Sample Menu - Spirit Lodge Luxury Alcohol & Drug Treatment Center
The culinary team at Spirit Lodge offers a variety of different dining menu options weekly as well as tailoring the menu for local and seasonal products. View a sample menu of the fine dining options our talented staff has offered recently, a photo tour of many of these fine dining options is also available.
Comaled Scallops
Coriander Dust, Bacon-Serrano Spoonbread, Watercress, Barbecue Beurre Blanc
Pan-seared Veal Chop
Parsnip-potato Mash, Grilled Fig Gratin, Balsamico Demi
Pesto-glazed Langoustines
Pineapple Risotto, Bacon, Pea, Parmesan
Carne Chimayo Adovada
Cilantro Rice, Mango Cream, Plantain Chips
Grilled Lamb T-Bones
Butternut Squash, Roesti Potato, Citrus Marmalade
Roast Chicken
Feta-onion Glacage, Spinach, Chick Pea, Cilantro-lime Broth
Char-rare Ahi
Basil-Caponata, Bamboo Rice, Curry Oil, Sriracha Glaze
Red-pepper Shrimp
Manchego Arancinni, Yellow Coulis, Seared Zucs
Barised Pork Shin
Butterkase Ziti, Sherried Brussels, Cranberry Reduction
Hoisin-rubbed Beef
Artichoke, Bacon, Mushroom, Ginger-smashed Yukons
Mahi-mahi
Baby Boks, Brown Rice Cake, Corn Coulis, Tamari Reduction
Vegetarian Lasagna
Giallo Coulis, Ricotta, Lemon-Basil Vinegar
Rack of Lamb
Dry Herb Rub, Raitha, Saffron Orzo, Crispy Eggplant Caprese
Ruby Trout
Pistachio Crust, Wehani, Raab, Honey-bacon Drizzle
Pulled-Pork Relleno
White Bean Ragout, Chimichurri, Cotija
Executive Chef: Michael Carter
Sous Chef: Andrew Giles
Sous Chef: Eric Releaux
Comaled Scallops
Coriander Dust, Bacon-Serrano Spoonbread, Watercress, Barbecue Beurre Blanc
Pan-seared Veal Chop
Parsnip-potato Mash, Grilled Fig Gratin, Balsamico Demi
Pesto-glazed Langoustines
Pineapple Risotto, Bacon, Pea, Parmesan
Carne Chimayo Adovada
Cilantro Rice, Mango Cream, Plantain Chips
Grilled Lamb T-Bones
Butternut Squash, Roesti Potato, Citrus Marmalade
Roast Chicken
Feta-onion Glacage, Spinach, Chick Pea, Cilantro-lime Broth
Char-rare Ahi
Basil-Caponata, Bamboo Rice, Curry Oil, Sriracha Glaze
Red-pepper Shrimp
Manchego Arancinni, Yellow Coulis, Seared Zucs
Barised Pork Shin
Butterkase Ziti, Sherried Brussels, Cranberry Reduction
Hoisin-rubbed Beef
Artichoke, Bacon, Mushroom, Ginger-smashed Yukons
Mahi-mahi
Baby Boks, Brown Rice Cake, Corn Coulis, Tamari Reduction
Vegetarian Lasagna
Giallo Coulis, Ricotta, Lemon-Basil Vinegar
Rack of Lamb
Dry Herb Rub, Raitha, Saffron Orzo, Crispy Eggplant Caprese
Ruby Trout
Pistachio Crust, Wehani, Raab, Honey-bacon Drizzle
Pulled-Pork Relleno
White Bean Ragout, Chimichurri, Cotija
Executive Chef: Michael Carter
Sous Chef: Andrew Giles
Sous Chef: Eric Releaux
