Skip to main content

Search results

Hร˜ST SUPPER CLUB

Hร˜ST 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 IRร˜N BRIE
Marcona almonds, Castelvetrano olives, spiced honey and crostini

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

Rร˜CKFISH Pร˜’ BOY
Dill pickles, vine ripe tomato, cabbage and โ€œHร˜STโ€ 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 TRร˜UT
Fingerlings, garlic soubise, roe and chive oil

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

8OZ KING SALMร˜N
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

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

Wednesday-Saturday 4-9 p.m.

Wild Rye at Brasada Ranch

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

Wild Rye Martini

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

Wild Rye Oysters

GRILLED ALBACORE ‘CRUDO’ย 
Peaches, saffron chili crisp, puffed wild rice and shiso

SMOKED BEEF CARPACCIO
Pickled mushrooms, crushed truffle, crispy allium, herb salad and black garlic aioli

Wild Rye Brasada Ranch
Bruleed Brie

BRร›Lร‰ED 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

Chef Karl

ENTREES

GRILLED ‘BRASADA HOT’ MAITAKE
Braised greens, crispy polenta, hot sauce butter

ALASKAN HALIBUT
Asparagus, peas, turnips, buttermilk, garden herb oil and almonds

Wild Rye Alaskan Halibut
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

Wild Rye Lamb Shank

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

 

Wild Rye Burger

Chef Karl Holl and Brasada Ranch’s Wild Rye Showcase Regional Flavor

With guestsโ€™ high expectations and the intensity of working in a restaurant kitchen, an executive chefโ€™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.

โ€œMy curiosity led me from the kitchen to the woods. I have always used foraging [ingredients] as an escape,โ€ 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.

Hollโ€™s foraging expertise is displayed at Brasadaโ€™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.

โ€œHigh desert cuisine is both rugged and beautiful, all tied into one,โ€ 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 Fieldโ€”where he cooked at more than 90 farms across the countryโ€”and a position as the culinary director for Portland-based Smith Teamaker. Tea continues to be among Hollโ€™s favorite ingredients.

Beef Tenderloin Dish at Wild Rye

Dishes on the Wild Rye Menu

At Wild Rye, one of the dishes heโ€™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. โ€œI 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,โ€ 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 Brรปlรฉed 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 โ€˜Oscarโ€™ with Dungeness crab, asparagus, potatoes and hollandaise sauce. The Fifty Dollar Burger with foie gras and truffle aioli is Central Oregonโ€™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.

Huckleberry Fix Cocktail at Wild Rye

Personal Touches from Chef Holl

Chef Hollโ€™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 Wild Rye
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 propertyโ€™s 1,800 acres or grilling teriyaki-lacquered mushrooms on the outdoor asado. High desert cuisine, he says, is not defined just by ingredients; itโ€™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, sโ€™mores and a digestif, they experience the high desert at its best.

Chef Karl Holl and Scott Baird at sunset at Wild Rye Restaurant

WILD RYE
16986 SW Brasada Ranch Road, Bend/Powell Butte
866-373-4882 | brasada.com/bend-oregon-dining/wild-rye

Thursday-Sunday 5 p.m.-9 p.m.

Dear Irene

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.

Cocktail at Dear Irene in Bend

SAMPLE MENU

DRINKS

DEAR IRENE
Belvedere vodka, lustau blanc,
house castelvetrano olive brine, celery bitters

AL PASTOR MEZCALITA
Blanco tequila, union mezcal, ancho verde,
pineapple, lime, al pastor spice, fire bitters, tajin

SPICE & EVERYTHING NICE
Appleton estates rum, lairds apple bib,
allspice dram, honey, lemon, angostura bitters

GROWING OLDER BUT NOT UP
Old forester 100 bourbon, monkey shoulder scotch,
branca menta, PX sherry, kola, orange bitters

CAFE CON MAIZ
Tequila, union mezcal, coffee liqueur, nixta elote,
cold brew, chocolate bitters, roasted corn husk

NOGRONI ZERO ABV
Ish london botanical, giffard red aperitif,
lyres vermouth rosso, orange bitters

SOUTH OF HOUSTON
Wild turkey 101 rye, aperol, amaro meletti,
cocchi di torino vermouth, dolin dry vermouth

GOODNIGHT IRENE
Maison rouge vsop cognac, strega,
cardamaro, angostura and orange bitters

Short Ribs Dish at Dear Irene

FOOD

CITRUS, BURRATA & PROSCIUTTO SALAD
Blood and cara cara orange, burrata, prosciutto, fennel, mint, pomegranate vinaigrette, toasted pistachio

KING SALMON TARTARE
Sweet drop peppers, capers, shallots, agrumato lemon oil,
toasted pinenuts, meyer lemon, maldon salt

LAMB DUMPLINGS
Umpqua valley lamb, sichuan peppercorn, black vinegar,
chili crisp, micro cilantro, sesame

CAST IRON PRAWNS
Gochujang, olive oil, garlic confit, cilantro, lemon, Mโ€™s Bakery baguette

DUCK CONFIT
Balsamic braised beluga lentils, crispy brussels sprouts, port reduction

OREGON DUNGENESS CRAB ARANCINI
Hand-picked dungeness crab, arborio rice,
calabrian chili lemon aioli, parmesan, chives

SHORT RIBS
Roasted bone marrow, rainbow marble potatoes,
swiss chard, baby carrots, green peppercorn sauce

WHOLE GREEK TAI SNAPPER
Vietnamese glaze, crispy shallots, thai basil, cilantro,
fresno chili, grilled lime, lemongrass, ginger

CANNOLI TIRAMISU
Ricotta, mascarpone, luxardo cherries, chocolate chips, pistachios

Dining Room at Dear Irene in Bend

MODERN DINING & CURATED BAR
926 NW Brooks, Downtown Bend
dearirenebend.com | @dearirenebend

Tuesday-Saturday 4:30 p.m. to close | 21+ only

Martini and caviar Dear Irene Restaurant and Bar

Luckeyโ€™s Woodsman

LUCKEY’S WOODSMAN

Fuel your outdoor adventures with hearty, inspired eats from Luckeyโ€™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!

Dinner to go on a tin plate from Luckey's Woodsman

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.

Luckeyโ€™s Catering Services

Adventure, corporate, weddings, chef dinners, special events and more. Create culinary experiences for your special occasionsโ€”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 Lilโ€™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

LUMBERJACK
Midnight brisket, forbidden rice, Woodsman beans, arugula pesto, cotija, chipotle aioli, charred sprouts and radishes

MOUNTAIN NACHOS
Pork carnitas, woodsman beans, camper queso, pico, roasted jalapeรฑo, arugula pesto, stellar sauce and cotija

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

Wrap and fries on a tray from Luckey's Woodsman.

LUCKEY’S WOODSMAN

Main: 352 East Hood Ave., Suite B, Sisters

Open Tuesday-Sunday 11 a.m.-8 p.m.
541-904-4450 | luckeyswoodsman.com

Salmon Dinner Luckey's Woodsman
Salmon Dinner Luckey’s Woodsman | Photo by Arian Stevens
Seated dinner in the woods by Luckey's Woodsman
Seated dinner in the woods by Luckey’s Woodsman | Photo by Arian Stevens
Feast Food Company

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

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

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

Baldy’s Barbeque has been awarded the best barbeque in Bend every year since its opening in 2005. With three locationsย Baldy’s offers mouthwatering pulled pork sandwiches, baby back ribs, and lots more to the communities of Bend and Redmond.

baldysbbq.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, crรจme fraรฎche and mustard seed

CHARCUTERIE
Chefโ€™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.

Rancher Butcher Chef

Rancher Butcher Chef, or RBC, is a ranch-inspired butcher counter and dining room in Bend. RBC is on a mission toย showcase the culinary versatility of the whole animal and to reinvigorate how Americans shop for and prepare beef.

rbcmend.com

 

Range Restaurant & Bar

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.

brasada.com

 

ROAM

ROAM

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 Edโ€™s toast

JUMBO BISCUIT & GRAVY
Housemade cheddar and garlic biscuit, sausage gravy,
sunny-up egg, lemon-arugula and garlic herb breakfast potatoes

CHIA Aร‡AI POWER BOWL

Chia aรงai blend made with berry, beet and almond milk,
with assorted berries, pineapple, toasted coconut and almonds

SMOKED SALMON EGGS BENEDICT
Hollandaise, smoked salmon, Big Edโ€™s English muยญffin,
poached eggs, lemon-arugula and garlic herb breakfast potatoes

STARTERS

HONEY WHIPPED FETA
Housemade feta dip, chive oil, pistachio, crushed peppercorn,
parsley salad, local Broadus bee pollen and seasonal rotating veggies

SMOKED SALMON & LEMON DILL DIP
House-smoked salmon, crรจme fraรฎche, dill, chives and crispy potato chips

DINNER

WAGYU BOLOGNESE
Housemade with ground Wagyu beef, freshly shaved Parmesan
and local micro greens

STEAK FRITES
8oz grilled ยญflat iron steak*, pecorino truffle fries, creamy demi-glace,
lemon garlic aioli, chimichurri and seasonal mushrooms
*Can be substituted for 14oz NY strip

 

10 NW Minnesota Ave., Suite 100, Bend
541-382-7626 | roambend.com

Open daily 7 a.m.-10 p.m.
Brunch daily 7 a.m.-2 p.m. | Happy hour daily 2-5 p.m. and 9-10 p.m.

Black Butte Ranch – Lakeside Bistro

The Lakeside Bistro at Sister Black Butte Ranch

SAMPLE MENU

CHILI VERDE
braised pork shoulder | avocado spread | cotija cheese | crema | corn tortillas

PEAR BLEU SALAD
spring mix | bartlett pears | applewood smoked bleu cheese crumbles | dried cranberries |
candied walnuts | cider vinaigrette

RICE BOWL
braised shoyu blend | jasmine rice | cucumber | carrot | mango | scallion |
pickled ginger | sriracha mayo

CHICKEN ON A STICK
fries | sweet potato tots | green salad or caesar salad

BBR BLTA
bacon | lettuce | tomato | avocado spread | mayo | grilled Sisters Bakery sourdough

PIZZA
cheese | Hawaiian | pepperoni and sausage | chorizo or Margherita

TUNA SANDWICH
Oregon albacore tuna salad | Tillamook-smoked cheddar | Sisters Bakery rosemary bread

FRIED CHICKEN SANDWICH
fried chicken breast | hot honey | dijon | lettuce | tomato | bread & butter pickle | potato bun

Lakeside Bistro | 12934 Hawks Beard, Sisters

Daily 7:30 a.m.-4 p.m.

ย 541-595-1260 | blackbutteranch.com

Trailhead Grill

The Trailhead Grill at Pronghorn Resort is a family-friendly eatery offeringย 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.

pronghornresort.com/trailhead-grill

 

Currents at Riverhouse Lodge

CURRENTS

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, itโ€™s the perfect place for enjoying innovative cocktails and beautifully presented dishes.

French toast drizzled with syrup

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 jalapeรฑo cream

SPICY CHICKEN-APPLE SCRAMBLE
Chicken apple sausage, jalapeรฑo, cheddar cheese, scallions, Currents breakfast potatoes and toast

Breakfast dish at Currents Riverhouse

LUNCH

RICOTTA AND APPLE FLATBREAD
Roasted apple, caramelized onion, balsamic and smoked gouda

CHORIZO MAN ‘N’ CHEESE
Cheese curds, breadcrumbs, chives and Mama Lilโ€™s peppers

PANZANELLA SALAD
Arugula, warm bread, apples, cherry tomatoes, basil, sheepโ€™s milk feta, red onion with maple balsamic

BEET AND BURRATA SALAD
Arugula, oranges, California almonds with sherry-dijon dressing

Salted pretzel and dip

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

Pasta

CURRENTS at Riverhouse Lodge
3075 N. Business 97, Bend
541-389-3111 | riverhouse.com/currents

ย Open daily 7 a.m.-10 p.m.
Happy Hour Monday – Friday 4-6 p.m. | Beats & Bites Brunch Sundays 11 a.m.-1 p.m.

Crosswater Grille

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.

crosswater.com

 

The Blacksmith

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

Blacksmith steak

ENTREES

FRESH STEELHEAD
Seven-ounce seared crispy skin-on steelhead filet with a
lemon dill beurre blanc sauce and micro greens served aside
sautรฉed garlic snap peas and an herbed purple carrot puree

CHICKEN MARSALA
Breaded Maryโ€™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 bรฉarnaise 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

Dining

The Blacksmith Restaurant
211 NW Greenwood Ave., Bend
541-318-0588 | bendblacksmith.com

Open Wednesday-Thursday 4-9:30 p.m. | Friday-Saturday 4-10:30 p.m. | Sunday 4-9 p.m. | Happy Hour 4-6 p.m.

Greg’s Grill

Greg’s Grill in Bend specializes in contemporary Northwest cuisine for the whole family to enjoy. Pair your entrรฉeย with a selection from the restaurantโ€™s list of wines, beers, ciders, or craft cocktails as you take in the breathtaking views of the Deschutes river.

gregsgrill.com

395 SW Powerhouse Drive, Bend | 541-382-2200

Robert’s Pub

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.

blackbutteranch.comย 

 

Riverside

If youโ€™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.

541-395-2438

Solomon’s

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.

tetherow.com/dine/solomons/

 

Jackson’s Corner

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 โ€œexpressโ€ outpost is in Bendโ€™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 letโ€™s be real, in-season food just tastes better.

jacksonscornserbend.com

 

The Depot Cafe

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.

sistersdepot.com

250 W Cascade Ave., Sisters | 541-549-2572

 

Village Bar & Grill

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 jalapeรฑo, scallions, sesame seeds and a drizzle of Sriracha aioli and unagi sauce. Served on a bed of fried wontons

LETTUCE WRAPS
Sautรฉed with water chestnuts, scallions, garlic and dragon sauce, served with crisp butter lettuce, shredded carrots, sesame seeds and dipping sauces

VBag Lettuce Wrap

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 sautรฉed mushrooms.

VBag poke bowl

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

VBag Beverages

VILLAGE BAR & GRILL
Sunriver Village | 57100 Beaver Drive, Building 7, Sunriver
541-593-1100ย  | sunrivervbag.com

Open daily 11 a.m.

Terrebonne Depot

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.

terrebonnedepotrestaurant.com

 

 

Bos Taurus

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 youโ€™d find in a big city.

bostaurussteak.com

ย 

Moose Sisters

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.
ย 541-640-8285

 

The Phoenix Restaurant

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.

bendphoenix.com

 

 

Pine Tavern

Pine Tavern, built in 1936, has been a beloved Bend restaurant to locals and tourists alike. ย 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.

 

pinetavern.com

 

Club Pioneer

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.

clubpioneer.com

1851 NE 3rd St., Prineville | 541-447-6177

 

Barney Prine’s Steakhouse and Saloon

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.

barneyprines.com

389 NW 4th St., Prineville | 541-447-3333

 

The Row

The Row: A pub-style, casual, family-friendly dining experience

Perched at the edge of Bendโ€™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 shepherdโ€™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, itโ€™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

CAPRESE FLATBREAD
Pesto, sliced heirloom tomatoes, fresh mozzarella, asiago, basil, balsamic reduction

BRUSSELS SPROUTS
Roasted Brussels sprouts with lemon, olive oil, local honey and shaved Parmesan

AHI TARTARE
Avocado and mango purรฉe dressed with sesame oil, fresh ginger,
garlic, sweet soy sauce and wasabi crema garnish

SALADS

THE BURGER SALAD
ยฝ 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 sautรฉed 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
ยฝ lb. Cascade Natural beef patty with IPAioli, lettuce, onion,
tomato and pickle, served on Big Edโ€™s brioche bun

TETHEROW REUBEN
Triple decker club with ham, turkey, candied bacon, lettuce, tomato, cheddar cheese and mayo, served on sourdough bread

FROMAGE ร€ 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 purรฉe 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

Fish and asparagus at the row

Curated cocktail at the row Cocktail mixology at Tetherow the Row

The Row | 61240 Skyline Ranch Road, Bend

$$ | Open daily

7 a.m.-10 p.m.

541-388-2582| tetherow.com/dine/the-row/

Broken Top Bottle Shop

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.

btbsbend.com

 

Chanterelle at Pronghorn

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.

pronghornresort.com

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.

0
    Your Cart
    Your cart is emptyReturn to Shop