A unique semi-circle bank of seating in addition to tables and booths appeal to families, couples, and business colleagues alike. Start the day with Sweetwater's breakfast buffet, or select from the menu.
Lunch choices span a spectrum of savory soups, fresh salads, and sandwiches. Main dishes for dinner range from pan-roasted chicken and grilled salmon to ribs and bacon-wrapped meatloaf. Just be sure to save room for dessert.
Substitute Egg Beaters or egg whites for any egg item
Sweetwater Benedict - $12 twin poached eggs, thick sliced Canadian bacon, hollandaise sauce, griddled baguette, Sweetwater home fries
Power Wrap egg whites, turkey breast, fresh spinach, white cheddar cheese, wrapped in a flour tortilla, with a side of steel cut oats
Eggs Your Way two eggs, choice of bacon or sausage patties, Sweetwater home fries, your selection of toast
Biscuits and Gravy buttermilk biscuits made in our bakery, hearty creamed sausage gravy
Hash and Eggs grilled smoked brisket and potato hash, twin poached eggs, your selection of toast
Steel Cut Oats - $7 to compliment your oats: housemade granola, brown sugar, dried Traverse City cherries, your selection of toast
French Toast cinnamon vanilla bean, fruited housemade Pullman loaf, battered and griddled, whipped butter, maple syrup
South of the Border Burrito scrambled eggs, spicy chorizo sausage, peppers, onion, tomatoes, white cheddar cheese, Sweetwater home fries
Malted Belgium Waffle malted flour batter, whipped butter, maple syrup
Fluffy Griddle Cakes three cakes stacked with your choice of fruit, whipped butter and maple syrup
Omelets, Omelets, Omelets your selection of three ingredients folded carefully into a three egg omelet choose three: applewood bacon, peppered sausage, diced onions, pickled jalapenos, broccoli florets, fresh tomatoes, black forest ham, baby spinach, spicy chorizo, sweet pepper blend, white cheddar, sharp cheddar, Swiss, feta
Fresh Berry and Yogurt Parfait - $6
GTRS Cinnamon Roll
Sweetwater Home Fries
Smoked Ham, Bacon, Sausage Links
Toasted Croissant, Bagel, English Muffin - $4
Sourdough, Whole Grain, White, Rye or Gluten Free Toast
Orange, Apple, Grapefruit, Cranberry, V-8 and Tomato Juice
Coffee regular and decaf
Gourmet Hot Teas
Milk whole and skim
Chargrilled Chicken Wings - $13 with your choice of buffalo, chipotle BBQ or bourbon sauce, served with celery and carrot sticks
Jumbo Stuffed Tater Tots - $9 jumbo bacon and cheddar stuffed tater tots with scallions and jalapenos and gorgonzola dipping sauce
Shrimp & Aged Cheddar Grits - $15 jumbo shrimp sautéed in garlic and white wine, served over smoked cheddar grits and roasted chili oil
Sweet Potato Fries - $7 served with garlic honey aioli
Spinach and Artichoke Dip - $11 served with warm pita bread and bread shards
Cup $4 | Bowl $6
Old Fashioned Chicken Noodle
Poblano & Cheese
Chef's Vision For the Day
Cobb Salad - $13 chargrilled marinated chicken, gorgonzola, crumbles, cherry tomatoes, pepper bacon, mixed olives, boiled eggs, avocado with spring leaf green mix
Classic Caesar Salad - $9 romaine lettuce tossed in housemade Caesar, parmesan dusted bread shards, cherry tomatoes and shaved parmesan
Grand Traverse Resort Spa Salad - $14 torn mixed salad greens, candied spiced walnuts, dried cherries, pickled pears, red onions, goat cheese with champagne orange ginger vinaigrette
Blackened Chicken Salad - $15 blackened chicken breast, mixed greens, avocado, tomato, smoked cheddar cheese, black bean corn salsa, tortilla strips and chipotle-lime vinaigrette
Sweetwater's Tasty Tacos
Served with rice and refried beans. All served on dual flour/corn tortillas
Traditional Beef Tacos - $12 seasoned ground beef, lettuce, tomato, Tex-Mex cheese
Mole Chicken Tacos - $13 stewed mole chicken, cabbage, cilantro, queso fresco, pico da gallo
Pork Belly Nopales - $12 pork belly, nopales, cabbage, smoked tomatillo sauce, queso fresco, onions, cilantro
Garlic & Lime Shrimp - $15 shrimp, cabbage, tomato, onions, queso fresco, avocado crème cilantro
Sandwiches & Burgers
Served with your choice of fries or chips. Additional charge for onion rings, sweet potato fries or fruit cup
Open-Faced Chicken Sandwich - $12 chargrilled chicken, peppered bacon, grilled tomato, white American, swiss, leaf lettuce, herbed mayonnaise, on a brioche bun
Roasted Turkey Club - $11 roasted turkey, Brickman's ham, peppered bacon, Swiss, garlic aioli, tomato and leaf lettuce on brioche toast
Fajita Chicken Wrap - $13 grilled marinated chicken sauteed onions, sweet peppers, fresh greens, tomatoes, avocado sour cream and housemade queso dip wrapped in a sun-dried tomato grilled tortilla wrap with salsa
Griddled Rachel - $11 roasted turkey, swiss and cheddar cheese, sourdough bread smothered with house slaw
Philly Steak - $14 shaved NY striploin, sauteed onions, sweet peppers, portobello mushroom, white American pepper jack cheese sauce, garlic aioli on a grinder roll
Veggie Triple Stack - $12 grilled black bean cake, grilled portobello, zucchini and yellow squash and green goddess dressing on a baguette
Herb Turkey Burger* - $12 fresh ground turkey, avocado, beefsteak tomato, arugula, pepperjack cheese and lime garlic crème fraîche served on a brioche bun
Sweetwater Burger* - $11 brisket and chuck blend, with your choice of cheese on a griddled brioche bun
Available after 5:00p.m.
New York Strip - $28 fire grilled 10 oz New York strip, rosemary shallot veal demi-glace, boursin smashed yellow yukons, with chef's vegetable
Tomahawk Pork Chop with Tomatillo - $25 bone-in pork chop topped with tomatillo chow chow, infused roasted garlic fingerling potatoes and chef's vegetable
Sweet & Spicy Salmon - $26 chargrilled salmon, topped with roasted summer veggie rice and fire roasted tomatoes
Chicken Scallopini - $19 pan seared chicken over a bed of hot linguine in chive oil, charred asparagus and tomatoes, drizzled with a caper white wine sauce
Corona Rita - $12 Avion Silver Tequila, Cointreau, Lime Juice, Corona, Lime Wedge
Michigan Mule - $7 TC Cherry Whiskey, Lime Juice, Ginger Beer
Green Tea - $9 Jameson, Peachtree Schnapps, Sour Mix, Sierra Mist
Draft Beer - Pint
Domestic - $4
Premium - $6
Premium Local - $7
Draft Beer - Pitcher
Domestic - $16
Premium - $24
Founder's All Day IPA
Short's Local's Light
Short's Huma Lupa Licious
Short's Bellaire Brown
New Belgium Fat Tire
Bell's Two Hearted
New Holland Paleooza
Atwater Mango Wheat
Atwater Traverse City Cherry Wheat
Coney Island Hard Root Beer
Starcut Cider Pulsar
Grand Traverse Cherry & Ginger - $9 Ole Smoky Moonshine Cherries, ginger beer, fresh squeezed lime juice
Tennessee Lemon Drop Martini Ole Smoky Lemon Drop Moonshine, fresh lemon juice, housemade simple syrup
Summertime in Northern Michigan - $9 Ole Smoky Blackberry Moonshine, blackberry lemonade, mixed with fresh made lemonade
Strawberry Moonshine Mash with Basil Ole Smoky Strawberry Moonshine, fresh ripe strawberries muddled with sugar and basil, fresh squeezed lemon juice, soda
Pierre Chainier "Seduction", Brut, France
M. Lawrence "Sex "Brut Rose,' Leelanau Peninsula, MI NV
L. Mawby Blanc de Blancs Brut, Leelanau Peninsula, MI NV - $50
L. Mawby Blanc de Noirs Brut, Leelanau Peninsula, MI NV - $52
Grenache Blanc Viognier, Flying Solo, France
Left Foot Charley "Murmur" Leelanau Peninsula, MI 2016 - $33
Chateau Grand Traverse "Late Harvest", Old Mission Peninsula, Michigan
Bowers Harbor, Old Mission Peninsula, Michigan
Black Star Farms "Arcturos", Old Mission, MI 2014
Clifford Bay, Marlborough, New Zealand
Hand Craft, Sonoma County, California
Black Star Farms "Arcturos", Sur Lie, Old Mission Peninsula, Michigan
Bowers Harbor "Unwooded", Old Mission, MI 2015
Cabernet Franc Blend, Black Star Farms "Red House Red", Old Mission Peninsula, Michigan
Noble Vines "667", Monterey, California
Black Star Farms "Arcturos" Old Mission Peninsula, MI 2013 - $55
Charles Smith "Velvet Devil", Washington State
L. Martini, Sonoma County, California
Gravel Bar, Columbia Valley, Washington
Justin, Central Coast, California - $58
Bodini, Mendoza, Argentina
Feel free to substitute flat bread for 10" pizza crust
Meaty Madness housemade pizza sauce, pepperoni, Italian sausage, cured ham, apple wood bacon, with our special cheese blend and herb garlic crust
Vegetarian Deluxe pesto sauce, green peppers, yellow onion, mushrooms, grilled artichoke, baby spinach leaf, with feta and fresh mozzarella cheese
Italian Italian sausage, cured ham, tomato, green peppers, onions, black olives, with parmesan and our special cheese blend
Sweet and Spicy chipotle lime BBQ, yellow pepper rings, pineapple, buffalo tossed chicken, red onions, sharp cheddar and mozzarella cheese
You Build It
10" $12.75, 14" $15.95. Additional Meat Topping $1 each; Additional Veggie or Cheese Topping $0.50 each. Made with fresh house dough and:
Toppings #1 Choice of 2: pepperoni, Italian sausage, grilled chicken, buffalo chicken, cured ham, bacon, seared tofu
Toppings #2 Choice of 3: artichokes, onions red or yellow, tomato, green pepper, yellow pepper rings, jalapeno peppers, black or green olives, pineapple, mushrooms, leaf spinach, roasted sweet corn, celery, roasted garlic cloves
Sauce Choice of Sauce: traditional marinara sauce, chipotle lime BBQ, pesto, creamy buffalo
Cheese your Choice of 1: our special pizza cheese blend, sharp cheddar, fresh mozzarella, parmesan, crumbled feta
Children's Breakfast Menu
Ages 12 & under
French Toast batter-dipped bread topped with powdered sugar, butter and syrup
Silver Dollar Pancakes three silver dollar pancakes with butter and syrup; add fresh strawberries, blueberries, bananas, cinnamon apples or chocolate chips
Children's Breakfast one egg served any style with breakfast potatoes and a fruit cup
Breakfast Sandwich one egg, ham, American cheese on an English muffin with breakfast potatoes
Burrito egg and cheddar cheese in a flour tortilla served with breakfast potatoes
Breakfast Buffet For kid's 12 and under; Subject to availability
Cereal - $2
Bacon or Sausage - $2
Cup of Fruit - $3
Children's Lunch & Dinner Menu
Kid's meals served with a choice of fruit cup, puzzle tots or French fries. Ages 12 & under
Macaroni and Cheese - $5
Grilled Cheese Sandwich - $5
Jr. Hamburger or Cheeseburger - $6
Crispy Chicken Tenders - $7 Request gluten-free
Mini Corn Dogs - $7
Turkey Sandwich with lettuce, tomato and mayo on wheat bread
Chicken Nachos - $6 chicken and housemade creamy cheese on top of crispy corn tortilla chips, served with salsa (does not come with a side)
Simple Salad with lettuce, cucumber, cheddar cheese and ranch dressing (does not come with a side)
Apples and Dip - $6 apple slices served with housemade local cherry marshmallow cream cheese dip (does not come with a side)
Puzzle Tots or French Fries - $2
Fruit Cup - $3
White Chocolate Chai Float - $14 Chilled white hot chocolate with a scoop of Chai spiced ice cream, topped with whipped cream, drizzled with caramel sauce, garnished with pumpkin pie spice, a pumpkin filled Chai spiced cookie and white chocolate sticks
S'mores Hot Chocolate - $14 Milk hot chocolate topped with whipped cream, graham cracker pieces, Hershey chocolate bars, and toasted marshmallows, garnished with a chocolate dipped marshmallow kabob covered in graham crackers and toasted
Aztec Hot Chocolate - $14 Serrano chili, cinnamon and clove spiced hot chocolate topped with whipped cream, Hershey chocolate pieces, coco nibs, expresso powder and a chocolate stick
Brookie - $7 Genoise layered with a chocolate chip cookie, brownie middle and Oreo chiffon top; covered in chocolate buttercream and garnished with whipped cream and chocolate curls
Buttermilk Pie - $7 Lemon custard filling in a flaky pie crust, garnished with blackberries, blueberries and whip cream
Apple Pie Cheesecake - $7 Creamy cheesecake with chunks of apples and spices swirled in, topped with more apples and garnished with caramel sauce, crunchy streusel and whip cream
The Science of Golf
“One of the biggest advantages we have in the time we spend with our students is working on the game the way they’re supposed to work on it.”
—Stefan Carlsmith, lead instructorBy Vartan Kupelian // Photography by Tony Demin
Dave Pelz takes a cue from fishing when he talks about his short-game philosophy.
“I’ve always said part of success is ‘fishing where the fish are,’ ” Pelz says. “You have to set yourself up for success.
“When you’re practicing golf, it’s important to note that 80 percent of the shots golfers lose to par occur inside of 100 yards.”
Be assured, Pelz knows the stats. A former senior scientst at NASA with a physics degree from Indiana University who aspired to a career as a professional golfer, he transitioned to golf instruction instead.
His focus on the short game produced the national best-seller, The Short Game Bible, in 1999, and he is widely recognized as a leading expert on the subject. Over the years, Pelz, a contributing writer for major golf publications, has worked with leading tour professionals including Phil Mickelson, who is renowned for his short game.
The Dave Pelz Short Game and Scoring Schools are pivotal parts of his short-game efforts. In 2017, Grand Traverse Resort and Spa was one of 14 golfing hotbeds in the U.S. to offer the learning experience. In addition, there are seven European destinations — among them England, Ireland, Spain, France, and Germany — and another in Abu Dhabi in the United Arab Emirates. The reach of Pelz’s approach reflects its popularity and success.
SIMPLE AND PROVEN
Pelz’s method and teaching schools share simple but proven approaches to success. Some are no more complicated than this advice: Always attempt to hit putts 17 inches beyond the hole. That optimizes the chances of making the putt; if it doesn’t go in, 17 inches certainly is in the circle of friendship — a euphemism for conceded putts.
“Two-thirds of the shots you’ll hit in a given round will be (inside 100 yards),” Pelz says. “Once you realize how critical the short game and putting are to your scores, it changes the way you practice. You want to learn those nifty pitch shots around the green; you want to be the best sand player or lofted-wedge player in your foursome.
“And everyone who’s played the game long enough wants to be the best putter. That explains our focus on short-game shots and putting. Our students leave our schools with a working plan and very useful skills and practice regimens for playing every key shot on and around the greens. It’s amazing what it does for your confidence to be a good wedge player and putter.”
At Grand Traverse Resort, the Pelz Scoring Game School is a very good fit.
“For golfers, the Traverse City area is heaven,” Pelz says. “We knew we had to be a part of it. People think you’re overselling this area when you say ‘paradise,’ but if you’ve been here, you know it’s the real thing. It’s breathtaking.”
It’s the best of Pure Michigan.
LEARN LIKE THE PROS
The schools teach amateur and recreational golfers of all levels the same way Pelz and his staff teach top professionals.
“The fundamentals are the same,” Pelz says. “The pros have just been working on those fundamentals for many, many years, and their refinements to their techniques are smaller. They’re more detailed. But they’re still working on the same fundamentals.
“We always focus on helping to improve the golfer’s techniques to provide better impact.”
The Pelz school offers three variations. The premier is a three-day Scoring Game School that includes putting, chipping, pitching, and wedge and sand play instruction, with video analysis.
The two-day program focuses on the wedge; there is no putting instruction. The goal is to teach solid mechanics in the short game plus essential skills from 100 yards and in. Video analysis and practice with continuous feedback are included. Both the three- and two-day schools offer 4-to-1 student-teacher ratios.
The one-day Scoring Game Clinic revolves around six hours on the basics of the short game and putting. Students take away a renewed understanding of the key shots necessary to begin on the path to better scoring. Student-to-teacher ratio is 6-to-1.
Stefan Carlsmith is the lead instructor of the Pelz Scoring Game School at Grand Traverse Resort and Spa.
“Through Dave’s extensive research, we have found that most of our shots are going to be lost in that part of the game,” Carlsmith says. “That’s what’s going to make you score better.
“One of the biggest advantages we have in the time we spend with our students is working on the game the way they’re supposed to work on it. It’s challenging to get the instruction you need in 30 minutes’ worth of work with your pro even if they’re the best pros around. If people can leave our school practicing the way they’re supposed to practice, the sky is the limit on what they can really achieve.”
The Pelz method focuses on turning three shots into two with more consistency. When that happens, scores and handicaps go down.
“There’s nothing more fun than playing your best,” Pelz says.
That was the goal for Bruce and Barbara Browne. New to golf, the Saline, Mich., retirees who play between two and five times a week wanted to begin their education with a solid foundation to the short game. What they experienced at a three-day Pelz Scoring Game School in July was a treat.
“It was very helpful, the hands-on experience,” Barbara says. “Our class was small and we got a lot of individual attention. Really very rewarding and we’re very motivated.
“In our class, we had one professional golfer, a golf instructor from China, and another person who lived in Oklahoma City. The instructors made it right for all of us. We never felt out of place. We just had a grand time.”
Barbara was familiar with the Pelz method, having read his book. Bruce was not, but after attending the school, he started to read it. Bruce would like to attend the school again to fill in some blanks in his short game.
The Brownes were sent home with plenty of information — including what Bruce described as “before and after” video to study.
You can bet the “after” images from the Dave Pelz Scoring Game School are always better.
A Family Favorite
Mom, dad, and the kids head due north to escape Texas summerBy Becky Kalajian // Photography by Tony Demin
Cooking up the perfect family getaway is a simple recipe. Mix equal parts kids with water, sit back, and enjoy the show.
The Hidalgos — Kristin, Ben, and sons Henry, 4, and Teddy, 18 months — make an annual six-week trek from dusty Dallas to the cool climate of Northern Michigan.
Leaving Dallas for several weeks is never a problem, says Kristin, a patent attorney. “It’s so hot the kids are mostly inside because of the intense heat,” says the native Michigander, who has been coming north since she was 5 years old. “We love being where the water is clear and cool, exploring the woods, getting dirty, and being where there’s no venomous snakes.”
The convenient direct flight from Dallas to Traverse City makes it a “no-brainer” for the family, Kristin says.
“That direct flight was a total game-changer for us,” says Kristin, who flew to Dallas twice during her vacation for client meetings. “Now all our Texas friends want to come up.”
A few did just that, visiting the Hidalgos at The Shores, Grand Traverse Resort and Spa’s cluster of family-friendly condos located directly on the sandy shores of East Grand Traverse Bay waterfront. They chose The Shores because of its access to beach and outdoor pool fun.
"It’s nice to walk to the beach and to the creek, to walk on the bridge, or go to the pool,” Kristin says.
Since golf is big in Texas, Kristin and Ben treated their friends to a round at The Bear, a Jack Nicklaus-designed course ranked as the 18th toughest in America, according to Golf Digest.
“In Texas, our golf courses are just scrub grass, so our friends were blown away with how cool, beautiful, and green everything was,” she says. “And the restaurant there was great because you get to sit right next to the golf course while the kids play.”
It’s Great Outdoors
Kristin and Ben, who met on a Dallas street in 2009 while both were walking their golden retrievers, squeeze as much outdoor time in as their schedule allows.
Their oldest child is cut from the same cloth. Born naturalist Henry spent hours collecting frogs and grasshoppers near Acme Creek, which spills into East Bay on The Shores’ beach.
“Acme Creek, right next to our condo, was an incredible find this trip,” Kristin says. “We spent hours playing there.”
After water, there was fire. On Saturday nights, the boys roasted marshmallows at the Beach Club bonfire.
When the family did eventually make it back inside, the boys’ sweet teeth led them straight to Dylan’s Candy Bar at the Resort’s Tower Gallery of Shops. What they chose was beyond even their mother’s wildest imagination: one giant milkshake stuffed with key lime pie and the other loaded with s’mores fixings.
When the family needed to shake the sand off their feet, they took advantage of kid-friendly day adventures available out the Resort’s back door. They hunted for fairy houses and tepees behind the Grand Traverse Commons. They fished at the Sleeping Bear Dunes National Lakeshore and at the DeYoung Natural Area in Leelanau County. A family favorite was a day trip to Mackinac Island, where Henry biked 11 miles.
Time Out for Parents
Since Ben, a commercial real estate developer, and Kristin each own their own firms, the Resort’s 2,000-square-foot Cub House and other area camps gave them a welcome break now and then.
“Since we are here so long, I really needed child care, so the Cub House was a pretty great thing,” Kristin says. “We also utilized a lot of the local day camps so Henry could go on field trips, hunt for fossils, and hike in the woods with other kids.”
When Ben and Kristin were finally able to sneak away for date night, they chose to play The Wolverine again after enjoying drinks and appetizers at the Clubhouse. Says Kristin, “Getting away together like that was great for Ben and me.”
As the family prepared to head back to Texas, they were leaving with no Petoskey stone unturned up north.
“My favorite childhood memories were playing on the beach, Petoskey stone hunting, getting dirty in the rivers, and canoeing the Crystal River,” she says. “I’m so happy that Ben and my boys are experiencing all of that, too.”
As Natural As The Surroundings
New spa menu offers up the best of Northern MichiganBy Cymbre Foster // Photography by Tony Demin
It took months of planning and practice, but Spa Grand Traverse has created an updated menu guaranteed to relax, renew, and rejuvenate.
“We worked on it for four straight months, tweaking it, trying different things,” says Dawn Olsen, spa director. “The staff has poured everything into this.”
The result is a comprehensive menu that not only mirrors the beauty of the Northern Michigan landscape, but incorporates organic and all-natural products into the spa’s head-to-toe offerings.
“I’m very pleased,” says Sandra Umstead, a spa employee for nearly 18 years who was instrumental in the facial and nail care portion of the new offerings. “This is our best menu yet.” Their goal was to create services that best accommodate guests’ wishesand ensure that the products all work well together, says Becki Thomas, a licensed cosmetologist and massage therapist who helped design the new body care services. The menu also accounts for differences in client schedules.
“The new menu has several different options, whether you are on the go or want to spend some time here,” Umstead says. “Our products are so wonderful and individualized to each person.”
When reconfiguring the menu, the staff agreed that sticking with a holistic approach, using all-natural and organic products, was a priority.
“We are combining the finest botanicals with locally harvested ingredients that will invoke your senses and deeply relax your body while offering you unparalleled healing benefits," Thomas says.
The new menu incorporates the highest-quality products, including a line of organics.
“We use facial-grade masks on the entire body, including hands and feet,” Thomas explains.
The Spa’s go-to products include Eminence Organics — both in treatments and for sale. The company uses sustainable farming and green practices, planting a tree for every product sold. To date, Eminence has planted more than 8 million trees around the world.
“We’re very passionate about giving back to the community and this is the way for us to do it,” Umstead says. “Not only are we maximizing luxury in each skin care service, but when we use these products, it’s a way to give back to the community.”
The Spa also uses Body Bliss, an aromatherapy line made with all-natural materials, Thomas says.
The products are free of parabens, animal by-products, propylene glycol, sodium lauryl sulfates, harmful colorants and fragrances, mineral oils, petroleum, and other harsh chemicals.
The latest menu also effortlessly combines new natural and organic products with locally sourced items so guests can experience the full gamut of what it means to be “Up North.”
“I thought about those transient clients and that this might be their first taste of Northern Michigan,” Umstead says. “We love cherries here, but we are so much more than that. There are a lot of fantastic elements here and it comes down to aromatherapy and finding those individual notes that enhance certain sensations and feelings like when you are out walking in the woods and seeing all those textures and colors.
“It becomes so much more than just another spa treatment. We want to give you that feeling of being away and disconnected from everything.”
Some of the scents guests might experience include clary sage, cedar, lavender, and arborvitae — known as “The Tree of Life.”
The Spa also expanded services. Its body care options are more plentiful than before, for example, New Northern Nature treatments include organic wild sage and lavender. The light herbal bouquet recalls the purity of Northern Michigan air and promotes healing and relaxation.
In under an hour, guests can indulge all of the senses with the Northern Nature Body Glow, an immersion in the purifying herbal scents of turquoise sage that concludes with a luxurious application of turquoise sage body butter.
The Northern Nature Body Masque is a wrap in purely moisturizing and soothing locally harvested raw organic honey. As the honey opens the pores, guests receive a refreshing facial and scalp and foot massage. That’s followed by a scrub with turquoise sage fossilized salt. Once the scrub is washed away, turquoise sage body butter is massaged for the ultimate rehydration, leaving skin feeling soft and luminous.
The Organic Body Indulgence employs stonecrop, an exotic succulent that dramatically increases skin’s moisture content, soothes irritations, and delivers antioxidant benefits, Thomas says. A gel wash is massaged into the back, followed by a warm body masque. A face wash and masque are applied, followed by a cooling face massage. Guests then relax with a scalp and neck massage as the body wrap melts away muscle tension with the rhythmic torrent of a Vichy shower. Both sides of the body are then thoroughly exfoliated using a pear and poppy seed polish, and hydrating moisturizer is applied during a light Swedish massage.
Benefits and treatments featured in a new Woodland Wellness menu include a “mélange of forest woods and resins” wrapped around uplifting citrus notes of the Tree of Life scent, specifically designed to recreate the tradition of “taking in the forest air for health.”
The 100-minute service includes a clay masque applied to the body, a scalp and face massage, a body scrub, and full body massage.
The Tree of Life scent is also incorporated into Northern Serenity Nail Care. This customized manicure and pedicure include soaking fingers and toes and a stress-relieving scrub followed by a hand and arm massage or foot and leg massage and nail color.
Both Umstead and Thomas love working with and using the natural and organic products.
“The Citrus & Kale Potent C+E serum is my absolute favorite product,” Umstead says. “It’s basically a salad for your skin. Concentrated vitamins and antioxidants protect against free radicals, reduce redness, and increases hydration and elasticity.
“Healthy skin should be a top priority in any home routine and this product makes it easy to accomplish.”
Client response has been enthusiastic. The fact that some treatments have been expanded from 80 to 100 minutes has been especially well received.
“We’ve really been able to put our hearts into this,” Umstead says. “The result is exactly what we wanted.”