*THE MENU CHANGES EVERY WEEK AND IS POSTED EACH TUESDAY FOR THE UPCOMING WEEK*
(available wine pairings in italics)
We offer hand-selected wine pairings that change with every menu, which means that along with the six-course tasting menu, you may also opt to have a small glass of wine with each course.
Seatings are at 6 pm and 8:45 pm Wednesday through Saturday.
We have one dinner seating on Sundays at 7 pm.
We recommend calling ahead for reservations at 503.841.6968 or better yet, to reserve online.
THE WEEK OF DECEMBER 4TH, 2013
DENOBLE FARMS PARSNIP AND APPLE VELOUTÉ
COMPRESSED APPLE, BLACK GARLIC AND WALNUT
Kiraylundvar Pezsgo Henye Brut 2008
FOIE GRAS BON-BON*, SAUTERNES GELÉE
CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
SQUAB BREAST TERRINE WITH COCOA NIBS
CRISPY TAILS & TROTTERS RILLETTE
STEAK TARTARE*, QUAIL EGG TOAST*
HOUSE CURED DUCK BREAST
Schmid Gruner Veltliner Gebling 2009
SEARED SQUAB BREAST & CONFIT LEG*
SAVOY CABBAGE AND PICKLED MUSTARD SEED GRATIN
SMOKY CASTANARES BEANS, ROASTED SHALLOT
Pierre Breton Chinon Beaumont 2009
Loire Valley, France
CREATIVE GROWERS BABY BEETS
GATHERING TOGETHER ARUGULA, PORTLAND CREAMERY CHEVRE
COUNTRY HAM VINAIGRETTE
Dom. Comte Abbatucci Gris Imperial Rose NV
Isle of Corsica, France
SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
ARMAGNAC POACHED PRUNES, MARCONA ALMONDS
LOCAL HONEY, OLIVE OIL & BLACK PEPPER CRACKERS
K Vintners Sauvignon Blanc 2012
Columbia Valley, Washington
CARAMELIZED WHITE CHOCOLATE MOUSSE
CHAMPAGNE POACHED APRICOT SOUP
CANDIED GINGER AND CARDAMOM TUILLE
Tirecul la Graviere Monbazillac 'Les Pins' 2011
SUBSTITUTIONS POLITELY DECLINED
*WE KNOW YOU KNOW THIS, BUT EATING RAW FOODS CAN BE RISKY
Join us for brunch! Sundays only with seatings at 10 am or 12 pm.
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.