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E-Newsletter Bend Magazine July Aug 2024 Cover View Latest Issue

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HØST SUPPER CLUB

HØST SUPPER CLUB, nestled at Lake Creek Lodge in Camp Sherman, offers comforting classics and exciting new flavors crafted with local ingredients, promising a welcoming culinary experience for everyone.

SAMPLE MENU

LARCH BAR

CAST IRØN BRIE
Marcona almonds, Castelvetrano olives, spiced honey and crostini

BAY SHRIMP FRITTERS
3 fritters, shaved fennel salad, lemon aioli and chive

RØCKFISH PØ’ BOY
Dill pickles, vine ripe tomato, cabbage and “HØST” sauce

HOST SUPPER CLUB Dishes

GARDEN & ROOTS

BRAISED BEETS
Rogue blue cheese, spring berries and sorrel

STUFFED PORTOBELLO
Quinoa, roasted vegetables and herb pistou

HOST SUPPER CLUB Cocktail

LAND & WATER

10OZ COULOTTE STEAK
Served medium rare, choice of one side with chimichurri

WHOLE TRØUT
Fingerlings, garlic soubise, roe and chive oil

BONE IN PORK CHOP
Celery root puree, rhubarb mostarda and kale chips

8OZ KING SALMØN
Roasted cauliflower and Oregon Coast Wasabi cream

SIDES

POTATO WEDGES
Romesco, preserved lemon aioli and garden herbs

GRILLED ASPARAGUS
Preserved lemon aioli and pickled peppers

HØST SUPPER CLUB
13375 SW Forest Service Road, Camp Sherman
541-460-6550 | hostsupperclub.com

Wednesday-Saturday 4-9 p.m.

The Lodge at Black Butte Ranch

Reopened in March 2023 after an award-winning renovation, the Lodge Restaurant is a focal point of Black Butte Ranch, providing
a relaxed, upscale dining experience with spectacular views. Garnering the Diner’s Choice Award by Open Table, the Lodge’s culinary team combines the finest locally sourced ingredients with boundless creativity, crafting beautiful, elevated dishes with regional Northwest flair. Named Oregon’s Most Beautiful Restaurant by People magazine and Open Table, the setting of The Lodge Restaurant combines elegance, natural beauty and symbolic architectural features to create an experience in and
of itself. A recipient of the Building a Better Oregon Award and the DJC Top Project Award in the Pacific Northwest, the Lodge at Black Butte Ranch is an Oregon treasure. Photography by Tambi Lane.

SAMPLE MENU

OYSTERS ON THE SHELL
red chili mignonette | cocktail | citrus

GRILLED OCTOPUS
salsa verde | blistered tomato | grilled lemon

HAMACHI CRUDO
mirin | yuzu | fresno | pickled vegetables

PEACH BURRATA
honey-goat cheese | pomegranate reduction | grilled sourdough

CERTIFIED ANGUS TERES MAJOR
caramelized onion | seasonal vegetables | new potato | chili

GREEN GARLIC RADIATORI
ricotta | lemon | almond | basil

WILD BOAR CHOPS
buckwheat | wilted greens | Yukon Gold | cherry gastrique

SEARED ALASKAN HALIBUT
summer squash | poached bok choy | curried chickpeas | chili crisp oil

TRI COLOR CAULIFLOWER
white bean | garlic | spinach | roasted pepper

The Lodge | 12930 Hawks Beard, Sisters

Dinner 4-8 p.m.

541-595-1260 | blackbutteranch.com

La Catrina Chingona

LA CATRINA CHINGONA

La Catrina Chingona brings a fresh dining experience to the community, celebrating strong women worldwide. Our skilled chefs are committed to creating fresh, exceptional flavors through modern Mexican fusion cuisine. By blending traditional techniques with global influences, we’re pushing the boundaries of Mexican
fare while honoring its rich heritage. Photography by Tambi Lane.

Churros La Catrina Chingona

SAMPLE MENU

COCKTAILS

LA ROSA DE BAYAS MARGARITA
By blending together rose water, crushed raspberries, strawberries, tequila and freshly squeezed citrus, we create the enticing flavor of our signature cocktail La Rosa de Bayas Margarita.

La Catrina Chingona Terrebonne Oregon Happy Hour
La Catrina Chingona, Terrebonne | Photo by Tambi Lane

COCO DE LOCO
Indulge in the exquisite taste that will take you straight to Xalisco, Mexico with Union mezcal infused with crushed lime, coconut cream, pineapple and a dash of Grand Marnier, creating a harmonious fusion of flavors.

CASA DE MUERTOS
A vibrant cocktail handcrafted with sweet passion fruit, crushed citrus, orange liqueur, smoky mezcal, creamy coconut, shaken then strained over ice garnished with chamoy and black salt rim, and a delicate edible flowers creating a glamorous fruity, refreshing melody.

Cocktail La Catrina Chingona

DISHES

KOREAN SHORT RIB TACOS
House kimchi, tangy Korean glaze, cucumber salsa, jalapeño lime crema on fresh handmade corn tortillas.

PEQUEÑO TACO DE LANGOSTA
Lobster sautéed in garlic cayenne butter, sweet cabbage salsa, cilantro, mango, pomegranate & sesame seeds.

OYSTERS DE CULICAN
Fresh shelled oysters, spicy chorizo chili butter, citrus and toasted Oaxaca cheese. Garnished with cilantro.

Blood orange cocktail on table.

LA CATRINA CHINGONA
400 NW Smith Rock Way, Terrebonne

lacatrinachingona.com
Women Owned & Operated | Open Daily

Purple cocktail with salted rim on table.

Lady Bird Cultural Society

Lady Bird is an ode to timeless beauty and a bygone era. Find us in the heart of Bend, right on the Deschutes River in the Old Mill District!

SAMPLE MENU

COCKTAILS

THE LADY BIRD MARTINI
Our pink gin, rosé vermouth, olives or twist

QUEENS BOULEVARD
Four Roses bourbon, Montenegro, Campari, orange

lady bird cocktail

HAPPY HOUR BITES

THE BIRD’S NEST
Roasted garlic bread twist, burrata

PIZZA BIANCA
Olive oil, garlic, three cheese blend, warm marinara

FLUFFHEAD PIZZA
Rosemary créme, mushrooms, burrata, truffle oil

lady bird dishes

DINNER SPECIALTIES

DRY AGED BEEF TARTARE
Roasted garlic aioli, calabrian chili, caper, shallot, pickled mustard seed

BABY GEM SALAD
Sheep’s milk feta, citrus, white balsamic, pomegranate, pistachio

RICOTTA GNOCCHI
Brown butter roasted mushrooms, Oregon hazelnuts, parmesan fonduta

CAST IRON SEARED SCALLOPS
Pommes purée, romanesco, winter squash, black truffle butter

WOOD ROASTED DRY AGED DUCK
Parsnip, roasted shallot, winter citrus, fig, armagnac duck jus

 

Lady Bird Cultural Society
375 SW Powerhouse Drive, Suite 130, Bend
541-382-8345 | ladybirdbend.com

Happy hour daily 3-5 p.m.
Nightly dinner 4:45-9 p.m.

Click to read our feature on Lady Bird Cultural Society.

Jackalope Grill

For an elegant yet casual farm-to-table dining experience, visit The Jackalope Grill in downtown Bend. With a refined ambiance and expertly curated menu, we offer the perfect blend of sophistication and comfort.

SAMPLE MENU

STARTERS

SCALLOPS
Pan-seared scallops, black truffle and morel beurre blanc, chive oil

ESCARGOT
Snails roasted in a fresh herb and garlic butter, lemon zest

BUTTER BOARD
Whipped butter, fresh herbs, pickled onions, roasted garlic, capers, served with warm bread

SECOND COURSE

LITTLE GEM SALAD
Little gem lettuce, scallions, radish, mint, garlic bread crumbs,
roasted sunflower seeds, lemon cream dressing

CAESAR SALAD
Baby romaine, parm crisp, garlic bread crumbs, caesar dressing

MAIN COURSE

ELK TOMAHAWK
10 OZ elk tomahawk, pancetta-chive mash, lemon asparagus, blueberry demi glace

SALMON
Brined and smoked salmon, tomato risotto, lemon snap peas, dill beurre blanc

DUCK CONFIT
14-hour duck confit, roasted garlic mash, lemon asparagus, cardamom-port reduction

ARUGULA PESTO PASTA
Housemade basil tagliatelle, radish greens, tomatoes, snap peas and garlic tossed in arugula pesto, topped with shaved radish

The Jackalope Grill
750 NW Lava Road #139, Bend
541-318-8435 | jackalopegrill.com

Tuesday-Saturday 5 p.m.-8 p.m.

MOST RECENT

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