From a hearty breakfast or poolside lunch to a family dinner or elegant night out, Pronghorn has a culinary experience for every occasion. You may even order a ready-to-grill dinner if you’d rather dine on your private patio.
Cascada offers a signature dining ambiance and a luxurious culinary experience. Delight in farm-to-table, carefully-crafted cuisine from award winning menus awakening the senses. Enjoy panoramic views of the Cascade Mountains, golf course and high desert. Join us on the terrace for a colorful sunset and a glass of wine from our exquisite wine list.
Monday – Sunday 7 am – 9 pm
Cherry Blossom 13
Mi Campo blanco tequila, lime juice, simple syrup, grapefruit juice, grenadine
The Parasol 12
Lillet Blanc, St Germain, honey, lemon juice, champagne
Deep Cleanse 13
Hendricks Gin, aloe vera juice, simple syrup, fresh cucumbers & lime juice
Best in Show 13
Titos, orange & strawberries, rose champagne
Blackberry Lemonade 14
High West whiskey, lemon juice, blackberries, mint, soda water
The Elixir 15
Mezcal, aperol, antica verna, prosecco
Rum with a View 13
Sailor Jerry spiced rum, malibu rum, pineapple juice, blue curacao, lime juice
St Germain Spritzer 13
St Germain, prosecco, club soda, lavender
Prongberry 14
Rose city vodka, blackberries, rosemary, lime, triple sec
Rotating Draft Beer 7
Ask your server about featured seasonal taps!
Imported/Crafted Beer 6
Domestic Beer 5
Classic – two eggs, breakfast potatoes, choice of peppered bacon or breakfast sausage, toast 15
Smoked Salmon Florentine Benedict – spinach, tomato, English muffin, Bearnaise sauce with side of fruit 17
Yogurt and Seasonal Berries – honey Greek yogurt and mixed berries 13
Oatmeal – assorted granola toppings, brown sugar, honey, cream 11
Egg White Skillet – quinoa, spinach, tomato, basil pesto, parmesan cheese, side of fruit 14
Breakfast Sandwich – English muffin, peppered bacon, fried egg, cheddar, tomato, side of fruit 14
Buttermilk Pancakes – marionberry compote, maple syrup, side of fruit 13
Steak and Eggs Omelette – Angus beef tender tips, onion, tomato, Italian cheese, Bearnaise, side of fruit 20
Breakfast Potatoes 4
Fruit Cup 5
Toast – wheat, sourdough, English muffin 4
Pancake 6
Protein – breakfast sausage, peppered bacon 6
Egg 3
*consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
Soup of the Day* 12 Cup of Soup 8
Chopped Romaine Caesar Salad – parmesan, garlic croutons, caesar vinaigrette 16
Organic Green Salad – tomato, radish, bell pepper, crouton, olive with balsamic vinaigrette 14
Iceberg Wedge Salad – peppered bacon, blue cheese, radish, tomato, blue cheese dressing 14
Add Steak 11, Grilled Chicken Breast 7 or Smoked Steelhead 12
Grilled Chicken, Bacon and Artichoke Pizza – mornay sauce, grilled chicken, peppered bacon, red onion 20
Margherita Pizza – mozzarella, pesto, basil, tomatoes 18
Pepperoni Pizza – Italian cheese, basil tomato sauce 17
Pronghorn Burger* – 6 oz grass-fed beef, Tillamook cheddar, peppered bacon, aioli, lettuce, tomato, on a pub bun served with choice of side 19
Crispy Oregon Cod Sandwich – pickled red onion, heirloom tomato, lettuce, caper remoulade, on stadium roll with choice of side 18
Italian Turkey Panini- Manchego Cheese,Piquillio pepper, basil pesto, lettuce, onion on ciabatta with choice of side 17
Housemade Italian Sausage Calzone – pork and beef sausage, basil tomato sauce, housemade parmesan snow, basil 18
Steak Sandwich -5oz Petit Angus Beef Tender-mushroom saute, Five Cheese, Horseradish Aioli, shaved onion on pub bun with choice of side 19
*consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
Soup of the Day* 12 Cup of Soup 8
Chopped Romaine Caesar Salad – parmesan, garlic croutons, caesar vinaigrette 16
Organic Green Salad – tomato, radish, bell pepper, crouton, olive with balsamic vinaigrette 14
Iceberg Wedge Salad – peppered bacon, blue cheese, radish, tomato, blue cheese dressing 14
Add Steelhead 12, Steak 11 or Grilled Chicken Breast 7
Grilled Chicken, Bacon and Artichoke Pizza – mornay sauce, grilled chicken, peppered bacon, red onion 20
Margherita Pizza – mozzarella, pesto, basil, tomatoes 18
Pepperoni Pizza – Italian cheese, basil tomato sauce 17
Cauliflower Crust Pizza – Sundried tomato pesto, mushroom, olive, Italian cheese, red pepper 18
Pronghorn Burger* – 6 oz grass-fed beef, smoked cheddar, peppered bacon, onion, aioli on a pub bun served with choice of kettle chips 19
Chili Smoked Steelhead – prosciutto, cajun spiced risotto, tomato and green bean saute, aged balsamic 27
Boneless Roasted Half Chicken – creamy polenta, glazed rainbow carrots, black truffle carpaccio 30
Housemade Italian Sausage Bolognese – pork and beef sausage, basil tomato sauce, housemade pasta fettucini, parmesan snow, basil 28
Steak Frites – 10oz Petit Angus Beef Tender-house frites, crispy shallots, chive-foie butter 35
*consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
Heirloom Squash Bisque – cinnamon creme fraiche
Assorted sweet and savory rolls with traditional and salted maple butter
Warm Tri-Color Beet Salad – juniper cured pancetta, hazelnut feta vinaigrette
Hudson Valley Duck Confit – belgian endive, blood orange, pickled shallot, mission fig
Rosemary & Thyme Roasted Turkey – boursin whipped potatoes, sage cornbread
stuffing, haricot vert almondine, housemade gravy
Cast Iron Seared Ribeye – classic bearnaise, fingerling potatoes, charred leeks and roasted root vegetables
Snake River Steelhead – housemade chive gnocchi, lemon thyme brown butter,
kohlrabi sauté, cranberry gastrique
Pumpkin Spice Cheesecake & Brandied Pecan Bars – chantilly cream
Marionberry Cobbler & Apple Brown Betty – vanilla bean ice cream, salted caramel
62 per adult | 20 per child 2 – 12 years of age
To make reservations, please call Cascada at 541.693.5323 or book on OpenTable.
For parties of 10 or more, please call to make a reservation.
Reservations required.
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
