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 - August 22, 2016

Soup: Six Lilly Soup

Salad:  Mixed Greens, Peaches, Hazelnut, Humbolt Fog, Green Onions with a Rosemary Vinaigrette

Entree:  Pecan Crusted Rack Of Lamb with a Red Pepper Chutney

Starch:  Herb Roasted Fingerling Potatoes

Veg: Sautéed Zucchini, Summer Squash and Red Onions

Dessert: Chocolate Pots De Crème

Tuesday - August 23, 2016

Soup:  Dilled Carrot Soup

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

Entree:  Pan Seared Halibut with a Tomato Fennel Ragu

Starch: Lemon Cous Cous

Veg: Wilted Kale and Yellow Bell Peppers

Dessert:  Orange Olive Oil Cake with Fresh Berries

Wednesday - August 24, 2016

Soup:  Black Eyed Pea and Corn Soup

Salad:  Mixed Greens, Tomato, Green Beans, Pine Nut, Bleu Cheese with an Herbed Buttermilk Dressing

Entree:  Bourbon Apple Braised Pork Osso Buco

Starch: Creamy Herbed Polenta

Veg: Broccolini with Red Bell Peppers

Dessert: White Chocolate Bread Pudding

Thursday - August 25, 2016

Soup:  Squash Chowder

Salad:  Mixed Greens, Goat Cheese, Dried Cherries, Candied Pecans, Red Onions with a Sherry Vinaigrette

Entree:  Pan Seared Grouper with a Dilled Tomato Beurre Blanc

Starch:  Rice Pilaf

Veg: Wilted Red Swiss Chard

Dessert: Peach Croustade Ala Mode

Friday - August 26, 2016

Soup:  Tomatillo Bisque

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

Entree:  Filet of Beef with Ancho Cream

Starch:  Roast Green Chile Sweet Potatoes

Veg: Calabacitas

Dessert: Tres Leches Cake

Saturday - August 27, 2016

Soup:  White Bean and Kale

Salad:  Mixed Greens, Parmesan Crisps, Cucumber, Mixed Olives and Red Onion with a Basil Balsamic Vinaigrette

Entree:  Scallopini of Chicken with a Mushroom Scampi

Starch:  House Made Black Pepper Fettuccini with Chile Fried Lemons

Veg:  Sautéed Zucchini, Summer Squash and Red Onions

Dessert: Vanilla Panna Cotta with Peach Sauce

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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