from the pass —
Menu photos
A few dishes from the current card — tap any shot to view larger.
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Explore Oswego Grill Wilsonville’s menu featuring hardwood-grilled steaks, fresh appetizers, vibrant salads, and decadent desserts. Enjoy friendly service, gluten-free options, and a lively American restaurant and bar atmosphere in Wilsonville, OR.
Oswego Grill - Wilsonville offers a vibrant menu that masterfully blends classic American flavors with a refined grill-house touch. Start your meal with standout appetizers like the warm Artichoke, Spinach & Cheese Dip featuring cotija cheese and housemade crostini, or the crispy Brussels sprouts tossed with parmesan and paired with a zesty sriracha aioli—a favorite that keeps guests coming back.
The entrees shine with hardwood-grilled selections such as the Top Sirloin and New York strip, both finished with roasted garlic herb butter and served alongside creamy buttermilk mashed potatoes. Seafood lovers will appreciate the expertly grilled Oregon Wild King Salmon or the decadent Stuffed Salmon, generously filled with crab, shrimp, and brie, accented by beurre blanc and paired with wild rice pilaf and asparagus.
Diners praise the perfectly cooked, moist seafood and the harmonizing flavors of house sauces. The menu strikes a thoughtful balance between hearty classics and fresh, sophisticated dishes, all within a warm, inviting atmosphere that enhances each dining experience.
A few dishes from the current card — tap any shot to view larger.
WARM COTIJA CHEESE, ARTICHOKES AND SPINACH WITH HOUSE-MADE CROSTINI AND MADE-TO-ORDER TORTILLA CHIPS.
GOLDEN-FRIED BRUSSELS WITH RED BELL PEPPER AND PARMESAN. SERVED WITH SRIRACHA AIOLI.
ALL-WHITE CHICKEN TENDERLOINS SERVED WITH HAND-CUT FRIES, SWEET THAI CHILI SAUCE AND BUTTERMILK RANCH. ALSO AVAILABLE CAJUN STYLE.
SALT AND PEPPER FRIED CALAMARI, TOSSED WITH ONIONS. SERVED WITH BASIL AIOLI.
TIGER PRAWNS BRAISED IN COCONUT MILK WITH RED PEPPERS, SHALLOTS AND CREOLE SEASONING. SERVED WITH GRILLED GARLIC BREAD.
SESAME-CRUSTED AHI TUNA, LIGHTLY SEARED AND SLICED, SERVED OVER CABBAGE, ARUGULA, CRISP WONTONS, CUCUMBER AND RED PEPPER. FINISHED WITH PONZU, WASABI VINAIGRETTE, AND A SWEET CHILI SAMBAL DRIZZLE.
CRAB, AVOCADO AND CUCUMBER, ROLLED IN NORI AND STICKY RICE. FINISHED WITH TOASTED SESAME SEEDS.
CRAB ROLLED IN NORI AND STICKY RICE, TOPPED WITH FRESH SLICED AHI TUNA. SERVED WITH MIXED SPRING GREENS, WASABI VINAIGRETTE AND FINISHED WITH SHREDDED SEAWEED.
WONTON CHIPS TOPPED WITH FRESH AHI TUNA, MANGO, RED ONION, AVOCADO, CILANTRO, WASABI AND SRIRACHA AIOLI.
SCRATCH MADE DAILY
TOMATO, CUCUMBER, SHREDDED BEETS, COTIJA CHEESE AND HOUSE-MADE CROUTONS. TOSSED IN BALSAMIC VINAIGRETTE DRESSING.
CRISP ROMAINE, WITH SHREDDED PARMESAN, HOUSE-MADE CROUTONS AND OUR CREAMY CAESAR DRESSING.
ARUGULA, PEARS, APPLES, GRAPES, CANDIED WALNUTS AND GORGONZOLA CHEESE TOSSED IN LEMON VINAIGRETTE.
CRISP ICEBERG TOPPED WITH SMOKED BACON, RED ONION, ROMA TOMATOES, BLEU CHEESE CRUMBLES AND CREAMY BLEU CHEESE DRESSING.
WILD ORGANIC ARUGULA TOSSED IN LEMON VINAIGRETTE DRESSING. TOPPED WITH FRESH APPLES, PEARS, GRAPES, CANDIED WALNUTS, GORGONZOLA CHEESE AND HARDWOOD GRILLED CHICKEN BREAST.
CRISP GREENS, SMOKED BACON, TOMATOES, AVOCADO, EGG AND BLEU CHEESE CRUMBLES. TOSSED WITH OUR CREAMY BLEU CHEESE DRESSING.
CRISP ROMAINE, GRATED AND SHREDDED PARMESAN CHEESE, HOUSE-MADE CROUTONS AND OUR CREAMY CAESAR DRESSING.
CRISP ROMAINE, GRATED AND SHREDDED PARMESAN CHEESE, HOUSE-MADE CROUTONS AND OUR CREAMY CAESAR DRESSING.
GRILLED ROMAINE HEARTS AND TENDERLOIN STEAK MEDALLIONS WITH FLASH-FRIED BRUSSELS SPROUTS. TOPPED WITH HEIRLOOM GRAPE TOMATOES, PARMESAN CHEESE AND OUR HOUSE-MADE LEMON CAESAR DRESSING.
CRISP GREENS TOSSED WITH CHICKEN, SMOKED BACON, SALAMI, GARBANZO BEANS, SUNDRIED BLUEBERRIES, PROVOLONE, MOZZARELLA, SHREDDED PARMESAN, PEPPERONCINI AND TOMATOES IN OUR CHAMPAGNE VINAIGRETTE.
FRESH ARUGULA, ROASTED BUTTERNUT SQUASH, GOAT CHEESE, FLASH-FRIED BRUSSELS SPROUTS, BING CHERRIES, RED FUJI APPLES, DICED ALMONDS WITH OUR WHOLE GRAIN MUSTARD VINAIGRETTE.
ROASTED SWEET POTATOES, FRESH AVOCADO, MANGO, BLUEBERRIES, CANDIED WALNUTS, PEACH QUINOA AND KALE. FINISHED WITH OUR LEMON VINAIGRETTE.
AHI TUNA MIXED WITH SWEET CHILI AND SAMBAL. SERVED WITH STICKY RICE, SOY GLAZE, MIXED GREENS, FRESH MANGO, AVOCADO, CUCUMBER SALAD AND MARINATED ONIONS.
HALF POUND FRESH GROUND CHUCK, FINISHED WITH CHEDDAR CHEESE, GREEN LEAF, TOMATO, BERMUDA ONION AND OUR SCRATCH-MADE SAUCE.
HALF POUND FRESH GROUND CHUCK WITH SMOKED BACON, CHEDDAR CHEESE, GREEN LEAF, TOMATO, BERMUDA ONION, AND CRISPY ONIONS. FINISHED WITH OUR SCRATCH-MADE BARBECUE SAUCE AND GARLIC AIOLI.
HALF POUND AMERICAN WAGYU, TOPPED WITH GOAT CHEESE, FIG SPREAD, ARUGULA, TOMATO, GARLIC AIOLI AND CRISPY FRIED ONIONS ON A TOASTED CHEDDAR BUN.
HALF POUND AMERICAN WAGYU WITH MAPLE GLAZED BACON, ARUGULA, FRESH GRILLED PINEAPPLE, WHITE CHEDDAR CHEESE, HOUSE-MADE BARBEQUE SAUCE, GARLIC AIOLI AND SWEET HEAT PICKLES.
MESQUITE AND APPLE WOOD GRILLED CHICKEN BREAST, TOPPED WITH MONTEREY JACK CHEESE, THICK-SMOKED BACON, GREEN LEAF, TOMATO, BERMUDA ONION AND GARLIC AIOLI. SERVED ON CIABATTA BREAD.
28-DAY AGED, PRIME RIB ON FRENCH BAGUETTE, SERVED WITH SCRATCH-MADE AU JUS AND GARLIC PEPPERCORN HORSERADISH SAUCE.
ROASTED TURKEY BREAST WITH WHITE CHEDDAR CHEESE, MAPLE BACON, WILD ORGANIC ARUGULA, AVOCADO, TOMATO AND GRAIN MUSTARD AIOLI. SERVED ON RUSTIC BIANCO BREAD.
PLANT-BASED PROTEIN BURGER SERVED WITH OUR HOUSE-MADE MUSTARD AND GARLIC AIOLI, MONTEREY JACK CHEESE, AVOCADO, TOMATO, GREEN LEAF AND ONION.
HALF POUND FRESH GROUND CHUCK, TOPPED WITH ROASTED POBLANO PEPPER, SMOKED BACON, MONTEREY JACK CHEESE, AVOCADO, GREEN LEAF, TOMATO, BERMUDA ONION AND CHIPOTLE AIOLI.
CENTER-CUT AGED SIRLOIN, HARDWOOD GRILLED AND FINISHED WITH ROASTED GARLIC HERB BUTTER. SERVED WITH BUTTERMILK MASHED POTATOES.
CENTER-CUT AGED NEW YORK, COOKED TO PERFECTION OVER OUR HARDWOOD GRILL. FINISHED WITH ROASTED GARLIC HERB BUTTER. SERVED WITH BUTTERMILK MASHED POTATOES AND CRISPY FRIED ONIONS.
USDA CENTER-CUT AGED TENDERLOIN, HARDWOOD GRILLED AND FINISHED WITH ROASTED GARLIC HERB BUTTER. SERVED WITH BUTTERMILK MASHED POTATOES.
18 OZ. AGED RIB EYE, OUR MOST RICHLY MARBLED AND FLAVORFUL CUT, GRILLED OVER OUR HARDWOOD GRILL. SERVED WITH BUTTERMILK MASHED POTATOES.
BEEF TENDERLOIN TIPS SAUTÉED WITH YAMHILL MUSHROOMS AND FINISHED WITH CABERNET BALSAMIC DEMI-GLACE. SERVED WITH BUTTERMILK MASHED POTATOES AND HARDWOOD GRILLED ASPARAGUS.
IMPORTED TENDER PORK RIBS, FINISHED ON OUR HARDWOOD GRILL AND GLAZED WITH OUR HOUSE-MADE BARBEQUE SAUCE. SERVED WITH HAND-CUT FRIES AND HOUSE-MADE COLESLAW.
OREGON WILD KING SALMON FILET GRILLED OVER MESQUITE AND APPLE WOOD. SERVED WITH WILD RICE PILAF AND HARDWOOD GRILLED ASPARAGUS.
FRESH SALMON FILET STUFFED WITH CRAB, SHRIMP, AND BRIE. FINISHED WITH A BEURRE BLANC SAUCE. SERVED WITH WILD RICE PILAF AND HARDWOOD GRILLED ASPARAGUS.
FRESH SALMON FILET MARINATED IN OUR HOUSE-MADE MISO. FINISHED WITH OUR SCRATCH-MADE BEURRE BLANC AND TANGY SOY GLAZE. SERVED WITH WHITE RICE AND ROASTED GLAZED CARROTS.
HARDWOOD GRILLED JUMBO PRAWNS NESTLED IN A CREAMY BUTTERNUT SQUASH RISOTTO WITH PANCETTA, RED PEPPERS, AND GRILLED ASPARAGUS. FINISHED WITH CRISPY FRIED KALE.
OREGON COAST PETRALE SOLE TOPPED WITH LEMON BEURRE BLANC, FRIED CAPERS AND A CRISP PARMESAN WAFER. SERVED WITH BUTTERMILK MASHED POTATOES AND HARDWOOD GRILLED ASPARAGUS.
CRISPY FRIED BUTTERMILK BATTERED CHICKEN. SERVED WITH BUTTERMILK MASHED POTATOES, SCRATCH-MADE GRAVY AND HOUSE-MADE COLESLAW.
ITALIAN SPICY SAUSAGE, CAYENNE PEPPER, GORGONZOLA, CHEDDAR, MONTEREY JACK AND PARMESAN CHEESE. TOPPED WITH GREEN ONIONS. SERVED WITH GRILLED GARLIC BREAD.
TOPPED WITH CHIPOTLE RANCH CABBAGE SLAW, SHREDDED JACK AND PICO DE GALLO ON WHITE CORN TORTILLAS. SERVED WITH HARDWOOD GRILLED TOMATO SALSA.
TOPPED WITH CHIPOTLE RANCH CABBAGE SLAW, SHREDDED JACK AND PICO DE GALLO ON WHITE CORN TORTILLAS. SERVED WITH HARDWOOD GRILLED TOMATO SALSA.
CHUNKS OF PRIME RIB, HEARTY VEGETABLES AND A HOMEMADE CRUST. SERVED WITH GRILLED GARLIC BREAD.
28-DAY AGED, 12 OZ CUT. SERVED WITH GARLIC PEPPERCORN HORSERADISH, SCRATCH-MADE AU JUS AND BUTTERMILK MASHED POTATOES.
PACIFIC COD IN OUR HOUSE-MADE WIDMER BEER BATTER, HAND-DIPPED AND LIGHTLY FRIED. SERVED WITH HAND-CUT FRIES AND HOUSE-MADE COLESLAW.
STUFFED WITH PROVOLONE, MOZZARELLA AND FRESH SPINACH. FINISHED WITH OUR CAPER CREAM SAUCE. SERVED WITH ALFREDO PANCETTA PASTA AND HARDWOOD GRILLED ASPARAGUS.
ANDOUILLE SAUSAGE, TIGER PRAWNS, AND CHICKEN SAUTÉED WITH FRESH OKRA AND GARLIC. TOSSED WITH WHITE RICE IN A SCRATCH-MADE SPICY CREOLE JAMBALAYA SAUCE.
BLACKENED CHICKEN NESTLED IN A BED OF LINGUINE TOSSED IN A WHITE WINE-GARLIC SAUCE WITH TOMATOES, FRESH BASIL, SPINACH, FETA, AND SHREDDED PARMESAN.
SAUTÉED CHICKEN BREAST WITH YAMHILL MUSHROOMS IN OUR MARSALA WINE REDUCTION. SERVED WITH BUTTERMILK MASHED POTATOES AND HARDWOOD GRILLED ASPARAGUS.
CHICKEN BREAST AND LINGUINE PASTA SAUTÉED WITH GARLIC, ONIONS, PEPPERS, PANCETTA AND PARMESAN IN A RICH GARLIC CREAM SAUCE.
Dined in for a nice Sunday birthday lunch! We had a group of 9 and they were able to accommodate us easily. The staff are super friendly and attentive. Took good care of us. The prices are not bad at all. I had the stuffed salmon and I thought they did a very good job. The cook on it was done well and it retained its moisture. The crab stuffing was delicious. We also tried the cookie, donut, and cheese cake deserts. All were yummy. But I think the fresh cookies were the best. All in all a great meal.
Opening hours, the full address and the best way to get there are all on the restaurant page. Booking policies differ from place to place — so call ahead, or simply walk in.