Dining at Steamboat


December, January, and February (with the exception of Valentine's weekend) the restaurant will be closed.


Our restaurant is open to everyone 7 days a week for breakfast, lunch, and dinner Mother's Day Weekend thru Halloween.



 Reservations are requested for dinner and parties of 6 or more for breakfast or lunch.  You can make dinner reservations with the Open Table app below or call 541-498-2230.

Click to view the current list of special dining events


Breakfast and Lunch

Our wonderful kitchen staff creates amazing breakfast and lunches from 8am to 5pm in season. The menu is full of Steamboat Traditions and the daily specials feature fresh, local products. Don't forget to save room for our house-made desserts. If you are planning a fishing or sightseeing trip, we have great sack lunch choices available for morning pick up. Just order from the front desk by 8pm the evening before.  Espresso is available in our Library lounge.



Dinner is served from 5:30pm-8pm nightly in season. Our ever changing menu showcases the flavors of the Northwest. We pride ourselves in locally sourced ingredients and from scratch cooking. We happily accommodate any dietary restrictions.  If you are planning on an adventure and know you will be returning after dinner service, you can place your order before you leave and have your meal ready for pick up or delivered to your room (cabins and suites only) when you return.


Local Beer, Wine and Spirits

Our extensive wine list features 200 wines from over 40 different Oregon wineries with 40 varietals to please every palate. Our new Steamboat Red is available by the glass or bottle.  Discounts available by the case.  We carry Northwest spirits, local craft beers, and cider.  You can enjoy a craft cocktail in our restaurant or Library lounge.



Pairing Dinners


Pairings are subject to change

 Children are welcome at Pairing Dinners at a reduced rate.


3/14 - Steamboat Chef Adam Ruplinger with Ruby Vineyard and Winery

3/28 - Lion and Owl Chef Crystal with Antiquum Farm

 4/3 - Newbergundian Chef Sean McKee with Winery TBA

4/4 - Steamboat Chef Bryar Horn with Brandborg Vineyard and Winery

4/10 - Steamboat Chef Adam Ruplinger with Girardet Vineyards

4/11 - Steamboat Chef Keenan McGrew with Cooper Ridge Vineyard

4/17 - Peerless Restaurant Chef Harlan Brooks with Abacela

4/18 - Party Downtown Chefs Tiffany Norton and Mark Kosmicki with Fossil & Fawn

5/8 - Nick's Italian Cafe Chefs with Yamhill Valley Vineyards

5/9 - Steamboat Chef Adam Ruplinger with Dion Vineyard

5/15 - Reustle Chef Jake Sewell with Reustle Vineyards

5/16 - Besaws Chef Dustin Clark with RoxyAnn Winery

 October line up announced soon



Breakfast Menu

Served 8am-1pm

Sour Cream Roll-ups – Pancakes filled with Strawberry-Rhubarb Jam and Sour Cream  12

Orange and Cinnamon French Toast – with Vanilla Ricotta and Praline  12

Steamboat Granola – House-made Granola with Vanilla Yogurt and Fresh Fruit  10

Two Buttermilk Pancakes served with Fresh Fruit  10

Eggs Benedict served with Potatoes  14

Biscuits and Gravy – House-made Sausage Gravy and Fresh Baked Biscuits with Two Eggs  12

Corned Beef Hash – House-made Corned Beef Hash served with Two Eggs and Toast  14

Vegetable Hash – Served with Two Eggs and Toast  13

Three Egg and Cheese Omelet served with Potatoes, or Toast  12

Fisherman's Breakfast - Two Eggs served with Potatoes, Toast, and Bacon or Sausage  14

Sides -

Fresh Fruit  4  Bacon or Sausage Links  5  One Egg  2  OnePancakes  5  Gravy  4  Steamboat Cinnamon Roll  5  Potatoes  5  Oatmeal  7  Toast  3 


Lunch Menu



House Salad with Seasonal Vinaigrette, Steamboat Blue Cheese, or Buttermilk Ranch Dressing  Small  6 Large  9 Add Chicken  5

Wedge Salad with Tomatoes, Blue Cheese Crumbles, Red Onion, Hazelnuts, Grapes, and Bacon  12

House-made Soup of the Day  Cup  5 Bowl  9

House-made Chili, Beef or Vegetarian  Cup  6  Bowl  10


Served with Steamboat Potatoes

Deli Sandwich – Ham, Turkey or Vegetarian on your choice of Bread  12

BLT on your choice of Bread  12

Club Sandwich on Sourdough  15

Reuben Sandwich – Corned Beef, Sauerkraut, Swiss, and Russian Dressing on Rye  15

Mildred’s Mess – Thin Sliced Ham, Melted Cheese, Lettuce, Tomato, Onion and Pickles   13

Build your own Hamburger, Veggie Burger, or Chicken Breast  12-17

Kurtz Burger – our Cheeseburger topped with Sliced Ham  15

Grady Burger – our Cheeseburger topped with Bacon, Fried Egg and BBQ Sauce  16



Steamboat Cinnamon Roll  5

House-made Pie  6

Ice Cream Sundae  5

Steamboat Sundae  10

Milkshake - Chocolate, Peanut Butter, Caramel, Marrionberry, Strawberry Rhubarb, or Vanilla  6

Floats – Rootbeer, Cherry Pepsi, or Orange  5

Scoop of Umpqua Vanilla Bean Ice Cream  3

Dinner Menu

Our dinner menu changes often to feature what is fresh and in season. Our chef goes to the Farmers Market every Saturday and comes back with new inspiration.


Marinated olives with rosemary and orange peel  5

Popcorn with white truffle oil and grana padano  5

Smoked salmon dip with crackers  10

Seasonal Bruschetta made with our famous Grandma's Bread 8-10

Charcuterie Sampler

with crackers, house-made pickles, stone mustard        

~Finocchiona (dry salame with fennel seeds)

~Spain Chorizo


Taste of one 8, Taste of two 14 , Taste of three 20      

Cheese Sampler

With crackers,dried fruit, nuts, local honey

~Tillamook vintage white cheddar

~Humboldt Fog goat

~Rogue Oregon blue

Taste of one 7, Taste of two 13, Taste of three 18


Small plates

Soup of the day  9

Seasonal local salad  9

We also typically feature an additional seasonal salad and/or a pasta  12-18


Large plates

Our large plate selections change often and feature farm fresh produce and local meats   25-45



Mason jar creme brulee with black cardamom  6

The Pastry Chef's current creation  5-8


Catering Menu


At Steamboat Inn we want to make it easy for you to create your ideal event.  You can choose from the following event menu, or work with the Steamboat Chefs to create a custom dining experience.  Our wonderful kitchen staff creates amazing menus with an emphasis and passion for seasonality.  The menu is full of Steamboat Traditions and modern culinary creations that are sure to please everyone from comfort food crusader to the most discerning foodie. We pride ourselves in locally sourced ingredients and from scratch cooking. We happily accommodate any dietary restrictions, food allergies/intolerances, or vegetarian or vegan lifestyle.  Our extensive wine list features 200 wines from over 40 different Oregon wineries with 40 varietals to please every palate. Our new “Steamboat Red”  is available by the glass or bottle.  Our full service bar carries Northwest spirits, local craft beers, and cider.



An automatic 18% service charge will be added to all food & beverage totals.

When booking an event, we require and food and beverage minimum.

Our listed prices and items are subject to seasonality and are subject to change.



Event Menu (max 2)

Reverse Seared 12oz New York Strip Loin with Chimichurri   42

Grilled Half Chicken with Lemon and Rosemary Marinade and Mushrooms   32

Roasted Salmon with Dijon Mustard Butter Sauce and Pickled Mustard Seed   39

Honey Brined Bone-In Pork Chop with Caper and Parsley Salsa Verde   34

Roasted Duck Breast with Marionberry and Balsamic Reduction   38

Soft Cheesy Polenta with Seasonal Vegetable Ragu   30

48-Hour Beef Brisket with Au Jus and Rosemary Gremolata   42

Seasonal Fish (Market Price)


Soup or Salad (+9pp)

 Greens Salad with Olive Oil, Lemon, Parmesan and Grisini Breadsticks

 Tomato Soup with Cheesy Crostini and Black Pepper

 Chef’s Seasonal Farmers Market Salad

 Chef’s Seasonal Soup


Starch Side (Pick 1)

 Home Fries with Fresh Herbs

 Potato Gratin with White Truffle Breadcrumbs

 Roasted Sweet Potatoes with Maple and Bacon

 Chef’s Seasonal Selection


Vegetable Side (Pick 1)

 Oven Roasted Mushrooms with White Wine and Butter

 Grilled Broccolini with Garlic and Lemon

 Apple Cider Glazed Carrots

 Chef’s Seasonal Selection



Includes bread service and beverage service (iced tea, lemonade, fountain soda, water).  Coffee Service available for $2 per person.  Prices and Items subject to seasonality and are subject to change.


Additional Platter and Boards

Small Platters are recommended for about 15 guests and Large Platters are recommended for about 30 guests



Charcuterie Board

Chef’s selection of 3 salumi with seasonal pickled vegetables, whole grain mustard and

sesame crackers.

Small 105  |  Large 210


Artisan Cheese Board

Chef’s selection of 3 artisan cheeses, roasted nuts, dried fruit, local honey and sesame crackers.

Small 90 |  Large 180


Crudité Platter

Seasonal selection of fresh vegetables with house made hummus, tarragon yogurt dip and marinated olives.

Small 75 |  Large 150


Fruit Platter

Seasonal assortment of fresh fruit and berries

Small 75 |  Large 150


Steamboat Dips Platter

Trio of Hot Smoked Salmon Dip, Seasonal Hummus, and Parmesan Cheese Dip. Served with grissini breadsticks, sesame crackers and rice crackers.

 Small 108 |  Large 216




Hot Appetizers

|    Prices are per dozen with a minimum of 2 dozen please.    |


Bacon Stuffed Gougères    36

Calabrian Style Beef and Pork Meatball    30

Hawiian BBQ Pork Sliders    32

Baked Truffled Mac & Cheese   20

Stuffed Mushroom Caps with Goat Cheese and Fresh Herbs    $$

Bacon Wrapped Scallops with Steamboat Coriander Pepper and Cilantro   42


Cold Appetizers

|    Prices are per dozen with a minimum of 2 dozen please.    |


Vegetarian Crostini    24

Meat or Seafood Crostini    36

Steamboat Garlic and Parmesan Deviled Eggs    18

Shrimp Cocktail with Basil and Lemongrass    36

Mini Parmesan Tartlets with Caramelized Onion and Thyme   24

Grilled Grandmas Bread with Oyster Mushrooms, Ricotta, and Lemon    28




*Our listed prices and items are subject to seasonality and are subject to change.

Steamboat Inn operates under a special use permit from the Umpqua National Forest.

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