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Lodge Kitchen

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

Chef of Lodge Kitchen with plate of food

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.

  • 541-595-1264
  • 17600 Center Dr, Sunriver, OR 97707
  • WEBSITE

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