Summer or Winter your room rate includes a hearty breakfast featuring such treats as eggs benedict, pumpkin pancakes with cider syrup or mushroom leek frittata, together with our very own MHL granola, fresh fruit, fresh baked muffins, a selection of juices including seasonal fresh squeezed California oranges and delicious custom roasted Caffe Umbria Italian roasted coffees.
Delicious lunches are available either in our dining room, or specially packed for guests venturing out to hike, ski or snowshoe.

Your dinner begins each evening with fine wines and tantalizing appetizers such as wild mushroom strudel, basil crostini or tomato kalamata bruschetta. This is followed by an elegantly served three course dinner at your private table, featuring Chef Thomas Obregon's seasonal selection of such entrees as aged Angus beef tenderloin with delicately whipped horseradish, fresh wild salmon with seasonal beurre blanc or apple-wood smoked breast of duck with Oregon marionberry compote; preceded by fresh Lodge baked bread and a delicious soup or salad. Your dinner is completed with an exciting dessert accompanied by our delicious Caffe Umbria coffees or selection of fine teas. A wide selection of premium wines and beers is available. Our chef will be pleased to offer a creative solution to any dietary restrictions you may have. While all meals are included in our winter room rates, lunch ($15.00) and dinner ($49.00 ) are optional in spring, summer and fall with advanced reservation.

Simply Perfect Desserts

Spring Delight Pie - a delicious dessert for springtime entertaining...

The Lodge’s organic orchard offers the annual springtime bonus of fresh rhubarb. We roast up a batch of rhubarb compote and enjoy adding it to a variety of treats including alongside this fresh Lemon Cream Pie...

Pie:
5 Tbsp butter, cut into chunks
5 large egg yolks
1/2 c sugar
2 tsp grated lemon peel
1/2 c fresh lemon juice
1 tsp unflavored gelatin
1 c heavy whipping cream
1 baked single crust 9” pie pastry
rhubarb compote (see recipe below)

1. in a heavy, large saucepan over low heat, combine butter, egg yolks, sugar, lemon peel and lemon juice. Stir constantly until mixture thickly coats the back of a wooden spoon, 10-12 min (do NOT boil). Pour into a small bowl, cover, and chill until cold, at least 2 hours, or nest pan in a large bowl of ice water and stir mixture until cold, about 10 minutes.
2. In a 1-c measuring glass pyrex, sprinkle gelatin over 2 Tbsp cold water. Let stand until soft, 2-3 min. Put 1” of water in a small pan; bring to a boil over high heat, then remove from heat. Set the measuring cup into water in pan and stir until the gelatin is dissolved, 2-3 min. Let cool.
3. In a large bowl, beat cream until slightly thickened. Beating constantly, pour in the cooled gelatin; continue beating until soft peaks form.
4. Stir about 1/2 c of this whipped cream into the cold lemon mixture until well blended, then scrape lemon mixture into remaining whipped cream and fold gently until incorporated. Spoon into pie crust and spread level. Cover with plastic wrap and chill firm at least 1 hour, or up to 1 day.
5. Pour rhubarb compote into a fine strainer set over a bowl (reserving juice for another use; ie: stirred into lemonade!). Let drain until dripping stops, then gently spoon rhubarb pieces over sliced lemon cream pie. Enjoy!

Rhubarb Compote:
2 lbs rhubarb stalks, rinsed, ends trimmed and cut into 1/2” pieces
1 1/2 - 1 3/4 c sugar

1. Mix rhubarb and sugar in a 9x13” baking sheet and spread level. Cover dish tightly with foil.
2. Bake in 350 oven until rhubarb is very soft when pierced. but just holds its shape, about 45 minutes. Serve warm or cold. Store fruit and juices. Keeps well when refrigerated for up to 1 week.

Reservations are open from 9:00am to 9:00pm (PST). Call the Lodge at 1-800-414-2378 for reservations or additional information or e-mail us at info@mthome.com

Mountain Home Lodge • 8201 Mountain Home Road • PO Box 687 • Leavenworth,WA 98826