There is a true synergy in our kitchens...a true excitement in our cooking. Our executive chef, Jon McCain’s meticulous and innovative approach to cooking features clean flavors creating dishes that are not overly-busy, enabling the diner to savor the tastes individually. The menu continually evolves reflecting the availability of fresh products and local resources. Many restaurants change menus seasonally, yet not lining up with how vegetables grow. We change a dish or two every week. Our guests can expect a new delight on their next visit.
We want to provide a complete dining experience. Our staff is trained to unobtrusively lead you through a comfortable and leisurely meal. We will seat you at a comfortably sized table with crisp linen, silver flatware and elegant wine glasses. Each table is individually lit for ease in dining.
The bar at Cascade is our tribute to the historic Cascade Lodge opened in 1939. Cozy and warm, the bar is also an homage to mid-century style, the period of the old Lodges greatest aclaim. As a further tribute, the walls along the wall are filled with historic black and white photos, images from the 1850’s through to the present.
The Spring Room is a private dining room that accommodates up to 14 guests and houses the wine cellar that is separated from the dining area by a glass wall. A natural spring that flows through the house and into a shallow pool on the floor keeps wines at a cool, steady temperature year-round – the eighteenth century version of refrigeration.
The Cafe/Bar Menu was designed to offer a great alternative to tavern dining. The concept is to provide a lighter fare in a more relaxed setting. Most popular in the warmer months when the outdoor deck is opened, the cafe menu is always offered in the bar.