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Celilo Restaurant & Bar
16 Oak St
Hood River, OR 97031
Uber
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Entree Menu
Small plates, appetizers and salads
Dessert Menu
Cocktail Menu
Glass Wines
Entree Menu
Dinner
Spaghettini and Pesto
$30.00
Turnip and radish green pesto**, pomodoraccio tomato, burrata, Pecorino Toscano.
Fettucini Foriana
$32.00
Fresh fettucini, toasted walnuts**, pistachio**, golden rasen, garlic herb butter, Grana Padano, herb breadcrumb.
Sugo Cavatelli
$35.00
Braised pork shoulder and tomato ragu, sno peas, Grana Padano, lemon gremolata.
Salmon
$37.00
Pan seared Pacific Coho salmon, Pan seared Pacific Coho salmon, herbed goat cheese, arugula, roasted radish and turnip, dates, red onion, garlic scape vinaigrette.
Pork
$38.00
Olympia Provisions Farm Network pork chop, buttered rice, grilled kimchi pac choi, Blood orange pork sauce.
New York Steak
$39.00
Grilled asparagus, potato, caramelized onion, Stepping Stone snap peas, Tokyo bekana, radish, horseradish vinaigrette. Finished with red wine sauce.
Steak Frites
$18.00
Red wine sauce, house cut fries, Portland ketchup.
Celilo Burger
$18.00
Tillamook cheddar, White Salmon Bakery roll, house cut fries, Portland ketchup, house made aioli.
Salmon Burger
$18.00
House made salmon patty, remoulade sauce, crispy potato, sea salt-vinegar fries.
**Contains nuts. *Wild mushrooms are an uninspected product. All ingredients may not be listed. Please inquire about all food allergies. Hours, prices and menus are subject to change
Small plates, appetizers and salads
Bread and Lavash Crackers
$4.00
Fresh baked Celilo Lavash crackers and baguette with sea salt whipped sweet cream butter.
Olives and Nuts
$6.00Pickle Plate
$6.00
An assortment of house pickled vegetables.
Potato Fries
$6.00
Portland Ketchup.
Empanadas
$12.00
Gold potato, bacon and cheese, herbed crema.
Semolina Crusted Oysters
$9.00
Willapa Bay Oysters, semolina crust, caesar dressing, Grana Padano cheese, microgreens.
Goat Cheese and Cherries
$9.00
Pistachio coated goat cheese, marinated cherries, crostini.
Dips and Spreads
$10.00
4 house made spreads served with house baguette and lavash crackers.
Assorted Cheeses
$16.00
3 rotating cheeses with house made artisan crackers, fresh fruit and fruit preserves.
Butter Lettuce Salad
$14.00
Oak Rose Red Butter lettuce, red wine vinaigrette, pecorino custard, herbed bread crumbs. 14
Spinach Salad
$14.00
Oak Rose spinach, orange supremes, candied almonds**, strawberry, strawberry vinaigrette, potato chips.
Asparagus
$12.00
Raisin Hill Farm purple asparagus, green asparagus, lemon ricotta cheese, cured egg yolk.
Arugula Salad
$12.00
Saur Farming arugula, pickled beets, whipped goat cheese, puffed sorghum, balsamic-caper vinaigrette.
Blistered Peas
$12.00
Snow and snap peas, sesame ginger togarashi sauce.
Asparagus Soup
$8.00
Northwest asparagus, extra virgin olive oil, piment de ville.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness. **Contains nuts.
Desserts
*Gluten Free options IF requested **Contains nuts
*Assorted Cheeses
$16.00
Assorted cheeses served with house made artisan crackers, fruit and fruit preserves.
Sorbet
$8.00
3 scoops of rotating house made sorbet.
Cookies and Cream
$10.00
Lemon cream, huckleberry compote, pistachio-huckleberry thumbprint cookies.
Rhubarb Crisp
$10.00
Quince powder, house-made mint ice cream.
Chocolate Cake
$10.00
House vanilla ice cream, strawberry compote.
Strawberry Lemon Poppy Seed Cake
$12.00
Sweetened fromage blanc, strawberry compote, fresh mint
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness **contains nuts
House Cocktails
Champear
$13.00
Clear Creek Pear Brandy, Cava, lemon twist, in a flute
Gin & It.
$15.00
Gin, Caprano Antica, dry sherry, orange bitters, lemon peel, served up
Cocktail Pilar
$14.00
Mezcal, Giffard apricot liqueur, ginger, lime, bitters, served on one large ice cube
Blood Orange Drop
$13.00
Vodka, Triple Sec, blood orange purée, lemon, shaken and served up. Available spicy, as well.
Millionaire Waltz
$13.00
Bourbon, Giffard Abricot, Peychaud's bitters, brut, flute.
Don Juan
$14.00
Anjeo tequila, Amaro, sherry, dry cacao, bitters, up, orange peel.
Rum Coffee Negroni
$15.00
Campari, Italian vermouth, coffee-infused rum, secrets, orange peel, large cube.
At the Races
$14.00
Reposado tequila, Averna, grapefruit, lime Wildflower honey, large cube
Members Only
$14.00
Aria gin, Pierre Ferrand dry curaçao, orgeat, lime, bitters, up.
Love-40
$14.00
black tea gin, Pimm's, lemon, Tuaca, ginger ale, collins, rocks 14
A la Louisiane
$14.00
Rye, Italian vermouth, Benedictine, Peychaud's bitters, absinthe, cherry, up
Inversion Layer
$15.00
rum, cognac, gin, lemon, orange, dry sherry, orgeat, rocks
Nostalgic Rage
$14.00
Lillet blanc, gin, limoncello, Campari, lemon, honey, up
Glass Wines
N/V Torre Oria, Cava Brut, Spain
$9.00Domaine Pouillon, Pet Nat of Pinot Noir, Columbia Gorge, WA
$16.00N/V Cantina Di Carpi, Notte Rosa, Brute Rose, Italy
$12.002023 Savage Grace • "Red Willow" • Sauvignon Blanc • Underwood, WA
$14.002022 Can Sumoi, Xarel-lo, Catalonia, Spain
$14.002022 Sandhi, Chardonnay, Central Coast, CA
$16.002023 Westrey, Pinot Gris, Willamette Valley, OR
$13.002024 Syncline, Rose of Carignan & Mourvedre, Columbia Gorge, OR
$15.002022 Sineann, Celilo House Pinot Noir, Willamette Valley, OR
$13.002023 Patricia Green, "Reserve", Pinot Noir, Willamette Valley, OR
$16.002022 Analemma, Mosier Hills, Tinto
$14.002022 Renzo Castella, "Sori Della Revolia", Dolcetto, Piedmont, Italy
$14.002022 Pamplin, JRG, Cabernet Blend, Columbia Valley, OR
$15.00Browse Nearby
General Info
Payment Types
Visa
MasterCard
American Express
Cuisine
Locally Sourced
Meals
Dinner
Hours
Monday:
Closed
Tuesday:
5:00pm - 9:30pm
Wednesday:
5:00pm - 9:30pm
Thursday:
5:00pm - 9:30pm
Friday:
5:00pm - 9:30pm
Saturday:
5:00pm - 9:30pm
Sunday:
Closed
About Us
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.