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 - September 18, 2017

Soup: Red Lentil Chowder

Salad:  Mixed Greens, Tomato, Cucumber, Red Onion, Shaved Parmesan Cheese, Basil Balsamic Vinaigrette

Entree:  Roast Chicken, Fennel Chimichurri

Starch:  Herbed Corn Soufflé

Veg: Wilted Kale, Roast Mushrooms

Dessert: Caramel Pots De Crème

Tuesday - September 19, 2017

Soup:  Leek and Potato Soup

Salad:  Mixed Greens, Tart Dried Cherry, Pistachio, Bleu Cheese, Green Onion, Maple Walnut Vinaigrette

Entree:  Pecan Crusted Rack Of Lamb, Minted Red Pepper Jelly

Starch: Cinnamon Current Cous Cous

Veg: Snap Peas, Baby Carrots

Dessert:  Warm Chocolate Cake, Crème Anglaise

Wednesday - September 20, 2017

Soup:  Chicken Albondigas

Salad:  Mixed Greens, Chile Dusted Watermelon, Jicima, Pepitas, Cotija, Cilantro Lime Vinaigrette

Entree:  Filet of Beef, Ancho Cream

Starch: Roast Sweet Potatoes

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

Dessert: Vanilla Flan

Thursday - September 21, 2017

Soup:  Six Lilly Soup

Salad:  Mixed Greens, Brie Cheese, Roast Beets, Hazelnuts, Shaved Fennel, Creamy Tarragon Dressing

Entree:  Pan Seared Grouper Veracruzana

Starch:  Ivory and Beluga Lentil Pilaf

Veg: Garden Beans Almondine

Dessert: Lemon Almond Cake

Friday - September 22, 2017

Soup:  Vegetable Barley Soup

Salad:  Mixed Greens, Tomato, Cucumber, Crouton, Pine Nut, Lemon Chive Vinaigrette

Entree:  Apple Leek Braised Pork Osso Bucco

Starch:  Mushroom Risotto

Veg: Broccolini, Roast Garden Peppers

Dessert: Chocolate Panna Cotta

Saturday - September 23, 2017

Soup:  Dilled Carrot Soup

Salad:  Mixed Greens, Apple, BMR Goat Cheese, Candied Walnuts, Green Onion, Poppy Seed Dressing

Entree:  Parmesan Crusted Halibut, Basil Pesto

Starch:  Faro Pilaf

Veg:  Sautéed Eggplant, Yellow Onion, Roast Tomatoes

Dessert: Autumn Nut Tart

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 “Orchard Canyon on Oak Creek.” (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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