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.

The Trailhead at Pronghorn logo in Bend Oregon

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.

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

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

 

SALADS/SOUP

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**

 

 PIZZAS

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

 

MAINS

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

Cocktails, Beer & Wine

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

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