Lunch Menu Winter 2016-17
Entrees
Add a cup of our soup of the day or side salad 3.50
Wild Alaskan Salmon
Baked Mac & Cheese
Mixed with herbs, celery, dijon and mayonnaise atop baby lettuces with chopped egg, tomato, red onions and a lemon vinaigrette 16.95
Locally made elbow macaroni with a four-cheese sauce and garlic bread crumbs 11.95 Add alligator andouille sausage 4.00
Starters With a roasted tomato, olive, artichoke heart & feta salad with pita bread sm. 10.95/lg. 14.95 Add lamb sausage 4.00
With olives, tomatoes, green onions, cheese and sour cream 12.95 Add chipotle chicken 3.00
Spaghetti and Sausage
Wedge
Northwest Smoked Salmon
Fresh pasta with tomato-basil sauce, Nicky Farms Italian sausage, braised spinach and Grana Padano Parmesan 14.95
With apple-huckleberry compote, assorted cheeses, fruit and bread 12.95
Vegetarian Moroccan Stew
French Onion Soup
Zucchini, carrots, braised greens, apricots and almonds with Israeli cous cous and harissa sauce 17.95 add lamb sausage 4.00
Topped with toasted rye croutons, Swiss and parmesan cheeses 8.95
Fish
Soup & Salad
Add a cup of our soup of the day or side salad 3.50
A bowl of the soup of the day with a side salad 9.95 Ranch or Hazelnut vinaigrette dressings
RainbowTrout
Honey Wheat Loaf
Topped with a lemon & dill butter sauce, wild rice and grilled seasonal vegetable 17.95 GF
Portland French dark honey wheat bread with butter 5.95 With a bowl of our soup of the day 10.50
Fish and Chips
Rosemary French Fries
Battered Alaskan wild caught cod served with French fries and cole slaw 15.95
6.25
Sweet Potato Fries 6.95 Served with a smokey maple sauce Basket of Warm Bread
Wild Salmon
5.95
Flat Iron Steak Creekstone flat iron steak with grilled onions served over baby lettuces with bleu cheese, walnuts, tomatoes and creamy blue cheese dressing 17.95 *
Black Bean Nachos
Red Pepper Hummus
Salads
With a lemon & dill butter sauce, wild rice and grilled seasonal vegetable 17.95 GF * GF
Indicates gluten free items
* Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
Organic iceberg with a yogurt-buttermilk dressing, blue cheese, grape tomatoes, green onion and Nueske’s bacon 15.95
Beverages Soda
3.00
Coke, Diet Coke, Sprite, Root Beer, Orange Fanta
Fresh Brewed IcedTea 3.00 House Made Lemonade 3.00 (Limit one refill)
Juice
sm. 2.50/lg. 3.25
Apple, Orange and Cranberry
Coffee
3.00
Proudly serving Hood River Coffee
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 rosemary 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 rosemary 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
Alaskan wild salmon mixed with mayonnaise, spicy sweet pickles, red onion and dill, served on deli rye with beefsteak tomato and lettuce 12.95
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
Mushrooms .50
Barbecue Burger Oregon grass fed beef with bacon, grilled onions, pepperjack cheese and barbecue sauce on a pub bun 13.95
Salmon Salad Sandwich
Smoked Turkey & Havarti With baby lettuces, red onion and a roasted garlic dijonnaise on whole wheat bread 12.50
SundriedTomato Pesto and Herbed Goat Cheese With chèvre, spinach and pickled red onions on Portland French Bakery ciabatta 12.50
White Bean & Whole Grain Veggie Burger 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
Pastrami on Rye Hot pastrami, red onions, pub sauce & Swiss cheese on thick sliced rye 13.95
Mixed Berry Crisp
Dessert
Strawberry, blueberry, raspberry & blackberry with a buttery almond crunch topping GF
Brandied Apple & WalnutTart
6.50
Pumpkin Praline Bread Pudding Drizzled with a toasted pecan & brown sugar praline sauce
Marionberry Shortcake
Thinly sliced meat, Mama Lil’s peppers, feta, lettuce and a garlic-yogurt sauce on a Philly roll 12.95
Served with house made cinnamon crunch ice cream
Sweet buttermilk biscuit, marionberries and Tillamook vanilla ice cream
Maple-Bourbon Creme Brûlée
Hazelnut & ChocolateTart
Barbecued Brisket
Delicately flavored with Eastside Distilling Burnside bourbon and pure maple GF
Lamb & Beef Gyro Sub
Chopped brisket on a pub bun with spicy salsa verde 13.50
Wild Salmon Burger Wild salmon patty with pickled onion, tartar sauce and baby lettuces on a pub bun 12.95
Chipotle ChickenTorta Chili braised chicken with shredded lettuce, tomatoes, red onion and avocado sauce on a whole wheat torta roll 12.95
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
Oregon Hazelnut tart with a bittersweet chocolate ganache
- 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
Add a cup of our soup of the day or side salad 3.50
Wild Alaskan Salmon
Baked Mac & Cheese
Mixed with herbs, celery, dijon and mayonnaise atop baby lettuces with chopped egg, tomato, red onions and a lemon vinaigrette 16.95
Locally made elbow macaroni with a four-cheese sauce and garlic bread crumbs 11.95 Add alligator andouille sausage 4.00
Starters With a roasted tomato, olive, artichoke heart & feta salad with pita bread sm. 10.95/lg. 14.95 Add lamb sausage 4.00
With olives, tomatoes, green onions, cheese and sour cream 12.95 Add chipotle chicken 3.00
Spaghetti and Sausage
Wedge
Northwest Smoked Salmon
Fresh pasta with tomato-basil sauce, Nicky Farms Italian sausage, braised spinach and Grana Padano Parmesan 14.95
With apple-huckleberry compote, assorted cheeses, fruit and bread 12.95
Vegetarian Moroccan Stew
French Onion Soup
Zucchini, carrots, braised greens, apricots and almonds with Israeli cous cous and harissa sauce 17.95 add lamb sausage 4.00
Topped with toasted rye croutons, Swiss and parmesan cheeses 8.95
Fish
Soup & Salad
Add a cup of our soup of the day or side salad 3.50
A bowl of the soup of the day with a side salad 9.95 Ranch or Hazelnut vinaigrette dressings
RainbowTrout
Honey Wheat Loaf
Topped with a lemon & dill butter sauce, wild rice and grilled seasonal vegetable 17.95 GF
Portland French dark honey wheat bread with butter 5.95 With a bowl of our soup of the day 10.50
Fish and Chips
Rosemary French Fries
Battered Alaskan wild caught cod served with French fries and cole slaw 15.95
6.25
Sweet Potato Fries 6.95 Served with a smokey maple sauce Basket of Warm Bread
Wild Salmon
5.95
Flat Iron Steak Creekstone flat iron steak with grilled onions served over baby lettuces with bleu cheese, walnuts, tomatoes and creamy blue cheese dressing 17.95 *
Black Bean Nachos
Red Pepper Hummus
Salads
With a lemon & dill butter sauce, wild rice and grilled seasonal vegetable 17.95 GF * GF
Indicates gluten free items
* Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
Organic iceberg with a yogurt-buttermilk dressing, blue cheese, grape tomatoes, green onion and Nueske’s bacon 15.95
Beverages Soda
3.00
Coke, Diet Coke, Sprite, Root Beer, Orange Fanta
Fresh Brewed IcedTea 3.00 House Made Lemonade 3.00 (Limit one refill)
Juice
sm. 2.50/lg. 3.25
Apple, Orange and Cranberry
Coffee
3.00
Proudly serving Hood River Coffee
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 rosemary 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 rosemary 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
Alaskan wild salmon mixed with mayonnaise, spicy sweet pickles, red onion and dill, served on deli rye with beefsteak tomato and lettuce 12.95
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
Mushrooms .50
Barbecue Burger Oregon grass fed beef with bacon, grilled onions, pepperjack cheese and barbecue sauce on a pub bun 13.95
Salmon Salad Sandwich
Smoked Turkey & Havarti With baby lettuces, red onion and a roasted garlic dijonnaise on whole wheat bread 12.50
SundriedTomato Pesto and Herbed Goat Cheese With chèvre, spinach and pickled red onions on Portland French Bakery ciabatta 12.50
White Bean & Whole Grain Veggie Burger 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
Pastrami on Rye Hot pastrami, red onions, pub sauce & Swiss cheese on thick sliced rye 13.95
Mixed Berry Crisp
Dessert
Strawberry, blueberry, raspberry & blackberry with a buttery almond crunch topping GF
Brandied Apple & WalnutTart
6.50
Pumpkin Praline Bread Pudding Drizzled with a toasted pecan & brown sugar praline sauce
Marionberry Shortcake
Thinly sliced meat, Mama Lil’s peppers, feta, lettuce and a garlic-yogurt sauce on a Philly roll 12.95
Served with house made cinnamon crunch ice cream
Sweet buttermilk biscuit, marionberries and Tillamook vanilla ice cream
Maple-Bourbon Creme Brûlée
Hazelnut & ChocolateTart
Barbecued Brisket
Delicately flavored with Eastside Distilling Burnside bourbon and pure maple GF
Lamb & Beef Gyro Sub
Chopped brisket on a pub bun with spicy salsa verde 13.50
Wild Salmon Burger Wild salmon patty with pickled onion, tartar sauce and baby lettuces on a pub bun 12.95
Chipotle ChickenTorta Chili braised chicken with shredded lettuce, tomatoes, red onion and avocado sauce on a whole wheat torta roll 12.95
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
Oregon Hazelnut tart with a bittersweet chocolate ganache
- 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
