*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 Sunday at 7 pm.
We recommend calling ahead for reservations at 503.841.6968 or booking online.
THE WEEK OF JULY 30th, 2014
COLD TOMATO & PICKLED PEPPER SOUP
FRIED BREAD & ESPELETTE CREAM
Grenelle Corail Brut NV
Loire Valley, France
STEAK TARTARE*, QUAIL EGG* TOAST
CHICKEN LIVER MOUSSE*, LEAF LARD CRACKER
FOIE GRAS BON-BON*, PEANUT SHORTBREAD, SAUTERNES GELÉE
PORK & DUCK TERRINE WITH CURRANT & PISTACHIO
BREADED & FRIED RILLETTES
Jasper Sisco Riesling 2012
Willamette Valley, Oregon
LIGHTLY SMOKED CARMAN RANCH BEEF STRIPLOIN
CREAMED CORN, CRISPY POTATOES
NASTURTIUM SAUCE VERTE
Suertes del Marques La Solana 2011
Canary Islands, Portugal
FRIED GREEN TOMATO
LITTLE GEM, FRESH ONION & HERB SALAD
Lopes de Heredia Gravonia Rioja Blanco 2003
SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
ARMAGNAC POACHED PRUNES & FRIED MARCONA ALMONDS
OLIVE OIL & OREGANO CRACKERS
Yves Leccia Muscat C281 Lot 2011
Isle of Corsica, France
NOYAUX-BUTTERMILK ICE CREAM
Dom. Vaquer Rivesaltes
SUBSTITUTIONS POLITELY DECLINED
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH,
OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK SS.
Join us for brunch! Sunday only with seatings at 10 am and 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.