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 or Tajin dry rub
MARGHERITA FLATBREAD
Classic tomato sauce, fresh mozzarella and fresh basil
BURNING BUSH CAULIFLOWER
Roasted cauliflower glazed with gochujang gastrique, finished with spicy pickled Fresno peppers and fresh cilantro
CREAMY SMOKED TROUT DIP
Whipped smoked trout blended with citrus cream cheese, finished with capers and a dill tarragon vinaigrette, served with house made chips
SOUPS & SALADS
SOUP DU JOUR
Seasonally inspired, house made soup served with local Village Baker Striata
THE BURGER SALAD
½ lb. brisket-blend burger patty served under crisp romaine with chopped cornichons, pickled red onions, cherry tomatoes
and shredded Tillamook cheddar with your choice of dressing
COBB SALAD
Grilled chicken over chopped iceberg with Rogue Creamery blue cheese, pickled red onions, cherry tomatoes,
chopped bacon, hard-boiled egg and blue cheese dressing
FARMHOUSE BEETS & CHÈVRE
Vinegar-roasted Rainshadow Farm beets with whipped herb chèvre, harvest greens, grapefruit supremes, candied pepitas and red wine vinaigrette
STRAWBERRIES & BALSAMIC
Rainshadow Farms strawberries tossed with house greens, pickled fennel, candied almonds, orange supremes, fresh basil and d’Anjou pear balsamic vinaigrette
ENTREES
THE CONDOR
½ lb. brisket tri-blend patty, bone marrow butter, crispy fried egg, bacon jam, Tillamook sharp white cheddar,
arugula, caramelized onions, truffle aioli and fresh horseradish on a buttery brioche bun
TETHEROW REUBEN
House roasted corn beef, Granny Smith apple, sauerkraut, Gruyère cheese and 1000 island dressing on toasted marble rye bread
FRIED CHICKEN SANDWICH
Buttermilk-dredged fried chicken with pepperjack cheese, zucchini pickles, lettuce, tomato on a Big Ed’s bun
BANH MI BOGEY
Braised pork belly with carrot and zucchini slaw, daikon radish, cucumber, cilantro, pâté, spicy pickled Fresno, hoisin‑miso aioli on a Big Ed’s roll
FRENCH DIP
Cedar River prime rib with caramelized onions, Swiss cheese and creamy horseradish aioli on a Big Ed’s hoagie
WAGYU BAVETTE
Snake River Farms wagyu bavette steak finished with chimichurri, served alongside maple‑glazed carrots
with thyme compound butter, smashed truffle potatoes and a red wine reduction
FRIED CHICKEN & WAFFLES
Buttermilk‑dredged fried chicken paired with a fresh buttermilk waffle, finished with hot honey, bourbon maple syrup and bay butter
MULLIGAN VEGAN BOWL
Coconut jasmine rice and red quinoa, topped with fresh avocado, edamame, slaw, roasted beets,
cucumber, fried rice noodles, served with a side of sesame-ginger and Thai peanut sauce
BOLOGNESE WITH GARLIC BREAD
Bucatini pasta with a rich blend of ground pork, beef and lamb, slow‑braised in red wine with mirepoix,
finished with freshly grated Parmesan and served with garlic bread
The Row | 61240 Skyline Ranch Road, Bend
$$ | Open daily
7 a.m.-10 p.m.
