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Farmer’s Deli

Fresh, local, & homemade breakfast and lunch! At Farmer’s Deli we believe in “Simple Things- Done Simply Well”. We want you the customer to have the freshest homemade ingredients so we shop farmers markets and buy local as much as possible; supporting our local farms and families.

SAMPLE MENU

BREAKFAST

(served until 11 p.m.)

THE COUNTRY FARM HOUSE
Two eggs, local sausage, smoked bacon, country ham, golden hashbrowns, Tillamook cheddar and thinly sliced mozzarella in a large tortilla

EVERYTHING ALL @ ONCE BAGEL
Locally baked Mimi’s bagels, farm fresh eggs, Tillamook white cheddar, country ham, smoked bacon, local pork sausage and a golden hash brown

SANDOS

A.S.M.R. VT-STER
Roasted turkey, arugula, Tillamook white cheddar, cranberry compote,
sliced apple and Vermont maple aioli on Sparrow Sourdough

HARVEST HUMMUS WRAP
Organic hummus, wild arugula, micro greens, cucumber, roasted red pepper, heirloom tomato, avocado and cold pickled red onion

CHZY GRILLED CHEESES

THE CAPRESE
Thinly sliced Mozzarella, prosciutto, fresh basil,
heirloom tomatoes and reduced balsamic

THE HOT HONEY HAM
Country smoked ham drizzled with Broadus Honey and Sakari Farms Hot Sauce

THE MT. WASHINGTON
Washington apples, Walla Walla caramelized onions and smoked bacon

salad

SALADS

SEASON’S PASS
Arugula, Washington apple, cucumber, dried cranberry, sliced almonds,
pepitas, sunflower seeds, microgreens and pomegranate vinaigrette

FARMER’S DELI
925 NW Brooks St., Bend

Follow on Instagram for specials and updates @farmers_deli
Online ordering and current hours are posted on Google

Open daily 9 a.m.-3 p.m.

blue bar at Juniper Preserve

blue bar is a unique experience that combines the charm of a speakeasy with the refined sophistication of a modern lounge. Our menu is crafted for the curious palate with shareable dishes designed to be enjoyed in good company. Offerings include upscale savory bites that are as daring as they are delightful. Photos by Tambi Lane.

SAMPLE MENU

blue bar french toast

BREAKFAST

SMOKED WILD SALMON ON TOAST
Scrambled free range eggs, Herbs de Provence, toasted Tribeca sourdough

CARAMEL APPLE FRENCH TOAST
Battered brioche, caramelized apples, whipped cream and candied pecans (v)

RAINBOW CHARD & MANCHEGO AVOCADO TOAST
Brioche, shaved manchego, confit garlic, marinated zucchini, heirloom tomato, sautéed chard, baked free-range egg, lemon olive oil drizzle and Jacobsen’s smoked sea salt (v)

BRUNCH

FALL HARVEST GRAINS BOWL
Delicately baked eggs, creamy Béchamel, crostini, asparagus tips

SALAD NICOISE
Bibb lettuce, seared Oregon albacore, haricots verts, nicoise olives, six-minute egg, petite Yukon Gold potatoes, heirloom cherry tomato and red wine vinaigrette (gf)(df)

BLTA
Toasted sourdough, peppered bacon, organic avocado, heirloom tomato, chimichurri aioli, Tillamook white cheddar and little gem lettuce (df)

MAINS

CLASSIC STEAK TARTARE
Hard cooked egg, shallot, caper, fine herbs, egg yolk, marrow butter brioche toast

AMERICAN WAGYU BURGER
Sliced heirloom tomato, zucchini pickles, power greens, manchego cheese and secret sauce

MARGHERITA PIZZA
Heirloom tomato with fresh basil and creamy mozzarella 

MEZZECUTERIE
Hummus, tahini romesco, vegetable crudité, grilled flatbread, pickles,
artichokes, olives and Sister’s Smokehouse charcuterie

blue bar nicoise

COCKTAILS

PREFERRED LIES
Mezcal, Yellow Chartreuse, Aperol, passionfruit, Fresno chili, agave nectar

 SECRET GARDEN
Hendricks Gin, St Germain, lime, mint, basil, simple syrup, cucumber bitters

 

blue bar
65765 Pronghorn Club Dr., Bend
541-693-5323 | juniperpreserve.com/dine/blue-bar

Open daily.

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.

Iris at Juniper Preserve

Welcome to Iris, Juniper Preserve’s newest restaurant. Drawing inspiration from the rich tapestry of American cuisine, Iris brings a modern twist to beloved classics, using the finest ingredients sourced from local farmers and purveyors. Breathtaking mountain views and an intimate setting complement a menu curated with care.

SAMPLE MENU

BEGINNINGS

PORCINI MUSHROOM TRUFFLE RAVIOLI
Extra virgin olive oil and Parmesan brodo

TUSCAN MEATBALLS
Pub mustard, caramelized onion, arrabbiata,
Parmesan cheese, fine herbs and served with crostini

CURRIED CAULIFLOWER
Golden raisins and sweet onion jam

Iris side dish

MAINS

FRESH EGG PAPPARDELLE BOLOGNESE
Ground beef, pork, lamb, garlic, feta, mirepoix and stewed alta cucina tomato

HOKKAIDO SEA SCALLOPS
Truffled cauliflower mousse and XO sauce

MAPLE LEAF FARMS DUCK BREAST
Whipped sweet potato, maple gastrique and parsnip chips

Iris entree

FROM THE RANGE

CEDAR RIVER FARMS FILET – 5oz

KANSAS CITY STRIP

TOMAHAWK RIBEYE

DESSERT

DULCE DE LECHE SKILLET COOKIE
Cinnamon sugar, white chocolate, housemade dulce de leche
caramel and Tillamook vanilla bean ice cream

 

IRIS
65765 Pronghorn Club Dr., Bend
541-693-5323 | juniperpreserve.com/dine/iris

Open daily 5–9 p.m.

Lake House at Caldera Springs

DINE. DRINK. GATHER.

Discover a cozy space for casual lakeside dining where you can gather and create lasting memories against the majestic views of Mt. Bachelor. Lounge with the whole family in the dining room, warm up by the fireplace in the bar or roast s’mores under the starlit sky on the outdoor patio.

 

side dish

SAMPLE MENU

APPETIZERS & BOARDS

Skillet Brie
Spiced orange marmalade, blackberries and apple slices, served with Big Ed’s baguette

Crab Cakes
Sweet corn purée and charred jalapeño aioli

Fried Green Tomatoes
Spiced lemon aioli and served with microgreens

 

Nachos
Corn tortilla chips, grilled corn, pickled onion, chilies, tomato,
cilantro and cotija, served with Baja sauce

Charcuterie
Brie, fontina, fromage blanc, Oregon bleu, prosciutto, toscano and soppressata served with house-pickled vegetables,
spiced orange marmalade, spicy mustard, Big Ed’s baguette and crackers

Wings Trio
Classic buffalo, house barbecue and hot honey served with ranch,
bleu cheese, sriracha aioli, carrot and celery sticks

watermelon radish dish

Grilled Corn Salad
Romaine, grilled corn, pickled onions, cilantro,
cherry tomato, watermelon radish, cotija, Baja sauce and
Fresno chili vinaigrette

BURGERS & SANDWICHES

Bison Burger
Grilled red onion, bacon, arugula, Oregon bleu cheese and truffled peppercorn aioli on a Big Ed’s potato bun

burger

Grilled Salmon Sandwich
Cucumber dill relish, spiced lemon aioli and arugula on Big Ed’s ciabatta

Smash Burger
High desert grass-fed double beef patty, lettuce, tomato, pickle, grilled onion, American cheese and thousand island on a Big Ed’s potato bun

smore drink

ENTREES

Steak Frites
New York strip steak, waffle fries, truffle peppercorn aioli and chimichurri compound butter

Summer Pappardelle
Wild mushroom, cherry tomatoes, asparagus,
garlic herb butter sauce and Parmesan

Seared Salmon
Herb-roasted potatoes, lemon green beans and lemon herb butter sauce

DESSERT

S’mores Skillet
Chocolate ganache, housemade marshmallow fluff, toasted hazelnuts and graham cracker dipping sticks. Feeds 4-6

 

smore dessert

LAKE HOUSE AT CALDERA SPRINGS
calderasprings.com/lake-house-restaurant
Wednesday-Saturday 5-8:30 p.m.

Americana Burger

Americana Burger

Americana is all things American — burgers, fries and a coke. “People call them smash burgers,” says owner Olivia Franco. “Fresh, never frozen meat at the right fat ratio and lots of love.” Best burger in town, just ask momma!

Americana burger and soda

SAMPLE MENU

THE BURGERS

THE OG
American cheese, caramelized onion, secret sauce, shredded lettuce, fresh tomato with our signature fresh-never-frozen double beef patty on a toasted brioche bun

THE POPPER
Pickled jalapeños, jalapeño cream cheese, white American cheese, caramelized onions, bacon, ranch, secret sauce, shredded lettuce, fresh tomato, double patty on a brioche bun

 

Americana Burger and shake

MUSHROOM SWISS

Smoked Swiss cheese, caramelized onions, mushrooms a la plancha, shredded lettuce, tomato, mushroom aioli on a brioche bun

OR TRY ONE OF OUR OTHER SIGNATURE BURGERS

AND THEN SOME

Our burgers are customizable with gluten-free buns, bacon, extra patties, cheese swaps or extra sauce
for whatever your hungry heart desires

FRIES
Fresh-cut fries, golden brown, fried in pork lard (no seed oils)

LOADED FRIES
Caramelized onions, American cheese,
bacon, chunky burger sauce

DRINKS
Rotating beers, soft drinks, Pelican Root Beer, and milkshakes

 

AMERICANA
Downtown Bend:
1033 NW Bond St., Suite 100
Podski: 536 NW Arizona Ave., Bend

eatamericanaburger.com

 

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.

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