FINE DINING

   For 20 years our chef, Michael Brashears, has pleased our discriminating guests with his excellent full course dinners.  Our lodge has two dining rooms as well as two scenic outside patios.  We use only the highest quality beef, seafood, and poultry.  Our guests always enjoy the variety of foods served.  Entrees include black angus beef, broiled or poached salmon, freshly caught trout, pork loin, grilled tuna, duck, and a variety of pastas, chicken breasts, shrimp and chicken curry, as well as various daily specials.  Vegetables are served crisp and all soups, dressings, dinner breads, and desserts are made in-house.  Special diets and vegetarian meals are available on request.  We have a full bar as well as a large selection of fine domestic and imported wines.  Our guests enjoy our full breakfasts with daily specials as well as a large fresh fruit buffet with freshly baked croissants and/or breakfast breads and muffins.  Our in-house smoked salmon and trout with cream cheese and bagels are always very popular.  Sumptuous desserts are served nightly and are balanced with fat-free fresh fruit sorbets.

CHEF MICHAEL BRASHEARS

   Our chef, Michael Brashears, receives more praise from guests than any other staff.  He has no budget so he can spend whatever it takes to produce the finest meals possible. His tomato soup, and his clam chowder are equal to any soup I have eaten at the Ritz Hotel in Paris, at the Savoy in London, or at the Ritz Carlton in Palm Springs.