The Jackalope | Bar & grill Menu (Update 2025)

Welcome to The Jackalope | Bar & Grill, a culinary gem nestled in Bend, Oregon, where the essence of French and New American cuisine comes to life. The menu, crafted by Chef Tim, features an enticing selection of small plates, each designed to tantalize your taste buds and elevate your dining experience.

Chef Tim's Soup du Jour: A seasonal delight that showcases the freshest ingredients.
Grilled Romaine Salad: A luxurious blend of textures with a refreshing champagne-pear vinaigrette.
Escargots a la Bourguignonne: Classic French fare that embodies rich flavors surrounded by garlic-shallot butter.
Dungeness Crab Stuffed Mushroom Caps: An award-winning dish that never fails to impress.

From the perfect filet mignon to the delightful duck, guests rave about the intense flavors and exceptional service. Whether you're celebrating a special occasion or simply indulging, The Jackalope promises an unforgettable experience, where every dish is not just a meal but a memory in the making.

In Our Lounge Happy Hour Small Plates From 4 30 to 6 00

Nicoise Panisses with Citrus Aiolo

These hummus "fries" are a staple of Nicoise cuisine.

Housemade Bolognese Slider

Our traditional Ragu alla Bolognese served slider-style. Add fries for $3.00.

Chef Tim's Housemade Soup of the Day

Inquire about tonight's offering.

Fried Calamari with Sweet Chili Aioli

Calamari dusted with rice flour and deep fried. GF

Sweet Potato Shoestring Fries with Lime-Chipotle Aiolo.

Yummy. GF

Castelveltrano Olives

Small Plates

Roasted Candycane Beets with Burrata

Burrata is a ball of fresh mozzarella filled with shreds of mozzarella soaked in cream. We are serving our roasted beets and burrata with wild arugula, toasted pistachios and balsamic reduction. GF

Dungeness Crab Stuffed Mushroom Caps

An award winning recipe.

Berenjenas La Taberna

Fried eggplant drizzled in local honey, garnished with rosemary and served with a small arugula salad. GF

Jackalope Caesar Salad

Whole leaf romaine, house-made Caesar dressing, warm parmesan frico. GF

Chef Tim s Soup du Jour

Please inquire for tonight s offering.

Salad of Field Greens

Organic greens tossed with a tangy champagne-pear vinaigrette dress ing and garnished with bleu cheese crumbles, hazelnuts, and dried cranberries. GF

Grilled Romaine Salad

Romaine heart grilled, then served with a champagne-pear vinaigrette, radishes, brown butter croutons, and minced hard boiled egg.

Gnocchi al Pomodori 'San Marzano"

Fresh Potato gnocchi served with Marcella"s Hazen's #3 tomato-butter sauce with Asiago and Pecorino Romano cheeses.

Spinach Salad with Fresh Strawberries

Organic baby spinach salad, candied pecans, feta cheese with a honey-white balsamic vinaigrette dressing. GF

Salt Spring Island Mussels "Mainieres"

Steamed fisherman-stye with Carlton Farms dry-aged bacon, white wine, lemon, shallots and parsley. GF

Escargots a la Bourguignonne

French escargot baked in a garlic-shallot butter. GF

Grilled Pawns and Chickpea Panisse

Five grilled prawns chickpea fries and romesco sauce. GF

House Charcuterie Board

A variety of house made classsics.

Morel Mushrooms

Locally foraged sauteed with shallots and Amontillado sherry, topped with a organic farm egg. GF

Organic British Columbia King Salmon

With a tangy lemon beurre blanc with castelveltrano olives and diced tomatoes. Served with roasted vegetables and crispy parmesan polenta. GF

Ragu alla Bolognese

Served on fresh pappardelle pasta.

Buttermilk & Maple Syrup Roast Chicken

Tenderized in buttermilk then roasted chicken leg and thigh. Served with locally foraged fiddlehead ferns, roast vegetables, mashed potatoes and natural sauce. GF

Pan-Seared Scallops with Jalapeno Creamed Corn

Sauteed mustard greens and italian sausage vinaigrette.

Tonight's Specials

Mains

Char-Broiled 13 Ounce Ribeye Steak

Prepared to temperature than topped with umami-bomb butter. Served with fingerling potatoes and fresh vegetables. GF

Imperial Stock Ranch Rack of Lamb

Roasted then served with garlic mashed potatoes, and fresh vegetables.

Filet Mignon

Pan seared seven-ounce filet of premium Angus beef. Served with a clas sic brandy & green peppercorn sauce and mashed potatoes. GF

Cioppino-Style Seafood Pasta

A changing variety of fresh seafood including clams, prawns, calamari and mussels with pasta in a tomato, wine, and fresh basil sauce.

Jaeger Schnitzel

Jaeger Schnitzel is German comfort food. We accompany our "Chairman's Reserve"pork loin schnitzel with a rich mushroom sauce. Served with traditional braised red cabbage, housemade naturally fermented sauerkraut and a potato pancake with applesauce

Cascade Farms "All Natural" Pork Osso Bucco

"All-natural" pork from Oregon's Cascade Farms in the Willamette Valley slow-braised in red wine. Served atop creamy-style sun dried tomato polenta with gremolada and natural sauce. GF