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.
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
Private dining available. 24 hour advance reservations required. Call Trailhead Grill at 541.693.5404 to make a reservation.
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
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
Assorted Gourmet Hot Wings
Grilled Pork Tacos
Fire Roasted Tomato Caprese Flatbread
Firecracker Shrimp
House Preserved Lemon and Arugula Salad – beet crisps, bacon lardons, pecorino romano, 30yr Aceto Family balsamico, lemon EVOO
Scallop Coconut Massaman – kaffir lime, beluga lentil, foraged mushroom, sorrel rouge
Cedar River Filet Ala Oscar – gold truffle potatoes, lemon sparrowgrass
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.
Scallop Coconut Massaman – kaffir lime, beluga lentil, foraged mushroom, sorrel rouge
Cedar River Filet Ala Oscar – gold truffle potatoes, lemon sparrowgrass
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
