Black Butte Ranch Blog
Lodge Restuarant Launches New Menu
The new Ranch cuisine has debuted at the Lodge Restaurant. The menu is comprised of offerings from savory to succulent, using the freshest 
northwest ingredients, Chef Dean Ecker and Executive Sous Chef Adam Kapela have created an exclusive Central Oregon dining experience. The breakfast menu offers unique selections such as Ranch Benedict, accentuated with a smoked lime hollandaise, sourdough biscuits, and a Quinoa Pecan Waffle served with house made lemon mascarpone and vanilla peach compote. YUM!
The dinner menu is quite impressive. It includes appetizers such as Pan Seared Crab Cake, served with a cilantro coulis and green apple ginger slaw, and Seared Sea Scallop served on a puree of parsnips with lemon butter sauce and port wine reduction. The entrees are a brilliant exhibition of northwest cuisine. A few of the offerings are Duck Two Ways, Alder Smoked Chinook Salmon, Cowboy Ribeye and vegetarian choices such as Wild Mushroom Ravioli and Quinoa Gnocchi.
The Aspen Lounge menu has also been revamped to include northwest favorites such as Hearty Elk Chili, Calamari, Elk Burger and Oyster Po’Boy. A local favorite is the Duck, Brie and Papaya Quesadilla and the Halibut Fish and Chips.
See ya around the Ranch!
Katie
