Dining Room #1

Dining Room #2

Dining Room #3

Our food and service consistently earn the highest marks from our guests. Our promise to you--delicious food, thoughtfully prepared, beautifully served--every item, every meal.

Breakfasts and lunches are buffet-style and are all-you-care-to-eat. Our gourmet four-course dinners are served at your table by our friendly staff, and groups may bring their own wine to enjoy. Vegetarian options are available at every meal.

SAMPLE BREAKFAST BUFFET MILE-HIGH MOUNTAIN BREAKFAST Chilled Fruit Juices Freshly Baked Breads & Scones Bagels & Cream Cheese Fresh Seasonal Fruit Yogurt Bar with Granola & Dried Fruit Hot Oatmeal & Cold Cereals Scrambled Eggs & Egg Beaters Hickory-Smoked Bacon Grilled Chicken Sausage or Pork Sausage Links Hash Browns or Breakfast Potatoes Plus one Chef's Choice Specialty such as: Cinnamon Swirl French Toast with Lingonberries Country Frittata with Bacon, Spinach, Tomato, & Cheese Machaca & Eggs with Mexican-Style Toppings or Cheese Blintzes with Strawberry Topping & Sour Cream
SAMPLE LUNCH BUFFETS FABULOUS FAJITA GRILL Grilled Carne Asada Marinated Ancho Chicken Grilled Peppers & Onions Traditional Toppings including Home-style Guacamole Flour & Corn Tortillas Mexican Rice • Pinto Beans Tortilla Chips with Pico Di Gallo & Tomatillo Salsa Gelatina de Leche DELI DELIGHT Make-Your-Own Sandwiches: Breast of Turkey • Pit Ham • Roast Beef Hot Corn Beef • Hot Pastrami Tuna Salad • Egg Salad Cheddar, Jack, & Swiss Cheeses Fresh Toppings & Condiments Assorted Breads & Rolls Tossed Green Salad with Assorted Dressings Potato Salad • Cole Slaw Chips, Pickles, & Sweet Banana Peppers Freshly-Baked Brownies	ASIAN FLAVORS Vegetable Spring Rolls Spicy Orange Chicken Wok-Fried Beef & Mushrooms Vegetable Lo-Mein Sticky Rice Mixed Greens with Won Tons & Orange-Sesame Dressing Chocolate-Dipped Almond Cookies HILLS OF ITALY Tuscan Turkey Sandwich Sicilian Sandwich Portobello Mushroom Sandwich Stracciatella Soup Seasonal Prepared Salads Field Greens with Creamy Basil Vinaigrette Marinated Olives & Cherry Peppers Lemon-Scented Marsarpone Trifle
SAMPLE FOUR-COURSE DINNERS TRADITIONS WITH A TWIST Carrot Dill Soup Field Greens with Raspberry-Maple Vinaigrette Boneless Beef Shortrib with Sauce Espagnole or Vegetable-Herb Cutlet with Wild Mushroom Sauce Mashed Potatoes • Seasonal Vegetables House-Made Dinner Rolls Banana Nut Upside-Down Tart MEDITERRANEAN MEDLEY Roasted Garlic Soup Field Green Salad with Red Wine Vinaigrette Pan-Seared Herbed Chicken Breast with Tomato Basil Sauce or Baked Vegetable Cutlet Parmesan Risotto Milanese • Seasonal Vegetables Freshly Baked Herb Rolls Hazelnut Crunch Cake	SEASIDE CATCH Tavern Bay Clam Chowder Mixed Greens with Balsamic Vinaigrette Roasted Salmon with Mustard-Dill Sauce or Grilled Polenta with Roasted Vegetables Confetti Rice • Asparagus Saffron Brioche Rolls Lemon Cream Cake GREEK ISLE ADVENTURE Avgolemeno Soup Greek Salad with Feta Cheese Roasted Boneless Leg of Lamb or Baked Eggplant Moussaka Lemon Rice • Seasoned Baby Carrots Warm Pita Bread • Tzatziki Sauce Traditional Baklava