Special Meals

Wednesday Gourmet  Picnic:

Wednesday lunch is truly something special — you are treated to a gourmet meal served picnic-style atop Gooseberry Knob. Enjoy our best culinary creations while gazing at panoramic mountain views. Love the idea, but not up for a fifteen minute hike? We also provide Land Rover shuttle transportation between the main lodge and the picnic area.  Price is $45.00 plus tax and gratuity.

Thursday BBQ:

On Thursdays, guests are treated to our fabulous BBQ Feast, including savory meats, fish, assorted salads, fresh vegetables and a sumptuous assortment desserts along with your beverage of choice. This bountiful buffet is served on our porch, with magnificent mountain views as a backdrop. Reservations are necessary. Evening dinner prices are $64.00 plus tax and gratuity.

Sunday Brunch:

Sunday mornings, our guests enjoy a delicious brunch. Each week our culinary team prepares something special — the food is fresh and seasonal. For early risers a continental breakfast begins at 8:00. Price is $45.00 plus tax and gratuity.


The Swag's 2016 Cooking School

Agenda I - Monday, May 23

10:30 a.m. - Cooking Presentation I: Citrus Scented Lobster Salad

Apple Two Tomato Salsa, Avocado, Purée, Maple Pepper Bacon

12:00 Noon - Lunch

1 - 2:30 p.m. - Cooking Presentation II: Indonesian Chicken and Squash Soup

Turmeric and Ginger Broth         

6 p.m. - Evening Social Hour, Hors d’Oeuvres

Tuesday, May 24

9:30 a.m. - Hike with Donald Davis

12:00 Noon - Lunch

1-2:30 p.m. - Cooking Presentation III: Sous Vide Filet Mignon

Grilled Asparagus, Roasted Fingerling Potatoes, Veal Demi-Glace

3-4:30 p.m. - Cooking Presentation IV:  Pâté à Choux, Profiteroles

Croquembouche Spun Sugar, Vanilla Pastry Cream

6 p.m. -Evening Social Hour, Hors d’Oeuvres


Sample Agenda from our 2015 Cooking School

10 a.m. - Cooking Presentation I:  Hors d’Oeuvres

Seared Beef Tenderloin with Asparagus and Blue Cheese Mousse, Heirloom Tomato and fresh Mozzarella Bruschetta

12:00 Noon - Lunch

1 - 3 p.m. -  Cooking Presentation II:  Salad Course

Port Poached Pear Salad: Bibb lettuce, goat cheese mousse, pear and walnut vinaigrette

 6 p.m. - Evening Social Hour, Hors d’Oeuvres

Tuesday, November 10

10 a.m. - Cooking Presentation III:  Main Course

Seared Duck Breast, Roasted Butternut Squash, Zucchini, Grilled peach jam

12:00 Noon - Lunch

1 - 3 p.m. -  Cooking Presentation IV:  Dessert

Peach Crepes, Vanilla Chantilly, port wine reduction

6 p.m. - Evening Social Hour, Hors d’Oeuvres