The Blacksmith Restaurant

Due to Covid-19 restrictions this item will be prepared in the kitchen, not tableside. Orange rum caramel, sautéed bananas, vanilla bean ice cream and whipped cream atop warm house made banana bread

Peanut butter mousse layered brownies and drizzled chocolate sauce topped with candied almond dust

House-made maple bread pudding covered with crispy bacon, salted caramel and topped with vanilla bean ice cream

Complemented with almond brittle

Three of our delicious house-made ice creams

Pendleton Whisky, New Deal Coffee Liqueur, cream and a splash of Pepsi served frothy and over ice

Kraken rum, Grand Marnier, Godiva Chocolate Liqueur, topped with coffee and homemade vanilla whipped cream, cinnamon and nutmeg

Crème de Menthe, dark Crème de Cacao and coconut milk shaken and served in a large snifter with chocolate shavings

Crater Lake Hazelnut Espresso and Whipped Cream vodkas, vanilla cream and organic espresso served up

Citrus and vanilla vodka, fresh lemon juice and house made vanilla cream shaken and served up

Extra sharp white cheddar, warmed brie and Rogue Creamery smoked bleu with Honeycrisp apples, goat cheese stuffed bacon wrapped dates and grilled bread

Four Buckley Bay oysters broiled with herb butter, crispy pancetta and bread crumbs, plated with fresh thyme, pomegranate seeds and rock salt

Ahi tuna tossed with sesame, tamari soy sauce, sambal, ginger, green and white onion stacked atop fresh avocado and topped with taro chips

Six mini poached crab and scallop mousse morsels dipped in corn dog batter served with fried caper tartar sauce and lemon wedges

Our famous smoked cheddar mac and cheese broiled with fresh Dungeness crab and seasoned bread crumbs

Sweet potato, butternut squash, Brussels sprouts and red onion roasted with sage and fresh herbs topped with candied pecans

Mixed greens, cucumber, tomato, red onion and radish with herb croutons and choice of house-made balsamic vinaigrette, lemon thyme vinaigrette, bleu cheese or ranch dressing

Polenta croutons, Parmesan crisp, chopped romaine and house vegetarian tamarind dressing

Tomato caviar, crispy bacon, crumbled bleu and a creamy bleu cheese dressing

Mixed greens tossed in lemon herb vinaigrette aside roasted tri-color beets, crumbled goat cheese and beet emulsion with candied pecans

Fresh kale, sliced Honeycrisp apples, pomegranate seeds and candied pecans tossed in a maple Dijon vinaigrette

Fresh six-ounce pistachio crusted halibut filet stacked over an oyster mushroom, pecan wild rice pilaf and a green bean, carrot, onion sauté topped with smoked red pepper beurre blanc

Sixteen-ounce bone-in braised pork shank served over creamy polenta, chili oil and smoked red peppers topped with gremolata and a rich, reduced pork glaze

Mary's Free Range seven-ounce confit duck leg over a bread crumb crusted white bean cassoulet of celery, onion, carrot, leek and pancetta

Breaded Mary's Free Range chicken breast over Yukon gold mashed potatoes with a rich cremini mushroom Marsala wine sauce

Natural half pound patty on brioche bun with lettuce, pickles, tomato, aioli and shaved red onion served with fries or a side green salad. Add toppings: Cheddar, Bleu, Goat or Brie, bacon or avocado

A stew of roasted eggplant, zucchini, summer squash, red onion, tomato and red bell pepper in a spiced tomato fennel broth topped with micro greens

Handmade ravioli with roasted pumpkin and ricotta filling in a sage brown butter pecan sauce topped with herbs and fresh grated parmesan

Chef's nightly vegetarian preparation with seasonal vegetables and rotating house-made sauce. Add protein:

Eight-ounce Snake River grilled Kobe filet topped with garlic herb butter

Grilled seven-ounce filet atop creamy Newburg sauce, petite bay scallops, four jumbo shrimp, fresh Dungeness crab and a chili oil drizzle topped with green onion

Seven-ounce filet wrapped in thick cut honey cured bacon topped with caramelized shallot smoked bleu cheese butter, served with Yukon gold mashed potatoes and a green bean, carrot and onion sauté

Fourteen-ounce grilled ribeye served with a roasted mushroom bordelaise, horseradish mashed potatoes and garnished with crispy red onions

Your choice of grilled steak with house-cut fries, fresh chimichurri and demi-glace

Thirty-ounce bone-in ribeye topped with a lavender and preserved lemon gremolada over a demi glace and béarnaise sauce served with a baked potato and choice of side: Sautéed Mushroom Duo, Fried Brussels Sprouts with Bacon, Roasted Winter Vegetable Medley, Green Bean Sauté (one baked potato, one vegetable). Or, Make it for two! (two baked potatoes, two vegetables)

Twelve-ounce slow cooked prime rib served with horseradish cream and au jus with your choice of potato side. Available Friday and Saturday Only

Crab Béarnaise sauce

X-Rated liqueur, Crater Lake vodka, muddled with fresh lemon, lime and a jalapeño pepper

360 Peach vodka, peach nectar, lemon juice and simple syrup shaken and served up. Add a muddled jalapeño for a spicy kick!

Pearl Cucumber vodka, mint, lime and cucumber muddled and topped with soda water and simple syrup

Crater Lake Hatch Chile vodka, New Deal Ginger liqueur, coconut cream and lime juice with a dash of simple, strained and topped with a dried lime leaf

Your choice of one bourbon or whiskey, paired with 3 of our house made bitters, stirred and served up in a mini martini glass with Bordeaux cherry. Prices vary with selection, ask your server

Four Roses Bourbon, New Deal ginger liqueur, muddled mint, splashes of cranberry and lemon juice over rocks topped with ginger beer

Sazerac Rye, Wild Roots Marion Berry liqueur, vanilla simple syrup and lemon, shaken, strained and served in a sipping glass topped with a flamed orange peel

Bulleit Rye, bruised basil, strawberry puree and fresh lemon juice topped with Sierra mist on the rocks

Woodford Reserve, Amaro Nonino and black walnut bitters with a float of El Silencio Mezcal over ice topped with a flamed orange peel

Buffalo Trace, house made barrel-aged bitters, dash of simple syrup, on the rocks with a Bordeaux cherry and lemon twist

A tribute to our beloved and missed, Richard. A Woodford Reserve Manhattan served up will have you singing in no time!

Zaya Reserve dark rum, coconut milk, cold brew coffee and a dash of vanilla simple syrup, shaken and served up, dusted with ground cardamom

Kraken black spiced rum, pistachio syrup and lemon juice, shaken with egg white and Angostura bitters, served up

Walter Collective gin and St. Germain with muddled cucumber, fresh grapefruit and lime shaken and served up

Aria Portland dry gin, orange, lime and pineapple juice on the rocks, with a chili lime salt rim

Ransom Old Tom gin, Crater Lake vodka, Lillet Blanc and a spritz of Lagavulin scotch served up with a flamed orange peel

Azuñia Organic Blanco tequila, passion fruit puree, muddled jalapeño, splash of lime juice and agave shaken with egg white served up with a Tajin salt rim

Lunazul tequila, Malibu rum, muddled jalapeño and cucumber with lime juice and simple syrup, shaken and served up

Azuñia Organic Blanco tequila, Frangelico, splash of fresh lime and orange juice on the rocks with a nutmeg rim, topped with rotating Bend Cider Co. dry cider

Wahaka Joven mezcal, Tuaca liqueur, vanilla extract and muddled lemon peel, stirred and served over a large rock

Ask Your Server

Ask Your Server

Ask Your Server

Ask Your Server

Ask Your Server

Due to Covid-19 restrictions this item will be prepared in the kitchen, not tableside. Orange rum caramel, sautéed bananas, vanilla bean ice cream and whipped cream atop warm house made banana bread

Peanut butter mousse layered brownies and drizzled chocolate sauce topped with candied almond dust

House-made maple bread pudding covered with crispy bacon, salted caramel and topped with vanilla bean ice cream

Complemented with almond brittle

Three of our delicious house-made ice creams

Pendleton Whisky, New Deal Coffee Liqueur, cream and a splash of Pepsi served frothy and over ice

Kraken rum, Grand Marnier, Godiva Chocolate Liqueur, topped with coffee and homemade vanilla whipped cream, cinnamon and nutmeg

Crème de Menthe, dark Crème de Cacao and coconut milk shaken and served in a large snifter with chocolate shavings

Crater Lake Hazelnut Espresso and Whipped Cream vodkas, vanilla cream and organic espresso served up

Citrus and vanilla vodka, fresh lemon juice and house made vanilla cream shaken and served up

Extra sharp white cheddar, warmed brie and Rogue Creamery smoked bleu with Honeycrisp apples, goat cheese stuffed bacon wrapped dates and grilled bread

Four Buckley Bay oysters broiled with herb butter, crispy pancetta and bread crumbs, plated with fresh thyme, pomegranate seeds and rock salt

Ahi tuna tossed with sesame, tamari soy sauce, sambal, ginger, green and white onion stacked atop fresh avocado and topped with taro chips

Six mini poached crab and scallop mousse morsels dipped in corn dog batter served with fried caper tartar sauce and lemon wedges

Our famous smoked cheddar mac and cheese broiled with fresh Dungeness crab and seasoned bread crumbs

Sweet potato, butternut squash, Brussels sprouts and red onion roasted with sage and fresh herbs topped with candied pecans

Mixed greens, cucumber, tomato, red onion and radish with herb croutons and choice of house-made balsamic vinaigrette, lemon thyme vinaigrette, bleu cheese or ranch dressing

Polenta croutons, Parmesan crisp, chopped romaine and house vegetarian tamarind dressing

Tomato caviar, crispy bacon, crumbled bleu and a creamy bleu cheese dressing

Mixed greens tossed in lemon herb vinaigrette aside roasted tri-color beets, crumbled goat cheese and beet emulsion with candied pecans

Fresh kale, sliced Honeycrisp apples, pomegranate seeds and candied pecans tossed in a maple Dijon vinaigrette

Fresh six-ounce pistachio crusted halibut filet stacked over an oyster mushroom, pecan wild rice pilaf and a green bean, carrot, onion sauté topped with smoked red pepper beurre blanc

Sixteen-ounce bone-in braised pork shank served over creamy polenta, chili oil and smoked red peppers topped with gremolata and a rich, reduced pork glaze

Mary's Free Range seven-ounce confit duck leg over a bread crumb crusted white bean cassoulet of celery, onion, carrot, leek and pancetta

Breaded Mary's Free Range chicken breast over Yukon gold mashed potatoes with a rich cremini mushroom Marsala wine sauce

Natural half pound patty on brioche bun with lettuce, pickles, tomato, aioli and shaved red onion served with fries or a side green salad. Add toppings: Cheddar, Bleu, Goat or Brie, bacon or avocado

A stew of roasted eggplant, zucchini, summer squash, red onion, tomato and red bell pepper in a spiced tomato fennel broth topped with micro greens

Handmade ravioli with roasted pumpkin and ricotta filling in a sage brown butter pecan sauce topped with herbs and fresh grated parmesan

Chef's nightly vegetarian preparation with seasonal vegetables and rotating house-made sauce. Add protein:

Eight-ounce Snake River grilled Kobe filet topped with garlic herb butter

Grilled seven-ounce filet atop creamy Newburg sauce, petite bay scallops, four jumbo shrimp, fresh Dungeness crab and a chili oil drizzle topped with green onion

Seven-ounce filet wrapped in thick cut honey cured bacon topped with caramelized shallot smoked bleu cheese butter, served with Yukon gold mashed potatoes and a green bean, carrot and onion sauté

Fourteen-ounce grilled ribeye served with a roasted mushroom bordelaise, horseradish mashed potatoes and garnished with crispy red onions

Your choice of grilled steak with house-cut fries, fresh chimichurri and demi-glace

Thirty-ounce bone-in ribeye topped with a lavender and preserved lemon gremolada over a demi glace and béarnaise sauce served with a baked potato and choice of side: Sautéed Mushroom Duo, Fried Brussels Sprouts with Bacon, Roasted Winter Vegetable Medley, Green Bean Sauté (one baked potato, one vegetable). Or, Make it for two! (two baked potatoes, two vegetables)

Twelve-ounce slow cooked prime rib served with horseradish cream and au jus with your choice of potato side. Available Friday and Saturday Only

Crab Béarnaise sauce

X-Rated liqueur, Crater Lake vodka, muddled with fresh lemon, lime and a jalapeño pepper

360 Peach vodka, peach nectar, lemon juice and simple syrup shaken and served up. Add a muddled jalapeño for a spicy kick!

Pearl Cucumber vodka, mint, lime and cucumber muddled and topped with soda water and simple syrup

Crater Lake Hatch Chile vodka, New Deal Ginger liqueur, coconut cream and lime juice with a dash of simple, strained and topped with a dried lime leaf

Your choice of one bourbon or whiskey, paired with 3 of our house made bitters, stirred and served up in a mini martini glass with Bordeaux cherry. Prices vary with selection, ask your server

Four Roses Bourbon, New Deal ginger liqueur, muddled mint, splashes of cranberry and lemon juice over rocks topped with ginger beer

Sazerac Rye, Wild Roots Marion Berry liqueur, vanilla simple syrup and lemon, shaken, strained and served in a sipping glass topped with a flamed orange peel

Bulleit Rye, bruised basil, strawberry puree and fresh lemon juice topped with Sierra mist on the rocks

Woodford Reserve, Amaro Nonino and black walnut bitters with a float of El Silencio Mezcal over ice topped with a flamed orange peel

Buffalo Trace, house made barrel-aged bitters, dash of simple syrup, on the rocks with a Bordeaux cherry and lemon twist

A tribute to our beloved and missed, Richard. A Woodford Reserve Manhattan served up will have you singing in no time!

Zaya Reserve dark rum, coconut milk, cold brew coffee and a dash of vanilla simple syrup, shaken and served up, dusted with ground cardamom

Kraken black spiced rum, pistachio syrup and lemon juice, shaken with egg white and Angostura bitters, served up

Walter Collective gin and St. Germain with muddled cucumber, fresh grapefruit and lime shaken and served up

Aria Portland dry gin, orange, lime and pineapple juice on the rocks, with a chili lime salt rim

Ransom Old Tom gin, Crater Lake vodka, Lillet Blanc and a spritz of Lagavulin scotch served up with a flamed orange peel

Azuñia Organic Blanco tequila, passion fruit puree, muddled jalapeño, splash of lime juice and agave shaken with egg white served up with a Tajin salt rim

Lunazul tequila, Malibu rum, muddled jalapeño and cucumber with lime juice and simple syrup, shaken and served up

Azuñia Organic Blanco tequila, Frangelico, splash of fresh lime and orange juice on the rocks with a nutmeg rim, topped with rotating Bend Cider Co. dry cider

Wahaka Joven mezcal, Tuaca liqueur, vanilla extract and muddled lemon peel, stirred and served over a large rock

Ask Your Server

Ask Your Server

Ask Your Server

Ask Your Server

Ask Your Server

Due to Covid-19 restrictions this item will be prepared in the kitchen, not tableside. Orange rum caramel, sautéed bananas, vanilla bean ice cream and whipped cream atop warm house made banana bread

Peanut butter mousse layered brownies and drizzled chocolate sauce topped with candied almond dust

House-made maple bread pudding covered with crispy bacon, salted caramel and topped with vanilla bean ice cream

Complemented with almond brittle

Three of our delicious house-made ice creams

Pendleton Whisky, New Deal Coffee Liqueur, cream and a splash of Pepsi served frothy and over ice

Kraken rum, Grand Marnier, Godiva Chocolate Liqueur, topped with coffee and homemade vanilla whipped cream, cinnamon and nutmeg

Crème de Menthe, dark Crème de Cacao and coconut milk shaken and served in a large snifter with chocolate shavings

Crater Lake Hazelnut Espresso and Whipped Cream vodkas, vanilla cream and organic espresso served up

Citrus and vanilla vodka, fresh lemon juice and house made vanilla cream shaken and served up