Music Weekend Lodging NOW Available

Heads up!! Our music weekends are going to be JAM PACKED! Music tickets can be purchased through our website or our pages on Facebook and Instagram. If you are traveling in or want a getaway at the lodge we have also opened up our reservation book for those weekends. (We plan to open the remainder of the reservation books by May 18th. ) You will notice that the rates are higher for those weekends as they include tickets for 2 people on both Friday and Saturday night events with a ticket discount for staying with us! While you are staying with us, bring your appetite because brunch will be included with your stay on Saturday mornings! How about adding a fun outdoor activity to your weekend? We are offering each Friday of our music weekends, an opportunity to go fly fishing during your stay! For $50 you get to fish with our music artists from the weekend event and all of your equipment and transportation to the fishing locations is included. You will see this option listed as an extra when you book your room. If you are not staying with us, you can still join in on the fun, just give us a call or send an email and we will add you to the list. You will leave at 9:30am on Friday morning and we will have you back in time to enjoy Happy Hour at the Lodge! As a reminder, here are the artists and corresponding weekends listed below:

June 7 & 8: Kevin + Coleton Black
June 14 & 15: Ty Smith + Carin Mari
June 28 & 29: Max + Heather Stalling
July 12 & 13: Bri Bagwell + Sarah Hobbs
July 26 & 27: Zac Wilkerson + Erick Willis
August 9 & 10: Trent Willmon
August 23 & 24: Dallas Moore + David Lee
September 6 & 7: Jamie Richards + Rico Gonzalez
September 20 & 21: Kendell Marvel + Jerrod Medulla

Did someone say, Happy Hour?? We are excited to share that new this year we will have Happy Hour available from 3-5pm Tuesday-Saturday with the addition of ‘Oysters and Bubbles’ Friday and Saturday afternoon as well as other appetizers and discounted beer and wine options available.

Listed below is our anticipated menu for this season! We plan to begin taking dinner reservations through OpenTable on May 24th for our opening weekend on June 1st. You can reserve through the OpenTable app or come to our website to access the reservation app there. Dinner service will be available Tuesdays-Saturdays evenings, 6-9pm.

APPETIZERS

Fried Calamari with Arrabbiata Sauce

Shrimp and Crab Campechana

Ceviche Tostadas with Avocado and Cilantro

Cornbread with Sage Butter

Prince Edward Island Mussels with Chorizo, Fresno Chilis, cotija cheese, cilantro and bread

Truffle Honey Burrata with Apricot Agrodolce and marcona almonds

Roasted Bone Marrow with green tomato jam and parsley

SALADS

Chipotle Caesar; romaine hearts, cotija cheese, anchovies, croutons and chipotle dressing

Seven Keys Chopped Salad; romaine hearts, Texas caviar, heirloom tomatoes, cucumbers, pecans, avocado, bacon and cilantro ranch dressing

Wedge Salad, baby iceberg; bacon, heirloom tomatoes, pickled red onion, smoked bleu cheese with a bleu cheese dressing

Roasted Beets and Arugula Salad; pickled onions, pecans, goat cheese and a champagne vinaigrette

ENTREES

Roasted Half Chicken, served with corn succotash and pumpkin seed pesto

Rainbow Trout with sundried tomato and walnut pesto, spinach, quinoa and apple pecan relish

Seared Scallops, seasonal vegetables, risotto, Texas caviar and a citrus beurre blanc

Bone In Bison Ribeye with green beans, mushrooms and a gorgonzola bone marrow butter

Short Rib with black truffle grits, cippolinis, tobacco onions and a bourbon balsamic glaze

Elk Striploin served with creamed corn, brown butter sweet potatoes and a blueberry habanero sauce

SIDES

Black Truffle Grits

Roasted Fingerling Potatoes

Beets with Relish and Blue Cheese

Green Beans

Creamed Corn

Cornbread with Sage butter

DESSERT

Hooten Young Ginger Snap Crème Brulee

Blueberry Cobbler with Vanilla Ice Cream

Fresh Fruit Sorbet

CHILDREN 10 and YOUNGER 

Both served with choice of either chips or side salad

Peanut Butter and Jelly

Grilled Cheese

We truly appreciate your patience as we get up and running this year. We have continued to battle cold temperatures, cabin updates, and other obstacles, but we are thrilled to see you this summer. We are ready for it to warm up around here so that we can get the water running!!!