Lodge Kitchen: Locally sourced ingredients for classy, contemporary dishes.

A fresh take on American fare, serving farm-to-table ingredients and dry aged steaks overlooking the Great Meadow and Backyard.

SAMPLE MENU

STARTERS

MUSSELS & CLAMS
Chorizo, brown beer, grilled baguette

CARPACCIO
North 44 beef, artisan potato chips, horseradish, crème fraîche, mustard seed

CHARCUTERIE
Chef’s selection of artisan cheeses and cured meats, sour cherry jam and crostini

SALADS

BEETS ROYALE
Roasted beets, marjoram, citrus, hazelnut, upland cress, dressing royale

THE CHOP
Iceberg, bacon, farrow, peppers, celery, tomato, feta and Green Goddess

ENTREES

12oz NEW YORK WAGYU MS3 FROM AUSTRALIA
Rocker 3 Ranch, Madras, Oregon

10oz WAGYU HANGER STEAK
Snake River Farms, Idaho

28oz, 14-DAY PORTERHOUSE
Cedar River, Tolleson, AZ

40oz, 40-DAY TOMAHAWK
Cedar River Farms, CO

SHRIMP SCAMPI
Housemade spinach tagliatelle, shrimp, garlic, cherry tomato, white wine, winter herb

SPINACH ROTOLO
Handmade pasta, ricotta, mozzarella, smoked tomato sauce, served with
frisée and fennel salad with champagne vinaigrette [V]

Lodge Kitchen | 17600 Center Drive, Sunriver

541-593-3740 | sunriverresort.com

$$ | Breakfast Monday-Friday 7-11:30 a.m., Lunch 11:30 a.m.-2 p.m. Dinner daily 5-8:30 p.m. | Weekend brunch 7 a.m.-1 p.m.