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 - March 27, 2017

Soup: Beluga Lentil Sweet Potato Soup

Salad:  Mixed Greens, 7 Minute Egg, Grilled Asparagus, Shaved Manchego, Almond, Tarragon Vinaigrette

Entree:  Pan Seared Grouper, Ruby Red Grapefruit and Avocado Relish

Starch:  Quinoa Pilaf

Veg: Red Swiss Chard

Dessert: Caramel Pots De Crème

Tuesday - March 28, 2017

Soup:  Creamy Sorrel Soup

Salad:  Mixed Greens, Cucumber, Walnut, BMR Feta, Pickled Red Onions, Greek Dressing

Entree:  Garlic Oregano Braised Lamb Shank

Starch: Herbed Polenta

Veg: Roast Brussels Sprouts and Caramelized Cipollini Onions

Dessert:  Lemon Almond Cake

Wednesday - March 29, 2017

Soup:  White Bean and Kale Soup

Salad:  Mixed Greens, Assorted Olives, Pine Nuts, Red Onions, Parmesan Crisps, Fig Balsamic Vinaigrette

Entree:  Scallopini Of Chicken, Tomato Rosemary Ragu

Starch: House Made Fettuccine with Lemon Basil Cream

Veg: Broccolini with Roast Mushrooms

Dessert: Chocolate Panna Cotta

Thursday - March 30, 2017

Soup:  Tomatillo Bisque

Salad:  Mixed Greens, Poblano Slaw, Pineapple, Pepitas, Jicima, Cilantro Lime Vinaigrette

Entree:  Filet of Beef with Ancho Cream

Starch:  Chile Roast Sweet Potatoes

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

Dessert: Tres Leches Cake

Friday - March 31, 2017

Soup:  Coconut Dungeness Crab Chowder

Salad:  Mixed Greens, Radish, Cashew, Carrots, Red Bell Pepper, Rae’s Asian Dressing

Entree:  Pan Seared Baja Sea Bass, Mango Salsa

Starch:  Scallion Rice

Veg: Baby Bok Choy with Mushrooms

Dessert: Fresh Berry Gingered Shortcake

Saturday - April 1, 2017

Soup:  Minted Beet Soup

Salad:  Mixed Greens, Candied Pecans, Dried Tart Cherries, Belletoile Triple Cream Brie, Lemon Chive Vinaigrette

Entree:  Roast Bone in Pork Loin, Peach Chutney

Starch:  Herbed Fingerling Potatoes

Veg:  Snap Peas and Baby Carrots

Dessert: Chocolate Tart with Caramel, Himalayan Salt

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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