You'll be our guest on a huge, storied cattle ranch that 4500 cattle, 3000 goats, horses, numerous cowboys and ranch hands call home. The gourmet kitchen serves our best certified organic, grass-finished beef and chevon, featured nightly, together with ranch-grown herbs and local Oregon-sourced vegetables. At the Ranch Table, you will have supper with other guests and ranch hands, where you can share the day's events with old buddies and make new friends.
Culinary options at the ranch include: The Dining Room in The Lodge, The Posse’s Den (for private dining), Egan’s Hideout, boxed lunches, picnics, and our authentic chuck wagon. You can sample from our collection of over 110 different scotches and 50 other whiskeys, and from our extensive wine list.
We serve “Ranch-to-Table Blue Mountain Gourmet Cuisine” and, being a cattle and goat ranch, red meat dominates our menu. All bread is sourdough, made on the ranch from a 100-year-old family starter. We are also very good at vegetarian (in fact, all our cows are vegans), and are happy to accommodate other special needs with delicious options when notified in advance.
In 2018, GOLF.com rated The Lodge at Silvies Valley Ranch as #2 in the list of top golf resort restaurants in the US - ahead of all other golf resorts in Oregon. "It's quite an honor to be #2 in the nation in our first year" said Executive Chef Damon Jones of Silvies, “We even beat Pebble Beach.”
"Working with Silvies organic grass-finished beef and chevon is awesome, but the best thing is how healthy and wholesome it is - probably the best meat in the world, it’s amazing!" - Chef Damon Jones
Chef Damon Jones was recruited to Silvies in a nationwide search, having worked in the kitchen at Emeril's in Louisiana, as the executive chef at Hershey Country Club in Pennsylvania, and as the executive chef at The Neuman Hotel Group in Medford and Ashland.