THE DINING ROOM

Local & Sustainable

It's hard to imagine a more stunning location for a memorable meal. With outstanding views of the Falls and Snoqualmie River, The Dining Room at Salish Lodge & Spa provides a first-of-the-season experience. Our menu features Northwest cuisine with flavors that sing the virtues of local and homegrown, using the best ingredients and refined cooking techniques. We pay attention to the seasoning and the plating. Everything you're going to see and taste that will provide that anticipated Salish experience.

Come in for our Salish Lodge Country Breakfast, a lodge tradition featuring a four-course breakfast, including our famous steel-cut oats and the iconic Honey from Heaven service where honey from our hives is poured from high above your plate onto your buttery house-made

biscuits. Or bring friends in for lunch and enjoy a relaxing meal by the fire. Of course, The Dining Room is most magical at dinnertime, and just what you would expect in the finest luxury resort in Washington. Select from an extraordinary line-up of creations using first-of-the-season locally sourced ingredients, a few of our dishes include selections from the Camp Korey gardens. 10% of the proceeds of this dish will go directly to their mission to provide a safe haven for families dealing with childhood illness and serious medical conditions. We also have an extensive wine list (including our own private label still and sparkling wines), and an outstanding selection of local artisan cheeses. Join us and create your own wonderful memories with family and friends. Call 1.800.2.SALISH to make reservations.

Call for Reservations: 1.800.2.SALISH or reserve online on Open Table

Afternoon Tea Sundays
2pm to 4pm


Inspired by our beloved holiday tea service and hand crafted by Chef Snook, the menu will feature an assortment of gourmet tea sandwiches, scones with fruit preserves, chocolate opera cake, and more. Get ready to raise your tea cup over the falls!


» View menu


Reservations required. Call 1.800.2.SALISH.



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