Getaway to Land’s End Resort

In Lodging, Uncategorized by scott

Have you noticed? It’s always beautiful in Homer. Here’s a shot looking back at Land’s End Resort from the air:

Homer

And one of the best vistas is from the Chart Room at Land’s End Resort. I was just there last month–and it’s great to munch on a cheeseburger and watch the boats go in and out of the harbor. I even saw the “Trusty Tusty”, aka the ferry:  m/v Tustumena.

UNCORKED! is coming on Fri., Dec. 4! Each month during the winter, they serve up a FEAST in the Chart Room. This month’s theme: “Holiday Fare“, created By Executive Chef Maggie Burns
. Check it out!

Soup: Ginger Butternut Squash 
topped with a spicy pecan cream.
  Wine: J Vineyards Pinot Gris

Appetizer: Seafood Cobbler
Shrimp, scallops & crab, garlic, shallots, mushrooms and tarragon with a hint of cream. Individually baked with a flaky pastry crust.  Wine: Liberty School Chardonnay

Appetizer: Broiled BaconWrapped Dates. Bacon wrapped dates broiled and stuffed with cream cheese & marcona almonds.
 Wine: Saintsbury Garnet Pinot Noir (Nice! I’ve had this wine!)

Entree: Fontina and Prosciutto stuffed Pork Loin. 
Pork loin stuffed with Prosciutto Ham and Fontina Cheese and topped with a caramelized  pear demi glaze. Served with a gourmet macaroni & cheese. 
Wine: Renwood Red Label Syrah

Dessert: Chocolate Coconut Pecan Pie
with Grand Marnier whipped cream. 
Wine: Graham’s Fine Tawny Port

Cost is $70 per person,  including tax and gratuity. Call (907) 235-0400.

“Uncorked”
An evening of wonderful food and fine wines.
7:00 PM Friday, December 4, 2009 
Holiday Fare
Created By Executive Chef Maggie Burns
Soup: Ginger Butternut Squash 
topped with a spicy pecan cream.
Wine: J Vineyards Pinot Gris
Appetizer: Seafood Cobbler
Shrimp, scallops & crab, garlic, shallots, mushrooms and tarragon with a hint of cream.
Individually baked with a flaky pastry crust.
Wine: Liberty School Chardonnay
Appetizer: Broiled BaconWrapped Dates
Bacon wrapped dates broiled and stuffed with cream cheese & marcona almonds.
Wine: Saintsbury Garnet Pinot Noir
Entrée: Fontina & Prosciutto stuffed Pork Loin 
Pork loin stuffed with Prosciutto Ham and Fontina Cheese and topped with a caramelized  pear demi glaze. Served with a gourmet macaroni & cheese. 
Wine: Renwood Red Label Syrah
Dessert: Chocolate Coconut Pecan Pie
with Grand Marnier whipped cream. 
Wine: Graham’s Fine Tawny Port
$70 per person ~ includes tax & gratuity 
Tickets 235-0406 or 235-0400
NEW! Uncorked with a room check out EndoftheSpit.com

Take advantage of great “Getaway” packages right now (you’ll DEFINITELY want to spend the night after “Holiday” dinner!):

GETAWAY PACKAGE:  Overnight accommodations, dinner for two in the Chart Room Restaurant, glass of wine or non-alcoholic substitute with your meal, unlimited use of pool, hot tub (beachfront! ), sauna and fitness center, plus continental breakfast. The cost? As low as $138 per couple for one night. Stay two nights for as little as $218 per couple. Wow.

Or, add a flight on Era Aviation from Anchorage–make it a “Flyaway Package”, including everything above, plus your plane tickets. One night=$416 per couple. For two nights, it’s $496 per couple. Ask about rental cars and other activities. Call today (800)478-0400 or check online for more details.

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