Columbia Gorge Hotel - Hood River, OR

assorted cheeses with accompaniments and artisan flat bread

fresh asparagus spears in a seasoned tempura batter served with a side of chipotle aioli.

artichoke hearts, crab, pecorino cheese, warmed with sliced baguette.

prawns with lemon coulis and pesto mousse.

crisp chopped romaine, croutons, shaved pecorino romano cheese, with simons traditional caesar dressing.

ice berg wedge, bacon bits, red onion, egg, tomato, smokey blue cheese, sunflower seeds and garlic-herb cream dressing.

mixed greens, strawberries, blueberries, swiss, mozzarella, cheddar, chicken breast and red wine raspberry vinaigrette.

watermelon slices, prosciutto, feta, red onion, crushed black pepper, walnuts, extra virgin olive oil and a balsamic reduction .

five cheese pasta, seafood medley in garlic cream sauce with garlic cheese toast

asparagus, bell peppers, snap peas and carrot tossed in olive oil, dill, chive, mint and lemon zest with garlic cheese toast.

anasazi bean, cheese, mushroom, onion, tomato and pesto sauce with garlic cheese toast

potato gnocchi with shallot, white wine and cream sauce, fresh basil and pecorino. with garlic cheese toast

special preparation by our chef daily

flame broiled prawns with garlic, basil, sundried tomato butter.

grilled steelhead fillet with watercress and orange-tamarind puree.

whole boneless trout encrusted with sliced almonds with light hazelnut cream sauce.

oven roasted with a lavender and strawberry glaze.

chicken breast, wild mushrooms, garlic, sundried tomatoes in a chardonnay cream sauce.

1/2 pheasant lightly smoked with a pomegranate demi glaze.

char-broiled chicken breast with tomatoes, avocado and pepper jack cheese.

standing tender pork shank with pipian sauce (15oz bone in)

char grilled rib-eye topped with simons chimichurri sauce (blackened available upon request)

garlic rubbed with cilantro, pepper relish . (10oz)

double cut lamb with an apple mint chutney

tenderloin topped with boursin cheese