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Charles and Pam prides themselves on providing home-cooked meals.

There is often a call for vegetarian, vegan, non-dairy and non-wheat diets. Let us know your requirements and we will be happy to make meals that meet your needs.

If you need or would like to have lunch or dinner at the Lodge, let us know. We can provide everything from gourmet picnic lunches, to barbecues for family and friends, or do formal dinners for up to 50 people. Some recent menus: Leg of Lamb stuffed with mushrooms, garlic, and roasted pumpkin seeds, mashed potatoes, broccoli, salad and banana cream pie; Cucumber cashew soup, swordfish cakes, rice, salad, fresh peach shortcake; Barbecued hamburgers, chipotle potato salad, melon salad, raspberry & orange trifle.

Though we hope to obtain a liquor license, at the present if you wish to drink wine, beer or alcohol, you must "brown bag" it into the Lodge.

We maintain and update access to several local caterers, some of whom are quite outstanding. For such a small town, Taos has quite an impressive array of talented chefs.

Apple Tree,  Lambert's, the Trading Post, the Stakeout, Doc Martin's, Byzantium, Old Blinking Light , Villa Fontana and Momentitos de la Vida are first rate. Orlandos, Outback Pizza,  Bent Street Deli, Ginza,  and Eske's Pub all can be relied upon. There are many coffeehouses and places to grab some fast food.

5 eggs, 2/3 cup orange juice, freshly squeezed, 1/2 cup milk, 1/4 cup sugar, 1/4 teaspoon nutmeg, 1/2 teaspoon orange peel, 1 loaf sourdough, I 1/2 inch slices, leave crusts on, 1/3 cup melted butter, 1/2 cup slivered almonds.

Whisk together eggs, oj, milk, orange peel, nutmeg. In a greased 9x13 inch pan, place a single tight fitting layer of bread slices. Pour egg mixture over bread. Cover and refrigerate overnight. In the morning preheat oven to 400 degrees. Pour melted butter evenly over bread. Sprinkle with slivered almonds. Bake for 20-25 minutes or until golden brown.