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, with an option of an elegant, four course dinner.

OUR DINNER MENU

Monday - April 25, 2016

Soup: Hearty Beet Soup with Lemon Chive Cream

Salad:  Mixed Greens, Orange, Manchego, Walnuts, Pickled Red Onions with a Creamy Tarragon Dressing

Entree:  Pan Seared Halibut with Beurre Rouge

Starch:  Herb Roasted Fingerling Potatoes

Veg: Grilled Asparagus

Dessert: Caramel Pots De Crème

Tuesday - April 26, 2016

Soup:  Vegetable Barley Soup

Salad:  Mixed Greens, Tart Cherries, BMR Goat Cheese, Sweet and Spicy Pecans, Green Onions with a Sherry Vinaigrette

Entree:  Bone In Roast Pork Loin with a Port Plum Reduction

Starch: Creamy Herbed Polenta

Veg: Wilted Kale with Red Bell Peppers

Dessert:  Chocolate Hazelnut Cake

Wednesday - April 27, 2016

Soup:  Dilled Carrot Soup

Salad:  Mixed Greens, Cucumber, Heirloom Tomato, Bacon, Red Onion with an Herbed Buttermilk Dressing

Entree:  Herb Roast Chicken with Lemon Thyme Cream 2, Pescatarians covered!!

Starch: Rainbow Quinoa

Veg: Snap Peas and Baby Carrots

Dessert: Strawberry Shortcake

Thursday - April 28, 2016

Soup:  MTK Tortilla Soup

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

Entree:  Ancho Chile Braised Beef Short Ribs

Starch:  Fideo con Cotija

Veg: Roast Chayote, Zucchini and Yellow Squash with Red Onions

Dessert: Tres Leches Cake

Friday - April 29, 2016

Soup:  Sherried Asparagus Fennel Soup with Herbed Croutons

Salad:  Mixed Greens, Dried Cranberries, Hazelnuts, Bleu Cheese, Green Onions with a Lemon Chive Vinaigrette

Entree:  Pan Seared Grouper with a Tomato Dill Vinaigrette

Starch:  Mushroom Barley Risotto

Veg: Wilted Red Swiss Chard

Dessert: Vanilla Panna Cotta with a Peach Coulis

Saturday - April 30, 2016

Soup:  Corn Squash Chowder

Salad:  Mixed Greens, Shaved Asiago, Pine Nuts, Soft Boiled Egg, Pickled Red Onions with a Creamy Mustard Dressing

Entree:  Duck Breast with a Concord Grape Demiglace

Starch:  Ivory and Beluga Lentil Pilaf

Veg:  Broccolini with Yellow Bell Peppers

Dessert: Lemon Almond Cake

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. The fixed price meal 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 guests is $37.50/person. Dinner for non-lodging visitors is $60/person. Cocktails and gratuity are additional.