We have tickets available for our cooking classes!
Lunch & Dessert Menu
Fettucine with Smoked Trout and Olives
House made fettucine and smoked Idaho trout, sautéed with nicoise and Castlevetrano olives, grilled Starling Farm summer squash, garlic, capers, and crushed chili flake. Finished with feta cheese and extra virgin olive oil.
Chickpea and goat cheese spaetzle with grilled Flower to Flour Farm zucchini, green onion, and zhoug. Served with pea vine salad, garlic chives, mint and tarragon.
Cast Iron Paella
Pacific Northwest style paella cooked in cast iron with marinated Pacific squid, wild prawns, PNW mussels, house chorizo, chicken unfit and traditional paella rice.
House made beet infused pasta with sautéed green beans, carrot and scallions served over Zion Farm spinach and nut pesto with fresh basil, garlic and chili flake. Finished with Grana Padano, lemon zest and crushed Marcona almonds.
Pan seared Columbia River King salmon served with spicy spring greens, sautéed sweet corn, local green beans and Mama Lil's sweet peppers. Finished with fresh herb oil.
Semolina crusted fried Idaho trout fillet, black beluga lentils, mirepoix vegetables, and sautéed Starling Farm summer squash with dill yogurt cream and NOBO Farm micro greens.
BBQ Pork Ribs
Oven braised BBQ pork ribs, Starling Farm savoy cabbage and cucumber slaw and warm potato salad with bacon vinaigrette.
New York Steak
Allen Brother's New York Strip steak served with Zion Farm arugula, Yukon Gold rosti potatoes, Wildwood Farm pickled red onion, Cascadia Creamery Glacier Blue cheese and topped with Heritage Seeds blue cornmeal onion ring.
prices and menus are subject to change
Skillet Roasted Mussels
PNW 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.
Grilled Radicchio Salad
Oak Roase Farm radicchio, grilled and dressed in blue cheese vinaigrette, served over house made prosciutto with picked red onions, slivered almonds and aged balsamic vinegar.
Zion Farm organic spinach with seasonal berries, sheep's milk feta cheese Marcona almonds and raspberry-balsamic vinaigrette.
Mixed Green Salad
Zion Farm organic mixed 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
Zion Farm organic mixed greens tossed in champagne vinaigrette
Add Wild Prawns$6.00
Add Semolina Fried Pnw Oysters
Blue Cheese and Hazelnut Salad
Zion Farm 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 Zion Farm organic mixed greens in champagne vinaigrette. Served with house salsa and citrus aioli
Smoked Salmon Salad
Cured and smoked Columbia River Chinook salmon over Zion Farm organic mixed greens, capers,pickled shallots and balsamic vinaigrette.
Fettucine with Pesto and Peppers
House made fettucine with Mama Lil's sweet and spicy peppers tossed in basil and nut pesto, garlic, extra virgin olive oil and Grana Padano cheese.
House made pasta with Hood River Organic crimini mushrooms, herbs 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
Skillet Roasted Clams
Totten Inlet Manila clams, oven roasted in cast iron with fresh fennel, garlic, red chili flakes and fennel pollen.
Olives and Nuts
Olives and roasted nuts
House cut potato fries
Assorted cheeses with house made artisan crackers and fruit preserves. Substitute gluten-free rice crackers $2.00 per person.
Burgers and Sanwiches
Burgers are cooked to order. The following sandwiches come with a choice of Zion Farm 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.
Oyster Po Boy Sandwich
Semolina fried Pacific Northwest oysters with homemade cabbage slaw and aioli on toasted house baguette.
Roast Beef and Swiss Sandwich
Roast beef and Emmental Swiss cheese with horseradish cream and Zion Farm greens on house made sourdough bread.
*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.
Huckleberry cake with berry sauce and house made huckleberry frozen yogurt.
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.