NOVEMBER 2009 ARCHIVES
This week's email
Tuesday, November 10, 2009 by Ben
Howdy doody! I hope you all enjoyed the sun this morning; I realize it's still early in this whole winter rainy Oregon thing, but still the sun got me feeling all jolly and optimistic. Of course that torrential downpour we got hit with this afternoon threw all of that right out of the window, but it was still nice for a little while.
I've got two splendid menus to pass on to you this week, and honestly I don't feel like dillydallying. Let's just get right into it! There's not a whole lot to say about these menus, but a few choice adjectives do come to mind: delicious is the first one, then maybe tantalizing, delectable and irresistible come tumbling after. I'll let you make up your own minds - read on, dear friends... and then make reservations. Busy both nights? Come have some Sunday Brunch! All of the previous adjectives still apply.
Friday, November 13th
Smoky Lentil Soup with Chorizo and Fennel
Radicchio and Endive Salad with Aged Balsamic and Comice Pear
Red Wine Braised Beef Cheeks with Golden Chanterelles, Streaky Bacon, Roasted Shallots, Parsnips and Carrots
Apple Tart Tatin with Whipped Cream
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.
Saturday, November 14th
Frisée Salad with Crispy Duck Confit, Apples, Walnuts & Warm Mustard Vinaigrette
Beet Soup with Crème Fraiche
Griddled Pork Cutlet, Smashed Yukon Gold Potatoes & Creamed Brussels Sprouts with Housemade Bacon
Cranberry Cake & Vanilla Bean Ice Cream
Price is $35 per person plus wine and gratuity. Dinner begins at 7pm. Please RSVP or call the kitchen at (503)235-1600 to make reservations.
If you find yourselves without any dinner plans late in the day on Fridays or Saturdays, it doesn't hurt to give us a call, we sometimes have some last minute cancellations or spots open up, and we'd love to have you come in and eat with us.
Sunday
Brunch
Brunch is served from 9am to 2pm, and no reservations are required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.
And now a shameless retail plug.
What better gift could you possibly give to your friends, family, or even those folks you don't really care about but are obligated to give a gift to regardless than either a Simpatica Gift Certificate or a Laurelhurst Market Gift Certificate? The Simpatica GC's are good for use at both dinner and brunches, or to put toward a catered event. The Laurelhurst Market GC's are good at both the Butcher Shop and at the Restaurant and Bar. Either way, it's a win-win. Also, don't forget to show yourself a little love... maybe get one for yourself. Hey, aren't you worth it?
Of course you are.
This week's email
Tuesday, November 17, 2009 by Ben
OK, so... I just returned home from the delicious and filling Double Mountain Brewer's Dinner at Laurelhurst Market. It's late, I'm stuffed, and I've consumed copious quantities of delicious beer. I'm basically perfect. But I'm not sure how long that's going to last before it all comes crushing down upon me, so I'm going to keep it short and, well, short. We'll see how sweet it is...
First off, I just want to get a little bit of business out of the way. As I'm sure many of you are aware of, Thanksgiving is next week Thursday. Many of you have ordered Turkeys (thanks), but I wanted to mention a few other things. I have a few hams on brine we'll be pulling out and smoking in a few days... if you want one of those call me and let me know. I'm also stocking up on stock (can you tell I've just sampled five different kinds of beer?). Anyways, if you need anything, anything at all to make your holiday perfect, let me know how I can be of service.
Here's the menus for the week, I think you'll like what you see. Make reservations, come to brunch, plan for your Thanksgiving. That's your homework. I'm done.
Friday, November 20th
Porcini, Fennel and Arugula Salad with Reggiano and Laudemio Olive Oil
Risotto with Salami, Chiles and Saffron
Cider Glazed Pork Cheeks with Savoy Cabbage, Chestnuts and Caramelized Pumpkin
Vanilla Bean Panna Cotta with Spiced Huckleberry Syrup
Price is $35 perperson plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday, November 21st
Seared Sea Scallop with Apple, Radish and Preserved Lemon
Roasted Beet Salad with Chevre, Candied Walnuts and Citrus Vinaigrette
Wood Grilled Culotte Steak with Bordelaise and Yellow Finn Potato Gratin
Dark Chocolate Pot de Créme
Price is $35 perperson plus wine and gratuity. Dinner begins at 7pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
If you find yourselves without any dinner plans late in the day on Fridays or Saturdays, it doesn't hurt to give us a call, we sometimes have some last minute cancellations or spots open up, and we'd love to have you come in and eat with us.
Sunday
Brunch
Brunch is served from 9am to 2pm, and no reservations are required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.
That's it. I'll update the email list next week, I'll post the menus tomorrow. I'll update the blog then, too. Thanks for your patience and understanding, I love you all very much. Sweet dreams, have a good night. Until next time...
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