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, 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, carmelized 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
Arugala, 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

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

 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.