Group Dining

The historic Buckhorn Lodge, restored by Bruce Sargent in 1992 features delicious meals created with fresh local ingredients, mostly from Buckhorn’s own organic garden. Meals are Chef Leslie Sargent’s choice and are served buffet style in the lodge dining room, which includes part of the original structure, built in 1864. In the summer months, the extensive decks, shaded by large white oak trees, are available for outdoor seating.

Group Dining Sample Menu

Breakfast

  • Steel Cut Oats with Brown Sugar and Raisins or Homemade Buckhorn Granola

  • Yogurt, Milk or Rice Milk, Coffee and Tea

  • Assorted Seasonal Fruit Platter

  • Fresh House-Made Sweet Bread (Whole Wheat Banana Bread, Zucchini Bread, Poppy Seed Muffins, Cherry-Vanilla Ricotta Muffins)

Lunch

  • Thin Crust Pizza with Local Vegetables

  • Al dente Green Beans with Toasted Walnuts, Feta and Thinly Sliced Red Onions

  • Beet Salad with Toasted Sesame Seeds

  • House-Made Roasted Red Pepper Hummus with Fresh Veggies

  • Buckhorn Toasted Coconut Sesame Cookies 

Dinner

  • Grilled Polenta with Caramelized Onions and Red Peppers

  • Fresh Tomatillo Salsa

  • Spiced Chipotle Black Beans

  • Fresh Buckhorn Green Salad with House Garlic Tamari Dressing

  • Dorothy’s Classic Carrot Cake (additional cost per person)

Breakfast

Lunch

Dinner

Salads, Dips & Sides

Cookies

Desserts