The Jackalope Grill Menu

Chef Timothy Garling prepares a Northwest Menu using local, fresh, and organic products whenever possible. Our regular menu is augmented by several nightly specials. Our “specials” reflect the changing seasons and the foods they bring to the marketplace.

“My personal outlook on food revolves around the idea that we need a country full of people who eat food that is good for them, good for the people who grow it and good for the earth. Modern industrial agriculture has been described as a method of using soil to turn petroleum and gas into food. I believe that this is unsustainable.”

I believe that a professional chef's cooking should reflect who that person is and where that person is. “Reflected in my recipes is my personal taste in food. We bring into our kitchen the best ingredients that are available and prepare them in such a way as to accentuate their natural flavors.” The technique has the rigor and logic of a French culinary education. “When I reflect upon my cooking, I think that many of the dishes I have created are an attempt to give form to my memories. These memories range from the smells of my grandmother’s kitchen to a particular dish I may have eaten at a roadside bistro in Provence. Two of my strongest influences are from the Pacific Northwest and the American Southwest.” All of our menu items are created on premises.

Featured Recipe

I will be posting recipes here from time to time. These are things I have created or borrowed and considerably modified. If there is a specific recipe you would like to have, please let me know and I will post it.

My recipe for Four Cheese Stuffed Chicken Breast was featured in a recent Comfort Food issue of Bend's The Source newsweekly. It is easy to make and solves two problems with chicken breast recipes. First, its not boring and second, it doesn't dry out. Pair it as we do in the restaurant with some warm red grapes and you'll have a winner.

Oregon Pear Croustade is a quick and easy dessert. Pair it with a scoop of vanilla ice cream and your friends will consider you a genius in the kitchen.