Full Four Course Candlelight Dinners include; appetizers, salads, main course, desserts, coffee, tea or soft drinks special pricing!

Baked Kiwi Orange Roughy wild rice, marinated vegetables, & salad wedge w/ assorted dressings $35.00

Champagne Chicken red pepper fettuccini, green beans almondine & spinach salad w/ honey mustard dressing $30.00

San Francisco Chop buttered noodles, brandied carrots & black cherry molded salad $30.00

Tarragon Dijon Chicken fettucini alfredo, fresh broccoli w/ butter & inn's spinach orange walnut salad $25.00

Honey Mustard Chicken pepper pasta, broccoli w/ buttered bread crumbs & inn's spinach walnut orange salad $25.00

California Chicken wild rice, broccoli w/ buttered bread crumbs & inn's spinach walnut orange salad $25.00

Chicken Diane sliced baked potatoes, creamy cheese onions & tossed salad w/ assorted dressings $25.00

Amaretto Chicken fettuccini, fresh broccoli & spinach salad w/ honey mustard dressing $25.00

Beef Stroganoff w/ Parslied Noodles fresh broccoli w/ melted butter & inn's spinach walnut orange salad $30.00

Stuffed Herbed Chicken Breast rice pilaf, creamed green beans w/ water chestnuts & spinach salad w/ hot bacon dressing $25.00

Filet Mignon w/ Sautéed Mushrooms sliced baked potatoes, fresh broccoli w/ melted butter & inn's spinach walnut orange salad $45.00

Recipe: Pumpkin Pancakes

2 cups of Bisquick

 2 Tbs.  Packed Light Brown Sugar

2 Tsp. Cinnamon

12 oz. Evaporative Milk

1 Tsp. Allspice

1/2 can Pumpkin Mix

2 Tbs. Vegetable Oil

2 Eggs

1 Tsp. Vanilla

Mix well in a large bowl. Heat a large skillet or griddle over medium heat and coat w/ butter. Drop batter by large spoonfuls on griddle and cook until bubbles form and edges get dry.. Flip until browned on the other side.

Sprinkle powdered Sugar and Serve with Maple or Carmel Syrup