BREAKFAST
Here are a few samples from our Breakfast menu. Click
HERE to see the whole menu
as a PDF.
| BREAKFAST SAMPLER |
Hood River
Poached Pear $7.00
With Snoqualmie Falls Oatmeal. |
Lox and
Bagels $11.00
Served with cream cheese, red onions, capers, and sliced
tomatoes. |
Frittata
Di Mare $12.00
Dungeness Crab meat, Bay Shrimp, scallions, tomatoes,
peppers and parsley. Topped with cheese. |
LUNCH
Here are a few samples from our Lunch menu.
Click HERE to see the whole menu as a PDF.
| LUNCH SAMPLER |
Dungeness Crab
and Shrimp Baguette $12.00
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 $9.00
Grilled corned beef, Swiss cheese, and sauerkraut on
rye bread. |
BBQ Baby Back
Ribs $13.00
Slow smoked and smothered in a Hazelnut Espresso BBQ
Sauce, and served with French fries |
DINNER
Here are a few samples from our Dinner menu.
Click HERE to see the whole menu as a PDF.
| DINNER SAMPLER |
Riverside Burger $11.00
Half pound Burger, White Cheddar Cheese, Bacon, Sautéed
Onion, French Fries |
Grilled Vegetable Pasta
$17.00
Grilled Zucchini, Portobello Mushrooms, Eggplant, Garlic,
Basil, Tomato, Goat Cheese, Gemelli |
Salsiccia $18.00
Spicy Italian Sausage Ragu, roasted Sweet Peppers,
Niçoise Olives, Fresh Basil, grated Cheese,
Penne |
Lounge Menu served daily 11:30am to close.
We gladly accept all major credit cards.
A 17% gratuity
will be added to all parties of eight 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." |
Best Western Hood River Inn