Prices and Menu Items Change Frequently. 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 regularly, but there may be some differences between what you see here and what you’ll see during your visit to Celilo.
Organic mixed greens tossed with fresh thyme, shallot and house champagne vinaigrette.
Kale and Squash Salad
Marinated kale, braised squash, sheep's milk feta cheese and pomegranate seed salad. Served with a soft poached egg and poppy seed vinaigrette.
Crispy Pork Cheek
Payne Family Farm crispy pork cheek with zhoug sauce and herb salad.
Assorted Celilo pork charcuterie, served with house pickles, pickled mustard seed and fruit mostarda.
Bowl of house made soup.
A variety of cheeses served with house made artisan crackers and fruit preserves.
British Columbia mussels, oven roasted in cast iron with fresh fennel, garlic, red chili flakes and fennel pollen.
Prairie Creek Farm roasted beets and wilted fall greens with sheep's milk feta cheese and house made beet sorbet.
All of Celilo’s menus are built with a focus on fresh, seasonal foods grown and procured locally. Therefore, they change frequently in response to what is being freshly harvested in our area. This is a sample menu for this time of year.
House made pasta, Payne Farm pork Bolognese sauce, extra virgin olive oil and shaved Grana cheese.
Heritage Seeds black barley spaetzle and root vegetable cream served with Brussels sprouts, sage and apple-butternut squash chutney.
Pan seared Alaskan sea scallops over Heritage Seeds wild rice risotto, parsnip puree, roasted Brussels sprouts and Prairie Creek Farm carrots. Finished with quince vinaigrette.
Seafood and Chorizo Skillet
Oregon bay shrimp, marinated squid, prawns, BC mussels, house pork chorizo and smoked chicken confit with local fall squash and fregola sarda toasted pasta. Roasted and served in cast iron with fresh herbs.
Braised pork shoulder and pork belly over red cabbage choucroute with grilled turnip greens and sweet pickled mustard seed.
Draper Valley Farm chicken breast, served with Prairie Creek Farm Huckleberry Gold potatoes, carrots, sauteed winter greens and chicken jus.
Cascade Natural grilled hanger steak with Prairie Creek Farm potatoes, kale and roasted shallots. Finished with red wine sauce.
Artisan pasta with cauliflower, roasted squash and toasted walnuts. Finished with sage brown butter, ricotta salata cheese and aged sherry vinegar.
Olives & Nuts
Small Mixed Greens
Potato Fries with Portland Ketchup
Semolina Crusted Willapa Bay Oysters
Garlic and Pepper Prawns
Soup of the Day
Bowl of house made soup of the day.
Soup and Salad
Bowl of the soup of the day with mixed greens tossed in champagne vinaigrette.
Organic mixed greens tossed in champagne vinaigrette. Add wild prawns for $7 or semolina fried PNW oysters for $5
Grilled Garlic and Pepper Prawns
Marinated wild prawns, grilled and served over mixed greens in champagne vinaigrette. Served with house salsa and citrus aioli.
Smoked Trout Salad
Cured and smoked Idaho trout served over mixed greens, capers, pickled onions and balsamic vinaigrette.
Black Bean Veggie Burger
House made black bean, bulgar, cheese and vegetable patty, served on a Flour Garden roll with aioli and aged Tillamook cheddar cheese.
House made caper, fennel, lemon and wild salmon patty, served on a Flour Garden roll with spicy aioli and Tillamook aged cheddar cheese.
Hand packed patty of all natural beef, served on a Flour Garden roll with aioli and Tillamook aged cheddar cheese.
Sirloin Burger with Bacon and Blue Cheese
House sirloin burger topped with crispy bacon and crumbled Hook's Blue Paradise blue cheese on a Flour Garden roll.
Hummus and Yogurt
House made hummus and Greek yogurt served with house Lavash crackers and harissa smoked pepper sauce.
Olives and Nuts
Green olives and roasted nuts.
House cut potato fries.
Artisan pasta with seasonal vegetables.
Bowl of artisan pasta with butter and Grana cheese.
Turkey, Bacon and Swiss Sandwich
Turkey, bacon and Swiss cheese with greens, onion and aioli on Flour Garden bread.
BBQ Steak Sandwich
Cascade Natural hanger steak, grilled with Pendleton BBQ sauce, caramelized onions and Tillamook aged cheddar cheese on a toasted house baguette.
Oyster Po Boy Sandwich
Semolina fried Pacific Northwest oysters with homemade cabbage slaw on a Celilo hoagie roll.
House made hummus, sundried tomato, olive, caper, feta cheese, red onion and local spinach tossed in sherry vinaigrette in a warm garlic and herb tortilla.
Grilled wild Mexican prawns with carrot, cabbage, fresh herbs, mixed greens and spicy aioli in a warm garlic and herb tortilla.
Greens and Hazelnut Salad
Local greens, blue cheese, local fruit and toasted hazelnuts with balsamic dressing.
Wy'east Chocolate Volcano Cake
Rich chocolate cake with Valrhona chocolate center. House made vanilla ice cream and chocolate shavings (please allow 15 minutes).
Traditional vanilla bean creme brûlée.
Seasonal, local fruit tart, served warm with house made vanilla ice cream.
Local pear cake with house made ice cream.
3 scoops of house made fruit sorbet.
Assorted Domestic Cheeses
Assorted cheeses served with house made artisan crackers and fruit preserves.