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Join host Robin Milling for Let's Do Lunch! at The Tree Restaurant at The Lodge At Woodloch where spa cuisine is much more than a peanut on a rice cracker. Their portions are just right and\xa0all about healthy nourishment served with wine or homemade 'clean' cocktails;\xa0with herbal ingredients grown right on property in their Blackmoor garden. A hive of bees makes their home here providing honey for The Maple Honey cocktail with Bourbon F617; tried and tested by sommelier\xa0Leslie Britt.\n\nThe lovely server Mallory discusses three courses spaced perfectly during the meal. The White Bean & Kale Soup is creamy with chickpea and roasted red pepper rouille. The\xa0Homemade Pumpkin Ricotta Crostini topped with a fig balsamic is yum. The second course is a salad of\xa0Willow Wisp Farm Bibb Lettuce\xa0sourced locally. The third course offers meat, seafood and vegetarian selections. Mallory recommends Dijon & Panko Crusted Jamison Lamb Rack. The Vegetable-based\xa0Roasted Mushroom Stroganoff is\xa0made with shitaki, maitaki and oyster mushrooms served over quinoa pasta that melts in your mouth. Roasted Cauliflower Steak is just as satisfying for meat lovers.\n\nBefore the meal chef Josh Tomson, who went to French culinary school\xa0has incorporated the Amuse Bouche starter, meaning \u201centertainment for the mouth.\u201d It's a little tiny tasting to awaken your senses for the main course.\n\nLeave room for dessert. The\xa0Caramel Apple Cheesecake is made with caramel corn crust\xa0from popped corn. For chocaholics don't miss their Black Cocoa Forest Cake.