Valley Flora Organic Heirloom TomatoesChef Kali, slicing up a tomato for a Caprese SaladPotatoes from the Farmers MarketWild picked Oregon Porcini MushroomsValley Flora Organic AsparagusTomatoes from the Lane County Farmers MarketAssorted veggies from the Lane County Farmers MarketFresh Salmon from the Coquille RiverChef Kali filleting a HalibutLocal Spot PrawnsLocal Albacore Tuna from Pacific Waves Tuna & SeafoodLocal Organic Farm Fresh Eggs
Sunset View from The LoftA sunny day in Bandon, OregonDouble rainbow over the Port of BandonView of a marine layer forming out over the Pacific
Views from The Loft Restaurant & Bar
Oregon Grass Fed TenderloinRoasted tomato soup, with local tomatoes and basil, Beecher's Flagship Cheese, croutons and herb oilHeirloom Tomato SaladCrab Cakes with local Dungeness CrabGoat Cheese Tart with House Smoked SalmonCheesecake with Organic Blueberry ToppingPan Seared HalibutGrilled Baby Octopus
Caprese SaladChef Kali finishing up an Heirloom Tomato SaladMacadamia Nut BaklavaThe Loft Burger, Seafood Cioppino, and SteakThree-layered Chocolate Mousse, made with organic Italian ChocolateSeafood Cioppino and Goat Cheese Tart, photo courtesy of donfrankphotography.comApricot Crepes, filled with poached apricots and vanilla pastry creamGoat Cheese Tart with Local Beets (vegetarian)Local Albacore Tuna Nicoise SaladVanilla Bean Cheesecake with fresh, organic strawberry saucePan Seared Halibut with grilled corn, fava beans, cherry tomatoes, spinach, fennel, fingerlings, & tomato butterThe Paris Brest: a sweet pastry filled with pastry cream & praline. Served with organic fruit & powdered sugar
The Food at The Loft of Bandon
Fresh, Local, Natural Ingredients
"My goal is to use the best local meat, fish and produce to make unique dishes that highlight the quality of the ingredients."
- Chef Kali Fieger