Cebu Happy Hour specials
Happy Hour Cebu
Cebu Happy Hour
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Cebu Lounge at the Best Western Plus Hood River Inn

Cebu Lounge at Riverside

Cebu Lounge, the only waterfront Hood River bar, features an extensive full bar, an award winning wine list featuring over 200 wines and local and regional draft beers. Monday-Friday from 4-6pm, don’t miss the Happiest Hours in town. Riverside’s complete menu is available, plus a late night bar menu. Big screen sports are always on.

Enjoy a Pint at Cebu Lounge
HAPPY HOUR MENU – Happy Hour pricing is from 4-6pm Monday-Friday

HOUSE SALAD (GF) Organic Greens, Walnuts, Blue Cheese, Balsamic Vinaigrette ∙ 5
WEDGE SALAD (GF) Roma Lettuce, Blue Cheese Dressing, Blue Cheese crumbles, Bacon ∙ 6
ROASTED BEET SALAD (GF) Beets, Balsamic Mustard Vinaigrette, Cascade Creamery Glacier Blue Cheese, Micro Greens ∙ 6
FRIED OYSTER CAESAR Crispy fried Oysters, chopped Roma lettuce Radicchio, house Caesar Dressing, Pecorino cheese, fresh Lemon ∙ 7
HOUSEMADE CHIPS & SALSA (GF) Tortilla Chips & scratch Salsa ∙ 4
ROSEMARY-GARLIC FONDUE Cascadia Creamery Soft Cheese, Pine Street Bakery Baguette, grilled Broccoli, Kettle Chips ∙ 8
BROCCOLINI (GF) Garlic, Chili Flake, Olive Oil ∙ 4
12″ PIZZA Roasted Butternut Squash, Bacon, Goat cheese, fresh Arugula – OR- Italian sausage, pepperoni, Mama Lil’s Seet Hot Peppers ∙ 8
FRIED CALAMARI Fried Fennel, Calabrian Chili Aioli ∙ 9
MANILA CLAMS (GF) Garlic, White Wine, Butter ∙ 5 / 10
TEMPURA COD French Fries, Lemon, Tartar ∙ 5 / 10
VEGGIE BURGER Housemade with Basil, Arugula, Chipotle Aioli, French Fries ∙ 8
CARNITAS TACOS  (GF) Two Pork Tacos, Corn Tortillas, scratch Salsa, Pico de Gallo, Tortilla Chips ∙ 7
POLENTA with ORGANIC MUSHROOM RAGOUT Creamy Rosemary Polenta, Organic Shitake Mushroom Ragout, roasted Tomatoes, Garlic, Butter ∙ 8
PETITE TENDER STEAK  (GF) sautéed Vegetables, Demi Sauce ∙ 10
MEATBALLS Rosemary Polenta, Pecorino Cheese ∙ 8
SAUSAGE & FREGULA Olympia Provisions Parsley & Pecorino Sausage, toasted Fregula Pasta, Garlic, Calabrian Chiles, Broccolini, Spinach, Parmesan ∙ 10
BOLOGNESE Classic Italian Ragu of veal, pork and beef, Pecorino Cheese, fresh Penne ∙ 5 / 10
SALSICCIA Sausage Ragu, Penne, Basil, Parmesan ∙ 5 / 10

With a minimum beverage purchase of $3.00. Sorry, no substitutions or to go orders. No Separate checks during Happy Hour. Please inform your server if you have a food allergy as all ingredients may not be listed. Menu items and prices may change at any time. See latest printed restaurant menu (PDF HERE) for most current offerings and pricing.


Available after 9pm
HOUSE SALAD Organic Mixed Greens, roasted Walnuts, crumbled Blue Cheese, Balsamic Vinaigrette ∙ 7
WEDGE SALAD (GF) Roma Lettuce, Blue Cheese Dressing, Blue Cheese crumbles, Bacon ∙ 9
ROASTED BEET SALAD Beets, Balsamic Mustard Vinaigrette, Cascade Creamery Glacier Blue Cheese, Micro Greens ∙ 9
TOMATO BREAD SOUP Basil Pesto, Pecorino Cheese ∙ 8
MINESTRONE Sausage, White Beans, Kale ∙ 8
HOUSEMADE CHIPS & SALSA Tortilla Chips & Scratch Salsa ∙ 6
FRIED CALAMARI Fried Fennel, Calabrian Chili Aioli ∙ 14
RIVERSIDE BURGER With French Fries ∙ 14
GOAT CHEESE, KALE, & SWEET PEPPER PIZZA 12” Grilled Focaccia Crust, Goat Cheese, Kale, Mama Lil’s Sweet Hot Peppas ∙ 12
SALSICCIA Sausage Ragu, Penne, Basil, Parmesan ∙ 20


House Wines – “Riverside Selection” by Viento
Pinot Gris 8 glass 1/2 liter 16 Full Liter 30
Sangiovese Blend 8 glass 1/2 liter 16 Full Liter 30

Brut, Domaine St. Michelle, NV, Columbia Valley, WA ∙ 7
Sparkling, Pasqua,, “Prosecco Extra Dry”, Italy (187ml)  ∙ 10
Chardonnay, Charles Smith, “Eve”, 2016, WA ∙ 9
Chardonnay, Ken Wright, “Celilo Vineyard”, 2015, WA ∙ 13
Pinot Gris, Sineann, 2014, Col. Gorge, OR ∙ 7
Sauvignon Blanc, Jacob Williams, 2017, Col. Valley, WA ∙ 8
Riesling, Charles Smith, “Kung Fu Girl”, 2016, Ancient Lakes, WA ∙ 7
Rosé , Willamette Valley Vineyard, “Oregon Blossom”, 2016, OR ∙ 7

••Pinot Noir, Wy’East Vin., “Blue Chip Estate”, 2015, Col. Gorge, OR ∙ 8
CMPinot Noir, Beaux Freres,, “Les Cousins”, 2016, Willamette Valley, Oregon ∙ 12
••Merlot, The Pines, “Estate”, 2016, Col. Gorge, OR ∙ 9
Cab. Sauv., Substance , 2016, Columbia Valley, WA ∙ 8
Cab. Sauv., Jacob Williams , 2014, Col. Valley, Washington ∙ 10
Cab. Sauv., L’Ecole No. 41, 2014, Columbia Valley, WA ∙ 14
Malbec, Thurston Wolfe, “McKinley Springs”, 2015, WA ∙ 9
Cab. Franc, COR Cellars, , 2015, Horse Heaven Hills, WA ∙ 11
CMRed I.Q. Blend, Pamplin Family, 2015, Col. Valley, Washington ∙ 7
Grenache/Syrah/Mourvédre, Andrew Rich,, “Glacial”, 2014,Col. Valley, OR ∙ 10
CM indicates Cellar Master’s Selection
•• indicates Locally made or grown

ON DRAFT – $5/pint

Widmer, Hefeweizen, Portland, OR
Buoy Beer Co., Helles Lager, Astoria, OR
Thunder Island Brewing, Easy Climb Golden Ale , Cascade Locks, OR
•• Full Sail, Atomizer Pale Ale, Hood River, OR
•• Double Mountain, IRA,, Hood River, OR
•• pFriem Family Brewing, IPA, Hood River, OR
Boneyard Brewing, RPM IPA, Bend, OR
•• Full Sail, Amber Ale,, Hood River, OR
Ask about our:
Rotating Local – 5/pint
Rotating IPA – 5/pint
Rotating Cider Variety (GF) – 6/pint
Rotating Nitro – 6/pint
Rotating Seasonal – 6/pint
•• indicates Locally made


Beck’s Non-Alcoholic, Bremen, Germany 4.00
Bud Light, St. Louis, MO 4.00
Budweiser, St. Louis, MO 4.00
Coors Light, Boulder, CO 4.00
Corona, Mexico 4.50
Heineken, Amsterdam, Netherlands 4.50
Deschutes Black Butte Porter, Bend, OR 4.50
••Full Sail Session, Hood River, OR 4.00
Guinness Stout, Dublin, Ireland 5.00
Miller Lite, Milwaukee, WI 4.00
Jester & Judge, American Apple Cider, Stevenson, WA (GF) 5.00
Pilsner Urquell, Czech Republic 4.50
Rainier, Irwindale, CA 4.00


SPRING FLING Monopolowa Vodka, St. Germain Elderflower Liqueur, Rothman & Winter Creme de Violette, freshly squeezed Lemon Juice & Grapefruit Bitters. Served chilled and up. 10
SWEET HEAT Captive Spirits Big Gin, housemade Jalapeno-infused Wildflower Honey, & freshly squeezed Lemon Juice. Served chilled and up. 10
BLACKBERRY MULE Stoli Vodka, Blackberry Syrup, fresh Lime Juice & Reed’s Ginger Beer. Served over ice. 10
PINEAPPLE CILANTRO MARGARITA Lunazul Blanco Tequila, Cilantro, Pineapple Juice, Agave Nectar & fresh Lime Juice. Served in a Chili-Salt rimmed bucket. 10
CLASSIC OLD FASHIONED Pendleton 1910 Rye Whiskey, Simple Sugar, Fee Brothers Whiskey Barrel-Aged Bitters & Orange Zest. Served over ice with a Luxardo Cherry. 11


HAND CRUSHED LEMONADE or LIMEADE  Freshly squeezed juice, Simple Sugar, filtered water. 3.50  Add Strawberry .50
ARNOLD PALMER  Freshly squeezed Lemon Juice, Simple Sugar, with freshly brewed Big River Iced Tea. 3.50
NOJITO-FRESH LIME & MINT SODA Freshly squeezed Lime Juice,  housemade Mint Syrup & Club Soda. 4.00
POMEGRANATE CREAM SODA Monin Pomegranate Syrup, Monin Vanilla Syrup, Club Soda & Cream 4
BLUE BUS KOMBUCHA Locally made in Bingen, WA. Hibiscus-Ginger – OR – Organic Peach with Hops 16 oz. 5

Prices & menu subject to change without notice

* * All proteins are cooked to order. Consuming raw or undercooked meat or seafood may increase your risk of foodborne illness
∙ Indicates Gluten Free
A 20% gratuity will be added to all parties of 8 or more ∙ No checks please