It was finally that time and I rushed over to TREE to indulge in the restaurant's fresh, farm-to-table cuisine.
TREE at The Lodge at Woodloch in Hawley, Pennsylvania
Sounds from the crackling fire lured me in.
First things first, a seasonal cocktail.I went with the "Purist." This hand-crafted martini is concocted with Purus organic vodka, TreeHouse-infused mint syrup, Thatcher’s organic cucumber liquor, fresh cucumbers, limes and garden rosemary-finished with Spindrift lemon spritzer. Yum!
The amuse-bouche shooter, teamed with wild mushroom and crème fraîche, found its way to the table and was a perfect start when coupled with the mouthwatering pretzel roll. Prepping for beach season, I only savored one.
For the 1st course, I requested the Roasted Lato Sud Farm Carrots. 2nd course: Pomegranate & Citrus Salad. 3rd course: Red Wine Braised Boneless Beef Short Rib.
The heirloom carrots with mandarin orange were a hit; the earthy and citrus flavors meticulously melted in my mouth when paired with maple syrup, cinnamon, sage and arugula purée.
Topped with crispy mushrooms, the tender boneless beef short rib was over smashed potato and confit baby carrots with a red wine braising jus.
I immediately took note of and appreciated the portion sizes. They were just right! For dessert, the Apple Chai Tacos were loudly whispering my name.
Served taco-style in a tuile shell, they were filled with decadent apple chai compote and topped with almond slivers. The warm caramel sauce was the icing on the cake!
Service within TREE was relaxed, yet refined and as expected, very well-orchestrated.
But seriously, with a view as serene as this—it left me craving a 5th course. Oh wait, I have chocolate-covered strawberries waiting for me in the room!