Dinner Menu for the Week of January 12, 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.
TOMATO VELOUTE
MEYER LEMON & TARRAGON SALSA VERDE
FRIED OIL CURED ANCHOVY
YVES CUILLERON VIN D’ARDECHE ROSE
CHARCUTERIE PLATE:
FOIE-GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
CHICKEN LIVER MOUSSE & PICKLED SHALLOT
BASQUE STYLE PORK PASTRY
PIGS HEAD TERRINE WITH PARSLEY AND LEMON
ALBERT MANN PINOT BLANC 2009
THIS WEEK WE ARE FEATURING DIFFERENT PREPARATIONS
OF A 1/2 PIG FROM TAILS AND TROTTERS
PLEASE CALL THE RESTAURANT DIRECTLY WITH QUESTIONS
TOURNELLE TROUSSEAU DES CORVEES 2007
WHITE WINE BRAISED LEEKS, CELERY ROOT REMOULADE
BLACK OLIVE TAPENADE VINAIGRETTE
PROSCIUTTO CHIP
JEAN DAUVISSAT CHABLIS “SAINT PIERRE” 2006
~SELECTION OF STEVE’S CHEESE~
BLACK PEPPER & FLEUR DE SEL SHORTBREAD
OREGON WILDFLOWER HONEY
ARMAGNAC POACHED PLUMS & MARCONA ALMONDS
DR. LOOSEN RIESLING WEHLENER SONNENUHR SPATLESE 2008
CITRUS CRÈME TART WITH BRÛLÉED MERINGUE
CARDAMOM PATE SUCREE
HUCKLEBERRY SAUCE
BAUMARD COTEAUX DU LAYON CARTE 2005
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.
