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.
Classic resort all day dining | Famous Pronghorn Burger
Housemade Pizza | Salads
Frozen & Specialty Cocktails | Local Craft Beer
Enjoy a family-friendly atmosphere at the Trailhead Grill, where fresh, pub-style favorites, microbrews and specialty cocktails are served. This is the perfect stop for all day dining options between soaking up the sun at the pool, a fitness class, a bike ride, or a round on the course. Outdoor and poolside seating are available. Weekly live music on the patio in the summer.
Trailhead Grill Hours:
Daily : 8 am – 9 pm
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.
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
Poached Prawns – cocktail sauce 31
Lemon Pepper Chicken Wings – garlic chili 20
Dungeness Crab Fresno Chili Dip – grilled flatbread 23
Charred Shishito Pepper– garlic scape aioli 15
Fried Heirloom Cauliflower – romesco sauce 13
Crispy Street Corn Curls – poblana creme and cotija 19
Trailhead Gazpacho – seasonal 9 cup
Classic Caesar – parmesan fluff, garlic crouton 14
Baja Prawn and Melon Salad – guajillo chili aioli, radish, red onion cucumber, mint 23
Tri Color Beet Salad – chioggia, red and golden beets, pepitas, puffed quinoa, citrus vinaigrette 14
Gigi’s Windflower Farm Market Salad – seasonal greens, seasonal vinaigrette 18
**add: chicken-6 shrimp-9 or steak-10**
Kahlua Pizza – braised pork, bacon, grilled pineapple, jalapeno, red onion, house marinara, mozzarella 16
Margherita Pizza – heirloom tomato, basil, house marinara, mozzarella 17
Peach and Jamon Pizza – spanish jamon, red onion, house marinara, mozzarella, GF cauliflower crust 18
Pronghorn BLT Burger** – tillamook cheddar, crispy onion, garlic scape aioli 21
Crispy Fish and Chips – oregon cod, house tartar sauce 19
24 oz Porterhouse Steak – baby new potatoes, grilled asparagus, chimichurri 65
8 oz Angus Beef Tenderloin – house sea salt and vinegar frites, house pub sauce 45
Wild Ahi Tuna* – forbidden rice, wasabi pea puree, coriander malibu carrots, mojo sauce 42
Seared Sea Scallops – chili corn salsa, sweet corn puree, romesco, crispy Jamon 45
*consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
Maple Old Fashioned – 14
buffalo trace bourbon, sugar, bitters
Rye Manhattan – 13
crater lake rye, cocchi, bitters
Peachy Pronghorn – 13
tito’s vodka, peach schnapps, sprite, orange juice
Endless Summer – 15
ketel one vodka, malibu, pama liqueur, pineapple and lemon juice, orange bitters, mint
Pronghorn Martini – 13
crater lake vodka, orgeat, creme de violette, lemon
Cascade Margarita – 12
pueblo viejo, triple sec, lime juice
Pronghorn Mai Tai – 13
malibu coconut rum, orange and pineapple juice, grenadine, dark rum float
Huntington Coffee – 14
kahula, bailey’s, crater lake hazelnut vodka, whipped cream
Draft Beer– 7
Goodlife Sweet As
Deschutes Sqzy River
Three Creeks Blonde
Boneyard RPM
Crux Pilz
Sunriver Fuzztail
Can/Other– 6
Coors Light
Coors Banquet
Deschutes King Crispy
Crux IPA
Avid Cider
Deschutes IPA
Stella
Modelo
Heineken NA
White Claw/Truly
Wines
Stoller Rosé 13/52
Elk Grove Pinot Gris 13/50
Cloudy Bay Sauvignon Blanc 15/58
Sonoma Cutrer Chardonnay 13/52
Stoller Pinot Noir 15/58
Banshee Cabernet 14/54
Sinister Red Blend 16/59
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
