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 VADOUVAN
Penn Cove mussels, burnt onion broth, vadouvan cream, English pea, pea tendrils, grilled bread
BURRATA
Rhubarb ginger conserva, asparagus, Green Goddess, mint, olio verde, grilled bread
CHARCUTERIE
Chef’s selection of artisan cheeses and cured meats, sour cherry jam and crostini
SALADS
SNAP PEA SEED
Snap pea, pistachio dukkah, whipped ricotta, red onion, cucumber, mint, charred lemon vinaigrette
THE CHOP
Iceberg, bacon, farrow, peppers, celery, tomato, feta and Green Goddess
ENTREES
10oz WAGYU HANGER STEAK
Snake River Farms, Idaho
TAGLIATELLE
Locally made pasta, Crows Croft pork bolognese, milk, nutmeg, fennel, celery, marjoram, Parmigiano
CHEESE ROTOLO
Housemade pasta, nutmeg, mozzarella, ricotta, Parmesan and marinara
DUCK CONFIT
Duck leg, gigante bean ragout, Sichuan citrus glaze, rendered foul skin crumb
12oz NEW YORK WAGYU MS3
Sanchoku, AUS
PORK CHOP
Nettle spaetzle, caraway fermented cabbage, spring rhubarb
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.
