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.

Cascada at Pronghorn Resort Diners Choice Award Open Table
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:

Monday – Tuesday: Closed

Wednesday – Friday: 11 am – 7 pm

Saturday – Sunday : 9 am – 7 pm

Valentine’s Weekend Hours:
Take Away is available 8 am – 8 pm
Breakfast 8 – 11 am | All day dining 11 am – 8 pm TOGO

heaters & blankets are available. warm clothing is recommended.

Private dining available. 24 hour advance reservations required. Call Trailhead Grill at 541.693.5404 to make a reservation.

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


Soup of the Day*   12    Cup of Soup   8 

Chopped Romaine Caesar Salad – parmesan, garlic croutons, caesar vinaigrette  16


Fennel Sausage and Salami Pizza – housemade sausage, five cheese, tomato sauce  19

Five Cheese Formaggio Pizza – mozzarella, fontina, provolone, parmesan, tomato sauce  16

Pepperoni Pizza – Italian cheese, basil tomato sauce  17



Pronghorn Burger* – 6 oz grass-fed beef, Tillamook cheddar, peppered bacon, aioli, lettuce, tomato, pub bun, choice of side  19

Roasted Turkey Club Sandwich –  house roasted turkey, cheddar cheese, peppered bacon, lettuce, aioli, tomato, sourdough, choice of side  18

Vadouvan Coconut Curry Winter Vegetable Saute – sauteed peppers, winter squash, jasmine rice, yogurt raita  20

Housemade Italian Sausage Bolognese –  pork and beef sausage, basil tomato sauce, housemade pasta fettucini, parmesan snow, basil  28

Steak Frites – 10oz petit Angus 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

Super Bowl Specials - Available February 7th

Assorted Gourmet Hot Wings

Grilled Pork Tacos

Fire Roasted Tomato Caprese Flatbread

Firecracker Shrimp

Valentine’s Weekend Elevated In-Room Service


House Preserved Lemon and Arugula Salad – beet crisps, bacon lardons, pecorino romano, 30yr Aceto Family balsamico, lemon EVOO

 ENTREE (choice of) 

Scallop Coconut Massaman – kaffir lime, beluga lentil, foraged mushroom, sorrel rouge

Cedar River Filet Ala Oscar – gold truffle potatoes, lemon sparrowgrass

DESSERT (choice of)

Champagne Panna Cotta – hazelnut brittle, fresh berries

Espresso Valrhona Pot De Creme – raspberry coulis

This Elevated In-Room Service will be available February 12 – 14 and delivered between 6:30 – 7:00 pm.  Must be pre-ordered by 2 pm the day prior.  $70 per person. A 20% service charge will be added. Call Trailhead Grill at 541.693.5404 to order Elevated In-Room Service.

Valentine's Specials

Scallop Coconut Massaman – kaffir lime, beluga lentil, foraged mushroom, sorrel rouge

Cedar River Filet Ala Oscar – gold truffle potatoes, lemon sparrowgrass

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