Riverside Deck
Riverside Deck

THURSDAY POP UP INDIAN NIGHT
available Thursday only

OPEN for DINE IN | TAKE-OUT also available – Taking calls for curbside/take out Daily from 4p-8p (8:30p for hotel guests) – 541-386-4410

TO SHARE

FLATBREAD – Housemade with Raita ∙ 6

CUCUMBER SALAD cilantro, red onion, fresh tomato, lemon ∙ 7

ALOO GOBI Roasted cauliflower and potatoes with tomatoes, onions and spices ∙ 7

BOMBAY POTATOESRoasted with mustard seeds and spices ∙ 7

DAL MAKHANI – Black lentils and beans stewed with Ginger, masala and coconut milk. Served w/ flatbnread and jasmine rice ∙ 9

GINGER CURRY MEATBALLS – Simmered in tomato-curry sauce ∙ 9

GINGER GREEN BEANS ∙ 7

GARLIC BROCCOLINI ∙ 7

GRILLED ASPARAGUS ∙ 7

SHEEKH TENDERLOIN SKEWER – Grilled with Garam and Cumin, Marinated onion and Raita ∙ 14

MAINS

TANDOORI CHICKEN – Saffron rice, mango chutney ∙ 18

TANDOORI SOY CURLS (Plant-Based) – Served with saffron rice and mango chutney ∙ 17

CHICKEN VINDALOO – Spicy chicken curry with vegetables, basmati rice ∙ 18

CHICKEN TIKKA MASALA – Chicken in spicy curry, basmati rice ∙ 18

TOFU TIKKA MASALA (Plant-Based) – Roasted tofu in spicy tomato curry, basmati rice ∙ 16

PORK ROGAN JOSH – Braised pork in smoky chili- curry with ginger and saffron, basmati rice ∙ 20

JHINGA MAKHANI – Butter Shrimp, Spicy curry sauce with butter and cream, Basmati Rice ∙ 22

VEGETABLE KORMA – Sauteed Vegetables, Fresh Tomato Curry, Sliced Almonds, Basmati Rice ∙ 17

CHANA PALAK MASALA (Plant-Based) – Coconut Chickpea & Spinach, Curry, Basmati Rice ∙ 16

CLASSICS

KALE CAESAR local organic kale, radicchio, focaccia croutons, pecorino, house dressing ∙ 8

ROASTED BEET SALAD Roasted Organic Beets, Local Organic Micro Greens, Goat Cheese, Toasted Pistachios, Horseradish Vinaigrette ∙ 9

ARUGULA SALAD ∙ 9

FISH ‘N CHIPS crispy fried cod, fries, tartar, lemon ∙ 18

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

TOFURKY® BURGER plant based patty, oyster mushrooms, Follow Your Heart smoked gouda ∙ 15

MUSHROOM FONDUE BURGER Columbia Mushroom Co. oyster mushrooms, carmelized onion, Cascadia Creamery rosemary fondue ∙ 15

VEGGIE BURGER housemade patty with faro, white beans and quinoa, basil leaves, arugula, chipotle aioli, wheat bun ∙ 13 

FISH ‘N CHIPS crispy fried cod, fries, tartar, lemon ∙ 18 

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

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

IMPOSSIBLE BOLOGNESE plant-based ragu with tomatoes and herbs, follow your heart grated parmesan, fresh penne ∙ 23

GARLIC SHRIMP LINGUINE ∙ 24

MAC N CHEESE ∙ 18

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

MEATBALLS with linguine ∙ 23

ALFREDO – cream, butter, parmesan, fresh penne ∙ 19

RIVERSIDE DINNER
special Indian Pop Up Menu on Thursday nights

OPEN 4-9pm for DINE IN | TAKE-OUT also available – Taking calls for curbside/take out daily from 4p-8p (8:30p for hotel guests) – 541-386-4410

Chef DeResta is well-known for Italian-influenced recipes including housemade pasta creations at Riverside.


SALADS and SIDES

KALE CAESAR local organic kale, radicchio, focaccia croutons, pecorino, house dressing ∙ 8

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

GARLIC BROCCOLINI ∙ 7 

PARMESAN ASPARAGUS ∙ 9 

BACON WRAPPED DATES ∙ 11 

FLATBREAD Balsamic-date spread, goat cheese, caramelized onion, prosciutto, fresh arugula ∙ 14 

FRIED CALAMARI crispy fennel, calabrian chile aioli ∙ 14 

CLASSICS

RIVERSIDE BURGER white cheddar, bacon, caramelized onion, lettuce, tomato, pickles ∙ 14 

MUSHROOM FONDUE BURGER Columbia Mushroom Co. oyster mushrooms, carmelized onion, Cascadia Creamery rosemary fondue ∙ 15 

TOFURKY® BURGER plant based patty, oyster mushrooms, Follow Your Heart smoked gouda ∙ 15 

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

FISH ‘N CHIPS crispy fried cod, fries, tartar, lemon ∙ 18 

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

BRAISED SHORT RIB– all natural beef, braised with red wine and tomato ∙ 28

STUFFED CHICKEN – Draper Farms chicken, wrapped in prosciutto, stuffed with artichoke hearts and gorgonzola ∙ 28

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

TOP SIRLOIN – 8oz. Certified Angus steak, grilled to order, house made gnocchi, prosciuttio, gorgonzola, red Sauce ∙ 30

CIOPPINO – mussels, cod, and shrimp with white beans, toasted pasta and vegetables in tomato-anise broth with fennel pollen ∙ 32

PORK OSSO BUCCA – Saffron risotto, grilled vegetables ∙ 30

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

PASTAS

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

MUSHROOM AGLI E OLIO – local organic oyster mushrooms, garlic, chili flakes, fresh spinach pecorino, fresh linguine ∙ 22
make it plant-based – Follow Your Heart parmesan ∙ 22

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

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

SAUSAGE & PESTO (plant-based) – Silken Soy puree with basil pesto, roasted pomodoraccio tomatoes, Beyond Italian Sausage, fresh shell pasta, Follow Your Heart grated parmesan ∙ 24

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

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

IMPOSSIBLE BOLOGNESE (plant-based) ragu with tomatoes and herbs, Follow Your Heart parmesan, fresh penne ∙ 23

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

Ralenti gluten free pasta (Portland, OR) available ∙ Add 2.50 
Gluten-free Dinner Rolls (Columbia Gorge Gluten Free, Bingen, WA)∙1.50 

DESSERTS

PEAR CROSTATA – Local Organic Pears, Caramel Sauce, Whipped Cream ∙ 11

NEW YORK STYLE CHEESECAKE (GF) – with fresh strawberries and cream ∙ 11

CHOCOLATE-HAZELNUT TORTE – flourless chocolate torte layered with caramel roasted hazelnuts and cheesecake ∙ 11

RAWDACIOUS VEGAN CHEESECAKE (GF) ∙ 11

SOFT SERVE ICE CREAM (plant-based) – chocolate, vanilla or swirl (add chocolate sauce, oreos and/or sprinkles) ∙ 7

We proudly serve Wilcox Farms Cage-Free Eggs in all of our Egg dishes
* Contains raw or undercooked Eggs
** All proteins are cooked to order
Consuming raw or undercooked Eggs or Proteins may increase your risk of foodborne illness
Please let us know if you have a food allergy, as all ingredients may not be listed
(GF) Indicates Gluten Free ∙ No checks please 

DRINKS (alcohol)

WINE Please inquire for full wine menu

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

VIENTO WINES PINOT GRIS

VIENTO WINES RED BLEND

JP CHENET SPARKLING ROSE ∙ 8
PASQUA PROSECCO EXTRA DRY ∙ 10
SUBSTANCE CHARDONNAY ∙ 10
JACOB WILLIAMS SAUV/BLANC ∙ 10
MARCHESI PINOT GRIGIO ∙ 10
PURPLE HANDS PINOT NOIR ∙ 13
SUBSTANCE CAB/SAUV ∙ 10
TURLEY ZINFANDEL ∙ 14
MARK RYAN RED BLEND ∙ 13
IDIOTS GRACE PRIMITIVO ∙ 12

COCKTAILS

MARTINEZ ∙ 12
HANDMADE MARGARITA ∙ 11
CLASSIC OLD FASHIONED ∙ 13
BIG GIN BEES KNEES ∙ 11
BRANDY ALEXANDER ∙ 10
LEONCELLO LEMON DROP ∙ 11
EASY RIDER HOT TODDY ∙ 10
PREMIUM LONG ISLAND ICED TEA ∙ 15

BREWED IN THE GORGE

12 oz ∙ 5.00 16+ oz ∙ 6.50
SESSION HEFEWEIZEN
PFRIEM PILSNER
WORKING HANDS FRESHET HELLES LAGER
PFRIEM VIENNA LAGER
DOUBLE MOUNTAIN VAPORIZER PALE ALE
EVERYBODY'S COUNTRY BOY IPA
THUNDER ISLAND BREWING JUICY IPA
THUNDER ISLAND BREWING DUAL EAGLE AMBER
FERMENT BREWING NITRO DRY STOUT
SLOPESWELL BLACK CURRANT CIDER

IMPORTS/REGIONAL CANS

SESSION CERVEZA ∙ 6.5
SESSION LAGER ∙ 6.5
pFRIEM PILSNER ∙ 5
EVERYBODY'S FOGGY GOGGLES HAZY IPA ∙ 6.5
DOUBLE MOUNTAIN IRA ∙ 6.5
pFRIEM CLASSIC IPA ∙ 5
BACKWOODS BREWING COPPERLINE AMBER ∙ 5
SLOPESWELL HEIGHTS CIDER ∙ 5
RAINIER ∙ 5
STIEGL GRAPEFRUIT RADLER ∙ 6.5
GUINNESS STOUT ∙ 6
SEVEN PEAKS HARD SELTZER (19.2 oz) ∙ 8

DRINKS (non-alcohol)

GOOD MEDICINE HOT TEA3.50
GORGE SUNRISE-English breakfast
GINGER LOVE - Kenyan gray, peppermint
CHAI DIVINE - holy basil, fennel, spicy chai

GOOD MEDICINE ICE TEA 3.50


10 SPEED ENDLESS DRIP COFFEE ∙ 3
10 SPEED ESPRESSO 3
10 SPEED AMERICANO 3
10 SPEED MACHIATO 3
10 SPEED LATE 4.5
OATLY/ALMOND MILK / SOY MILK 50¢


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


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

Order Online