On the Menu This Fall at Caldera Springs and Sunriver Resort

Locally sourced ingredients, comforting classics, and the arrival of truffle season offer plenty of reasons to gather around the table in Central Oregon.

Autumn has found its way onto the menus at Caldera Springs and Sunriver Resort. Lake House is welcoming cooler evenings with slow-braised meats, locally sourced mushrooms, and rich, savory dishes made for sharing. Lodge Kitchen at Sunriver Resort is introducing duck leg confit, lamb shoulder, and a 40-ounce pork warhammer to its fall menu, and they’re looking ahead to truffle season with a new winter pasta featuring one of the culinary world’s most prized ingredients. 

The changing season brings fresh inspiration to both kitchens and a few new favorites worth making dinner plans around.

Fall Favorites at Lake House

The new fall menu at Lake House takes inspiration from Central Oregon’s seasonal ingredients, including locally sourced mushrooms and beef, butternut squash, winter herbs, and robust cheeses.

Start with herbed goat cheese dip accompanied by balsamic-glazed figs, candied jalapeño, and grilled baguette, or order the cheesy garlic pull-apart bread to share. Hungarian-style mushroom soup offers a warming start to dinner, while a butter lettuce salad with house-made lemon-poppyseed vinaigrette brings a brighter note to the table.

The new pub board is another highlight, featuring Gruyère fondue, German-style sausages, bread cubes, and house-pickled red cabbage. It’s the sort of spread that inspires the group to order another round.

The Chef’s Pick

The dish Lake House’s Chef de Cuisine Krista Matheis recommends most this fall is the braised short rib mac and cheese, a comforting favorite with a decidedly indulgent finish.

The kitchen braises short ribs for hours in house-made demi-glace and red wine until exceptionally tender. A silky Fontina cheese sauce gets its depth from smoked paprika and white wine, while rosemary breadcrumbs provide a satisfying crunch. 

Friday Nights Call for French Onion Soup

Lake House is also making Friday evenings a little more delicious with its weekly French Onion Soup Night. The special features a rich, savory broth topped with melted Swiss cheese and golden crostini, accompanied by a fresh side salad. A bowl of French onion soup by the fireplace, with views of the lake and Mt. Bachelor, feels especially well suited to an autumn evening.

A Taste of Fall at Lodge Kitchen

At Lodge Kitchen, Executive Chef Josh Hedrick is drawing inspiration from the Pacific Northwest’s fall harvest, with dishes that favor rich, comforting flavors. Delicata squash lends sweetness to burrata with brown butter and sage, while seasonal mushrooms bring earthy depth to salmon and house-made potato gnocchi. For a heartier dinner, duck leg confit comes with a fall vegetable ragout and gigante beans.

The menu also reflects the kitchen’s relationships with regional producers, including Rogue Creamery, Village Baker, and Painted Hills. “Those relationships are an important part of what makes Lodge Kitchen feel connected to this place,” Hedrick says.

The Chef’s Picks

Hedrick’s recommendation depends on who’s joining you at the table. For a group, he favors the 40-ounce pork warhammer, a generous cut served with chanterelles, spinach, caramelized apples, and crisp cracklings. The sweetness of the apples and earthiness of the mushrooms complement the savory pork, making it a natural centerpiece for a shared dinner.

For an individual entrée, Hedrick’s personal favorite is the lamb shoulder pressé. Spiced prunes and creamy polenta complement the tender lamb, while kale salsa verde brings a bright contrast to its richness. “It’s the kind of dish I want to sit down and enjoy on a cool Central Oregon evening,” he says.

Truffle Season Arrives at Lodge Kitchen

Lodge Kitchen is preparing for the arrival of winter with a new tagliatelle that celebrates truffles, one of the season’s most anticipated culinary ingredients.

The winter tagliatelle features house-made pasta in a creamy Taleggio sauce, finished with truffle tartufo and delicate shavings of white truffle. The earthy aroma of the truffles and richness of the cheese offer an inviting introduction to the colder months ahead.

Lodge Kitchen’s sweeping views of the Great Meadow and Mt. Bachelor provides an equally compelling backdrop for an evening spent enjoying the season.

Explore the new dishes and make plans for your next dinner at Lake House or Lodge Kitchen.