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There is a lot of satisfaction and pride that goes into sharing Talon Lodge with our guests. There is also a lot of fun as well!
Each April, we put the finishing touches on our menu for the upcoming season. This also entails the "tasting" of each menu item to ensure that the culinary standards of Talon Lodge are upheld.
I am pleased to report that after a net weight gain of about 3 pounds, we have pulled together another assortment of culinary delights to share with our guests. Highlighted by Lemon-and-olive-oil poached Alaska King Salmon with caviar lentils and a red wine syrup, and Seared Alaska Halibut with oven-dried tomato risotto and parmesan sauce, the 2009 menu is simply spectacular.
Now all we have to do is wait for May 23rd to share the menu with our guests.
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