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, 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, 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 currently open to the public for lunch.
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.
Our Weekly Menu
| Day | Entree |
|---|---|
| Sunday | Appetizer: Red Lentils with Sausage and Parmesan Morrison’s Famous Orange Rolls Salad: Greek Entrée: Teriyaki Marinated Flank Steak Or Fennel-and-Onion Chicken With Scalloped Potatoes and a Vegetable Medley Dessert: Lemon Roulade with Berries and Mint |
| Monday | Appetizer: Fettuccini Alfredo Morrison’s Famous Orange Rolls Salad: Oregon Green Entrée: Lamb Shank Or BBQ Ribs With Roasted Red Potatoes and Green Beans Dessert: Chocolate Ice Cream Sundaes |
| Tuesday | Appetizer: Red Lentils with Sausage and Parmesan Morrison’s Famous Orange Rolls Salad: Wedge Entrée: Seafood Medley Or Beef Stroganoff With Broccoli, Cauliflower and Red Pepper Medley Dessert: Pecan Tart |
| Wednesday | Appetizer: Ravioli in a Brown Butter Sauce Morrison’s Famous Orange Rolls Salad: Caesar Entrée: Chef’s Choice of New York Strip/Beef Tenderloin Or Roasted Chicken With Pasta Anna and Grilled Zucchini Dessert: Chocolate Roulade with Berry Sauce |
| Thursday | Appetizer: Risotto Morrison’s Famous Orange Rolls Salad: Greek Entrée: Chef’s Choice of Duck Breast or Stuffed Chicken Breast Or Pot Roast With Mashed Potatoes or Rice and Sautéed Vegetables Dessert: Lemon Roulade with Berries and Mint |
| Friday | Appetizer: Rosemary Potato Soup Morrison’s Famous Orange Rolls Salad: Oregon Green Entrée: Chef’s Choice of White Fish with Papaya Salsa Or Breaded Pork Chops with Country Gravy With Seasoned Rice and a Vegetable Medley Dessert: Chocolate Cake |
| Saturday | Appetizer: Cantaloupe Soup Morrison’s Famous Orange Rolls Salad: Wedge Entrée: Chef’s Choice of Grilled Steak Or Chicken Parmesan With Garlic and Onion Mashed Potatoes or Angel Hair Pasta and Green Beans Dessert: Berry Parfait with Fresh Cream |
| 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. |