Dinner Menu

Elevation Bend

Spring Dinner Menu
April 12 – June 9, 2017
Reservations available from 5:30 -7:00PM ~ Wednesday-Thursday-Friday

Appetizers

Pan-Seared Oregon Diver Scallops
angel hair, Limoncello & Sambuca cream, herbed parmesan crisp  9

Iceberg Wedge Salad
Rogue Creamery blue cheese dressing, marinated cherry tomatoes,
candied applewood-smoked bacon  7

Duck Confit Salad
mixed greens, frisée, thyme vinaigrette, poached duck egg,
dried cranberries, fried chickpeas 8

 Daily Soup
prepared by our Capstone students 6

Entrées 

Pan-Roasted Smoked Maple Farms Duck Breast Saltimbocca
prosciutto, fresh sage, red wine demi-glace, white beans w/ caramelized onions & dried apricots, sautéed Brussels sprouts  18

 Grilled St. Helen’s Rubbed Rib-Eye Chop
Deschutes River Forager Spice-Rub (from Savory Spice Shop),
rosemary horseradish whipped cream, fried fingerling potatoes,
garlic-sautéed greens  22

Pacific Northwest Pan-Seared Halibut
lemon beurre blanc, chipotle-roasted hazelnuts, sweet potato hash,
sautéed green beans 19

Grilled Anderson Ranch Center-Cut Lamb Chop
mint pesto, roasted garlic & apple Yukon Gold potatoes, grilled asparagus 24

Artichoke & Asparagus Risotto
spinach chiffonade, lemon zest, creamy asiago & parmesan  15

Desserts

Chocolate Stout Cake
whiskey caramel sauce, Bailey’s Irish whipped cream, chocolate rum buttercream, Kahlua ice cream  6

St. Germain Rhubarb Tart
strawberry crème fraiche ice cream  6

Elevation at Cascade Culinary Institute

 

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