Experience the bounty of the Pacific Northwest at CURRENTS at the Riverhouse Lodge, 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
Fresh strawberries, whipped cream, dried strawberries, Vermont maple syrup

CARROT CAKE PANCAKES
Whipped maple cream cheese, walnut-raisin chutney

DUNGENESS CRAB SCRAMBLE
Tomatoes, asparagus, tarragon, whipped mascarpone, avocado, Currents breakfast potatoes

SPICY CHICKEN APPLE SCRAMBLE
Chicken apple sausage, jalapeño, cheddar cheese, scallions, Currents breakfast potatoes, toast

LUNCH

RICOTTA-HONEY FLATBREAD
Asparagus, mushrooms, crispy prosciutto

PORK BELLY MAC ‘N’ CHEESE
Pork belly, cheese curds, breadcrumbs, chives

PANZANELLA SALAD
Arugula, warm bread, apples, cherry tomatoes, basil, sheep’s milk feta, red onion, maple balsamic

BEET AND BURRATA SALAD
Arugula, orange, Marcona almonds, smoked onion dressing

DINNER

PAN-SEARED MUSCOVY DUCK BREAST
Cannellini bean-Tasso Ham ragout, wilted winter greens, pepper jelly

SHRIMP AND DUNGENESS CRAB BUCATINI
Fennel, leeks, roasted sweet pepper cream, basil, aged Parmesan

RICOTTA GNUDI
Asparagus, mushrooms, black garlic butter, confit cherry tomatoes, crisp prosciutto, Parmesan

Currents at the 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. | Jazz Brunch Sundays 11 a.m.-1 p.m.