GIVE THE GIFT OF A STAY AT HEADLANDS

SPECIAL HOLIDAY OFFER

DINING AT MERIDIAN

UPDATE: We are currently open for in-room dining from 8:00 am – 10:00 pm for our Lodge and Cottage Guests. For the most updated dining offerings for our guests, view here. Takeout is available daily from 4:00 pm – 10:00 pm. Thanksgiving in-room and takeout specials are available starting November 26th. Our seated dining area is closed in accordance with the Oregon guidelines, beginning November 18th. 

 

COASTAL CULINARY CRAFTSMANSHIP. Meridian sources its creations from local farmers, the sea, and Headlands’ own herb garden to create casually elegant dishes that reflect our beautiful coastal home. Enjoy Northwest-coast-inspired cuisine in our beautiful dining room, order takeout to enjoy on-the-go, sample our curated Chefs’ Tasting menu, or create a special experience of your own with a customized Intimate Gathering. Lodge and cottage guests can continue their culinary adventure with our In-Room Dining and Culinary Experiences.

  1. HOURS: Takeout is available to the public daily from 4:00 –10:00 pm.

    LODGE AND COTTAGE GUEST OFFERINGS: Guests of Headlands may choose from a wide variety of seasonal culinary experiences. Enjoy In-Room Dining, a Northwest Brunch Board or Adventure Provisions for your coastal adventure.

    INTIMATE GATHERINGS: Meridian can help create a memorable private dining experience for you and your party with a casually elegant meal served in one of our unique indoor or outdoor dining spaces. Start planning your Intimate Gathering.

    GIVE THE GIFT OF MERIDIAN: Purchase a Headland’s gift card that allows your recipient to schedule the perfect time to dine with us. Gift Cards are valid at Headlands Coastal Lodge & Spa, Meridian Restaurant & Bar, Tidepools Spa & Wellness, and our gift shop. Reserve Your Gift Card > 

    CONTACT: Located inside Headlands Coastal Lodge & Spa. Please wear your face covering inside Headlands except when dining. | 503.483.3000 | Meridian@HeadlandsLodge.com

    RESERVATIONS: No seated dining reservations at this time.

    MAKE A RESERVATION

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VIEW MENUS


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    Available daily from 4:00 – 10:00 pm for takeout.

    VIEW TAKEOUT MENU

  2. Layer 5

    Wine by the bottle only at this time, available daily from 4:00 – 10:00 pm for takeout.

    VIEW TAKEOUT MENU

  3. thanksgiving

    Available daily November 26th – 28th daily from 4:00 – 10:00 pm for takeout.

    VIEW THANKSGIVING TAKEOUT MENU


VIEW HOLIDAY MENUS


Join us for a holiday celebration you’ll remember. Our Meridian Chef Team has crafted holiday menu offerings featuring traditional and coastal specialties—enjoy rosemary-and-sage braised boneless turkey for Thanksgiving; herb crusted slow-smoked prime rib for Christmas; and a special whole crab dinner on New Year’s Eve and New Year’s Day. Reservations highly recommended.

  1. thanksgiving

    Available daily November 26th – 28th daily from 4:00 – 10:00 pm. Call 503.483.3000 for takeout, served in to-go ware. For In-Room Dining offerings, view here.

    VIEW THANKSGIVING TAKEOUT MENU

  2. christmas

    Available Christmas Eve and Day from 4:00 – 10:00 pm for seated dining and takeout. Call 503.483.3000 for takeout, served in to-go ware. For In-Room Dining offerings, view here.

    VIEW CHRISTMAS SEATED AND TAKEOUT MENU

  3. nyee

    Available New Year’s Eve from 4:00 – 10:00 pm for seated dining and takeout. Call 503.483.3000 for takeout, served in to-go ware. For In-Room Dining offerings, view here.

    VIEW NYE SEATED AND TAKEOUT MENU

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    MEET CHEF JOHN NELSON

    John is a Northwestern food and beverage professional and personality, in the truest sense. “The uniqueness of my culinary offerings is shaped by the fertile Northwest land and sea that braised and flavored my childhood,” says Chef Nelson. Before joining us at Meridian Restaurant & Bar, John was on the founding team of Oregon’s prestigious Brasada Ranch, Executive Chef and Instructor at the Cascade Culinary Institute, cookbook author, consultant and TV show host.

    John was born and raised in Astoria with a Swedish background and Scandinavian influences. “Since much of my family worked in the commercial fishing industry, I’d roam the docks and would often find myself on the log ships from the Far East eating with the crew members and the captain. My cooking still reflects those meals. My backyard was filled with opportunities to hunt, fish, trap and forage.”

    What is your favorite dish to prepare?

    “Anything that I forage, fish or hunt because it puts eating something in a different light like gardening or farming and enjoying the fruits of your labor. I can have more of an appreciation of what’s on the plate.”

    What do you hope every guest gets to experience when they dine at Meridian?

    “I hope every guest feels a sense of the true Northwestern experience of heritage and comfort.”

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