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