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 - July 17, 2017

Soup: Roast Tomato Red Bell Pepper Soup

Salad:  Mixed Greens, Roast Beets, Toasted hazelnuts, Bleu Cheese, Red Onion, Lemon Chive Vinaigrette

Entree:  Peach Braised Pork Osso Buco

Starch:  Farro Pilaf

Veg: Sautéed Zucchini, Summer Squash and Red Onions

Dessert: Chocolate Panna Cotta

Tuesday - July 18, 2017

Soup:  Vegetable Barley Soup

Salad:  Mixed Greens, Blackberries, Triple Cream Brie, Candied Pecans, Green Onion, Orange Maple Vinaigrette

Entree:  Herb Roast Chicken, Sautéed Apples and Leeks

Starch: Lemon Risotto

Veg: Wilted Kale, Yellow Bell Peppers

Dessert:  Apricot Bread Pudding

Wednesday - July 19, 2017

Soup:  Minted Beet Soup

Salad:  Mixed Greens, Cucumber, Heirloom Cherry Tomato, Pine Nuts, Pickled Red Onion, Herbed Buttermilk Dressing

Entree:  Filet Of Beef, Bourbon Peppercorn Demi

Starch: Roast Garlic Bleu Cheese Smashed Yukon Gold Potatoes

Veg: Broccolini, Roast Mushrooms

Dessert: Chocolate Almond Cake

Thursday - July 20, 2017

Soup:  MTK Tortilla Soup

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

Entree:  Pan Seared Grouper Veracruzana

Starch:  Green Rice

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

Dessert: Vanilla Flan

Friday - July 21, 2017

Soup:  Creamy Sherried Asparagus Soup

Salad:  Mixed Greens, BMR Goat Cheese, Dried Tart Cherries, Green Onion, Spicy Walnuts, Raspberry Balsamic Vinaigrette

Entree:  Pan Seared Duck Breast, Peach Reduction

Starch:  Ivory and Beluga Lentil Pilaf

Veg: Green Beans Almondine

Dessert: Chocolate Profiteroles

Saturday - July 22, 2017

Soup:  Six Lilly Soup

Salad:  Mixed Greens, Grilled Peaches, Manchego, Marcona Almond, Pickled Red Onion, Sherry Vinaigrette

Entree:  Pan Seared Halibut, Lemon Basil Beurre Blanc

Starch:  Quinoa Pilaf

Veg:  Baby Carrots, Snap Peas

Dessert: Buttermilk 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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