When staying at a deluxe hotel why not eat a fancy desert?  My choice this day was a trio of tiny sugar cones: lemon sorbet, green tea sherbet, and strawberry ice cream were capped with tiny matching cones. Yummy! And, nourishing.

Starters: Two baby lamb chops with watermelon gelatin, boiled organic garden veggies.

I chose two starters for my entrée; each was surprisingly tasty, even nourishing. Sparkling water, dinner rolls and butter completed the dinner. The table faced Squaw Creek and I could see the sun setting on Squaw Mountain in the distance, memorable.

After dinner, an apple from the deli provided a little extra snack before bed.

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