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.


Monday - October 24, 2016

Soup: Chicken Albondigas

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

Entree:  Ancho Braised Beef Short Ribs

Starch:  Crispy Cilantro Lime Polenta Cake

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

Dessert: Vanilla Flan

Tuesday - October 25, 2016

Soup:  White Bean and Kale Soup

Salad:  Mixed Greens, Parmesan Crisps, Assorted Olives, Cucumber, Pine Nuts with an Oregano Balsamic Vinaigrette

Entree:  Scallopini of Chicken with a Tomato Fennel Ragu

Starch: House Made Fettuccine with Fried Lemons

Veg: Green Beans with Caramelized Onions and Basil

Dessert:  Orange Olive Oil Cake

Wednesday - October 26, 2016

Soup:  Dilled Carrot Soup

Salad:  Mixed Greens, Triple Cream Brie, Candied Pecans, Kieffer Pear, Green Onions with a Tarragon Dressing

Entree:  Herb Roast Pork Tenderloin with a Concord Grape Gastrique

Starch: Roast Smashed Yukon Gold Potatoes

Veg: Broccolini with Roast Mushrooms

Dessert: Garland’s Pumpkin Pie with Chantilly Cream

Thursday - October 27, 2016

Soup:  Red Lentil Chowder

Salad:  Mixed Greens, BMR Goat Feta, Apple, Dried Cranberries, Walnuts with a Maple Cider Vinaigrette

Entree:  Pan Seared Alaskan Sablefish with a Tomato Chimichurri

Starch:  Quinoa Pilaf

Veg: Wilted Red Swiss Chard

Dessert: Chocolate Hazelnut Tort with Caramel Sauce

Friday - October 28, 2016

Soup:  Butternut Squash and Apple Soup

Salad:  Mixed Greens, Manchego, Orange, Almond, Pickled Red Onions with a Sherry Vinaigrette

Entree:  Pecan Crusted Rack Of Lamb with Red Pepper Chutney

Starch:  Ivory and Beluga Lentil Pilaf

Veg: Roast Brussel Sprouts, Quince and Caramelized Onions

Dessert: Kieffer Pear Garland’s Tart Ala Mode

Saturday - October 29, 2016

Soup:  Black Eyed Pea with Sweet Potato Soup

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

Entree:  Blackened Grouper with a Cilantro Lime Maitre D Hotel Butter

Starch:  Kabocha Squash Risotto

Veg:  Wilted Kale with Yellow Bell Peppers

Dessert: White Chocolate Bread Pudding

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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