Crater Lake Lodge Breakfast

To Start the Day
Fresh Juice 2.50 orange, grapefruit, cranberry & apple

Northwest Blend Coffee 1.95 freshly ground whole bean coffee that is dark roasted and brewed, our select blend is shade-grown, organic and fair trade

Hot Herbal Teas 1.95 a variety of organic specialty teas from the Oregon-based Tazo Tea Company

From the Pantry
Lox & Bagel 9.00 wild Alaskan salmon lox on a fresh toasted bagel with dilled cream cheese served with diced egg, red onion & caper berries

Peach & Pear Parfait 5.75 fresh peaches and local pears layered with vanilla yogurt and gourmet granola

Orchard Oats 3.95 steel cut oatmeal with dried cherries & golden raisins, served hot with milk

Discovery Point Granola 3.95 gourmet granola with cranberries, almonds and coconut, served with hot milk

A La Carte Selections
Fresh Fruit Bowl 3.95
Cranberry-Orange Scone 2.75
Buttermilk Biscuit 2.50
Toast & Jam 1.25
Bagel & Cream Cheese 3.25
Gourmet English Muffin 2.50
Ham, Bacon or Sausage 2.95
Grilled Potatoes 2.75
Cold Cereal 2.75

From the Griddle
Extra Sourdough Pancakes – Stacks Short $4.75 / Tall $5.75 with real maple syrup, marionberry syrup or apple butter

Stuffed French Toast 5.75 classic French toast filled with marionberries & hazelnut cream cheese

Northwest Hotcakes 6.25 sourdough pancakes with dried cherries, cranberries & walnuts

Lodge Specialties
Crater Lake Benedict 9.25 two poached eggs, Canadian bacon, on a toasted whole wheat English muffin, with chive hollandaise sauce

Joe's Special 8.50 two fresh eggs scrambled with sautéed ground beef, mushrooms & spinach, served with grilled red potatoes, and choice of biscuit or scone

Blue Lake Breakfast 6.95 two eggs prepared to your specification applewood bacon, sausage links or ham served with grilled red potatoes, choice of biscuit or scone

Northwest Frittata 8.50 with roasted red potatoes, peppers, onions, grape tomatoes and savory cheeses with fresh salsa and sour cream

The Pinnacles Omelet 8.25 a three egg omelet with black forest ham, Tillamook cheddar cheese & sliced apples served with grilled red potatoes, and choice of biscuit or scone

Meadows Omelet 8.75 a three egg omelet with fresh spinach wild mushrooms, & asiago cheese served with grilled red potatoes, choice of biscuit or scone

Wild Salmon Hash 9.50 smoked Alaskan salmon seared with diced grilled potatoes, capers, bell peppers and onion served with two eggs, prepared to your specification accompanied by red & yellow tomatoes and Creame Fraiche

Crater Lake Lodge Lunch

Starters
Frizzled Onion Stack 5.25 with Oregon bleu cheese dip and sweet whiskey BBQ

Chicken & Mushroom Quesadilla 6.25 smoked chicken and local mushrooms on a sun-dried tomato tortilla cilantro salsa, guacamole & sour cream

Northwest Clam Chowder Cup $4.75/ Bowl $5.95 with smoked bacon & fresh thyme

French Onion Soup Crock $5.95 with leeks, crouton and aged Swiss cheese

Salads
Lodge Salad 5.25 garden greens tossed with bacon and roasted hazelnuts marionberry vinaigrette and crumbled Oregon bleu cheese

Crater Lake Greens 5.25 sweet spring greens, grape tomatoes, matchstick carrots, curly cucumber aged parmesan, tossed in balsamic vinaigrette

Citrus Salmon Salad 12.50 fresh spinach and romaine with sweet red pepper, red onion and mandarin oranges topped with smoked Alaskan salmon & citrus vinaigrette

Crater Cobb Salad 9.25 grilled chicken, applewood bacon, tomato, avocado, red onion and diced egg with house-made blue cheese dressing on a bed of crisp greens

Specialty Entrees
Alaskan Salmon Cakes 12.95 flakes of smoked, poached and cured salmon with onion, capers, sourdough crumbs topped with Lobster Dijon sauce, local greens & marinated tomatoes

Soup & Lodge Salad 8.95 Your choice of Northwest clam chowder or French onion soup and lodge salad or Crater Lake greens

Forest Pasta 9.50 assorted shitake & wild mushrooms, with marinated tomato & spinach sautéed in a light garlic olive oil finished with asiago cheese & pine nuts

Northwest Fish & Chips 9.95 Alaskan halibut fried in a crispy tempura, micro beer batter with Northwest steak fries & veggie slaw

Sandwiches
To create the perfect experience accompany your sandwich with Northwest steak fries, crispy onions, veggie slaw, seasonal fresh fruit or house greens

The Lodge Burger 8.95 1/3 pound ground conservation beef patty with Tillamook cheddar cheese, applewood bacon, piled high with crispy fried onions, served with lettuce, onion and tomato

Black forest Ham on rye 8.95 thick sliced and grilled black forest ham, and melted Swiss cheese with lettuce, onion and tomato, complimented with tarragon mustard

The Rim Rueben 9.25 hot corn beef, tangy sauerkraut and Swiss cheese, heaped high and served on specialty swirled rye

Roasted Turkey Sandwich 8.75 roasted turkey breast thinly sliced and layered on focaccia bread complimented with cranberry relish cream cheese

Caldera Chicken Salad Wrap 8.50 Chef's specialty chicken salad made with green grapes, sliced almonds, onion, celery and horseradish Dijon, and wrapped in a sun-dried tomato tortilla

Garden Grill 8.95 grilled portabella mushroom, roasted red peppers with tarragon & sun dried tomato mayo served on herbed focaccia bread

Crater Lake Lodge Dinner
Your evening meal will be prepared using the finest products and ingredients that Oregon and the Northwest have to offer. Our Chef has created a menu featuring fresh fruits and vegetables harvested from local Oregon farms such as wild mushrooms, marionberries and hazelnuts.

Specialty items such as artisan cheeses from the Rogue Creamery, Crater Lake Vodka distilled in Bend Oregon and fine wines from regional vineyards are what make our menu unique. We pair these items with sustainable products such as all natural beef and MSC certified wild Alaskan salmon. Prepare yourself for a dining adventure.

To Begin
Smoked Salmon Duet 9.25 wild Alaskan salmon, smoked & lox
with dill-mustard, red onion, caper berries and toast rounds

Grilled Artichoke 8.25 a fresh artichoke infused with garlic, flame broiled with blue cheese mayo

Seared Sea Scallops 9.75 with sweet-hot apple ginger glaze and spicy jicama slaw

Wild Mushroom Bruschetta 7.95 Oregon grown mushrooms, marinated tomato, fresh garlic and basil on garlic & asiago toasts

Roasted Local Garlic 6.25 herb roasted elephant garlic clove with toasted bagel chips Crispy Calamari 9.50 served with Thai red pepper aioli on Northwest greens

Salads & Soups
Lodge Salad 5.25 garden greens tossed with diced applewood bacon and roasted hazelnuts marionberry vinaigrette and Oregon bleu cheese

Classic Wedge 5.00 crisp iceberg wedge, Oregon blue cheese dressing and farm grown radishes

Crater Lake Greens 5.25 sweet spring greens, grape tomatoes, matchstick carrots, curly cucumber aged parmesan, tossed in balsamic vinaigrette with seasoned croutons

Spinach Salad 5.75 baby spinach tossed with parmesan peppercorn dressing, topped with fresh mushrooms & red onion

Northwest Clam Chowder 4.75 with applewood smoked bacon and fresh thyme

French Onion Soup 5.95 Crater Lake’s signature blend of onions & leeks with sweet sherry and topped with a crouton and aged Swiss cheese

Northwest Breast of Duckling 22.00 rolled in crushed hazelnuts and oven seared, drizzled in a port wine reduction, served with cranberry-apple chutney, wild rice and fresh vegetable

Wild Alaskan Salmon 24.00 dusted in flour and sautéed until crisp and golden, accented with pickled ginger and garlic butter, sprinkled with wild flowers and served with wild rice and fresh vegetable

The Flat Iron Steak 23.00 sliced and served with port apple butter reduction, choice of specialty potato

Seafood Votakee 22.00 sautéed sea scallops and assorted shrimp in a vodka garlic cream sauce with grape tomatoes, served over sun-dried tomato pasta

Pacific Halibut Filet 23.00 roasted hazelnut crust, seared in brandy with Anjou pear & fennel salsa, served with wild rice and fresh vegetable

New York Striploin 26.00 hand-cut 12 oz. USDA choice beef accented with whole cracked pepper & sea salt, crumbled bleu cheese and bacon, choice of specialty potato Pork

Tenderloin 20.00 wrapped in applewood-smoked bacon, then seared and roasted with a sun-dried cherry & cabernet reduction, served with mashed Klamath Basin potatoes and grilled fresh asparagus

Artichoke Chicken in Gouda Cream 20.00 herb marinated chicken breast, proscuitto ham, sun-dried & roma tomatoes and marinated artichoke hearts in velvety Gouda cream, over spinach fettuccini

Grilled Polenta 19.00 with zucchini, yellow squash, eggplant, onion, peppers & mushrooms blended with savory cheeses and with fresh tomato coulis served with spring greens tossed in citrus vinaigrette

Sweet Potato & Squash Ravioli's 18.00 a colorful medley of plump vegetarian ravioli’s, tossed in a puree of roasted garlic, virgin olive oil and sweet butter

Oregon Lamb Chops 25.00 double cut chops rubbed in thyme and seared with minted lime-garlic greens


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Passport2Oregon.com

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