Timberline Textiles Show

The Latimer Quilt & Textile Center in Tillamook, Oregon, will be showcasing Timberline textiles now through November 3, 2018.

TIMBERLINE LODGE TEXTILES
“In the Spirit of the Originals”
WPA 1938 - 2018…
Eighty Years and Counting

at the

Latimer Quilt and Textile Center
2105 Wilson River Loop Road
Tillamook, OR 97141

September 9 - November 3, 2018
Reception September 9 / 12 - 4pm

Sponsored by Timberline Lodge, the U.S. Forest Service, and the Friends of Timberline

Family Fright Night

Saturday, October 27, starting at 6pm

FAMILY FRIENDLY HALLOWEEN ACTIVITIES 6pm - 8pm in the Barlow Room
Scavenger Hunt Trick or Treating
Candied apples and cookie decorating
Halloween Themed Crafts

PUMPKIN CONTEST JUDGING
Vote for your favorite carved pumpkin created by Timberline’s talented staff

COSTUME CONTEST 8:45 pm in the Barlow Room
Grand Prize Winner will receive a $50 Timberline Gift Card

FIRESIDE GHOST STORIES
Ghost Stories by Norm Brecke
Spooky ghost stories for children 8pm - 8:30pm
Seriously creepy ghost stories for teen and adult audiences 9:15pm - 9:45pm

ZOMBIE THEMED LASER TAG in the Day Lodge $10 per person
Hotel guests only 6:30pm - 7:30pm
Open to the public 7:30pm - 8:30pm

THE SHINING
For adults, we’ll be showing a late-night screening of acclaimed horror flick The Shining, starring Jack Nicholson with a cameo appearance by Timberline Lodge.

SCREAMING ROOM DEALS!!!
Chalet Rooms at $100, Queen Rooms at $200, King Rooms at $300! 5% of room proceeds go to the local non-profit Mt. Hood Learning Center
BOOK NOW

Brewers Dinner at Steamboat Inn

Perched on a bluff with a commanding view of the North Umpqua River, Steamboat Inn offers beautiful accommodations, fine dining, local wines, exquisite gardens, and a tackle and gift shop. Located on Hwy 138 and a destination in itself, Steamboat is also the perfect place to stay while exploring all the area has to offer.

Join us on November 3rd for an amazing food and drink experience when Timberline Lodge Executive Chef Jason Stoller Smith and Mt. Hood Brewing Brewer Bryan Borgmeier join forces. The dinners start at 7pm with appetizers in the Library and then move into the dining room for a multi-course meal paired with different beers and followed with dessert.

Call the Steamboat Inn at 541-498-2230 to reserve your seats. $100 per person. Reservations are required.

THANKSGIVING DINNER

Join us on Thanksgiving Day 1:00 pm – 7:00 pm.
Guests will be seated in the award winning Cascade Dining Room and Main Lobby Headhouse.
Reservations are required and can be made beginning October 1st by calling our Holiday Reservation Desk at (503) 272-3267.

2018 Thanksgiving Menu

Amuse Bouche

Smoked Turkey Rillette saltine cracker, dijonnaise, pickled kohlrabi

Choice of Soup or Salad

Smokey Butternut Squash Soup pumpkin seed, chorizo, paprika crema garnish

or

Baby Kale Salad with Hood River Pears lebneh, pomegranate, red onion, verjus

Intermezzo

Apple Cider Granita

Choice of Main Course

Cascade Natural Beef Prime Rib mashed potatoes, roasted carrots & parsnips, baby kale, red wine demi glace

Cloud Cap Amber Ale Brined Turkey Breast apple stuffing, mashed potatoes, kabocha squash, giblet gravy, cranberry relish

Columbia River Salmon fingerling potatoes, king oyster mushrooms, spaghetti squash, hazelnuts, butternut squash puree

Carlton Farms Pork Loin sweet potato puree, baby carrots, roasted fennel, mustard seeds, red wine demi glace

Rosemary, Pepper & Garlic Rubbed Oregon Lamb Leg purple cabbage, fingerling potatoes, beets, goat cheese, apples, baby kale

Vegan Celebration Field Roast fingerling potatoes, king oyster mushrooms, apples, mustard seeds, veggie demi

For Dessert

Timberline Pastry Team’s Trio of Sweet Creations

ages 12+ $86/pp ages 4 – 11 $28/pp 3 & under free!

Each year we find a beautiful 30’ tall evergreen to adorn the Main Lobby Headhouse and kick off the holidays! Join us on Friday, December 8, 20167 at 6pm when we officially light up the tree. Afterwards continue the fun and help us decorate. We will sing carols after the lighting for anyone who wants to join in! You may also enjoy the view from the Ram’s Head Bar and Restaurant with a warm or frosty beverage. Or, continue the festive fun with dinner in the Cascade Dining Room.

There is no charge to join us for our Christmas Tree Lighting and no reservations are required.

CHRISTMAS EVE

Join us on Christmas Eve 2:30 pm – 5:45 pm.

Guests will be seated in the award winning Cascade Dining Room and Main Lobby Headhouse.
Reservations are required and can be made beginning October 1 by calling our Holiday Reservation Desk at (503) 272-3267.

2018 Christmas Eve Menu

Amuse Bouche

Olympia Provision’s Landrauschinken mustard seeds, pickled beet relish, horseradish

Choice of Soup or Salad

Puree of Roasted Mushroom Soup crème fraiche, applewood , bacon, parsley garnish

or

Kabocha Squash Salad with Ribbons of Raw Carrot quinoa, pine nuts, huckleberry raisins, baby kale, verjus

Intermezzo

Cranberry Brown Sugar Granita

Choice of Main Course

Cascade Natural Beef Prime Rib mashed potatoes, roasted carrots & parsnips, baby kale, red wine demi glace

Cloud Cap Amber Ale Brined Turkey Breast apple stuffing, mashed potatoes, kabocha squash, giblet gravy, cranberry relish

Columbia River Salmon fingerling potatoes, king oyster mushrooms, spaghetti squash, hazelnuts, butternut squash puree

Carlton Farms Pork Loin sweet potato puree, baby carrots, roasted fennel, mustard seeds, red wine demi glace

Rosemary, Pepper & Garlic Rubbed Oregon Lamb Leg purple cabbage, fingerling potatoes, beets, goat cheese, apples, baby kale

Vegan Celebration Field Roast fingerling potatoes, king oyster mushrooms, apples, mustard seeds, veggie demi

For Dessert

Timberline Pastry Team’s Trio of Sweet Creations

ages 12+ $95/pp ages 4 – 11 $33/pp 3 & under free!

CHRISTMAS DAY

Join us on Christmas Day 3:00 pm – 7:00 pm.
Guests will be seated in the award winning Cascade Dining Room and Main Lobby Headhouse.
Reservations are required and can be made beginning October 1 by calling our Holiday Reservation Desk at (503) 272-3267.

2018 Christmas Day Menu

Amuse Bouche

Smoked Salmon & Spaghetti Squash Arancini saffron tomato jam, rouille

Choice of Soup or Salad

Black Truffle, Potato & Leek Soup croutons, chive garnish

or

Caesar Salad romaine hearts, garlic dressing, shaved fennel, apples, herb breadcrumbs

Intermezzo

Mulled Red Wine Granita

Choice of Main Course

Cascade Natural Beef Prime Rib mashed potatoes, roasted carrots & parsnips, baby kale, red wine demi glace

Cloud Cap Amber Ale Brined Turkey Breast apple stuffing, mashed potatoes, kabocha squash, giblet gravy, cranberry relish

Columbia River Salmon fingerling potatoes, king oyster mushrooms, spaghetti squash, hazelnuts, butternut squash puree

Carlton Farms Pork Loin sweet potato puree, baby carrots, roasted fennel, mustard seeds, red wine demi glace

Rosemary, Pepper & Garlic Rubbed Oregon Lamb Leg purple cabbage, fingerling potatoes, beets, goat cheese, apples, baby kale

Vegan Celebration Field Roast fingerling potatoes, king oyster mushrooms, apples, mustard seeds, veggie demi

For Dessert

Timberline Pastry Team’s Trio of Sweet Creations

ages 12+ $83/pp ages 4 – 11 $28/pp 3 & under free!

New Year’s Eve Celebration

A wintry evening of skiing or snowboarding is such a memorable way to enjoy the last day of the year that many have made it an annual tradition. Night skiing begins at 4:00pm and continues until midnight. Dance the night away with Nobody’s Sweetheart. Warm up in the Ram’s Head Bar and watch our beautiful fireworks show at 10:00pm.

We offer entry to our New Year’s Celebration for $TBD. Celebrate with us in the Ram’s Head Bar and enjoy live music, dancing and fireworks. Reservations and payment must be made in advance to get on the guest list…please call (503) 272-3267.

Or make a reservation in the Cascade Dining Room for a NW Alpine inspired multi-course New Year’s Eve dinner, which includes a champagne toast, favors, live music & dancing, and fireworks.

2018 New Year’s Eve Menu

Amuse Bouche

Smoked Bay Scallops baked apple, seaweed, kohlrabi, parsnip

(Second Seating Only) Choice of Second Course Supplement

Olympia Provisions Charcuterie rillettes, mortadella & saucisson with horseradish dijonnaise, pickles

or

Lodge Made Vegetable Charcuterie salsify saucisson, beet tartare, celery root rilletes with horseradish mustard, pickles

Choice of Soup or Salad

Boullaibaisse Veloute puree of tomato, saffron & Dungeness crab crouton, saffron crème fraiche garnish

or

Radicchio & Roasted Beets Salad goat cheese, radishes, hazelnuts, shaved raw carrots, verjusette

Intermezzo

Quince & Verjus Granita

Choice of Main Course

Cascade Natural Beef Prime Rib mashed potatoes, roasted carrots & parsnips, baby kale, red wine demi glace

Cloud Cap Amber Ale Brined Turkey Breast apple stuffing, mashed potatoes, kabocha squash, giblet gravy, cranberry relish

Columbia River Salmon fingerling potatoes, king oyster mushrooms, spaghetti squash, hazelnuts, butternut squash puree

Carlton Farms Pork Loin sweet potato puree, baby carrots, roasted fennel, mustard seeds, red wine demi glace

Rosemary, Pepper & Garlic Rubbed Oregon Lamb Leg purple cabbage, fingerling potatoes, beets, goat cheese, apples, baby kale

Vegan Celebration Field Roast fingerling potatoes, king oyster mushrooms, apples, mustard seeds, veggie demi

(Second Seating Only)

Northwest Artisan Cheese to Share Beecher’s Flagship Cheddar, Rogue River Oregon Blue, Cypress Grove’s Fromage Blanc, Willamette Valley Aged Gouda served with red wine fig jam, pomegranate molasses, smoked hazelnuts

For Dessert

Timberline Pastry Team’s Trio of Sweet Creations

First Seating Ages 12+ $86/pp Second Seating Ages 12+ $134/pp ages 4 – 11 $28/pp 3 & under free

All of your senses will be tantalized while you enjoy a multi-course meal in the award-winning Cascade Dining Room. Savor the sumptuous flavors, textures and aromas of perfectly paired food and wine while you gaze out at the sparkling mountain and starry sky. Valentine’s Day at Timberline Lodge…a match made in heaven.

2018 Valentine’s Day Menu

choice of first course

SPICY MEATBALL vodka sauce, grana padano
or
ARUGULA DIP salt baked celery root, celery root crunch
or
LA QUERCIA PROSCIUTTO apples, hazelnuts, iceplant

choice of second course

MUSSELS ESCABECHE garlic mayo, olive breadcrumbs
or
SOFT BOILED EGG endive, radishes, pine nuts, mint
or
DUCK HEARTS CONFIT pickled cabbage, mustard seeds, creme fraiche

intermezzo

STRAWBERRY-BALSAMIC SORBET

choice of main course

MILK POACHED SALMON WITH ALDER SMOKED STEELHEAD ROE leeks, barley, artichoke, baby kale, potato chips
or
CASCADE NATURAL BEEF TENDERLOIN parsnip puree, black truffles, baby carrots, fried onions
or
CASSOULET sweetheart ham, elk sausage, applewood bacon, beans, carrots, parsnips, olive breadcrumbs
or
WILD MUSHROOM VOL-AU-VENT butternut squash buerre blanc, yellowfoot mushrooms, black truffles, farro, fire roasted apples

artisan cheese

BRIAR ROSE CLASSIC CHEVRE coffee-fig cordial, rye cocktail toast

choice of dessert

LEMON POSSET dark sweet cherry, brandy syrup
or
CHOCOLATE MERINGUE MOUSSE CAKE white chocolate espresso crumb, salty caramel

To make Valentine’s Day dinner reservations, call (503) 272-3133

Easter at Timberline Lodge

Bring your family and meet your friends on Sunday, April 21, 2019, to celebrate a special Timberline Easter with brunch and fun Easter activities. Enjoy a sumptuous multi-course brunch with an elaborate dessert buffet before meeting the Easter bunny and hunting for eggs. Spend time with the kids in our Easter activities center with crafts and games. Make it a new Easter tradition for your family…and come to Timberline Easter Sunday every year!

2018 TIMBERLINE EASTER BRUNCH MENU

Welcome Refresher

Timberline Mimosa Fresh Squeezed Orange Juice

Choice of Starter

Smoked Salmon Smørrebrød | rugbrød, dill sour cream, cucumber, red onion

Shigoku Oysters on the Half Shell (3) | horseradish mignonette, lemon

Salted Baked Celery Root with Sorrel Dip | rye crumb, radishes

Choice of Soup or Salad

Cream of Artichoke Soup | creme fraiche & crispy artichokes garnish

Arugula & Maitake Mushroom Salad | grana padano, farro, hazelnuts, vinaigrette

Intermezzo | Beet & Apple Cider Vinegar Granita

Choice of Main Course

Olympia Provisions Sweetheart Ham Tart with Dungeness Crab & Gruyere Fondue | sous vide egg, arugula, asparagus, leeks, pine nuts

Slow Roasted Oregon Lamb Leg | yukon gold potatoes, baby carrots, Cypress Grove fromage blanc, grape & red wine demi glace

Spring Vegetable Hash with Griddled Sunnyside Ups | yukon gold potatoes, arugula, fava beans, leeks, fresh herb hollandaise

Chicken Fried Chicken & Cornbread Waffle | crispy bacon crunch, alder smoked apple, country gravy, charred green onions

Also featuring

Pastry Chef’s assorted Easter Dessert Buffet | Carrot Cake Muffins with Cream Cheese Frosting, Ricotta Blintzes with Strawberries & Rhubarb, Lodgemade Marshmallows with Espresso Chocolate Drizzle, Swedish Cream with Lemon Curd

plus a breakfast buffet for children 11 & under

The following supplements may also be ordered for your table to share:

Tall Stack of Hood River Apple & Steel Cut Oat Pancakes 3.00
Artisan Cheese with Fresh Fruit, Berries & Nuts 5.00
Pastry Chef’s Selection of Fresh Made Muffins & Pastries 4.00
Lodge Made Breakfast Meats featuring alder smoked bacon, breakfast sausage & Canadian bacon 4.00

TIMBERLINE EASTER ACTIVITIES in the MT HOOD ROOM

Easter activities are included in your Easter Brunch and/or hotel room reservations! Children must be accompanied by a parent or guardian at all times. Adult beverages will be available for purchase in the Easter Activities Center

~Easter egg hunt with the Easter bunny in the Raven’s Nest at 11am, 12pm, 1pm, & 2pm*
~Pictures with the Easter bunny in the Mt Hood Room at 11:30am, 12:30pm, 1:30pm, & 2:30pm*
~Showing of the movie Hop
~Cookie decorating
~Coloring
~Musical chairs
~Find the Golden Egg
~Candy table

*subject to change

Mother’s Day

2018 MOTHER’S DAY BRUNCH MENU

Complimentary Mimosas To Start

Fruits, Berries & Grapes

Assorted Lodgemade Pastries, Muffins & Scones from Timberline’s Pastry Chefs

Artisan Cheese Platter | Tillamook Smoked Cheddar, Fontina, Triple Cream Brie, Rogue River Blue Cheese

with Grapes, Dried Fruits & Toasted Nuts

Charcuterie Board | Salami Cotto, Mortadella, Black Forest Ham; Served with Stoneground Mustard, Olives, Pickled Peppers & Cornichon Pickles

Shucked to Order Oysters on the Half Shell, Bay Shrimp Cocktails & Cold Smoked Salmon Lox | Fresh Lemon, Cocktail Sauce, Mignonette, Red Onions, Capers

Baron of Proprietary Lodge Beef | Fresh Leg of Oregon Pork | Rosemary Au Jus, Honey Mustard, Horseradish Cream, Butterflake Rolls

Baked Polenta with Fried Artichokes | Melted Leeks in a Gruyere Cream Sauce

Made to Order Crepes & Waffle Station | Blackberry-Thyme Jam, Strawberry-Balsamic Preserves, Brandied Apples, Mascarpone Whipped Cream & Maple Syrup

Made to Order Eggs Benedict featuring Lodge Smoked Pork Loin | Served on Toasted English Muffins with Slow Poached Sous Vide Eggs & Topped with a Tillamook Cheddar Cream Sauce

Chef’s Omelet & Eggs Cooked To Order Station

ALSO FEATURING

Applewood Bacon, Griddled Lodge Sausage, Yukon Gold Potato Au Gratin

Coconut Cream of Carrot Soup with Ginger & Orange

Fresh Baked Artisan Bread from Portland French Bakery

Grilled & Chilled Asparagus with Lemon-Chive Creme Fraiche

A Trio of Fresh, Lodge Made Seasonal Salads

Organic Mixed Green Salad with Assorted Dressings

Lodge Made Dessert Bars, Cookies & Assorted Desserts from Timberline’s Pastry Chef Team