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Lunch & Dessert Menu
Paparrdelle with Delicata Squash
House made pappardelle pasta with Oak Rose Farm roasted delicata squash and sweet peppers tossed in a sage brown butter sauce. Finished with Beecher's cheese and extra virgin olive oil.
Hen Egg and Harvest Hash
Local hen egg, Prairie Creek Farm potatoes and beets, Flower to Flour Farm fall squash, onions and fresh herbs, roasted in cast iron and served with shaved Briar Rose Damona cheese and chipotle salsa.
Carnaroli risotto, prepared with prawns, calamari, Oregon bay shrimp and BC Mediterranean mussels. Served with capers, Grana Padano cheese, fresh herbs and extra virgin olive oil.
Cascade Natural beef and pork Bolognese served over house made pappardelle pasta with fresh herbs. Finished with Grana Padano cheese and extra virgin olive oil.
Payne Family Farm braised pork shoulder and belly over house made choucroute and Prairie Creek Farm rosti potatoes. Finished with pork jús and pickled mustard seeds.
Semolina crusted fried and smoked Idaho trout cakes, lentils, mirepoix vegetables, and Swiss chard with dill yogurt cream and NOBO Farm micro greens.
Cascade Farm chicken served over fregola sarda toasted pasta, with house made chorizo, Mama Lil's sweet and spicy peppers, and sautéed Brussels sprout leaves.
New York Steak
Allen Brothers grilled New York steak served with Prairie Creek Farm gold potato purée, sautéed greens and glazed carrots. Served with fresh herb and pepper chimichurri.
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.
Kabocha Squash Salad
Flower to Flour Farm Kabocha squash with Brussels sprouts, feta cheese, pomegranate, candied walnuts and burnt honey-orange vinaigrette.
Prairie Creek Farm roasted beets, Cypress Grove fromage blanc, whipped with fresh herbs, NOBO Farm micro greens and sherry vinaigrette.
Mixed Green Salad
Mixed organic greens tossed in champagne vinaigrette with shallots and thyme.
Kale and Blue Cheese
Massaged lacinato kale tossed in blue cheese vinaigrette with a soft boiled egg, pickled red onion and toasted squash seeds. Finished with Cascadia Creamery Glacier Blue cheese.
Assorted house charcuterie, served with house pickles and pickled mustard seed.
House made seasonal soup.
Small Plates/Bar Menu
This menu is available after 5:00 in the bar. 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 his/her guardian.
Olives and Nuts
with Portland Ketchup
Small Mixed Greens
Organic mixed greens with thyme, shallots and champagne vinaigrette
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
Small Skillet Mussels
Oven roasted in cast iron with fresh fennel, garlic, red chili flakes and fennel pollen.
*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
Organic mixed greens, shallots and thyme tossed in champagne vinaigrette.
Add Wild Prawns$6.00
Add Semolina Fried Pnw Oysters
Blue Cheese and Hazelnut Salad
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 organic mixed greens in champagne vinaigrette. Served with house salsa and citrus aioli
Trout Cake Salad
Semolina crusted fried Idaho trout cake, over organic mixed greens, capers,pickled shallots and balsamic vinaigrette.
Cascade Natural beef and pork Bolognese served over house made pasta with fresh herbs. Finished with Grana cheese and extra virgin olive oil.
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 Sandwiches
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.
Oyster Po Boy Sandwich
Semolina fried Pacific Northwest oysters with homemade cabbage slaw and aioli on toasted house baguette.
Grilled prawns with greens, Caesar dressing, pickled red onion,Grana Padano cheese and breadcrumbs in a warm spinach tortilla.
*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 sour cream ice cream.
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.