BREAKFAST

Here are a few samples from our Breakfast menu. Click HERE to see the whole menu as a PDF.
HOUSE SPECIALTIES

		Hood River Poached Pear $5.95 With Snoqualmie Falls Oatmeal.
		Lox and Bagels $9.95 Served with cream cheese, red onions, capers, and sliced tomatoes.
		Joe's Special $8.95 A San Francisco original with ground beef, mushrooms, spinach, eggs, and spices scrambled together.

LUNCH

Here are a few samples from our Lunch menu.
Click HERE to see the whole menu as a PDF.

RIVERSIDE GRILL FAVORITES
All sandwiches include choice of seasoned French fries, cole slaw, or potato salad.

		Dungeness Crab and Shrimp Baguette $9.95 Dungeness crab and bay shrimp, sweet onion, mayonnaise, tomatoes, and Parmesan cheese baked on a French baguette; topped with provolone cheese.
		Chef Ish's Reuben $7.95 Grilled corned beef, Swiss cheese, and sauerkraut on rye bread.
		Southwest Grilled Chicken Sandwich $8.95 Chili-rubbed chicken breast with pepperjack cheese, ripe tomatoes, avocado, lettuce, and smoky mayonnaise served on a toasted kaiser roll.

DINNER

Here are a few samples from our Dinner menu.
Click HERE to see the whole menu as a PDF.
MAIN ENTREES

Entrees include fresh vegetables, bread and butter.
Baked potato may be substituted for an additional $1.50

		Filet of Salmon $17.00 Served with chared onion mashed potatoes and vegetable du jour.
		Baby Back Ribs $16.00 Slow smoked and smothered in hazelnut espresso BBQ sauce.
		Garlic Prawns $20.00 Prawns sautéed in garlic, shallots and fresh lemons. Served with Yaki soba noodles.

Lounge Menu served daily 11:30am to close.

We gladly accept all major credit cards.

A 15% gratuity will be added to all parties of seven or more.

Thank you for your interest in the Riverside Grill. Enjoy your meal!

The Hood River Inn is proud of our Executive Chef, Ishmeal Kamara. Born in Sierra Leone, Ish moved to England at age 10 and to New York City in 1974. He graduated from the National Cooking Institute in Denver, CO, in 1982.

Ish spent 15 years as a Chef in the Portland area, working at the Fernwood Inn, the Heathman Hotel, the Heathman's B. Moloch's Bakery & Pub, the Greenwood Inn and Tivoli Garden.

He joined the staff at the Hood River Inn in 1997. Chef Kamara says, when it comes to cooking, he likes to do a bit of everything. "There's something interesting in all cultures, and I like to do a blend of certain seasonings and ingredients from different cultures to come up with unique tastes."

The chef says he sticks with basic cooking techniques enhanced by the abundance of fresh ingredients available in the Northwest. "People today go out for quality and value," Kamara explains. "We've developed a menu that offers both, one that will appeal to couples seeking a nice evening out, or to families or seniors on a budget."