Due to county and state mandates, please be sure to check for the latest updates on our COVID-19 page.

COVID-19 Updates

Call Trailhead Grill at 541.693.5404 to make a reservation for outdoor dining or to place a Take Away order.

Although we make every effort to update our website with changes to the hours of operation in our outlets, we kindly ask that you call us directly at 541.693.5404 to confirm the hours of operation during your stay.

Mother's Day Brunch Reservations
The Trailhead at Pronghorn logo in Bend Oregon

Trailhead Grill is perfect to enjoy between soaking up the sun at the pool, a fitness class, a bike ride exploration, or a round on the course.

Enjoy the family-friendly atmosphere where fresh, pub-style favorites, microbrews and handcrafted cocktails are served. Outdoor and poolside seating is available.

Trailhead Grill Hours:

Daily : 8 am – 9 pm

Private dining available. 24 hour advance reservations required.

OPEN FOR OUTDOOR DINING, LIMITED INDOOR DINING & TAKE AWAY
heaters & blankets are available. warm clothing is recommended. reservations are recommended.

Call Trailhead Grill at 541.693.5404 to make a reservation.

Click here to view hours for the Coyote Lounge located in the Huntington Lodge.

Breakfast Menu

Classic Two Eggs – choice of peppered bacon or smoked chicken apple sausage, breakfast potatoes, toast   15

One Eyed Jack and Sausage Gravy – grilled sourdough with a egg sunny side up, fennel sausage country gravy, peppered bacon  16

 Ham Florentine Benedict – spinach, cornmeal crusted tomatoes, béarnaise sauce, breakfast potatoes  16 

Honey Greek Yogurt  – seasonal berries  13

 Oatmeal – housemade granola, brown sugar or honey and cream 11

Breakfast Sandwich – peppered bacon, fried egg, Tillamook cheddar, tomato, grilled sourdough, breakfast potatoes  14

Buttermilk Pancakes smoked chicken apple sausage, marion berry compote  18

Steak and Eggs Omelette – Angus beef tender tips, onion, tomato, 5 cheese blend, breakfast potatoes  17

Lunch & Dinner Menu

STARTERS

FireCracker Shrimp – bulldog sauce   15

Miso Frites – house cut fries, wasabi aioli   10

Black and Tan Onion Rings – aardvark ranch  11

Dungeness Crab Cakes– cara cara orange, pickled red onion, caper remoulade  21

Obsidian Salt Tortilla Chips – habanero lava salsa  9

Charred Edamame – smoked sea salt tuffo  12

Taro Chips – wasabi aioli  13

Smoked Lemon Pepper Chicken Wings – roasted garlic-chili sauce  19

SALADS/SOUP

Trailhead Chowder – seasonal  9 cup

Classic Caesar  –   parmesan snow, rosemary crouton  14

Coconut Shrimp – citrus supremes, crispy rice noodle, soy sesame vinaigrette  21

Crunchy Katsu Chicken – carrot, sesame seed, edamame, tonkatsu sauce  19

Avocado Wedge – peppered bacon, baby iceberg, rogue valley blue crumble 14

**add: chicken-6  shrimp-9 or steak-10**

 PIZZAS & FAVORITES

Kahlua Pizza – braised pork, bacon, grilled pineapple, jalapeno, red onion, house marinara, mozzarella 16

Sausage Salami Pizza – house marinara, mozzarella  17

Garden Pizza – piquillo pepper, mushroom, olive, house marinara, mozzarella, GF cauliflower crust  18

Crispy Fish and Chips –  oregon cod, house tartar sauce  17

Country Club – house roasted turkey, peppered bacon, cheddar,lettuce, tomato, chef’s secret sauce  15

Pronghorn BLT Burger** – tillamook cheddar, maui onion crisps, chef’s pub sauce  19

Steak Frites** – miso frites, porcini chive butter, charred scallions, chef’s pub sauce  35

Glass Noodle Curry – sweet pepper, zucchini, mushroom, basil, golden curry  18

Sesame BBQ Baby Back Ribs – house smoked pork ribs, napa cabbage slaw, hoisin bbq sauce  25

*consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness

Cocktails, Beer & Wine

Maple Old Fashioned  – 14
buffalo trace bourbon, sugar, bitters

Rye Manhattan  – 13
crater lake rye, cocchi, bitters

Negroni – 15
wild roots gin, campari, cocchi

Pronghorn Martini – 13
crater lake vodka, lemon juice, orgeat, creme de violette

Cascada Margarita – 12
mi campo tequila, triple sec, lime juice

Hot Apple Cider – 13
sailor jerry spiced rum, calvados, caramel syrup, apple cider

Huntington Coffee – 14
kahula, bailey’s, crater lake hazelnut, whipped cream

Imported/Crafted Beer– 6

Goodlife Sweet As
Deschutes Seasonal
Crux PCT Porter
Avid Cider
Guinness

Domestic Beer–  5

Coors Light
Coors Banquet
Corona
White Claw
Heineken

Wines

Pinot Gris   13/50
Sauv Blanc   15/58
Chardonnay  13/52
Pinot Noir   15/58
Cab Sauv   14/54
Merlot   16/59

Cinco De Mayo Specials - May 5, 2021

Available at the Trailhead Grill from 11 am – 9 pm  

  • Tacos Al Pastor – tequila plata fruta, crema de cilantro limon
  • Margaritas de Sandia – sal de chili
Mother's Day Brunch - May 9, 2021

starters

Housemade Assorted Zeppole

Waldorf Watercress Salad – cherry citrus quinoa, sweet pea tendrils

Limoncello Intermezzo

entrees – choice of

Marionberry Monte Cristo

Spring Vegetable Feta Frittata – sun dried tomato pesto

Herb Roasted Prime Rib

dessert duo

Boston Cream Pie

Cointreau Creme Brulee

 

Adults 72 | Children ages 6 – 12 years 28

Reservations required. Call Cascada to make a reservation at 541.693.4023

Executive Chef Kevin Linde

Chef Linde grew up helping his family raise animals and grow vegetables, developing a deep respect for where food is sourced. At Pronghorn, Linde works with a network of local Central Oregon farmers and friends to source fresh, regional ingredients. He then interprets those ingredients into inspired and approachable culinary experiences.

Prior to arriving at Pronghorn, Chef Linde was the owner and Executive Chef of his Northwest-inspired restaurant Porta, on the Oregon Coast. Kevin is a graduate of the Seattle Central Culinary Program and also Washington State University’s hospitality program. Chef Linde has a wide variety of restaurant experience across Washington, Arizona and Oregon, including Starwood Hotels & Resorts Worldwide.

“I take pride in adding a personal touch to every plate that leaves the kitchen.”

–Executive Chef Kevin Linde