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June 6, 2014 - Now in Healdsburg

  • PB-Choc-Chip-Cookie-Gluten-Free-1

School is out here and everyone is enjoying outdoor fun.

For golfers - Healdsburg’s nine-hole public course is located in the heart of the wine country with the most picturesque views of town. The Golf Club provides golfers of all skill levels with an enjoyable test of golf. There is also a driving range, golf shop, snack bar, clubhouse rental, barbecue and picnic area – all on 60 acres.

Nine miles south of the Inn is the Windsor Golf Course, an eighteen-hole course. The challenging layout carves through a gently rolling landscape dotted with lakes, a meandering creek and majestic oaks. Windsor's par 72 championship course has played host to several PGA Nike Tour events. Ask us about the other lovely courses in Sonoma County.

For Father’s Day, why not present that special guy with a gift certificate for our “Men Only” special. He and his buddies can gather at the Inn, or at one of our All Seasons Vacation Suites for a special, Men Only get-together. Spend the day wine tasting by bike, car, jeep or fire truck. Eat out at one of the great local restaurants or have an outdoor BBQ.

Enjoy an on-site massage therapy in the privacy of your room, golfing, hot-air ballooning, wine and cheese tasting, movies and popcorn, health club passes, fly-fishing, horseback riding, canoeing or kayaking, cooking classes, or rock climbing.

We moved from 4.5 to 5 star on TripAdvisor!  We are proud to have received their Certificate of excellence again – we have won every year!

The free Tuesday summer concerts have begun in our Plaza. There is a wide variety of music choices – something for everyone. On Tuesday, June 10th, Kay Marie will perform Americana/Country/Blues. June 17th will have Stompy Jones doing his Jumpin’ Swing. Join us mid-week for the concert and stay over for our Chocolate-Covered Wednesday. If you love chocolate, you’ll enjoy all the treats we offer on Wednesday.

Here’s a good picnic dish – bring it to the concert!
Artichoke Pasta Salad

8 oz bow-ties or medium size pasta
1 can pitted olives
2-3 6-oz jars marinated artichoke hearts
1 Tbsp chopped parsley
½ lb fresh mushrooms, quartered
½ teas dried basil
2 cups cherry tomatoes, halved
Dash lemon juice

Cook pasta according to package directions. Drain well, rinse with cold water, & drain again. Turn into a large bowl. Add artichokes and their liquid, mushrooms, tomatoes, parsley, basil & lemon. Toss gently. Cover & refrigerate for at least 4 hours or until next day. Before serving, add olives & season with salt & pepper to taste. (Note: you may need to add more oil/lemon juice if pasta marinates overnight – it may absorb the marinade.)