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 - November 13, 2017

Soup: White Bean and Kale Soup

Salad: Mixed Greens, Shaved Parmesan, Assorted Olives, Cucumber, Pine Nuts, Honey Balsamic Vinaigrette

Entree: Scallopini Of Chicken, Tomato Fennel Ragu

Starch: House Made Fettuccine, Lemon Basil Cream

Veg: Eggplant, Red Onions, Roast Mushrooms

Dessert: Chocolate Panna Cotta

Tuesday - November 14, 2017

Soup: Minted Beet Soup

Salad:  Mixed Greens, Tomato, Garden Bell Pepper, Sunflower Seeds, Matchstick Carrots, Herbed Buttermilk Dressing

Entree: Bone In Pork Loin, Madiera Peach Gastrique

Starch: Roast, Smashed, Parslied Yukon Gold Potatoes

Veg: Wilted Red Swiss Chard

Dessert: Autumn Nut Tart

Wednesday - November 15, 2017

Soup: Squash Chowder 

Salad:

Mixed Greens, Blackberry, BMR Goat Cheese, Candied Pecan, Green Onion, Maple Walnut Vinaigrette

Entree: Pan Seared Sablefish, Lemon Basil Beurre Blanc

Starch: Ivory and Beluga Lentil Pilaf

Veg: Broccolini, Garden Bell Peppers

Dessert: Chocolate Profiteroles

Thursday - November 16, 2017

Soup: Pureed Black Bean Soup

Salad: Mixed Greens, Poblano Slaw, Pepita, Pineapple, Jicama, Cilantro Lime Vinaigrette

Entree: Beef Filet, Ancho Cream

Starch: Fedeo Con Cotija

Veg: Sauteed Zuchini, Summer Squash, Red Onions

Dessert: Tres Leches Cake

Friday - November 17, 2017

Soup: Red Lentil Chowder

Salad: Mixed Greens, Manchego, Marcona Almond, Green Onion, Tart Dried Cherries, Sherry Vinaigrette

Entree: Pan Seared Sea Bass, Grapefruit Avocado Relish

Starch: Farro Pilaf

Veg: Roast Brussels Sprouts, Bacon

DessertApple Pie Ala Mode

Saturday - November 18, 2017

Soup: Apple Butternut Squash Soup

Salad: Mixed Greens, BMR Feta, Cucumber, Cherry Tomato, Pickled Red Onion, Greek Dressing

Entree: Pecan Crusted New Zealand Rack Of Lamb, Mint Chimmichuri

Starch: Cinnamon Current Cous Cous

Veg: Green Beans, Caramelized Onion

Dessert: Chocolate Hazelnut Cake

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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