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 led by Executive Chef Joshua Hedrick.
SAMPLE MENU
STARTERS
MUSSELS & CLAMS
Housemade chorizo, brown beer and grilled baguette
CARPACCIO
North 44 beef, artisan potato chips, horseradish, crème fraîche and mustard seed
CHARCUTERIE
Chef’s selection of artisan cheeses and cured meats, sour cherry jam and crostini
SALADS
PEACH ROYALE
Oregon peach, roasted beets, marjoram, hazelnut, nasturtium and Dressing Royale
THE CHOP
Iceberg, bacon, farrow, peppers, celery, tomato, feta and Green Goddess
ENTREES
10oz WAGYU HANGER STEAK
Snake River Farms, Idaho
CRAB TAGLIATELLE
Housemade pasta, Dungeness crab, Calabrian chili, garlic,
soft herbs, mint, lemon and Parmesan
CHEESE ROTOLO
Housemade pasta, nutmeg, mozzarella, ricotta, Parmesan and marinara
ROASTED GAME HEN
Fava greens, charred red onion, blistered cherry tomato,
warm bacon vinaigrette and Calabrian chili jus
12oz NEW YORK WAGYU MS3
Sanchoku, AUS
40oz, 40-DAY TOMAHAWK
Cedar River Farms, Tolleson, AZ
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.