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.


Monday - May 23, 2016

Soup: Creamy White Bean Soup with Spinach

Salad:  Mixed Greens, Cucumbers, Walnuts, BMR Feta, Pickled Red Onions with a Fig Balsamic Vinaigrette

Entree:  Pan Seared Parmesan Crusted Halibut with an Arugula Pesto

Starch:  Ivory and Beluga Lentil Pilaf

Veg: Snap Peas with Baby Carrots

Dessert: Strawberry Rhubarb Pie Ala Mode

Tuesday - May 24, 2016

Soup:  Vegetable Minestrone

Salad:  Mixed Greens, Bleu Cheese, Roast Beets, Sweet and Spicy Pecans, Green Onions with an Maple Walnut Vinaigrette

Entree:  Rosemary Tomato Braised Lamb Shank

Starch: Creamy Polenta

Veg: Wilted Kale with Red Bell Peppers

Dessert:  Lemon Almond Cake

Wednesday - May 25, 2016

Soup:  Black Eyed Pea and Kale Soup

Salad:  Mixed Greens, Grilled Asparagus, Egg, Chile Roasted Pepitas, Manchego with a Creamy Tarragon Vinaigrette

Entree:  Shrimp and Scallop Etouffee

Starch: Scallion Rice

Veg: Sautéed Zucchini with Yellow Squash and Red Onions

Dessert: White Chocolate Bread Pudding with a Bourbon Pecan Caramel

Thursday - May 26, 2016

Soup:  Roasted Red Bell Pepper and Tomato Soup

Salad:  Mixed Greens, Shaved Asiago, Kalamata Olive, Cucumber, Pine Nuts with an Oregano Balsamic Vinaigrette

Entree:  Scallopini of Chicken with a Mushroom Scampi

Starch:  House Made Black Pepper Fettuccine With a Lemon Basil Cream

Veg: Broccolini with Yellow Bell Peppers

Dessert: Vanilla Panna Cotta with Peach Sauce

Friday - May 27, 2016

Soup:  Squash Corn Chowder

Salad:  Mixed Greens, Dried Tart Cherries, BMR Goat Cheese, Pistachios, Red Onions with a Champagne Mustard Vinaigrette

Entree:  Roast Pork Tenderloin with a Concord Grape Gastric

Starch:  Herb Roast Fingerling Potatoes

Veg: Wilted Red Swiss Chard

Dessert: Warm Chocolate Cake with Crème Anglaise

Saturday - May 28, 2016

Soup:  Creamy Sorrel Soup

Salad:  Mixed Greens, Brie, Candied Walnuts, Apricots, Green Onions with a Lemon Chive Vinaigrette

Entree:  Mexican Sea Bass with a Tomato Dill Buerre Blanc

Starch:  Quinoa Pilaf

Veg:  Green Beans with Caramelized Onions

Dessert: Buttermilk Tart

Sunday - May 29, 2016

Soup:  Lentil Sweet Potato Soup

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

Entree:  Beef Short Ribs with a Mushroom Demiglace

Starch:  Asparagus Barley Risotto

Veg:  Roast Cauliflower

Dessert: Lemon Curd Napoleon with Italian Meringue

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.