A few days ago, we had the opportunity to prepare a delicious dinner for two in one of our cabins. The chefs prepared a custom menu with our guests which consisted of the following.
- Cheese platter with assorted cheeses, grapes, cured meats, grain mustard, jam, and assorted crackers
- Mixed field greens with feta, heirloom cherry tomatoes, red onions and finished with a lemon poppy seed vinaigrette.
- Seared Sirloin topped with a roasted garlic bordelaise demi glaze, herbed finderling