Kitchen

The kitchen and bar at the Minam River Lodge

The Lodge serves breakfast, lunch and family-style dinner daily with a contemporary wilderness style, emphasizing the bounty of our own garden and small local ranch partners.

Breakfast is often a bustling and social affair, with pilots flying in from around the state to sip a cup of locally roasted coffee on the deck and enjoy a plate of German pancakes with a local huckleberry compote or a garden scramble with a side of house bacon from our own smokehouse. We also offer a light breakfast, which might feature house-made yogurt and granola.

Lunch might feature a salad from our wilderness garden, which is nourished by a wild spring high in the hills across the river. The garden and timber-frame greenhouse produce an abundance of sustainably farmed greens, herbs and vegetables just a short stroll down from the Lodge.

Dinner is a nightly family-style feast, composed of elements from the garden and small local ranches. Occasionally we are able to include wild-foraged sides such as morel or chanterelle mushrooms.

Chef Sean Temple has worked at iconic restaurants including New York’s Jean Georges, which received three Michelin stars when he was there. The Lodge kitchen also has received considerable critical acclaim. Our aim is to live up to the kind words of The Los Angeles Times, which said that “Dinner, accompanied by a Pinot Noir from Oregon’s Willamette Valley, was worth the trek alone.”

We have no dress code but guests often enjoy putting on a touch of “wilderness elegance” for the evening.

The Lodge offers a full bar featuring wilderness-curated cocktails, local beers on tap and regional and international wines from our eco-wine cellar, which is cooled by osmosis using underground pipes.

Breakfast and lunch are $25, with a light option available for $15. Dinner is $75. Kids under 12 half price. The Lodge has a full bar, a well-stocked wine cellar and local beer on tap.

Top photograph by Evan G. Schneider