The fresh desert air will make you hungry!
Each delicious meal is cooked by our professional chef in the homey ranch kitchen. Our guests rave about the food, which always includes plenty of choices and is served family-style in the dining room, on the patio, and on the trail. And we never skip dessert—fresh-baked cookies and pastries hot from the oven after each lunch and dinner.
A fresh pot of coffee is ready in the lodge for our early risers, followed by breakfast before the first ride. We serve cowboy-hearty breakfast, including fresh fruit, cereal, and home-made specialties of the day.
Lunch is usually enjoyed on the dining patio between the morning and afternoon rides.
There’s a social hour every evening in the lodge; it’s a great way to swap stories and mingle with fellow guests and the wranglers. Dinner is served family style in the dining room or on the patio. Savor home-cooked goodness, including garden vegetables and crisp salads and warm rolls, as well as choice meats, fish and poultry.
We are glad to accommodate special food requests, including cakes for birthdays, anniversaries, and other special occasions.
Frangelico Chocolate Mousse
6 ounces semisweet chocolate, broken into pieces
2 ounces milk chocolate, broken into pieces
2/3 cup white chocolate chips
4 Tablespoons Dutch-processed cocoa powder
3/4 cup water
2 teaspoons Frangelico
6 large egg whites
½ teaspoon cream of tartar
1. Melt semisweet chocolate, white chocolate, cocoa powder, 3/4 cup water, and Frangelico in medium bowl set over pot of barely simmering water until smooth. Set aside to cool slightly.
2. With electric mixer on medium-low speed, beat egg whites in large bowl until frothy, about 1 minute. Add cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour in sugar. Increase speed to high and beat until meringue becomes very thick and shiny, 2 to 3 minutes.
3. Whisk 1/3 meringue into chocolate mixture until combined, then whisk in remaining meringue. Spoon mousse into six 6-ounce ramekins or pudding cups, or large serving bowl. Cover tightly with plastic wrap. Chill overnight. (Mousse can be refrigerated for up to 4 days.)
Makes about 8 servings.