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.
At Wild Rye, the howl of the high desert can be heard on every plate and tasted in every sip. Every dish is intricately tied to the land, the season and the lifestyle of the region, whether foraged from the surroundings, grown by Central Oregon farms, or philosophically connected to the desert.
SAMPLE MENU
COCKTAILS
OREGON TRAIL OLD FASHIONED Rye whiskey, cherry, hazelnut, cacao and bitters
CHAN-TINI Portland Potato vodka, Ransom dry vermouth, Douglas fir, pickled chanterelle and onion
SEVENTY FIVE GUN SALUTE Oregon brandy, cherry liqueur, sparkling wine and lemon
SHAREABLES
OYSTERS Huckleberry mignonette, black pepper and lemongrass oil
GRILLED ALBACORE ‘CRUDO’ Peaches, saffron chili crisp, puffed wild rice and shiso
SMOKED BEEF CARPACCIO Pickled mushrooms, crushed truffle, crispy allium, herb salad and black garlic aioli
Bruleed Brie
BRÛLÉED BRIE Speck, marionberry jam, almonds and grilled bread
SMALL PLATES
CHARRED DUMPLINGS & DUNGENESS CRAB Green garlic vichyssoise, asparagus, leeks, burnt garlic and Meyer lemon
LITTLE GEM ‘WEDGE’ Cascadia blue cheese, bacon, pickled onion, everything bagel spice with Brasada sauce
ROASTED BEETS & SMOKED YOGURT Rhubarb, basil, lime leaf and pistachio rose rubble, finished with a Meyer lemon vinaigrette
ALASKAN HALIBUT Asparagus, peas, turnips, buttermilk, garden herb oil and almonds
Alaskan Halibut
GRILLED SMOKED PORK LOIN Spring onion, white bean soubise, kumquats and crispy alliums
JUNIPER BRAISED LAMB SHANK Rye risotto, spring vegetables and huckleberries
BEEF TENDERLOIN ‘OSCAR’ Charred asparagus, crispy potatoes, red wine jus and Hollandaise
FIFTY DOLLAR BURGER 8oz Angus beef, foie gras, smoked provolone, onion bordelaise, truffle aioli,
bone marrow, brioche and fries
Chef Karl Holl and Brasada Ranch’s Wild Rye Showcase Regional Flavor
With guests’ high expectations and the intensity of working in a restaurant kitchen, an executive chef’s job can be a high-stress endeavor. Karl Holl, executive chef at Brasada Ranch, a luxury ranch retreat east of Bend in Powell Butte, says he has often turned to nature to decompress.
“My curiosity led me from the kitchen to the woods. I have always used foraging [ingredients] as an escape,” he said.
The chef recalls the days he spent foraging mushrooms for a restaurant in Napa Valley, which highlighted mushrooms in its menus year-round. After working his way through restaurants in Napa, Vail, San Francisco and Portland, Holl moved to Bend with his family in 2022 in search of a new challenge and family-friendly lifestyle.
Holl’s foraging expertise is displayed at Brasada’s new high desert-inspired showpiece, Wild Rye. The former Range Restaurant and Bar has an industrial and rustic aesthetic with wooden ceilings and garage doors that open onto a patio with views of the Cascade Range. While the landscape can appear arid and rough, Holl says Central Oregonians have an abundance of incredible ingredients at their fingertips, including western juniper, wild mushrooms, sagebrush, rye, fiddleheads, spruce tips, ramps, wild strawberries and huckleberries as well as meats like elk, venison, rabbit and buffalo. The result is a cuisine that is bold, bright and intensely flavorful.
“High desert cuisine is both rugged and beautiful, all tied into one,” said Holl, who also describes himself as a farmer and a butcher.
His past culinary endeavors have included a stint with the roving pop-up restaurant Outstanding in the Field—where he cooked at more than 90 farms across the country—and a position as the culinary director for Portland-based Smith Teamaker. Tea continues to be among Holl’s favorite ingredients.
Dishes on the Wild Rye Menu
At Wild Rye, one of the dishes he’s most proud of is the Juniper-Braised Lamb Shank, which tells a story about Brasada Ranch and highlights ingredients found on the property, the site of an old sheep farm. “I like to think that the sheep used to escape the afternoon heat by taking shade under the juniper trees after a morning of foraging the wild rye grass throughout the high desert pastures,” Holl said. Braised with earthy juniper, the lamb is served with summer vegetables and rye berry risotto and topped with sour pickled huckleberries.
Most dishes feature the flavor of fire, whether smoked, grilled, spit-roasted or torched, such as the Brûléed Brie served with crostini, speck and marionberry jam. The menu also nods to cowboy culture (a ranch-cut Tomahawk steak) and the Pacific Northwest. Holl showcases fresh seafood in the Alaskan Halibut with buttermilk, coconut, curried almond and garden herb oil and the Beef Tenderloin ‘Oscar’ with Dungeness crab, asparagus, potatoes and hollandaise sauce. The Fifty Dollar Burger with foie gras and truffle aioli is Central Oregon’s most decadent hamburger. Basque Cheesecake topped with cherry compote is the perfect cap to a memorable meal.
Wild Rye Cocktails
Great care has been taken with the cocktail offerings, courtesy of cocktail creator Scott Baird, who founded the award-winning San Francisco watering hole Trick Dog. Baird and Holl became friends when they lived in San Francisco, and Baird often visits Central Oregon. Like the cuisine, local ingredients are featured along with Oregon-distilled vodkas, gins and whiskeys from the West. Cocktails include the complex Oregon Trail Mix Old Fashioned, paying tribute to the famed wagon route, made with rye whiskey, cherry, hazelnut, cacao and bitters, and the magenta-hued Huckleberry Fix, a refreshing concoction of local vodka, lime, huckleberry and a huckleberry candy sphere.
Personal Touches from Chef Holl
Chef Holl’s innovative culinary program at Brasada Ranch extends beyond Wild Rye. It includes multiple concepts, including Ranch House (a kid-friendly tavern-meets-pizzeria), picnic basket breakfasts delivered to guests of the adults-only Cascade Bungalows, as well as Cascade by the Sea, a play on an East Coast fish shack at the adults-only pool.
High Desert Gin & Tonic
At his home in northwest Bend, Holl looks forward to simple meals at home with his wife and 3-year-old daughter, such as burger nights and steak with grilled vegetables. At the resort, rather than being tied to the kitchen, he can be found exploring the property’s 1,800 acres or grilling teriyaki-lacquered mushrooms on the outdoor asado. High desert cuisine, he says, is not defined just by ingredients; it’s a lifestyle. At Wild Rye, diners take in views of strawberry-hued sunsets over the Three Sisters from the patio. Lingering in Adirondack chairs around the campfire after their meal for stargazing, s’mores and a digestif, they experience the high desert at its best.
Dear Irene: A modern dining experience in downtown Bend
Our mission is to provide a dining experience that delights and surprises from the first moment to the final bite. There is an energy here that will draw you in and keep you coming back to explore the endlessly creative and everchanging, innovative offerings. Here at Dear Irene, you will find our hospitality is timelessly upscale and elegant with a uniquely personalized approach in an intimate and vibrant setting. Photography by Tambi Lane.
Fuel your outdoor adventures with hearty, inspired eats from Luckey’s Woodsman. My grandparents chose the name Woodsman to honor all who stand in awe and appreciation of the great outdoors. We have brought back their legacy and aim to bridge the divide between outdoor recreation and professional food service by offering elevated comfort food. We offer three ways to enjoy our food, see below!
SAMPLE MENU
Camper Kits
Designed to be enjoyed in the outdoors. Hot-kits heated up on a camper stove top or over the fire. Cold-boxes ready to eat and guaranteed to be a soggy-free gourmet experience.
Luckey’s Catering Services
Adventure, corporate, weddings, chef dinners, special events and more. Create culinary experiences for your special occasions—deep in the back country, in the boardroom, or a unique event for someone you love. Reach us at memorablemoments@luckeyswoodsman.com.
Trailside Kitchen in Sisters
The mission is simple: Bring the campfire to you with delicious, outdoor-inspired food such as:
WANDERLUST WRAP Natural turkey, Hill Meat Co. bacon, white cheddar, pesto aioli, tomato, shaved kale and onion, Mama Lil’s peppers on a tortilla
BRUTUS SALAD
A vegan spin on the classic: massaged kale, Brutus dressing, cashew parm, crostini, charred lemon
EXPEDITION WRAP
Whiskey BBQ PNW pulled chicken, five spice roasted squash, chipotle aioli, red cabbage, white cheddar on a tortilla
LOCAL RANCH BURGERS
All of our upscaled gourmet choices including our Backpackers Delight Burger (shown top right) come with a Well Rooted Farms 100% grain-fed, grass finished 1/3 lb. beef patty, living butter leaf lettuce, tomato and brioche bun
At Feast Food Company, the farm-to-table concept celebrates community values. With a focus on partnerships with regional farms and ranches, coupled with locally crafted art adorning the walls, Feast embodies the essence of Central Oregon.
Bo’s Falafel Bar offers a simple selection of Mediterranean bowls, sandwiches and snacks, with flavor profiles that are anything but simple. The kitchen doesn’t stop with falafels though; mornings start with handcrafted bagels that are equally satisfying.
The Open Door in Sisters is known for exquisite wines, wholesome food and engaging service. Try one of the sophisticated and relatable wines from the ever-changing wine list.
Baldy’s Barbeque has been awarded the best barbeque in Bend every year since its opening in 2005. With three locations Baldy’s offers mouthwatering pulled pork sandwiches, baby back ribs, and lots more to the communities of Bend and Redmond.
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
Rancher Butcher Chef, or RBC, is a ranch-inspired butcher counter and dining room in Bend. RBC is on a mission to showcase the culinary versatility of the whole animal and to reinvigorate how Americans shop for and prepare beef.
Range Restaurant & Bar at Powell Butte’s Brasada Ranch offers fine dining with panoramic views. The menu features seasonal, farm-to-table dishes such as crispy Brussel sprouts, braised bison short ribs and mushroom Bolognese.
Always roaming with a hungry heart, Roam features seasonal urban menus inspired by global flavors and freshly sourced ingredients. Roam, located in downtown Bend’s Oxford Hotel, prepares breakfast, lunch and dinner with locally sourced ingredients. Appetizers, charcuterie, pasta dishes, and the freshest local seafood, meats, and produce can be paired with something off of the eclectic list of fine wines, craft beer, cocktails, and desserts.
Photos by Tina Paymaster
SAMPLE MENU
BRUNCH
ELK MORNING HASH Elk sausage, crispy potatoes, bell peppers, caramelized onions, sunny side up eggs, pickled Fresno peppers, sour cream, queso fresco and Big Ed’s toast
JUMBO BISCUIT & GRAVY Housemade cheddar and garlic biscuit, sausage gravy,
sunny-up egg, lemon-arugula and garlic herb breakfast potatoes
CHIA AÇAI POWER BOWL
Chia açai blend made with berry, beet and almond milk, with assorted berries, pineapple, toasted coconut and almonds
SMOKED SALMON EGGS BENEDICT Hollandaise, smoked salmon, Big Ed’s English muffin, poached eggs, lemon-arugula and garlic herb breakfast potatoes
The Trailhead Grill at Pronghorn Resort is a family-friendly eatery offering fresh, pub-style favorites, microbrews and specialty cocktails. Outdoor and poolside seating is available for you to enjoy a freshly prepared salad or handcrafted pizza while lounging in the sun.
Experience the bounty of the Pacific Northwest at Currents Restaurants & Lounge where our Executive Chef sources fresh regional ingredients. With an open layout, rich woods and supple leathers, stylish lighting fixtures, a fireplace and huge patio with riverfront views, it’s the perfect place for enjoying innovative cocktails and beautifully presented dishes.
SAMPLE MENU
BRUNCH
THICK CUT BIG ED’S BRIOCHE FRENCH TOAST Roasted apples, caramel sauce, whipped cream and Vermont maple syrup
PUMPKIN PANCAKES Pumpkin spice cream cheese and walnut-raisin chutney
HUEVOS RANCHEROS Housemade pork chorizo, corn tortilla, black beans, bell pepper, roasted poblano, avocado, over easy eggs, salsa and jalapeño cream
SPICY CHICKEN-APPLE SCRAMBLE Chicken apple sausage, jalapeño, cheddar cheese, scallions, Currents breakfast potatoes and toast
LUNCH
RICOTTA AND APPLE FLATBREAD Roasted apple, caramelized onion, balsamic and smoked gouda
CHORIZO MAN ‘N’ CHEESE Cheese curds, breadcrumbs, chives and Mama Lil’s peppers
PANZANELLA SALAD Arugula, warm bread, apples, cherry tomatoes, basil, sheep’s milk feta, red onion with maple balsamic
BEET AND BURRATA SALAD Arugula, oranges, California almonds with sherry-dijon dressing
DINNER
LEMON GARLIC HUMMUS Hazelnut muhammara, raw vegetables and pita bread
PAN ROASTED MARY’S CHICKEN BREAST Lemon pan jus, smoked onion polenta, wilted pecan and bacon chard
RICOTTA GNUDI Spinach, mushrooms, black garlic butter, confit cherry tomatoes,
crisp prosciutto and Parmesan
Crosswater Grille is a family-friendly restaurant in Sunriver. The distinctive menu features New American cuisine prepared with the freshest and finest local ingredients available.
The Blacksmith Restaurant serves distinctive bold cuisine in the historic Pierson Blacksmith shop in Downtown Bend, Oregon. Enjoy crafted cocktails in our elegant bar or lounge.
We look forward to seeing you soon.
SAMPLE MENU
STARTERS
CAPRESE BURRATA Sherry vinegar marinated heirloom tomatoes, burrata, balsamic glaze, fresh basil and finishing salt served with a side of toasted bread
TUNA POKE Ahi tuna tossed with sesame, tamari soy sauce, sambal, ginger,
green and white onion plated aside avocado ginger sauce,
tamari peanut sauce and potato chips
CRAB CAKES Two four-ounce fresh Dungeness crab cakes with a lemon dill beurre blanc sauce and diced red bell pepper served over a bed of mixed greens
ENTREES
FRESH STEELHEAD Seven-ounce seared crispy skin-on steelhead filet with a
lemon dill beurre blanc sauce and micro greens served aside
sautéed garlic snap peas and an herbed purple carrot puree
CHICKEN MARSALA Breaded Mary’s Free Range chicken breast over Yukon gold mashed potatoes with a rich cremini mushroom Marsala wine sauce
SCALLOP LINGUINI Five pan seared sea scallops served over house-made squid ink linguini tossed with diced Roma tomato, garlic, chili flakes, red bell pepper and onion in a lemon scampi sauce topped with fresh herbs
BLACKSMITH SIGNATURE TOMAHAWK Thirty two ounce bone-in ribeye topped with a lavender and preserved
lemon gremolada over a demi glace and béarnaise sauce served
with a baked potato and choice of vegetable
NORTHWEST RIBEYE Sixteen-ounce grilled ribeye served with a roasted mushroom bordelaise, horseradish mashed potatoes and garnished with crispy red onions
BACON BLEU CHEESE TOPPER FILET Seven-ounce grilled filet with a broiled onion bacon bleu cheese topping served aside Yukon gold mashed potatoes and our seasonal vegetable
The Blacksmith Restaurant 211 NW Greenwood Ave., Bend 541-318-0588 | bendblacksmith.com
Greg’s Grill in Bend specializes in contemporary Northwest cuisine for the whole family to enjoy. Pair your entrée with a selection from the restaurant’s list of wines, beers, ciders, or craft cocktails as you take in the breathtaking views of the Deschutes river.
Robert’s Pub is a restaurant and bar at Black Butte Ranch in Sisters. After a round or two of golf enjoy their Northwest-inspired cuisine while you sip on an Oregon micro-brew or regionally sourced wine.
If you’re in Maupin or just passing through, Riverside is the local pub with a menu of Pacific Northwest fare that ups the game for small-town dining. The atmosphere is family-friendly and the menu goes beyond burgers and fries for food that will tempt you to keep coming back.
Solomon’s at Tetherow Resort offers an elevated menu of perfected Pacific Northwest fare. Enjoy farm-to-table steelhead, elk, pheasant and more along with stunning views.
Jackson’s Corner of Bend sources fresh and local ingredients for its delicious breakfast, lunch, and dinner menu. Also, make sure to check out their house-made sourdough bread, scratch pizza, mouthwatering pastries, and natural wine selection. Their “express” outpost is in Bend’s latest and greatest modern food hall in NWX, Market Hall. Their culinary philosophy is a celebration of the seasons, guided by what the earth is offering, what farmers can grow, and the timeless wisdom of nature. They embrace a simpler approach to food, allowing the true flavors of each ingredient to take center stage. And let’s be real, in-season food just tastes better.
The Depot Cafe brings locally sourced food, wine, beer and craft cocktails to downtown Sisters. The kitchen serves comfort food with a little flair; think cajun spiced tater tots, house-made beef chili, Depot-style carbonara pasta and much more.
Located in the heart of The Village at Sunriver, Village Bar & Grill has been serving great food and drinks for over 40 years!
SAMPLE MENU
SHAREABLES
TUNA POKE NACHOS
Wild-harvested top-quality yellowfin tuna tossed in a Sriracha soy sauce with avocado, fresh mango salsa, sliced jalapeño, scallions, sesame seeds and a drizzle of Sriracha aioli and unagi sauce. Served on a bed of fried wontons
LETTUCE WRAPS
Sautéed with water chestnuts, scallions, garlic and dragon sauce, served with crisp butter lettuce, shredded carrots, sesame seeds and dipping sauces
SALADS & SANDWICHES
VERY BERRY SALAD Tender greens with locally sourced apples, strawberries and blackberries, heaped with candied walnuts, red onion, goat cheese crumbles and our house raspberry vinaigrette
GRILLED CHICKEN CAPRESE Juicy and perfectly grilled chicken breast, fresh mozzarella, roasted tomatoes, pesto aioli and a drizzle of balsamic reduction, served on a toasted ciabatta roll.
CLASSIC FRENCH DIP Slow roasted in house and thinly sliced, served on a pub roll with housemade au jus. Add your choice of cheese, grilled onions or sautéed mushrooms.
BURGERS & ENTREES
CALIFORNIAN BURGER Freshly sliced avocado, hickory smoked bacon and cheddar cheese on a Newport beef patty with lettuce, tomato, onion, pickle and our house sauce
TUSCAN SALMON Grilled Atlantic salmon served in a rich, creamy Tuscan sauce with garlic, roasted red tomatoes and fresh spinach, finished with a touch of Parmesan and parsley and served with garlic mashed potatoes and seasonal vegetables
YELLOWFIN POKE BOWL Wild harvested top quality tuna tossed in a sriracha soy sauce and served with quinoa, tender greens, fresh mango salsa, avocado, carrots, scallions, cucumber, sesame seeds and a drizzle of sriracha aioli and unagi sauce
12OZ NEW YORK STRIP
21-day aged, full bodied with a rich beefy flavor, a New York Strip has a firm texture yet is well-marbled and tender to eat. Grilled to order and topped with a chimichurri compound butter. Served with garlic mashed potatoes
and seasonal vegetables
VILLAGE BAR & GRILL Sunriver Village | 57100 Beaver Drive, Building 7, Sunriver 541-593-1100| sunrivervbag.com
The Terrebonne Depot serves gourmet comfort food minutes away from scenic Smith Rock. Enjoy a meal on the patio or grab one of the pre-packed picnic baskets that the Depot prepares for those on their way to an adventure.
Bos Taurus is an upscale steakhouse that brings fine dining to downtown Bend. Expect exquisite cuts of beef, inventive entrees and appetizers and an experience that feels like something you’d find in a big city.
Recently migrated to Oregon via Idaho, this chef-hostess duo are actual sisters and do home cooking with a couple of surprises. While elk burgers and fried chicken anchor the menu, guests can also branch out with international dishes such as the green curry bowl. Bonus: an upstairs view of the Three Sisters makes everything taste better. 541-640-8285
Zydeco Kitchen, located in the heart of downtown Bend, has been a longtime favorite fine dining establishment for locals and visitors alike. The menu offers fine Northwestern cuisine with a Southern twist as well as an extensive list of wine, beer and cocktails.
The Phoenix in Bend offers roadhouse-style, family-friendly dining in a casual atmosphere. With a menu full of soups, salads sandwiches, pizzas and more The Phoenix is accommodating to all tastes buds.
Pine Tavern, built in 1936, has been a beloved Bend restaurant to locals and tourists alike. The downtown location is stellar, the classic pub food and drinks are on point and the giant pine tree is still planted in the middle of the dining room.
Club Pioneer has been serving the community of Prineville steak, seafood and hand-crafted cocktails since 1942. Sit down for a homestyle dining experience and devour a sizzling prime rib made with beef that grazed in the Northwest.
Barney Prine’s Steakhouse and Saloon offers an upscale dining experience with a rugged flare to the community of Prineville. Enjoy a grilled onion-topped charbroiled steak in a dining room decorated with artifacts that pay homage to the town’s wild West past.
The Row: A pub-style, casual, family-friendly dining experience
Perched at the edge of Bend’s high desert beauty, The Row at Tetherow serves up bold flavors and laid-back vibes, where craft brews meet unexpected pub fare like elk shepherd’s pie and Scotch eggs. The weekend brunch brings its own delicious twist, featuring inventive takes on classics and local favorites. With mountain views that steal your attention and a menu that surprises at every turn, it’s the kind of spot where every meal feels like a scenic adventure. Now accepting dinner reservations.
SAMPLE MENU
STARTERS
SCOTCH EGGS Two farm fresh eggs wrapped in Carlton Farms sausage, fried and served with creamy brandy peppercorn aioli and balsamic reduction
PUB WINGS Wings and drums slow braised, fried and tossed in our house buffalo, ghost chili, sweet BBQ or sesame-ginger sauce
BRUSSELS SPROUTS Roasted Brussels sprouts with lemon, olive oil, local honey and shaved Parmesan
AHI TARTARE Avocado and mango purée dressed with sesame oil, fresh ginger,
garlic, sweet soy sauce and wasabi crema garnish
SALADS
THE BURGER SALAD ½ lb. Cascade Natural beef patty with pickles, onion,
tomatoes and Tillamook cheddar atop mixed greens
CIDER SNOB COBB Mixed greens with bleu cheese dressing and crumbles,
grilled chicken, crispy prosciutto, hard boiled egg, tomato, cucumber, avocado and gluten-free beer berries
CARNITAS TACO SALAD Crispy corn tostada with black beans, carnitas, pico de gallo, avocado, candied pepitas, feta cheese, arugula and romaine lettuce, served with cilantro ranch dressing
KALE & QUINOA SALAD Shredded kale sautéed with quinoa, pickled onions,
roasted shallot-champagne vinaigrette, topped with cucumber, tomato, avocado and feta cheese
THE ROW SOUP Choice of our housemade rotating daily or tomato soup
served with Village Baker Striata
ENTREES
THE BURGER ½ lb. Cascade Natural beef patty with IPAioli, lettuce, onion, tomato and pickle, served on Big Ed’s brioche bun
TETHEROW REUBEN Triple decker club with ham, turkey, candied bacon, lettuce, tomato, cheddar cheese and mayo, served on sourdough bread
FROMAGE À TROIS Asiago crusted sourdough with Tillamook sharp
and extra sharp white cheddar and honey glazed ham, served with a bowl of housemade tomato soup
ROW CLUB SANDWICH Triple decker club with ham, turkey, candied bacon, lettuce, tomato, cheddar cheese and mayo, served on sourdough bread
FRENCH DIP Cedar River prime rib, caramelized onions, Swiss cheese, horseradish aioli on a ciabatta roll with demi au jus
FISH & CHIPS Beer battered cod with house-cut fries, coleslaw and remoulade
NEW YORK STRIP Served with potato-parsnip purée and seasonal roasted vegetables
GRILLED SALMON RISOTTO Fresh grilled salmon fillet with herb-Parmesan risotto, broiled asparagus and a cherry mustard seed gastrique
VEGAN BOWL Coconut jasmine rice and red quinoa topped with fresh avocado, edamame, slaw, roasted beets, cucumber and fried rice noodles with sesame-ginger and Thai peanut sauce
TETHEROW TACOS Two tacos on flour or corn tortillas served with chips, salsa and guacamole. Your choice of breaded and fried fish, lettuce, pico de gallo and cilantro-lime sour cream; carnitas or chicken with lettuce, feta cheese, pico de gallo and avocado crema
Broken Top Bottle Shop, a brewery in Bend, is home to craft brews, delicious food, and a welcoming atmosphere. Beyond their impressive selection of drinks they have also received recognition for their high-quality vegetarian offerings.
Chanterelle at Pronghorn’s beautiful dining room is just half an hour’s drive from Bend or Redmond. The golf course, mountain views, food, service and wine list will make the trip more than worth your while.
Ariana offers a fine dining experience in Bend that both locals and visitors can’t get enough of. The innovative menu offers seasonal, organic and sustainable dishes that blend Northwest cuisine with European and Mediterranean influences.
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
