Join host Robin Milling for Let's Do Lunch! at The Tree Restaurant at The Lodge At Woodloch where spa cuisine is much more than a peanut on a rice cracker. Their portions are just right and all about healthy nourishment served with wine or homemade 'clean' cocktails; with herbal ingredients grown right on property in their Blackmoor garden. A hive of bees makes their home here providing honey for The Maple Honey cocktail with Bourbon F617; tried and tested by sommelier Leslie Britt.
The lovely server Mallory discusses three courses spaced perfectly during the meal. The White Bean & Kale Soup is creamy with chickpea and roasted red pepper rouille. The Homemade Pumpkin Ricotta Crostini topped with a fig balsamic is yum. The second course is a salad of Willow Wisp Farm Bibb Lettuce sourced locally. The third course offers meat, seafood and vegetarian selections. Mallory recommends Dijon & Panko Crusted Jamison Lamb Rack. The Vegetable-based Roasted Mushroom Stroganoff is made with shitaki, maitaki and oyster mushrooms served over quinoa pasta that melts in your mouth. Roasted Cauliflower Steak is just as satisfying for meat lovers.
Before the meal chef Josh Tomson, who went to French culinary school has incorporated the Amuse Bouche starter, meaning “entertainment for the mouth.” It's a little tiny tasting to awaken your senses for the main course.
Leave room for dessert. The Caramel Apple Cheesecake is made with caramel corn crust from popped corn. For chocaholics don't miss their Black Cocoa Forest Cake.