Soon, it was time for dinner. Somehow, we had completely forgotten about lunch. Evening cast an entirely different glow on the Inn. It became yet more cozy and, with the lounge illuminated by the endlessly burning fire, the sofas were impossible to refuse yet again. The bartender, Richard, was quickly by our side as we tried to decide which plush piece of furniture suited us best.
Most people have yet to arrive.
We sensed a theme developing. Dinner in the dining room was subdued in every way except the food. The salad, which was comprised of 17 different types of greens, was as crisp as the day it was picked. The tenderloin of Alberta beef was medium-rare, as requested. Even the woodland mushrooms were cooked to perfection.