Dinner Menu for the Week of January 5, 2011
We offer hand-selected wine pairings each week that change with every menu. That means that along with the six course tasting menu, you can also get a small glass of wine with each of those courses.
Seatings are at 6pm and 8:45pm.
We recommend calling ahead for reservations 503.841.6968 or reserve online.
LEEK & PUMPKIN SOUP
DUCK FAT FRIED PUMPKIN SEEDS & CRÈME FRAICHE
FOREAU CLOS NAUDIN BRUT VOUVRAY
LOIRE VALLEY, FRANCE
CHARCUTERIE PLATE:
FOIE-GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
CHICKEN LIVER MOUSSE & PICKLED SHALLOT
BASQUE STYLE SAUSAGE PASTRY
LOCALLY MADE OLYMPIC PROVISIONS SALAMI
KUHLING-GILLOT RIESLING TROCKEN QVINTERRA 2009
RHEINHESSEN, GERMANY
THIS WEEK ON WEDNESDAY AND THURSDAY WE ARE FEATURING LAMB FROM CATTAIL CREEK
http://www.cattailcreeklamb.com
ON FRIDAY AND SATURDAY WE ARE USING A HAZELNUT FINISHED 1/2 HOG FROM TAILS AND TROTTERS
http://www.tailsandtrotters.com
PLEASE CALL THE RESTAURANT DIRECTLY FOR SPECIFIC MENU QUESTIONS
IBY BLAUFRANKISCH CLASSIC 2008
BURGENLAND, AUSTRIA
GATHERING TOGETHER FARMS BEETS
CHIFFONADE OF WINTER GREENS & KALE
CHOPPED EGG, SOFT CROUTONS & SHERRY VINAIGRETTE
DOMAINE DU VISSOUX BEAUJOLAIS VIELLES VIGNES 2008
VEAUJOLAIS, FRANCE
~SELECTION OF CHEESE FROM CHEESE BAR~
BLACK PEPPER & FLEUR DE SEL SHORTBREAD
OREGON WILDFLOWER HONEY
POACHED APRICOTS & MARCONA ALMONDS
DOMAINE SOUCHERIE SAVENNIERES PIERRERES 2005
LOIRE VALLEY, FRANCE
BITTERSWEET FARMS MEADOW-FOAM HONEY CAKES
PISTACHIO PRALINE MASCARPONE
MEYER LEMON ICE CREAM
CHATEAU LA RAME ST CROIX DU MONT 2005
BORDEAUX, FRANCE
Join us for Brunch – Sunday’s only with seatings at 10am or 12 noon
Portland’s most famous meal…without the wait!
Each week we are inspired by what we see at the market, and our brunch menu is often decided on the fly (as in Saturday night)… perhaps an example of what we have done recently will help.
