Dinner Menu for the week of December 22, 2010
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.
CREAM OF KALE SOUP
BUTTERY HERB CROUTONS
PICHLER-KRUTZLER GRUNER VELTLINER KLOSTERSATZ-2007
WACHAU, AUSTRIA
FOIE-GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
CHICKEN LIVER MOUSSE & PICKLED SHALLOT
BASQUE STYLE SAUSAGE PASTRY
SQUARE PEG FARMS PIGS HEAD TERRINE
ALBERT MANN RIESLING GRAND CRU SCHLOSSBERG-2007
ALSACE, FRANCE
PASTURE RAISED DUCK FROM RAINSHADOW EL RANCHO
**SERVING DIFFERENT CUTS AND PREPARATIONS DAILY
FOR QUESTIONS, PLEASE INQUIRE DIRECTLY BY PHONE**
VISSOUX FLEURIE PONCIE 2008
BEAUJOLAIS, FRANCE
BULLS BLOOD BEETS FROM GATHERING TOGETHER FARMS
SPICY ARUGULA & SHAVED PURPLE HAZE GOAT CHEESE
DOMAINE LA MANARINE COTES DU RHONE ROSE-2009
RHONE VALLEY, FRANCE
~ SELECTION OF CHEESE FROM CHEESE BAR~
CRACKED BLACK PEPPER AND FLEUR DE SEL SHORTBREAD
OREGON WILDFLOWER HONEY
ARMAGNAC POACHED DRIED PLUMS & CANDIED HAZELNUTS
PHILIPPE GILBERT MENETOU-SALON-2007
LOIRE VALLEY, FRANCE
MEYER LEMON SOUFFLE
PISTACHIO PRALINE WHIPPED CREAM
CITRUS AND THYME TUILLE
CHATEAU SOUCHERIE COTEAUX DU LAYON-2007
LOIRE VALLEY, FRANCE
SUBSTITUTIONS POLITELY DECLINED
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.
