Vegetarian & Seafood Entrees, Salads, and Small Dishes from Celilo Restaurant, Hood River

16 Oak St, Hood River, OR 97031

Farro and Spring Vegetables

Bluebird Grain Farm farro tossed with roasted beets and Oregon asparagus. Topped with Dancing Roots Farm escarole, micro greens and Grana cheese crisp.

Spring Morel and Asparagus Pasta

House made nettle fettuccine served over Hunter Farm arugula and tossed with spring morels and Oregon asparagus. 

Finished with nettle pesto, preserved lemon and Grana Padano cheese.

Salmon

Troll caught, Pacific Coho salmon with Oregon wild rice,roasted fennel and onion, Quercus Farm greens and sweet shrimp salad. Served wit green peppercorn vinaigrette.

Seafood Pasta

House made pasta with BC Mediterranean mussels, sweet shrimp, capers, white wine and lemon butter. 

Finished with fresh herbs and Grana Padano cheese.

Bucatini all'Amatriciana

Artisan pasta with spicy tomato sauce, garlic, chili flake, extra virgin olive oil and pork lardon. Topped with a soft poached farm egg* and Grana Padano cheese

Garlic and Pepper Prawns

Marinated, grilled wild prawn skewer with fresh herbs and salsa

Semolina Crusted Willapa Bay Oysters

Semolina crusted oysters with Caesar dipping sauce and fresh herbs

Skillet Roasted Mussels

Oven roasted in cast iron with fresh fennel, garlic, red chili flakes and fennel pollen

Salmon Burger

House made caper, fennel, lemon and wild salmon patty, served on a Flour Garden roll with spicy aioli 

and Tillamook aged cheddar cheese.

Prawn Sandwich

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.

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.

Hummus Plate

House recipe hummus and Greek yogurt with harissa. Served with house made lavash crackers

Skillet Roasted Mussels

British Columbia Mediterranean mussels, oven roasted in cast iron with fresh fennel, garlic, red chili flakes and fennel pollen.

Assorted Cheeses

3 rotating cheeses with house made artisan crackers, fresh fruit and fruit preserves.

Kale and Pickled Vegetable Salad

Marinated lacinato kale, Raisin Hill Farm pickled green tomatoes and carrots in sherry vinaigrette. Topped with ricotta salata cheese and marcona almonds.

Pea Sprouts, Beet and Bulgur

Raymond Ranch pea and sunflower sprouts, roasted beets and bulgur with Cascadia Creamery Glacier Blue cheese, lemon balm and sherry vinaigrette.

Salmon Salad

Pan seared Coho salmon served over organic mixed greens, capers,pickled shallots and balsamic vinaigrette.

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

Blue Cheese and Hazelnut Salad

Organic mixed greens, Shaft's blue cheese, toasted hazelnuts and seasonal fruit tossed with balsamic vinaigrette

Organic Mixed Greens

Organic mixed greens tossed in champagne vinaigrette

Sides

Hummus and Yogurt

House made hummus and Greek yogurt served with house Lavash crackers and harissa smoked pepper sauce

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.

Menus

Located in downtown Hood River, Celilo has menus that are built with a focus on fresh, seasonal foods grown and procured locally. With ingredients regionally grown or foraged, we are proud to source high quality, pure food, grown mere miles from our doorstep. We make every attempt to buy naturally raised and organic products when available.

As our menus are responsive and dependent on what’s in season in the Gorge region- they are always changing. Always. We do our very best to update the menus on our website, but there may be some differences between what you see here and what you’ll see during your visit to our Hood River Restaurant.

Join us and choose from our array of drink menus- from local craft beer and wine to our innovative cocktails. Winner of an Award of Excellence for 2016 by Wine Spectator, we are known for our vast selection of both regional and international wines.

Our Mission and Philosophy at Celilo Restaurant and Bar

At Celilo Restaurant, we are committed to a healthy and sustainable future. To achieve our goals of responsible business ownership, we focus on one critical aspect of all that we do: LOCAL.

Local started out as our mantra; in regards to the purchasing of our ingredients in the kitchen. The reasons that are obvious. We source high quality, fresh food, grown miles from our doorstep. We make every attempt to buy naturally raised products and organic products when available.

Other considerations have also arisen. We pay attention to our output. We reuse or recycle all of our glass, plastic, paper, aluminum, and tin. We use unbleached paper sourced from consumer recycled fiber. We compost all our food scraps, vegetables, and coffee grounds. We convert our used vegetable oils into bio-diesel.

Supporting the local economy helps us in turn. We want our producers to use environmentally sound agriculture and sustainable farming practices. They produce great food that is healthy. The fossil fuel impact is minimal. And we benefit from the superior product grown in a safe living environment.

Each small step is important.

We know you will taste the difference. And with a concerted effort, our children will too.

Visit Sustainable Hood River the Facebook page to find out more sustainable initiatives going on in our town.

Chef Ben Stenn

Ben Stenn is the head chef and managing partner of Celilo Restaurant and Bar. He graduated from NYU in 1992 with a BA in political science and a minor in French Literature. As it happens, the minor degree had more influence than the political science (thank goodness) as it got Ben to France where he found his raison d’etre. Ben spent two years in France, first at La Varenne, Ecole de Cuisine and then at several restaurants that rounded out his early learning. He returned to New York City and the restaurant world before coming to the Pacific Northwest.

After arriving in Hood River in 1995, Ben operated the Sixth Street Bistro and Loft for ten years. This offered Ben the opportunity to establish a family of producers and food people, the foundation of Celilo. Ben’s simple philosophy:

“Know your food. Know what it is, where it comes from, who grew it, when it was harvested, how it was prepared. It is an honor to be a part of this simple ethic.”