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Enjoy the beauty of riverside restaurant dining in a casual mountain
setting at Whistlin' Jack Lodge, with mountain breakfasts, hardy and lite
lunches and gourmet dinners. Daily Specials are always a favorite, with
the best of Yakima and Naches Valley produce featured in season. Enjoy
Washington wines from the select wine list with your meals. Ask the Maitre
d' for a recommended wine pairing for the meals you would like to order.
The Riverside Dining Room seats 96 and the Fireside Lounge seats 70.
Both restaurants serve breakfast, lunch and dinner, with the Lounge menu
offering more café style dishes. Reservations are required in the
riverside dining room on holidays and advised on the weekends, especially
for large groups. Order a picnic basket or sack lunch from the Chef for
your day’s hike or outing, or pack your own meal with delicious
treats from the Deli.
For breakfast, lunch, supper or dinner reservations, please contact
us.
Gift Certificates from
Whistlin' Jack Lodge ... the perfect gift for all occasions!
Distinguished Awards: Best of the Yakima Valley
 The
Fireside Café and Lounge and Whistlin’ Jack Lodge were recognized
as “Best of the Valley” by the Yakima Valley Business Times
(YVBT). The YVBT publish their readership’s choices annually. A
business does not apply for or join, in order to participate. It is left
to the reader to write-in (on a published ballot) those business he (or
she) are happiest with. As a result of the balloting, Whistlin’
Jack Lodge (and the Fireside Café & Lounge) achieved three
awards:
“Best Place to Propose’
‘Best Sunday Brunch’
‘Best Date Restaurant’
The entire staff and Williams' family are proud to be recipients of
the YVBT Customer Choice award year after year!
Executive Chef Vern Watson - Biography of a true artisan
What turns a good cook into a truly great chef … experience, a
sense of adventure, and a strong creative streak! Vern Watson is just
such a chef, leading the culinary side of Whistlin' Jack Lodge riverside
dining experience since 1983. Hired originally as a Sous Chef, Vern quickly
moved up the ranks to meet the challenge of running the Lodge’s
kitchen.
Experience was certainly the best teacher for Vern. After working at
the Red Lion in Yakima for three years, Vern took advantage of his move
to Whistlin' Jack Lodge to branch out and develop new areas of culinary
expertise. Seminars in restaurant management, soups, sauces, desserts,
and the “creative center of the plate” polished off his innate
knowledge of what makes a delicious meal.
 
Over the years, Vern has introduced a vast number of dishes to the menu. If
you had to characterize his style, it is undoubtedly “Northwest
Cuisine with French influence.” Vern makes major changes to the
menu twice a year and is planning to introduce even more Northwest ingredients
into his dishes, including wild game. The Veal Dubonet to
Escargot and Steak Diane have drawn customers back to dine at Whistlin'
Jack Lodge again and again. On request, Chef Watson can prepare a very
special dinner for two (or even 100).
You can see the Northwest influence in many of Whistlin' Jack's Signature
Dishes:
- Mountain Rainbow Trout
- Huckleberry Chicken
- Mountain Beef Stew
- Elk Medallions in Cabernet Wine Sauce
- Clam Chowder
- Mountain Blueberry Hotcakes
- Mountain Blueberry Coffee Cake
- Mountain Blueberry Cinnamon Rolls
 Whistlin’
Jack Lodge is proud to offer only (USDA graded) Top of Choice or Prime
steaks. Only the very finest meats are selected for the mountain kitchen:
Prime Ribs of Beef, New York Strips, Tenderloin Strips, Top Rounds, (center
cut) Top Sirloin steaks and (center cut) Filet of Mignon steaks. The Lodge
is also proud to offer only Premiere Alaskan Shellfish and Seafood. Fished
from the deepest, most northerly Alaskan waters off Petersburg, Alaska
- the Alaskan seafood products are exclusively processed, then shipped
overnight (air freight) to Whistlin’ Jack Lodge.
"Especially for You" Wines @ Whistlin'
Jack Lodge
 A
memorable dining experience is defined by the combination of four elements:
good friends, warm and comfortable surroundings, great food, and fine
wine.
Whistlin’ Jack Lodge is honored to feature premium bottled wines
from the Yakima Valley Appellation, the Greater Columbia Basin and Walla
Walla Valley Appellation.
Annually, individual wineries from these Eastern Washington regions garner
Gold, Double Silver and Double Bronze awards for particular categories
of their premium bottled wines in regional, national and international
competitions.
The wines of Washington State are featured at Whistlin’ Jack Lodge
to enhance the entrée you choose and, ultimately, dignify your
celebration.
Bon Appétit!
Menu Highlights
Breakfast Menu Highlights
Whistlin’ Jack Lodge Mountain Omelet
Diced ham, tomatoes, green peppers, onions, mushrooms and two cheeses.
Signature 3 egg omelet.
Applewood Smoked Bacon and Eggs Breakfast
Whistlin’ Jack Lodge is proud of their delicious signature
Lodge smoked and thick-cut bacon.
Vegetarian Frittata
All the vegetables in the garden. Tillamook cheddar cheese in an
open-faced omelet then oven fired and finished with shredded parmesan
cheese.
The Mountain Rainbow
Each Trout is at least 12 inches long and almost a full pound of
delicately seasoned white meat. Pan fried, and uniquely boned tableside
by your server. A signature Lodge specialty!
Blueberry or Buttermilk Hotcake Breakfast
Served with your choice of ham, bacon or sausage links and farm
fresh AA eggs.
Mountain Blueberry Cinnamon Roll
Homemade and yet another signature of the Lodge for 50 years.
Belgian Waffle Breakfast
Served with your choice of thick-cut ham, apple wood smoked bacon
or sausage links.
Holiday Breakfast Ham
Select, lightly smoked breakfast hams. Thick-cut and pan-fried -
served with Lodge-made hash browns, farm fresh AA eggs and your
choice of toasted bread and freezer jams.
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Lunch Menu Highlights
Appetizers, Salads, Soups, Chili and Chowders
Autumn Harvest Corn Chowder
New England Clam Chowder
Beef Barley and Root Vegetables
Vegetarian Cascadia
French Onion
Chicken and Homemade Noodles
Curried Cream of Onion
Lodge Steak and Mushroom
Fireside Mountain Steak Chili
Made from scratch in the Cascadia Kitchen with red and black beans,
a medley of sweet peppers and lean Certified Angus beefsteak.
The Clover Springs Cobb
Forest greens and romaine lettuce layered with julienne chicken
breast, crumbled bacon, provolone cheese, plum tomatoes, garbanzo
beans and fresh cucumber.
Alaskan Seafood Louie’s
Forest greens topped with your choice of Dungeness crab or Shrimp.
Kitchen Cascadia Combinations
Sandwich and Soup
A choice of thinly sliced Ham, Roast Beef or Turkey served with
a sampler cup of soup and fresh fruit.
Lodge Chowder Cannonball
A sourdough bread Boule’ filled with Lodge-made New England
style Clam Chowder paired with a chilled Caesar Salad.
Two Spoon Soup Luncheon
Includes two cups of a favored soup and Chinook Pass Sourdough bread.
Trio Salad Combination
Homemade chicken salad, forest greens, cottage cheese and fresh
fruit served with fresh Lodge Roll.
Monti Cristo of the Cascades
A triple decked sandwich with Ham and Swiss, Turkey and American,
egg battered and grilled served with wild blueberry dip and garnished
with fresh fruit.
Breast Of Turkey Croissant en Cranberry Cream
Thinly sliced Turkey, sprouts, tomato, onion and lettuce layered
with mayonnaise and a Cranberry and Cream cheese spread.
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Dinner Menu Highlights
SUGGESTED ENTREES
Whistlin' Jack Lodge "Blue Ribbon" & specially selected USDA branded steaks!
Served with soup and salad; choice of dressed baked potato, steak fries, lemon chardonnay pasta or rice pilaf and sweet cream corn and Lodge honey roll - AA butter.
NEW YORK STRIP STEAK
USDA Grade: "Top of Choice or Prime"
10 oz ... $23.95 14 oz ... $29.95
TOP SIRLOIN STEAK
USDA Grade: "Top of Choice"
One Pound ... $29.95 Half Pound ... $21.95
BONE-IN RIB STEAK
USDA Grade: "Top of Choice"
14 oz ... $26.95
WHISTLIN' JACK LODGE WHISKEY STEAK
Sirloin steak medallions pan seared and finished in our whiskey cream sauce with onions and mushrooms.
$19.95
ELK STEAK MEDALLIONS
Boneless elk medallions seared with Brandy, Cabernet Wine and cracked peppercorn sauce, scallions and mushrooms
$26.95
STEAK & SEAFOOD COMBINATIONS ...by the Naches River
JEWEL OF THE NILE
Tenderloin steak, fire broiled and paired with three saut￩ed tiger prawns and finished with sauce b￩arnaise.
$29.95
EDGAR'S GOLD
Medallions of tenderloin beef filets, broiled and topped with Dungeness crab, asparagus spears and sauce b￩arnaise.
$26.95
ENJOYABLE FAVORITES for EVERYONE
BREAST OF CHICKEN MARSALA
Coated in seasoned flour & pan seared in olive oil & butter.
Finished with pan-stock broth; cream, lemon zest, parsley, sliced mushrooms, onions and sweet Marsala wine.
$16.95
ROAST TURKEY DINNER
Apple sage stuffed and slow roasted to perfection. Served with whipped Yukon Gold potatoes, giblet gravy and cranberries.
$15.95
BOW TIE CHICKEN
Chicken breast coated in seasoned flour & pan seared. Finished in a smoky, huckleberry sauce. Set over lemon chardonnay bow tie pasta.
$17.95
BRANDIED PORK LOIN
Tender pork cutlets readied and pan seared in our Cascadia Kitchen. Rich pan-stock, demi-glace with apple laden brandy sauce.
$17.95
GUEST FAVORITES ... by the NACHES RIVER
PRIME RIB SANDWICH
USDA "Choice" prime rib, broiled and served open faced on garlic sourdough bread. Served with creamy horseradish sauce.
$14.95
CHICKEN FRIED STEAK
A broiler steak dusted in our own seasoned breading and pan fried.
Choice of beef-stock or country gravy.
$15.95
THE BULL'S EYE
12 oz. of ground sirloin grilled with a thick cut sweet onion slice in the center. Served with beef-stock gravy.
$16.95
BREAST OF CHICKEN OSCAR
Broiled and seasoned breast, topped with Dungeness crab & fresh asparagus spears. Finished with sauce hollandaise.
$19.95
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness
SEAFOOD FAVORITES ... today, tonight or this weekend
Served with soup and salad; choice of dressed baked potato, steak fries, lemon chardonnay pasta or rice pilaf and sweet cream corn and Lodge honey roll - AA butter.
BIG RIVER RAINBOW
A Williams Family favorite since 1957!
Our trout is 12-14 inches long and a pound of delicately seasoned white meat. Boned tableside. Garnished with fresh lemon wedge and tartar dill sauce.
$18.95
ALASKAN HALIBUT
Delicate cold water fillet roasted gratin style with a creamy blend of parmesan cheese, scallions, lemon and special seasonings.
$24.95
PACIFIC NORTHWEST OYSTERS
Dusted in seasoned flour & pan fried. Served over a bed of rice pilaf. Garnished with tartar dill and cocktail sauce.
$19.95
LODGE ENTREE SALADS
Served with soup and Lodge honey roll - AA butter.
LODGE CLASSIC CAESAR
Crisp, fresh romaine lettuce, lemon, parmesan cheese and croutons
tossed with our creamy Caesar dressing.
$9.95
HUCKLEBERRY-TERIYAKI CHICKEN SALAD
Breast of chicken, rubbed and broiled with our delicate huckleberry-teriyaki sauce, atop fresh greens and vegetables. Choice of dressing.
$13.95
STRAWBERRY SPINACH SALAD
Fresh spinach tossed in our strawberry vinaigrette with toasted almonds and mozzarella cheese. Finished with crisp parmesan wedges and feta cheese.
$9.9 5
WHISTLIN' JACK LODGE WEDGE
A crisp wedge of iceberg dressed with creamy bleu cheese dressing, balsamic vinaigrette, tomatoes, pecans, bacon and crumbled bleu cheese.
$9.95
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Fireside Cafe and Lounge Menu Highlights
The Fireside A Café by day, Lounge by night
Appetizers by the Old Rock Fireplace
DESSERTS
LEMON DROP CHEESECAKE ...$5.95
BUMBLEBERRY PIE* ...$4.95
APPLE PIE* ...$4.95
CHERRY COBBLER* ...$4.95
CHOCOLATE CAKE* ...$4.95
*A LA MODE ...$1.95
BLUEBERRY CRÈME BRULE ...$5.95
ICE CREAM BOWL ...$3.95
Ask your server for flavors
CINNAMON ROLL ...$5.95
ESPRESSO ...$2.95
FLAVORED LATTES ...$3.25
DRINKS
WJL COFFEE ... $6.25
Kahlua, brandy, amaretto, coffee served with whipped cream and a floater of Galliano
BLOODY MARY ... $4.75
Lodge-made Bloody Mary mix, vodka and
all the trimmings
HUCKLEBERRY MARTINI ... $6.50
WASHINGTON APPLE ... $6.75
Crown Royal, Apple Pucker and Cranberry juice
COPPER CITY COOLER ... $6.25
Southern Comfort, Vodka and a floater of Sloe Gin
ELECTRIC MELON ... $6.50
Gin, Rum, Vodka, Triple sec and Midori
LYNCHBURG LEMONADE ... $6.25
Jack Daniels, Triple Sec, Sweet & Sour and 7-UP
SNAKE BITE ... $5.25
Yukon Jack and lime juice on the rocks
COCKTAIL SMOOTHIES ... $6.75
Ask your server for flavors
Non-Alcoholic SMOOTHIES ...
APPETIZERS
CRAB & ARTICHOKE GRATIN' ... $9.95
Dungeness crab blended and baked with a creamy artichoke, fresh garlic and parmesan cheese mix. Served with garlic tear bread.
Seafood
CALAMARI ... $10.95
Lightly dusted with thai seasonings, then deep fried. Served with sweet chili dipping sauce.
PRAWN MARTINI ... $9.95
Chilled Tiger Shrimp with fresh avocado, grape tomatoes, peppercorns, cilantro, dill and a splash of citrus vodka.
CHEF VERN'S SIGNATURE OYSTERS ... $10.95
Fried Hood Canal 'smalls' served with our own spicy sweet glaze and bleu cheese sauce.
STEAMER CLAMS ... $10.95
In a pesto clam stock. Served with garlic tear bread.
BBQ PORK ... $11.95
Marinated and roasted in our mountain kitchen. Served with hot mustard and sesame seeds.
FIRESIDE WINGS ... $9.95
Tossed in our own spicy hot sauce. Served with celery sticks and bleu cheese dip.
TERIYAKI STEAK SKEWERS ... $9.95
Skewers of beef, glazed and broiled.
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Banquet Menu Highlights
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Whistlin’ Jack Lodge red meats are provided
by Sysco Foodservice,
and Ray’s Meats of
Yakima, Washington and are guaranteed U.S.D.A. graded ‘Top
of choice or prime’. Game is provided by Valley
Game.
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For breakfast, lunch or dinner reservations, please contact
us.
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