Riverside Deck
Riverside Deck

We are not taking advance dining reservations at this time. Please come in and check in with the hostess stand for availability.

DINNER 4-9pm

Special Indian Night Menu Thursday only
OPEN for DINE IN | TAKE-OUT also available – Taking calls for curbside/take out Daily from 4-8pm – (6pm on Friday and Saturday)  – 541-386-4410

TO START

KALE CAESAR local organic kale, radicchio, focaccia croutons, pecorino, house dressing ∙ 9

available plant-based

MIXED GREENS local organic greens, toasted walnuts, Gorgonzola, balsamic vinaigrette ∙ 9

available plant-based

CAPRESE SALAD LOCAL ORGANIC TOMATOES AND BASIL, BURRATA CHEESE, AGED BALSAMIC AND EXTRA VIRGIN OLIVE OIL ∙ 15

PEACH BURRATA SALAD LOCAL ORGANIC PEACHES, TOMATOES, BASIL, FRESH BURRATA, PEACH INFUSED WHITE BALSAMIC VINEGAR AND EXTRA VRIGIN OLIVE OIL ∙ 15

BACON WRAPPED DATES STUFFED WITH MARCONA ALMONDS AND DRIZZLED WITH HONEY ∙ 11

GRILLED CALAMARI MARINATED WITH GARLIC AND CHILI, BLACK LENTILS, CHARRED ONION, ROMESCO SAUCE ∙ 15

FRIED CALAMARI crispy fennel, calabrian chile aioli ∙ 15

MANILA CLAMS STEAMED IN SAFFRON BROTH W/ LOCAL ORGANIC CHERRY TOMATOES ∙ 15

CLASSICS

served with french fries

RIVERSIDE BURGER white cheddar, bacon, caramelized onion, lettuce, tomato, pickles ∙ 15

VEGGIE BURGER housemade patty with faro, white beans and quinoa, basil leaves, arugula, chipotle aioli, wheat bun ∙ 15

**TOFURKY® BURGER plant based patty, oyster mushrooms, Follow Your Heart smoked gouda ∙ 16

FISH 'N CHIPS crispy fried cod, fries, tartar, lemon ∙ 22

FONDUE BURGER COLUMBIA MUSHROOM CO. OYSTER MUSHROOMS, CARAMELIZED ONION, CASCADIA CREAMERY ROSEMARY FONDUE ∙ 16

MAINS

served with a choice of: roasted potatoes and vegetables -or- Toasted pasta sautéed with garlic, Lacinato kale and tomato

CREAMY MUSHROOM LINGUINE – Local organic oyster mushrooms, garlic, fresh herbs, spinach, pecorino & fresh Linguine ∙ 24
**make it plant-based ∙ 24

GARLIC SHRIMP LINGUINE – jumbo prawns, garlic, chile, basil, cherry tomato, fennel pollen ∙ 24

**SAUSAGE & PESTO – Silken Soy puree with basil pesto, roasted pomodoraccio tomatoes, Beyond Italian Sausage, fresh shell pasta, Follow Your Heart grated parmesan ∙ 23

CALAMARI PASTA – CHILI-MARINATED CALAMARI, GARLIC, PANCETTA, CHILI FLAKES, FRESH MINT, POMODORO, FRESH LINGUINE ∙ 24

PENNE ALLA NORMA – CARMELIZED LOCAL EGGPLANT, GRILLED PEPPERS, CHERRY TOMATO, GARLIC, BASIL, GOAT CHEESE, PECORINO, PENNE ∙ 24

PENNE VODKA – HOUSE SMOKED SALMON, ROASTED SWEET PEPPERS, ROASTED OLIVES, FRESH SPINACH, PINK VODKA SAUCE ∙ 24

BRAISED LAMB PAPPARADELLE – Braised lamb ragu, tomato, braising sauce, organic peas, fresh mint, grated pecorino, fresh pasta ∙ 25

SALSICCIA – spicy italian sausage ragu, roasted sweet peppers, kalamata olives, fresh basil, pecorino, fresh penne ∙ 23

CIOPPINO – Cod, Manila clams, jumbo shrimp, toasted pasta, white beans, vegetables, tomato-anise broth ∙ 32

**IMPOSSIBLE BOLOGNESE –  ragu with tomatoes and herbs, Follow Your Heart parmesan, fresh penne ∙ 23

– Ralenti Gluten Free Pasta (Portland, OR) available ∙ 2.5

CHICKEN PICCATA– Pan roasted draper chicken breast, lemon-caper butter sauce, sautéed farro and vegetables ∙ 30

BRAISED SHORT RIB– all natural beef, braised with red wine and tomato ∙ 32

TOP SIRLOIN – GRILLED 8OZ. SIRLOIN, SLICED OVER GARLIC-ROASTED MOSIER NEW POTATOES, BALSAMIC ROASTED LOCAL CIPPOLINI ONIONS, BRAISED ORGANIC GREENS, CHIMICHURRI SAUCE ∙ 34

**STUFFED PIQUILLO PEPPERS (plant based) – stuffed with quinoa and vegetables, romesco sauce ∙ 26

**plant-based

DESSERTS

STRAWBERRY SHORTCAKE – FRESH LOCAL STRAWBERRIES, FRESH WHIPPED CREAM, LEMON-THYME SCONE AND STRAWBERRY SAUCE ∙ 12

BLACKBERRY CHEESECAKE (GF) – FRESH BLACKBERRIES, WHIPPED CREAM, DARK CHOCOLATE INFUSED BALSAMIC VINEGAR ∙ 12

CHOCOLATE-HAZELNUT TORTE (GF) – flourless chocolate torte layered with caramel roasted hazelnuts and cheesecake ∙ 12

PEACHES & CREAM – PEACHWOOD ORCHARD PEACH COMPOTE OVER VANILLA BEAN PANNA COTTA ∙ 11

RAWDACIOUS VEGAN CHEESECAKE (GF) ∙ 12

SOFT SERVE ICE CREAM (plant-based) - chocolate, vanilla or swirl ∙ 8

CRISPY TROUT– Marinated in garlic and lime, toasted pasta with garlic, kale and tomato, lemon aioli ∙ 32

COLUMBIA RIVER KING SALMON– Accompaniments change daily ∙ 34

PESTO GNOCCHI – LOCAL ORGANIC ZUCCHINI AND SQUASH, LOCAL BASIL-WALNUT PESTO, CHERRY TOMATOES, RICOTTA AND PECORINO CHEESE, HOUSE MADE GNOCCHI ∙ 23

ADD CHICKEN ∙ 10 | SALMON ∙ 15

FLATBREAD ROASTED GARLIC, MOZZARELLA, FRESH SLICED HEIRLOOM TOMATOES, FRESH BASIL AND AGED BALSAMIC ∙ 14

make it plant-based

MOSIER SPUDS PARMESAN, GARLIC AND HERB ROASTED NEW POTATOES (MOISER), GARLIC AIOLI ∙ 12

make it plant-based

LINGUINE + MEATBALLS – homemade meatballs, red gravy, pecorino, fresh linguine ∙ 23

STUFFED CHICKEN – Draper Farms chicken, wrapped in prosciutto, stuffed with artichoke hearts and gorgonzola ∙ 30

RIB EYE – 14oz. Certified Angus steak, grilled to order, house made gnocchi, prosciutto, gorgonzola, red sauce ∙ 34

BEET SALAD roasted organic beets, local organic micro greens, goat cheese, toasted pistachios, horseradish vinaigrette ∙ 9

ARUGULA SALAD local arugula, honey crisp apples, toasted walnuts, shaved parmesan, lemon-honey vinaigrette ∙ 9

make it plant-based

MUSHROOM AGLI E OLIO – local organic oyster mushrooms, garlic, chili flakes, fresh spinach pecorino, fresh linguine ∙ 22

SEAFOOD RISOTTO – Manila clams, rock shrimp,salmon, roasted tomato, saffron risotto, orange oil ∙ 32

CIOPPINO – Cod, Manila clams, jumbo shrimp, toasted pasta, white beans, vegetables, tomato-anise broth ∙ 32

VONGOLE – fresh Manila clams, garlic, white wine, butter, chili flakes, parsley, fresh linguine ∙ 24

PORK OSSO BUCCA – Saffron risotto, grilled vegetables ∙ 30

BRAISED BEEF GNOCCHI – braised short rib, house made gnocchi, tomato, braising sauce, grated pecorino ∙ 24

CARBONARA – house made pancetta, egg, pecorino, parsley, fresh penne ∙ 20

make it plant-based - litelife smart bacon, just egg, Follow Your Heart parmesan ∙ 23

GNOCCHI ARRABIATA – housemade gnocchi, garlic, chili, spicy red sauce ∙ 21

CACIO E PEPE – classic dish of Rome, butter, black pepper, pecorino cheese ∙ 20

make it plant-based - vegan butter, black pepper, Follow Your Heart parmesan, nutritional yeast, fresh penne ∙ 20

ALFREDO – cream, butter, parmesan, fresh penne ∙ 19 - add chicken breast ∙ 4

AMATRACIANA – garlic, chile flakes, house made pancetta, red sauce, pecorino, fresh linguine ∙ 19

ZUCCA – roasted local winter squash, oyster mushrooms, sage, balsamic, cream, crumbled gorgonzola, pecorino, fresh penne ∙ 22

CALAMARI DIAVOLO – chili marinated calamari, house made pancetta, garlic, calabrian chiles, fresh mint, fresh linguine ∙ 24

LEMON PASTA – gorgonzola dulce, cream, grated lemon, fresh spinach, toasted walnuts, fresh linguine ∙ 21

CAULIFLOWER PASTA – seared cauliflower, garlic, chili flakes, roasted tomato, anchovy, lemon, capers, castelvetrano olives, bread crumb, pecorino, fresh linguine ∙ 22

PEEL N' EAT SHRIMP ½ pound wITH cocktail sauce and lemon ∙ 14

SAUTÉED BEANS LOCAL ORGANIC FILET, FORTEX AND ROMANO SAUTÉED WITH GARLIC AND CHILI ∙ 10

CREAMY CUCUMBER SALAD ORGANIC LOCAL CUCUMBER SPICED YOGURT DRESSING, PICKLED RED ONION, FETA, MICRO GREENS, LEMON OIL ∙ 9

DRINKS

WINE Please click here for full wine menu

Wine Spectator Award of Excellence

HOUSE WHITE + RED
8/glass - 18 half liter - 30/liter

VIENTO WINES PINOT GRIS

VIENTO WINES RED BLEND

JP CHENET SPARKLING ROSE ∙ 8

FILI PROSECCO EXTRA DRY ∙ 10

SUBSTANCE CHARDONNAY ∙ 10

ANALEMMA MOSIER HILLS BLANCO ∙ 13

JACOB WILLIAMS SAUV/BLANC ∙ 10

ALMA TERRA ROSE OF ZINFANDEL ∙ 13

PURPLE HANDS PINOT NOIR ∙ 13

SUBSTANCE CAB/SAUV ∙ 10

MARK RYAN RED BLEND ∙ 13

IDIOTS GRACE PRIMITIVO ∙ 12

COCKTAILS

LAVENDER FRENCH 75 BIG GIN, HOUSEMADE LAVENDER SYRUP,LEMON JUICE, AND MICHELLE BRUT ∙ 12

FRESH WATERMELON COCKTAIL TIMBERLINE VODKA, FRESH WATERMELON, LIME JUICE, AND COINTREAU ∙ 12

SUMMER VIBES BIG GIN, APEROL, LEMON JUICE, BASIL SYRUP, AND CLUB SODA ∙ 11

KENTUCKY ICED TEA EASY RIDER 4 YEAR KENTUCKY BOURBON, FRESH MINT, ORGANIC ORANGE JUICE, PEACH BITTERS W/ SWEETENED GOOD MEDICINE ICED TEA ∙ 10

STRAWBERRY HABANERO MARGARITA BATANGA BLANCO, HOUSEMADE STRAWBERRY HABANERO SYRUP, AND FRESH LIME JUICE ∙ 10

CLASSIC OLD FASHIONED TRAIL’S END 8 YEAR KENTUCKY BOURBON, SIMPLE SYRUP, BARREL-AGED BITTERS, AND ORANGE ZEST ∙ 13

BREWED IN THE GORGE

12 oz ∙ 5.00 16+ oz ∙ 6.50

KINGS & DAUGHTERS SOFT IPA

FULL SAIL SESSION HEFEWEIZEN

PFRIEM PILSNER

WORKING HANDS FRESHET HELLES LAGER

PFRIEM HAZY IPA

FERMENT IPA

EVERYBODY'S MT. MAMA PALE ALE

THUNDER ISLAND BREWING JUICY IPA

DOUBLE MOUNTAIN IRA

THUNDER ISLAND BREWING DOG TRACK AMBER

FERMENT NITRO DRY STOUT

SLOPESWELL HEIGHTS CIDER

IMPORTS/REGIONAL CANS

RAINIER ∙ 5

SESSION LAGER ∙ 6.5

DOUBLE MOUNTAIN IRA ∙ 6.5

pFRIEM CLASSIC IPA ∙ 5

STIEGL GRAPEFRUIT RADLER ∙ 6.5

ATHLETIC BREWING (N/A) HAZY IPA ∙ 5

ATHLETIC BREWING (N/A) GOLDEN ∙ 5

DESSERT WINES

THURSTON WOLFE PORT. TOURIGA NACIONAL, 2017, YAKIMA VALLEY, WASHINGTON ∙ 6

FELSINA, VIN SANTO DEL CHANTI CLASSICO, 2007, TUSCANY, ITALY ∙ 11

RAMOS-PINTO TAWNEY PORT, 10 YR. OLD, QUINTA DE ERVAMOIRA, PORTUGAL ∙ 10

VIENTO RIESLING, “VINTAGE SELECT”, 2012, COLUMBIA GORGE, OREGON ∙ 12

DRINKS (non-alcohol)

GOOD MEDICINE HOT + COLD TEA3.50
GORGE SUNRISE – ENGLISH BREAKFAST TEA
WARM HUGS – ORGANIC CINNAMON, CAMOMILE AND PEPPERMINT
DHARMA GREEN – GREEN TEA WITH LEMONGRASS AND PEPPERMINT
CHAI DIVINE – BASIL, FENNEL AND SPICY CHAI
WANDERLUST – BLACK TEA BLEND
SENCHA – TRADITIONAL GREEN TEA
GINGER LOVE – SPICY GINGER WITH TURMERIC
KENYAN GRAY – BLACK TEA WITH OIL OF BERGAMOT
PEPPERMINT – CLASSIC SINGLE HERB PEPPERMINT TEA


10 SPEED RIVERSIDE BLEND COFFEE ∙ 3
OATLY/ALMOND MILK / SOY MILK 50¢


SODA POP 3
Coke, Diet Coke, Sprite, Fanta Orange, Barq's Root Beer, Lemonade


APPLE JUICE, ORANGE JUICE, GRAPEFRUIT JUICE 3


KOMBUCHA ∙ 5
One Breath (Hood River) Rotating taps - ask your server
Blue Bus (White Salmon) Rotating taps - ask your server