Breakfast Menu Highlights

Whistlin’ Jack Lodge Mountain Omelet
Diced ham, tomatoes, green peppers, onions, mushrooms and two cheeses.
Signature 3 egg omelet.

Applewood Smoked Bacon and Eggs Breakfast
Whistlin’ Jack Lodge is proud of their delicious signature Lodge smoked and thick-cut bacon.

Vegetarian Frittata
All the vegetables in the garden. Tillamook cheddar cheese in an open-faced omelet then oven fired and finished with shredded parmesan cheese.

The Mountain Rainbow
Each Trout is at least 12 inches long and almost a full pound of delicately seasoned white meat. Pan fried, and uniquely boned tableside by your server. A signature Lodge specialty!

Blueberry or Buttermilk Hotcake Breakfast
Served with your choice of ham, bacon or sausage links and farm fresh AA eggs.

Mountain Blueberry Cinnamon Roll
Homemade and yet another signature of the Lodge for 50 years.

Belgian Waffle Breakfast
Served with your choice of thick-cut ham, apple wood smoked bacon or sausage links.

Holiday Breakfast Ham
Select, lightly smoked breakfast hams. Thick-cut and pan-fried - served with Lodge-made hash browns, farm fresh AA eggs and your choice of toasted bread and freezer jams.

Lunch Menu Highlights

Appetizers, Salads, Soups, Chili and Chowders

Autumn Harvest Corn Chowder
New England Clam Chowder
Beef Barley and Root Vegetables
Vegetarian Cascadia
French Onion
Chicken and Homemade Noodles
Curried Cream of Onion
Lodge Steak and Mushroom

Fireside Mountain Steak Chili
Made from scratch in the Cascadia Kitchen with red and black beans, a medley of sweet peppers and lean Certified Angus beefsteak.

The Clover Springs Cobb
Forest greens and romaine lettuce layered with julienne chicken breast, crumbled bacon, provolone cheese, plum tomatoes, garbanzo beans and fresh cucumber.

Alaskan Seafood Louie’s
Forest greens topped with your choice of Dungeness crab or Shrimp.

Kitchen Cascadia Combinations

Sandwich and Soup
A choice of thinly sliced Ham, Roast Beef or Turkey served with a sampler cup of soup and fresh fruit.

Lodge Chowder Cannonball
A sourdough bread Boule’ filled with Lodge-made New England style Clam Chowder paired with a chilled Caesar Salad.

Two Spoon Soup Luncheon
Includes two cups of a favored soup and Chinook Pass Sourdough bread.

Trio Salad Combination
Homemade chicken salad, forest greens, cottage cheese and fresh fruit served with fresh Lodge Roll.

Monti Cristo of the Cascades
A triple decked sandwich with Ham and Swiss, Turkey and American, egg battered and grilled served with wild blueberry dip and garnished with fresh fruit.

Breast Of Turkey Croissant en Cranberry Cream
Thinly sliced Turkey, sprouts, tomato, onion and lettuce layered with mayonnaise and a Cranberry and Cream cheese spread.

Dinner Menu Highlights

Lodge Samplers and Appetizers

Jumbo Stuffed Mushroom
Crab, shrimp, wild rice and cheddar cheese roasted and finished with a chardonnay wine sauce on a bed of rice and forest greens.

Chili Fried Calamari
Thai spiced and served with a sweet Thai chili dip.

Garlic Roasted Alaska Spot Prawns
Flown directly to the Lodge kitchen from Coastal Seafood’s and the Icy waters of Alaska. Roasted in the shell with a garlic herb butter.

Beef Tenderloin “Teriyaki”
Angus beef medallions fire-broiled on a bamboo skewer, basted with a sweet teriyaki glaze.

Crab and Artichoke Gratin’
A blend of crabmeat, artichoke hearts, fresh garlic and onions roasted with Parmesan cheese and served with garlic tear bread.

Broiler Fired Beefsteaks

Top Sirloin
A heavy and center cut smothered with sautéed mushrooms. Provided by I.B.P. and Ray’s Meats of Yakima, Washington.

Filet Mignon
The tenderloin a true master of all steaks, hand-cut and served with béarnaise sauce. Sysco Foodservice of Spokane, Washington provides Whistlin’ Jack Lodge with primal beef Tenderloin.

The Fireside Steak
A marinated Flank steak fire seared and sliced English style, served with Au jus and horseradish sauces.

Center of the Plate Entrées

Mountain Rainbow Trout
A twelve to fourteen inch beauty. Delicately seasoned and pan-fried boned at your tableside. A Signature of Whistlin’ Jack Lodge.

Venison Elk Medallions Cabernet
Strip loin medallions of Elk seared with coarse black pepper and cabernet wine sauce, fresh mushrooms and scallions. A superior wild game provided by Valley Game and Gourmet Salt Lake City, Utah.

Edgars Gold
Hand-cut Tenderloin Beefsteak medallions fire-broiled and laced with Dungeness crabmeat, fresh asparagus and sauce Béarnaise.

Mt. Rainier Huckleberry Chicken
A tender boneless breast of chicken basted and fire-broiled with a sweet Huckleberry teriyaki glaze.

Seafood Medley and Pasta en Lobster Cream
A fresh selection of Alaskan Halibut, Salmon, Calamari, Scallops, Prawns and coldwater shrimp blended in a Lobster shell-stock sauce with white wine, cream, fresh garlic, vegetables and Penne Pasta.

Vegetable Fettuccine
A garden blend of seasonal vegetables sautéed with olive oil, fresh garlic, wine and choice of creamy alfredo or marinara sauce and parmesan cheese.

Prime Rib of Beef
Perfectly seasoned and subtly roasted in the Mountain Alto-Sham oven. A juicy cut served with Au Jus and horseradish sauce.

Fireside Cafe and Lounge Menu Highlights

The Fireside A Café by day, Lounge by night

Appetizers by the Old Rock Fireplace

Alaskan Dungeness Crabcakes
With pesto aioli

Five Spice BBQ Pork
Lodge marinated and sliced pork loin served with hot mustard and sesame seeds.

“Fire on the Mountain” Chicken Wings
Served with celery sticks and ranch dipping sauce.

Fireside Lounge Plate
Breaded scallops, shrimp & white fish, fresh vegetables, and meat-n-cheese roll-ups. Served with fresh lemon, tartar and ranch dipping sauces.

Nacho Supreme
Tortilla chips layered with cheddar cheese and a blend of fresh tomatoes, onions, green peppers, mushrooms and seasoned ground beef. Served with sour cream & salsa.

Pastas and Salads

Pasta Fireside
Penne pasta tossed with olive oil, garlic and basil. Accented with steamed broccoli and Parmesan cheese. Served with garlic tear bread.

Cliffdell Maple Garden Salad
A delightful combination of mixed lettuces, toasted sweet pecans, sliced Yakima valley apples, dried cranberries and Gorgonzola cheese. Tossed with a Maple Balsamic Vinaigrette dressing.

Chicken Fettuccine
Sautéed breast of chicken, mushrooms, scallions and fresh garlic blended with fettuccine pasta and a creamy Dubbonnet wine sauce.

Lodge Steak or Chicken Caesar
Crisp romaine lettuce tossed with Parmesan cheese, fresh lemon and chilled Caesar dressing. Finished with tenderloin beef medallions or chicken breast.

From the Fireside Grille

The Rueben
A traditional grilled corned beef on marble rye bread with lots of sauerkraut, swiss cheese and Lodge special dressing. Served with horseradish dipping sauce and
Colossal Crisp Fries.

Steak and Shrimp Skewers
Lightly seasoned and grilled shrimp served with broiled tenderloin beef kabobs basted with teriyaki sauce. Served on a bed of rice pilaf and garnished with fresh vegetables.

King Arthur's Fish
A special blend of ale batter, seasoning, breadcrumbs, and Alaska whitefish make this meal fit for a King! Served with Colossal Crisp Fries.

Cougar Burger
Sliced ham complimenting a 1/2 lb. ground beef patty with melted cheddar cheese. Served on an Onion Kaiser bun with Colossal Crisp Fries.

Alaska Halibut Cheeks
Lemon pepper grilled and served with Lodge tartar sauce and rice Pilaf.

King Salmon “Teriyaki”
Alaskan coldwater wild salmon flash oven seared with a huckleberry teriyaki sauce. Served with Rice Pilaf.

From the Cascade Broiler

T-Bone steak
Seasoned and fire-broiled smothered with sautéed mushrooms and served with Colossal Crisp Fries. 16-ounce

Prime Rib Sandwich
U.S.D.A. choice prime rib steak broiled and served open-faced on garlic bread with creamy horseradish sauce.

Edgars Chateau
Tenderloin medallions seared and topped with Dungeness crab, fresh asparagus and sauce Béarnaise. Served on a seasoned cedar plank with roasted duchess potatoes and fresh vegetables.

Pork Loin Chops “Polonaise”
Boneless pork chops spiced and broiled, basted with a sweet ginger soy glaze. Served with sliced pineapple and Rice Pilaf.

Desserts from the Cascade Kitchen

Mt. Rainier Huckleberry Crème Brule
Chocolate Torte Cake
Strawberry Crème Brule
Latte Mocha Cheesecake
White And Dark Chocolate Dipped Strawberries with Crème Anglais
Bananas Flambe
Mountain Blueberry Pie
Wild Blackberry Pie
Yakima Valley Apple Pie

Banquet Menu Highlights

For Banquet Menus, see Parties and Gatherings

Whistlin’ Jack Lodge red meats are provided by Sysco Foodservice, and Ray’s Meats of Yakima, Washington and are guaranteed U.S.D.A. graded ‘Top of choice or prime’. Game is provided by Valley Game.