Now offering gift card purchases from our website at celilorestaurant.com
Lunch & Dessert Menu
Gnocchi with Fall Vegetables
Heritage Seeds rye flour gnocchi with Brussels sprouts and Saur Farm radish served with pumpkin baba ganoush, herb and pepper zhoug, butternut squash cream and Raymond Ranch micro greens.
Fettucine with Squash and Pearl Onions
House made fettucine with Columbia Gorge delicata squash, Flower to Flour pearl onions, sage and toasted walnuts. Finished with crushed chili flake, extra virgin olive oil and shaved Cabot Creamery Clothbound cheddar cheese.
Seared scallops, PNW Mediterranean mussels, manila clams, wild prawns, squid and Oregon bay shrimp served over a tomato and saffron seafood stew. Finished with preserved lemon gremolata and toasted baguette.
House made fettucine with pork and beef Bolognese in a rustic tomato sauce. Finished with Grana Padano cheese and extra virgin olive oil.
Cast Iron Paella
Pacific Northwest style paella cooked in cast iron with marinated Pacific squid, wild prawns, Oregon bay shrimp, PNW mussels, house chorizo, chicken confit and traditional paella rice.
Cascade Farm roasted chicken served over ruby chard, beets, roasted carrots, charred leeks, and sherry mushroom** sauce.
Carlton Farm roasted pork loin and belly roll, over flageolet beans,Idiot's Grace roasted quince and Saur Farm soy braised collard greens with black garlic glaze.
Cascade Natural hanger steak served with Prairie Creek Farm potato purée, Saur Farm kale and Flower to Flour Farm parsnip. Finished with horseradish cream and red wine sauce.
prices and menus are subject to change
Skillet Roasted Mussels
PNW Mediterranean mussels, oven roasted in cast iron with fresh fennel, garlic, red chili flakes and fennel pollen.
3 rotating cheeses with house made artisan crackers, fresh fruit and fruit preserves.
Roasted Pear and Sprouted Lentils
Roasted Kiyokawa Farm pear over sprouted lentils and Bluebird Farm farro. Served with honey-lemon vinaigrette, seasoned goat cheese, Raymond Ranch micro greens, Wildwood Farm radish and fresh cilantro.
Roasted Squash and Kale Salad
Columbia Gorge Organic delicata squash, kale, pickled kohlrabi, pomegranate,shaved Beecher's Flagship Reserve cheddar cheese and vermouth vinaigrette.
Mixed Green Salad
Organic greens tossed in champagne vinaigrette with shallots and thyme.
Assorted house charcuterie, served with house pickles and pickled mustard seed.
House made seasonal soup.
This menu is available after 5:00 daily. Happy Hour is daily from 5 to 6 at the bar and bar tables only. One drink minimum ($4.25) per person during Happy Hour. 18% gratuity may be added for parties of 6 or more. Minors must be accompanied by an adult. One drink minimum ($4.25) per person during Happy Hour. 18% gratuity may be added for parties of 6 or more. Minors must be accompanied by an adult.
Olives and Nuts
with Portland Ketchup
Small Mixed Greens
Organic mixed greens with thyme, shallots and champagne vinaigrette
Skillet Roasted Clams
Oven roasted in cast iron with fresh fennel, garlic, red chili flakes and fennel pollen
Semolina Crusted Willapa Bay Oysters
Semolina crusted oysters with Caesar dipping sauce and fresh herbs
House made pasta with Hood River Organic crimini mushrooms and herbs
House recipe hummus and Greek yogurt with harissa. Served with house made lavash crackers. Sub gluten free crackers 2.00
An assortment of house pickled vegetables
Garlic and Pepper Prawns
Marinated, grilled wild prawn skewer with fresh herbs and salsa
Cascade Natural beef*, marinated and grilled with red wine sauce, house fries and Portland ketchup
1/2 pound, naturally raised, hand packed patty* with Tillamook aged cheddar on a White Salmon Baking CO roll with house fries, Portland ketchup and house aioli
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness
Soup of the Day
Bowl of house made soup of the day
Soup and Salad
Bowl of the soup of the day with organic mixed greens tossed in champagne vinaigrette
Organic Mixed Greens
Local, organic mixed greens tossed in champagne vinaigrette
Add Wild Prawns$7.00
Add Semolina Fried Pnw Oysters
Blue Cheese and Hazelnut Salad
Local, organic mixed greens with blue cheese crumbles, toasted hazelnuts and seasonal fruit tossed with balsamic vinaigrette.
Add Wild Prawns
Add Semolina Fried Pnw Oysters
Grilled Garlic and Pepper Prawns
Marinated wild prawns, grilled and served over local, organic mixed greens in champagne vinaigrette. Served with house salsa and citrus aioli
Smoked Idaho trout over local, organic mixed greens, capers,pickled shallots and balsamic vinaigrette.
Artisan pasta with pork and beef Bolognese, fresh herbs, Grana Padano cheese and extra virgin olive oil.
Bowl of artisan pasta with butter and Grana Padano cheese
Hummus and Yogurt
House made hummus and Greek yogurt served with house Lavash crackers and harissa smoked pepper sauce. Sub gluten free crackers 2.00
Roasted Garlic and Herb Spread
Columbia Gorge Organic garlic and fresh herbs, whipped with fromage blanc, cracked pepper and fresh herbs. Served with house Lavash crackers. Sub gluten free crackers 2.00
Olives and Nuts
Olives and roasted nuts
House cut potato fries
The following sandwiches come with a choice of mixed, organic greens tossed in champagne vinaigrette or house cut potato fries with Portland ketchup:
Focaccia Chicken Sandwich
Shredded chicken breast, bacon, cheddar cheese, pickle relish, mixed greens and aioli on house made focaccia bread.
Grilled wild Mexican prawns with carrot, cabbage, fresh herbs, mixed greens and spicy aioli on toasted house baguette.
Oyster Po Boy Sandwich
Semolina fried Pacific Northwest oysters with homemade cabbage slaw and aioli on toasted house baguette.
Burgers are cooked to order. The following sandwiches come with a choice of organic mixed greens tossed in champagne vinaigrette or house cut potato fries with Portland Ketchup:
Black Bean Veggie Burger
House made black bean, bulgar, cheese and vegetable patty, served on a White Salmon Baking Co brioche roll with aioli and aged Tillamook cheddar cheese.
House made caper, fennel, lemon and PNW salmon patty, served on a White Salmon Baking Co roll with spicy aioli and Tillamook aged cheddar cheese.
Hand packed patty of all natural beef*, served on a White Salmon Baking Co brioche roll with aioli and Tillamook aged cheddar cheese.
Sirloin Burger with Bacon and Blue Cheese*
House sirloin burger* topped with crispy bacon and crumbled Shaft's Creamery blue cheese crumbles on a White Salmon Baking Co brioche roll.
*Gluten Free options if requested
Wy'east Chocolate Volcano Cake*
Rich chocolate cake with Valrhona chocolate center. House made vanilla ice cream and chocolate shavings. (please allow 15 minutes). Wine Pairing: Taylor Fladgate, "10 year", Tawny Port- $8.75
Traditional vanilla bean crème brulée. Wine Pairing: Castelnau de Suduiraut, Sauternes - $9.25
Seasonal local fruit tart, served warm with house made vanilla ice cream. Wine Pairing: Andrew Rich, LH Gewurztraminer- $8
3 scoops of house made sorbet. Wine Pairing: Charles Smith, "Secco Bianco Bubbles", Italy-$8.25
Assorted cheeses served with house made artisan crackers, fruit marmalades and fruit preserves. Wine Pairing: Andrew Rich, LH Gewürztraminer - $8
Bittersweet chocolate panna cotta with Chantilly cream. Served with a house cookie. Wine Pairing: Fonseca, "Late Bottled Vintage", Port- $8.
Remy Martin champagne cognac and Grand Marnier, neat in a snifter
Sparkling wine with Clear Creek Pear Brandy. Pure Oregon bliss!
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Crater Lake vodka and Vya extra dry vermouth with 2 piquillo stuffed manzanilla olives.
Blood Orange Drop
Blood orange puree and vodka or ask for spicy with house habanero infused vodka.
Gin, Luxardo maraschino liqueur, Crème de Violette and lemon juice with a Toschi cherry garnish.
Gosling's rum, Cointreau, and house made Falernum, shaken with lime.
Bourbon, St Elizabeth Allspice Dram, lime juice, and Angostura bitters, shaken.
Fresh, locally sourced, sustainably grown in order to produce the finest tasting food possible is the commitment of Celilo Restaurant and Bar. Our focus is to always guide you through a stunning meal.Whether it’s working with local farmers to produce vegetables or using reclaimed lumber from the Columbia River for the restaurant interior.