea Bass with an Avocado Grapefruit Relish

Starch:  Quinoa Pilaf

Veg: Sugar Snap Peas with Baby Carrots

Dessert: Chocolate Hazelnut Tort

Friday - July 29, 2016

Soup:  Garden Vegetable Soup

Salad:  Mixed Greens, Peaches, Pecans, Manchego, and Green Onions with a Fig Balsamic Vinaigrette

Entree:  Pan Seared Duck Breast with a Port Plum Reduction

Starch:  Herb Roast Fingerlings

Veg: Haricot Vert Almondine

Dessert: Caramel Pots De Crème

Saturday - July 30, 2016

Soup:  Honeydew Cucumber Gazpacho

Salad:  Mixed Greens, BMR Feta, Walnuts, Cucumber, Red Onions with a Greek Dressing

Entree:  Pan Seared Halibut Cherry Tomato Chimichurri

Starch:  Mushroom Risotto

Veg:  Wilted Red Chard

Dessert: Fresh Berry Shortcake

The breakfast menu changes daily and always includes fresh muffins and coffee or tea, juice, fresh fruit, and a choice of entree.

One special menu is presented each night by chef Brian Widmer and  includes homemade bread, soup, salad, the featured entree, dessert and coffee. (Dietary restrictions are happily accommodated with advance notice. )

Are you staying through Sunday night? Please note: On Sunday nights we do not server dinner, nor do we serve breakfast on Monday mornings. 

With limited seating guests often share a table. Over the years our guests have often told us of friendships forged while enjoying a delicious dinner; for many it is part of the unique experience that is “Garland’s Lodge.” (Tables for two can be requested, but cannot always be guaranteed.)

Cocktails are served by the fire or out on the lawn while the season permits, beginning at 6 P.M. All are seated when the dinner bell rings at 7 P.M.

Dinner for non-lodging visitors is $60/person. Cocktails and gratuity are additional.

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