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 - May 22, 2017

Soup: Creamy Sorrel Soup

Salad:  Mixed Greens, Dried Tart Cherries, Triple Cream Brie, Green Onions, Pistachios, Creamy Tarragon Dressing

Entree:  Bone In Pork Loin, Concord Grape Reduction

Starch:  Herbed Polenta

Veg: Red Swiss Chard

Dessert: Caramel Pots De Crème

Tuesday - May 23, 2017

Soup:  French Lentil Soup

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

Entree:  Pan Seared Sable Fish, Dill Beurre Blanc

Starch: Farro Pilaf

Veg: Broccolini, Red Bell Peppers

Dessert:  Strawberry Rhubarb Crisp Ala Mode

Wednesday - May 24, 2017

Soup:  Minted Beet Soup

Salad:  Mixed Greens, Heirloom Cherry Tomato, Red Onion, Bacon, Croutons, Herbed Buttermilk Dressing

Entree:  Pan Seared Duck Breast, Plum Demiglace

Starch: Herb Roast Fingerlings

Veg: Green Bean Almondine

Dessert: Chocolate Profiteroles

Thursday - May 25, 2017

Soup:  Dungeness Crab, Coconut Chowder

Salad:  Mixed Greens, Cashews, Red Bell Peppers, Radish, Green Onion, Rae’s Asian Dressing

Entree:  Green Tea Crusted Wild Salmon, Orange Soy Glaze

Starch:  Sesame Rice

Veg: Baby Bok Choy, Roast Mushrooms

Dessert: Gingered Pound Cake

Friday - May 26, 2017

Soup:  Vegetable Barley Soup

Salad:  Mixed Greens, BMR Goat Cheese, Candied Pecans, Blackberries, Red Onions, Red Wine Vinaigrette

Entree:  Roast New York Strip, Cabernet Sauvignon Butter

Starch:  Roast Smashed Yukon Gold Potatoes

Veg: Snap Peas, Baby Carrots

Dessert: Chocolate Almond Cake

Saturday - May 27, 2017

Soup:  Black Bean Soup

Salad:  Mixed Greens, Mango, Pine Nuts, Jicima, Pickled Red Onion, Cilantro Lime Vinaigrette

Entree:  Roast Chicken Mole Verde

Starch:  Fideo Con Cotija

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

Dessert: Vanilla Flan

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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