Meadows at the Lodge
Father's Day Brunch, Sunday June 16th
Treat dad to an elegant brunch at the Meadows at the Lodge restaurant from 8am to 1pm.
Call (541) 593-3740 to make reservations
"The Sunriver Lodge restaurant is among the region's best."
By John Gottberg Anderson
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A Family Dining Tradition
Chef Fabrice Beaudoin creates plates with his "home-grown" concept in mind-emphasizing the freshest local sustainable and organic ingredients to create imaginative and dazzling recipes. Open seasonally for breakfast, lunch and dinner. Please call 541-593-3740 for current open days and hours. Youth menus, award-winning wine list (Wine Spectator's Award of Excellence) and small-plate features are available - dining with a view of the Sunriver meadow, Deschutes National Forest and spectacular Mt. Bachelor.
HOURS OF OPERATION
Breakfast:
7am-11:30am Daily (Breakfast Only)
Lunch:
Call for current hours of operation 541-593-3740
Dinner:
Open weekends only 5:30pm - 9pm
Reservations suggested - please call ext. 3740 or 541-593-3740
Sample Menus (Updated 5/24/13)
Meadows Breakfast Menu | Meadows Lunch Menu | Meadows Dinner Menu
IN-ROOM DINING
Enjoy breakfast, along with a Bloody Mary or Mimosa by calling ext. 7980 or 541-593-7980
Open for breakfast only: 7am-11:30am Daily
View the In-Room Dining Menu
Executive Chef - Sunriver Resort
Chef Fabrice Beaudoin brings 37 years of expertise to his role as Executive Chef at Sunriver Resort. Schooled in France as a youth, Fabrice has trained with renowned chefs such as Alain Ducasse and Michele Rostang. Beaudoin has been a guest chef at the James Beard House in New York, as well as a culinary teacher and mentor for the students of Battle Mountain High School in Vail, Colorado. Fabrice is a dedicated supporter of the local, green and sustainable movement.
Chef Beaudoin began his culinary path in the kitchen of his own home, where sharing food and the camaraderie of the table was important to his family. After culinary school, Fabrice worked in noted restaurants such as the Hotel Meridien in France, and La Colombe d'Or in Houston, TX, The Lodge and Spa at Cordillera in Vail, CO, as well as the Pronghorn Golf Club in Bend, OR.
When not in the Kitchen, Chef Beaudoin enjoys fly fishing in Central Oregon and traveling near and far with his wife. Fabrice also enjoys the never ending search for the great street foods of various different countries, as well as preparing simple comfort foods while at home.
