Fine Dining at Morrison's Lodge
Morrison's has a legendary reputation for fine dining with a blend of country style and gourmet cuisine.
Our dinners are all inclusive, featuring an elaborate four courses: appetizer course, followed by a salad served with our renowned freshly baked orange dinner rolls; you will have a choice of 2 different main entree selections served with fresh vegetables and a potato, pasta or rice dish. The grand finale is, of course, a mouth-watering dessert served with freshly brewed coffee or tea.
Dinner
Dinner is served at 7:00pm daily
Hor d’ ouevers at 6:30 - Fall Season Only
The public is welcome to join us for dinner. Please call to make your reservations.
Price
- Adults: $38 per person
- Youth: $20 per youth
- Child's meal: $10.00 per child.
Price does not include gratuity or alcohol. For parties of 8 or more, a 18% gratuity will be added to the bill.
Lunch
We are not open to the public for lunch during the 2011 season.
Springtime Outdoor Dining
When the weather permits we dine out of doors on the lodge's main deck overlooking a breathtaking view of the Rogue River.
Lodge Dining Room
The main lodge dining room offers "Captain's Seating" around large tables. Morrison's offers a fine selection of Northwest and California wine as well as a full bar and some great local microbrews.
Special Occasions
Morrison's is a perfect place for anniversary dinners, rehearsal dinners, birthday dinners, weddings or any special get together.
Featured in Bon Appetit Magazine
We have been featured twice in "America's Food and Entertaining Magazine" Bon Appetit. Morrison's first received national mention in April 1993 in the RSVP section of the magazine, for our popular dessert, Apple Walnut Torte with Caramel Rum Sauce. Then we were honored again in Bon Appetit for our Oregon Griddle Cakes. Being featured twice in a prominent culinary magazine such as Bon Appetit is a major compliment to Morrison's Lodge.
Sample Ten Day Menu
| Date | Entree |
|---|---|
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BBQ Baby Back Ribs Chicken Alfredo with Fettucini Pasta |
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Grilled NY Strip with Mushroom Sauce Stuffed Chicken Breast with Guyere Cheese and Mushrooms |
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Slow Roasted Marinated Tri Tip Grilled Salmon with Lemon Cream Sauce |
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Bacon Wrapped Prawns with Sauteed Spinach Rosemary Red Wine Braised Lamb Shank |
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Grilled Pork Loin with Mango Salsa Teriyaki Marinated Flank Steak |
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Beef Stroganoff with Angus Tri Tip and Wild Mushrooms Seared Talapia with Garlic Tomato Sauce |
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Grilled Beef Tenderloin with Herbed Butter Grilled Salmon with Lemon Cream Sauce |
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Chicken Parmesan with Angel Hair Pasta Slow Roasted Marinated Tri Tip |
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Rosemary Red Wine Braised Lamb Shank Grilled NY Strip with Red Wine Reduction |
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Teriyaki Marinated Flank Steak Stuffed Chicken Breast with Guyere Cheese and Mushrooms |
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| Vegetarian Option |
Grilled vegetable stack w/ mozzarella on a bed of rosemary polenta w/ a balsamic drizzle Pesto Risotto w/ Parmesan tomatoes and fresh basil. |