Locally sourced ingredients are used to make the Northwest omelet, slow roasted prime rib, stuffed mushrooms, and Northwest wild salmon
The Fine Print
Promotional value expires Apr 1, 2014. Amount paid never expires.Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Valid only for option purchased. Reservation required. Dine-in only. Dinner served only Friday, Saturday, and Sunday. Not valid 2/14/14 or Easter Sunday. Breakfast valid 8 a.m. - 12 p.m., lunch valid 12 p.m. - 4 p.m., and dinner valid 4 p.m. - close. Not valid for holiday specials. Click here for hours and menus.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Choose from Three Options
$7.50 for $15 worth of food and drink during breakfast
$10 for $20 worth of food and drink during lunch
$17.50 for $35 worth of food and drink during dinner, which is served only on Friday, Saturday, and Sunday.
A whisper of blue smoke rises from the stone chimney of Multnomah Falls Lodge, dissipating into the ancient trees that surround it. Completed in 1925, the Cascade-style stone-and-timber structure looks out at the 620-foot, two-tiered waterfall—the highest in the state of Oregon, and second highest in the nation. Inside the restaurant, a fireplace in the Great room bathes guests in warmth, and the atrium-style Falls room grants views of the waterfall. With an emphasis on fresh, locally acquired ingredients—evidenced in dishes such as the Oregon natural beef meatloaf, glazed Karubi pork ribs, and Northwest wild salmon—the kitchen churns out breakfast, lunch, and dinner following a seasonal schedule. A list of Oregon and Washington wines complements meals, and bartenders pour a variety of local microbrews for diners on the outdoor patio, which is open during the warmer months and closed during most alien invasions.