A Celebration of Culinary Artistry in Central Oregon
Yellowfin Tuna au Poivre
A palate of hues, yellowfin tuna and its crushed fennel seed and peppercorn crust find elegance alongside potato pavé, local huckleberries and brandy-peppercorn sauce.
Chef John Gurnee | Lady Bird Cultural Society
Lady Bird Cultural Society is a stylish Prohibition-era dining room serving wood-fired fare and stunning libations.
Oli
Cooked to perfection, seared duck breast finds its complement in colorful mung bean puree, beet puree, quince and sunchoke.
Chef Joe Kim | Yoli
Yoli is a family-owned Korean restaurant featuring creative takes on traditional Korean cuisine and a focus on authentic flavors.
Rainbow Trout
Smoked trout roe-vermouth cream creates a bed for regional rainbow trout topped with gold potato salad and fresh herbs.
Chefs Andres and Ariana Fernandez | Ariana Restaurant
Ariana is an intimate fine dining restaurant serving seasonal chef’s tasting menus, featuring locally sourced ingredients in a sophisticated atmosphere.
Citrus, Burrata & Prosciutto Salad
Blood and Cara Cara oranges inspire with layers of burrata, prosciutto, fennel, mint, pomegranate vinaigrette and toasted pistachios.
Chef Jonny Becklund | Dear Irene
Dear Irene is an elegant and inventive restaurant offering New American cuisine that celebrates seasonal Northwest ingredients.
