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 - September 26, 2016

Soup: Summer Squash Chowder

Salad:  Mixed Greens, Dried Tart Cherries, Candied Pecans, BMR Goat Cheese with a Sherry Vinaigrette

Entree:  Pan Seared Grouper with a Lemon Basil Beurre Blanc

Starch:  Quinoa Pilaf

Veg: Green Beans with Bacon

Dessert: Garland’s Pear Tart

Tuesday - September 27, 2016

Soup:  Tomatillo Bisque

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

Entree:  Roast New York Strip with an Ancho Cream

Starch: Fideo Con Cotija

Veg: Roast Zucchini and Summer Squash with Red Onions

Dessert:  Vanilla Flan

Wednesday - September 28, 2016

Soup:  French Lentil Soup

Salad:  Mixed Greens, Cucumber, Tomato, Fresh Mozzarella, Pine Nuts with a Basil Balsamic Vinaigrette

Entree:  Herb Roast Chicken with a Mushroom Thyme Cream

Starch: Rice Pilaf

Veg: Broccolini with Red Bell Peppers

Dessert: Warm Chocolate Cake with Crème Anglaise

Thursday - September 29, 2016

Soup:  Roast Tomato Red Pepper Soup

Salad:  Mixed Greens, Apple, Candied Walnuts, Carrots and Golden Raisins with a Poppy Seed Dressing

Entree:  Roast Bone In Pork Loin with a Sherry Peach Reduction

Starch:  Sweet Potato Au Gratin

Veg: Wilted Red Swiss Chard

Dessert: Lemon Almond Cake

Friday - September 30, 2016

Soup:  Six Lilly Soup

Salad:  Mixed Greens, Apricots, Sweet and Spicy Pecans, Pickled Red Onions, with a Lemon Chive Vinaigrette

Entree:  Pan Seared Scallops with a Cherry Tomato Chimichurri

Starch:  Lemon Barley Risotto

Veg: Baby Carrots with Snap Peas

Dessert: Chocolate Pots De Crème

Saturday - October 1, 2016

Soup:  Butternut Squash Apple Soup

Salad:  Mixed Greens, Cucumber, Bacon, Croutons, Green Onions Bleu Cheese with a Creamy Moutard Dressing

Entree:  Pan Seared Duck Breast with a Concord Grape Gastrique

Starch:  Ivory and Beluga Lentil Pilaf

Veg:  Wilted Kale with Yellow Bell Peppers

Dessert: Apple Pie with Cabot Cheddar

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 serve 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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