Lunch Menu Summer 2016
Entrees Add a cup of our soup of the day or side salad 3.50
Baked Mac & Cheese Locally made elbow macaroni with a four-cheese sauce and garlic bread crumbs 11.95 Add alligator sausage 4.00
Starters
Black Bean Nachos
Red Pepper Hummus With a roasted tomato, olive, artichoke heart & feta salad with pita bread sm. 10.95/lg. 14.95 Add lamb sausage 4.00
Northwest Smoked Salmon With apple-huckleberry compote, assorted cheeses, fruit and bread 12.95
Salads AlbacoreTuna Oregon albacore tuna mixed with herbs, spicy pickles, mayonnaise, celery and dijon atop baby lettuces with chopped egg, tomato, red onions and a lemon vinaigrette 16.95
Flat Iron Steak
With olives, tomatoes, green onions, cheese and sour cream 12.95 Add barbecue smoked chicken 3.00
Creekstone flat iron steak with grilled onions served over baby lettuces with bleu cheese, walnuts, tomatoes and roasted garlic vinaigrette 17.95 *
Vegetarian Moroccan Stew
Wedge
Zucchini, carrots, braised greens, apricots and almonds with Israeli cous cous and harissa sauce 17.95 add lamb sausage 4.00
Organic iceberg with a yogurt-buttermilk dressing, blue cheese, grape tomatoes, green onion and Nueske’s bacon 15.95
French Onion Soup
Fish
Topped with toasted rye croutons, Swiss and parmesan cheeses 8.95
Beverages Soda
3.00
Soup & Salad
Add a cup of our soup of the day or side salad 3.50
Coke, Diet Coke, Sprite, Root Beer, Orange Fanta
A bowl of the soup of the day with a side salad 9.95
RainbowTrout
Fresh Brewed IcedTea 3.00
Topped with a lemon & dill butter sauce, wild rice and grilled seasonal vegetable 17.95 GF
Ranch or Hazelnut vinaigrette dressings
Honey Wheat Loaf Portland French dark honey wheat bread with butter 5.95 With a bowl of our soup of the day 10.50
Soup of the Day
Fish and Chips
6.95
French Fries
Basket of Bread
5.95
3.00
(Limit one refill)
Juice
sm. 2.50/lg. 3.25
Battered Alaskan wild caught cod served with French fries and cole slaw 15.95
Apple, Orange and Cranberry
Wild Salmon
Proudly serving Hood River Coffee
Cup 4.50 / Bowl 5.50
Onion Rings
House Made Lemonade
With a lemon & dill butter sauce, wild rice and grilled seasonal vegetable 17.95 GF *
5.95 GF
Indicates gluten free items
* Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
Coffee
3.00
Tazo Tea 3.00 Hot Cocoa 2.50
Please see book on table for a list of wine, beer and cocktails
Hot Sandwiches
Cold Sandwiches
Served with French fries, potato salad, coleslaw or Kettle chips Substitute gluten free bread on any sandwich 1.50 Add a cup of our soup of the day or side salad 3.50
Served with French fries, potato salad, coleslaw or Kettle chips Substitute gluten free bread on any sandwich 1.50 Add a cup of our soup of the day or side salad 3.50
Falls Burger Oregon grass fed beef with mayonnaise on a pub bun Lettuce, tomato, onion and pickle on the side 11.50 Add cheese or bacon 1.00
Tuna Salad Oregon albacore tuna mixed with spicy sweet pickles, red onion and dill, served on deli rye with beefsteak tomato and lettuce 12.95
Smoked Turkey & Havarti
Mushrooms .50
Barbecue Burger Oregon grass fed beef with bacon, grilled onions, peeperjack cheese and barbecue sauce on a pub bun 13.95
White Bean & Whole Grain Veggie Burger
With baby lettuces, red onion and a roasted garlic dijonnaise on whole wheat bread 12.50
Caprese Fresh mozzarella and basil pesto with beefsteak tomato, baby lettuce and balsamic vinegar on ciabatta bread 12.50
House made with sunflower seeds, mushrooms and flax on a pub bun, with lettuce, tomato, onion and pickle on the side 12.50 Add cheese 1.00
Mushrooms .50
Lamb & Beef Gyro Sub Thinly sliced meat, Mama Lil’s peppers, feta, lettuce and a garlic-yogurt sauce on a Philly roll 12.95
Barbecued Brisket Chopped brisket on a French roll with spicy salsa verde 13.50
Reuben Thinly sliced corned beef, Tillamook Swiss cheese and sauerkraut on thick cut rye with a side of pub sauce 13.95
Wild Salmon Burger Wild salmon patty with pickled onion, tartar sauce and baby lettuces on a pub bun 12.95
Smoked Chicken Smoked chicken marinated in barbecue sauce, topped with creamy coleslaw on a pub bun 12.95
Mixed Berry Crisp
Dessert
Strawberry, blueberry, raspberry & blackberry with a buttery almond crunch topping GF
6.50
Lemon Panna Cotta Delicately flavored and topped with fresh blueberries GF
Vanilla Cheesecake
Marionberry Shortcake
Served in a soufflé dish with a graham cracker crust topped with cherry compote
Sweet buttermilk biscuit, marionberries and Tillamook vanilla ice cream
Ginger Creme Brûlée
Hazelnut & ChocolateTart
Crystallized ginger and vanilla bean infused custard GF
Oregon Hazelnut tart with a bittersweet chocolate ganache
About Multnomah Falls and the Lodge… - Approximately 300 acres surrounding Multnomah Falls was originally owned by lumber baron Simon Benson who later passed ownership to the USDA Forest Service - The Lodge was designed by Portland architect A.E. Doyle and built in 1925 by the city of Portland at a cost of approximately $40,000 - The Benson Bridge was built in 1914 by Simon Benson, a wooden bridge had previously been in its place
- The year round water flow is fed by underground springs on Larch mountain as well as snow melt and rain water
- The large pictures that decorate the Great Room and lobby were photographed by Fred Kiser in the 1920’s, purchased and enlarged by the WPA in the 1930’s. - The Historic Columbia River Highway was constructed from 1913 to 1922, after promotion from lawyer and railroad executive Sam Hill who envisioned it to be modeled after great scenic roads of Europe
Baked Mac & Cheese Locally made elbow macaroni with a four-cheese sauce and garlic bread crumbs 11.95 Add alligator sausage 4.00
Starters
Black Bean Nachos
Red Pepper Hummus With a roasted tomato, olive, artichoke heart & feta salad with pita bread sm. 10.95/lg. 14.95 Add lamb sausage 4.00
Northwest Smoked Salmon With apple-huckleberry compote, assorted cheeses, fruit and bread 12.95
Salads AlbacoreTuna Oregon albacore tuna mixed with herbs, spicy pickles, mayonnaise, celery and dijon atop baby lettuces with chopped egg, tomato, red onions and a lemon vinaigrette 16.95
Flat Iron Steak
With olives, tomatoes, green onions, cheese and sour cream 12.95 Add barbecue smoked chicken 3.00
Creekstone flat iron steak with grilled onions served over baby lettuces with bleu cheese, walnuts, tomatoes and roasted garlic vinaigrette 17.95 *
Vegetarian Moroccan Stew
Wedge
Zucchini, carrots, braised greens, apricots and almonds with Israeli cous cous and harissa sauce 17.95 add lamb sausage 4.00
Organic iceberg with a yogurt-buttermilk dressing, blue cheese, grape tomatoes, green onion and Nueske’s bacon 15.95
French Onion Soup
Fish
Topped with toasted rye croutons, Swiss and parmesan cheeses 8.95
Beverages Soda
3.00
Soup & Salad
Add a cup of our soup of the day or side salad 3.50
Coke, Diet Coke, Sprite, Root Beer, Orange Fanta
A bowl of the soup of the day with a side salad 9.95
RainbowTrout
Fresh Brewed IcedTea 3.00
Topped with a lemon & dill butter sauce, wild rice and grilled seasonal vegetable 17.95 GF
Ranch or Hazelnut vinaigrette dressings
Honey Wheat Loaf Portland French dark honey wheat bread with butter 5.95 With a bowl of our soup of the day 10.50
Soup of the Day
Fish and Chips
6.95
French Fries
Basket of Bread
5.95
3.00
(Limit one refill)
Juice
sm. 2.50/lg. 3.25
Battered Alaskan wild caught cod served with French fries and cole slaw 15.95
Apple, Orange and Cranberry
Wild Salmon
Proudly serving Hood River Coffee
Cup 4.50 / Bowl 5.50
Onion Rings
House Made Lemonade
With a lemon & dill butter sauce, wild rice and grilled seasonal vegetable 17.95 GF *
5.95 GF
Indicates gluten free items
* Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
Coffee
3.00
Tazo Tea 3.00 Hot Cocoa 2.50
Please see book on table for a list of wine, beer and cocktails
Hot Sandwiches
Cold Sandwiches
Served with French fries, potato salad, coleslaw or Kettle chips Substitute gluten free bread on any sandwich 1.50 Add a cup of our soup of the day or side salad 3.50
Served with French fries, potato salad, coleslaw or Kettle chips Substitute gluten free bread on any sandwich 1.50 Add a cup of our soup of the day or side salad 3.50
Falls Burger Oregon grass fed beef with mayonnaise on a pub bun Lettuce, tomato, onion and pickle on the side 11.50 Add cheese or bacon 1.00
Tuna Salad Oregon albacore tuna mixed with spicy sweet pickles, red onion and dill, served on deli rye with beefsteak tomato and lettuce 12.95
Smoked Turkey & Havarti
Mushrooms .50
Barbecue Burger Oregon grass fed beef with bacon, grilled onions, peeperjack cheese and barbecue sauce on a pub bun 13.95
White Bean & Whole Grain Veggie Burger
With baby lettuces, red onion and a roasted garlic dijonnaise on whole wheat bread 12.50
Caprese Fresh mozzarella and basil pesto with beefsteak tomato, baby lettuce and balsamic vinegar on ciabatta bread 12.50
House made with sunflower seeds, mushrooms and flax on a pub bun, with lettuce, tomato, onion and pickle on the side 12.50 Add cheese 1.00
Mushrooms .50
Lamb & Beef Gyro Sub Thinly sliced meat, Mama Lil’s peppers, feta, lettuce and a garlic-yogurt sauce on a Philly roll 12.95
Barbecued Brisket Chopped brisket on a French roll with spicy salsa verde 13.50
Reuben Thinly sliced corned beef, Tillamook Swiss cheese and sauerkraut on thick cut rye with a side of pub sauce 13.95
Wild Salmon Burger Wild salmon patty with pickled onion, tartar sauce and baby lettuces on a pub bun 12.95
Smoked Chicken Smoked chicken marinated in barbecue sauce, topped with creamy coleslaw on a pub bun 12.95
Mixed Berry Crisp
Dessert
Strawberry, blueberry, raspberry & blackberry with a buttery almond crunch topping GF
6.50
Lemon Panna Cotta Delicately flavored and topped with fresh blueberries GF
Vanilla Cheesecake
Marionberry Shortcake
Served in a soufflé dish with a graham cracker crust topped with cherry compote
Sweet buttermilk biscuit, marionberries and Tillamook vanilla ice cream
Ginger Creme Brûlée
Hazelnut & ChocolateTart
Crystallized ginger and vanilla bean infused custard GF
Oregon Hazelnut tart with a bittersweet chocolate ganache
About Multnomah Falls and the Lodge… - Approximately 300 acres surrounding Multnomah Falls was originally owned by lumber baron Simon Benson who later passed ownership to the USDA Forest Service - The Lodge was designed by Portland architect A.E. Doyle and built in 1925 by the city of Portland at a cost of approximately $40,000 - The Benson Bridge was built in 1914 by Simon Benson, a wooden bridge had previously been in its place
- The year round water flow is fed by underground springs on Larch mountain as well as snow melt and rain water
- The large pictures that decorate the Great Room and lobby were photographed by Fred Kiser in the 1920’s, purchased and enlarged by the WPA in the 1930’s. - The Historic Columbia River Highway was constructed from 1913 to 1922, after promotion from lawyer and railroad executive Sam Hill who envisioned it to be modeled after great scenic roads of Europe
