*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 APRIL 16TH, 2014
SPRING FRENCH ONION SOUP
GOAT BUTTER AND WALNUT TOAST
FRESH SHEEP’S MILK CHEESE
Teutonic Wine Company Rose 2013
Willamette Valley, Oregon
FOIE GRAS BON-BON*, SAUTERNES GELÉE
CHICKEN LIVER MOUSSE, LEAF LARD CRACKER
BOUDIN NOIR WITH ORANGE ZEST & BLACK GARLIC
STEAK TARTARE*, QUAIL EGG* TOAST
CRISPY TAILS & TROTTERS RILLETTES
PORK TERRINE FORESTIÈRE
Castell Silvaner Kugelspiel 2009
SEARED SQUAB BREAST* & CONFIT LEG
LOVAGE & POTATO DUMPLINGS, ROASTED BABY TURNIPS
DENOBLE FARMS CARROT PURÉE
MOREL AND GREEN GARLIC BUTTER
Chignard Julienas Beauvernay 2012
SHAVED ASPARAGUS & BREAKFAST RADISH
CURLY CRESS WITH CONFIT LEMON VINAIGRETTE
SHIRRED FARM EGG* IN PUFF PASTRY
Stift Gottweiger Gruner Veltliner Göttweiger Berg DAC 2012
SELECTION OF CHEESE* FROM STEVE AT CHEESE BAR
CHAMPAGNE POACHED APRICOTS & CANDIED HAZELNUTS
LOCAL HONEY, OLIVE OIL & BLACK PEPPER CRACKERS
Cazin Cour-Cheverny Sec 2011
Loire Valley, France
CHILLED JASMINE CUSTARD
COCONUT TUILE & CARDAMOM WHIPPED CREAM
Jorge Ordonez Malaga Victoria #2
SUBSTITUTIONS POLITELY DECLINED
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH,
OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
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.