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 14, 2016

Soup: MTK Tortilla Soup

Salad:  Mixed Greens, Poblano Slaw, Jicima, Pineapple, Pepitas with a Chile Vinaigrette

Entree:  Roast New York Strip with an Ancho Cream and Avocado Salsa

Starch:  Black Beans Con Cotija

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

Dessert: Ibarra Chocolate Flan

Tuesday - November 15, 2016

Soup:  Chinese Mushroom Soup

Salad:  Mixed Greens with Cashews, Watermelon Radish, Carrots, Green Onions with Rae’s Asian Dressing

Entree:  Miso Glazed Halibut with a Mango Salsa

Starch: Coconut Rice

Veg: Baby Bok Choy with Red Bell Peppers

Dessert:  Lemon Almond Cake

Wednesday - November 16, 2016

Soup:  Butternut Squash Apple Soup

Salad:  Mixed Greens, Bleu Cheese, Hazelnuts, Dried Tart Cherries, Red Onions with a Sherry Vinaigrette

Entree:  Rosemary Tomato Braised Lamb Shank

Starch: Herbed Creamy Polenta

Veg: Broccolini with Roast Mushrooms

Dessert: Vanilla Spice Panna Cotta with Peach Sauce

Thursday - November 17, 2016

Soup:  Chick Pea Vegetable Soup with Spinach

Salad:  Mixed Greens, Kieffer Pear, Cabot Cheddar, Pickled Red Onion, Candied Pecan with a Tarragon Vinaigrette

Entree:  Herb Roast Chicken with an Apple Leek Cream

Starch:  Honey Black Pepper Smashed Carrots and Parsnips

Veg: Roast Brussels Sprouts, Quince and Caramelized Onions

Dessert: Pumpkin Pie with Chantilly Cream

Friday - November 18, 2016

Soup:  Potato Leek Soup

Salad:  Mixed Greens, Apple, Walnuts, Carrot, Golden Raisin, Green Onion with a Poppy Seed Dressing

Entree:  Damson Plum Braised Pork Osso Buco

Starch:  Cinnamon Current Couscous

Veg: Green Beans Almondine

Dessert: Chocolate Profiteroles

Saturday - November 19, 2016

Soup:  Red Lentil Chowder

Salad:  Mixed Greens, Cucumber, Red Onion, Bacon, Pine Nuts, Shaved Parmesan with a Basil Balsamic Vinaigrette

Entree:  Pan Seared Grouper with a Tomato Chimichurri

Starch:  Quinoa Pilaf

Veg:  Wilted Kale with Yellow Bell Peppers

Dessert: Apple 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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