The Lodges Sample Menu

Served Appetizers

Small Bites in Motion

Phyllo cups with goat cheese and fig jam

Beef tenderloin crostini with horseradish sauce and fresh parsley

Smoked Salmon Chips with crème fraiche and capers

Caprese Skewers (grape tomatoes, baby mozzarella  balls rolled in pesto)

Grilled Shrimp with Cilantro Lime Aioli   no tails

Pulled pork on small wonton crisp topped with pineapple jalapeno salsa

Flatbread bites the toppings are endless

Lamb Meatballs with Tzatziki


Stationary Appetizers

A gathering place for mingling and nibbling

Crudité – Veggie & Fruits, Breads, Dips and Spreads…

Greek Antipasti -  Cheeses and Meats – Pita & Hummus, Dolmades…


Quiche and Fruit

Seasonal fruit served with homemade quiche.

Quiche Selections

spinach, mushroom, sausage and swiss cheese

bacon, bell pepper, onion and provolone

ham, broccoli, red pepper, scallion and cheddar


Breakfast Burritos

Scrambled Eggs in soft flour tortillas with bacon or sausage, fresh cilantro and house made salsa.


Eggs Nest 

Cheddar scrambled eggs presented in a nest of house made hash browns;  rustic cut Yukon gold and red potatoes sautéed to a crisp golden brown with red bell peppers and green onions.

Breakfast Side Dishes

Made in-house and baked fresh

Danish Pastries

Cinnamon Rolls


Coffee Cake





House made with all of the fixings

Oatmeal with brown sugar, raisins and cereal

Granola with fresh fruit and Greek yogurt


Plated Lunch Options

Plated  for groups of 15 -30

Beef Stew - Served with fresh steamed dumplings

Chicken Pot Pie - House prepared with a puff pastry crust 

BBQ Pulled Pork - on Kaiser rolls with a side of Cole Slaw 

Turkey BLT - Accompanied by a Cup of Soup 

Pesto Shrimp - Served over pasta with scallions, mushrooms and tomatoes 

House made Chili - Served with cheddar, fresh cilantro and sour cream with corn bread and honey butter 

The Lodges Burger and Fries – half pound hand formed burgers with all the fixins and hand cut fries


Soup Selections

Choices endless and Seasonal Hot or Cold  here are just a few of our favorites

Roasted Garlic and Tomato Bisque

New England Clam Chowder  

Red Lentil and Curry 

Butternut Squash and Ginger

Black Bean

Vegetarian Vegetable

Buffet Style Lunches

For groups of 30 or more

Sandwich Buffet

Rosemary Chicken Salad

Tuna Salad with lemon zest

Sliced Roasted turkey breast & Roast Beef


Lettuce, tomato, onion and sprouts                                                          



Pasta Salads: Mediterranean or Traditional 

Potato Salad or Potato Chips 

Slaws:  Asian Style or Traditional

Taco Bar

 Chips with Fresh House- made Salsa Fresca

 Corn and Flour Tortillas 

Spiced Ground Beef 

Guacamole 

Sour Cream 

Fresh Cilantro, Shredded Lettuce,  Chopped Onion and Tomato 

Blackbean and Corn Salad

Pasta Bar

Two Types of Pasta

Red Sauce

Alfredo Sauce

Meat Balls

Grilled Chicken

Grilled Veggies

Garlic Bread 

Green Salad


Plated Dinner Selections

For gatherings of 15-30 Guests

 Roast Duck - with port wine cherry sauce and a side of wild rice pilaf
Szechuan Pork Loin - with a sweet and spicy pineapple salsa
Prime Rib Au Jus - paired with seasoned red potatoes drizzled with a creamy horseradish sauce
Ahi Tuna Steaks - Griddle seared with a sesame seed crust served with Jasmine and Forbidden Rice and Asian Slaw with wonton crisps
Seafood Provencal - Mussels, Clams and Shrimp sautéed with garlic, olive oil and fresh basil butter served over past served with parmesan and fresh lemon
Alfredo - a rich and creamy Chicken  or Vegetable Alfredo served over pasta
Porter House Pork Chop - served with red cabbage and homemade apple sauce and a side of rustic mashed potatoes

Maple Dijon Chicken - A wonderful combination of flavors make this a winner every time. Moist and delicious and served with and vegetables.

Salmon Coulibiac - Salmon Filet topped with sautéed spinach, mushroom & leeks served on a bed of forbidden rice and topped with puff pastry offered with a fresh dill & lemon zest and crème fraiche.


Buffet Style Meals

For groups of 30 or more guests

Main Course

Grilled Salmon with choice of sauce 

Slow Roasted Carved Prime Rib 

Roasted Trout with choice of sauce 

Slow roasted and grilled Pork Ribs 

Chicken Breasts with choice of sauce 

Pork Loin stuffed with spinach, roasted red peppers, feta and rosemary 

Lemon Thyme Chicken 

Beef Tenderloin 

Eggplant Parmesan 

Orzzo or Quinoa Stuffed Peppers


Salads 

Baby Spinach, Pear, Goat Cheese & Candied Walnuts with a light berry vinaigrette 

Mixed Wicked Good Greens with our smoky sweet house dressing and tomatoes, cucumbers parmesan 

Traditional Caesar Salad with house made dressing and croutons 

Napa Cabbage & Julienned Carrot Asian Slaw and sesame ginger dressing with cashews and fried wonton strips 

Platter of Caprese Salad with beautiful  beefsteak tomatoes, fresh basil, mozzarella and capers with balsamic vinegar and olive oil 


Pasta Salads

Traditional and Italian Style 

Potato Salad - fresh herbs, and a creamy zesty dressing makes this a great salad 

Wild Rice and blueberry salad – really fantastic addition


Sides 

Sour cream & chive mashed potatoes 

Herb Tossed and Roasted  Red Potatoes 

Grilled or Roasted  Seasonal Vegetables 

Colorful veggie brown and white rice pilaf

Sauces 

Huckleberry gran mariner 

The Lodges Honey Clove BBQ 

Szechuan Ginger 

Creamy Horseradish 

Flathead Cherry Glaze 

Mushroom Rosemary Brown Sauce

Creamy Tarragon 

Chimichurri  Sauce 

Chipotle Aioli



Strawberry Alpenglow Cake  

A feast for the eyes. A light Strawberry-Infused Angel Food Cake filled with Fresh Strawberries and Homemade Whip cream. Frosted with our signature Swiss Meringue Buttercream.


The Lodges Carrot Cake

A moist Carrot Cake loaded with carrots, pecans, raisins, pineapple and coconut. Filled and frosted with a decadent Cream Cheese Frosting.


Apple Crip Parfait

Elegant layered dessert of apple filling, oat pecan crumble, Big Dipper cardamom ice cream, and house made whip cream, finished with a drizzle of caramel.


Mud Pie

A layered dessert of Big Dipper's espresso ice cream, chocolate fudge, chocolate cookie crust, topped with whip cream and a fudge drizzle.



Your choice of Huckleberry, Strawberry Rhubarb, Mixed Berry, Apple, Pecan, Chocolate Cream, or Key Lime.