This week's email
Tuesday, June 3, 2008 by Ben
Hello, my friends! I hope this email finds everyone well and happy. I've got two menus for you this week, plus an announcement about a very special event coming up later this month with Apolloni Vineyards.
On Friday, June 27th, Simpatica Dining Hall with be teaming up with the fine folks from Apolloni Vineyards. If you came out to our Plate and Pitchfork dinner two years ago, then Apolloni should be a familiar face and name. If not, then let me tell you a bit about them. Located in Forest Grove on40 acres ofLIVE certified sustainable farmland, Apolloni produces premium Pinot Noirs and Italian-Style whites. For their dinner with us, they'll be rolling out a few new releases, including their '06 Pinot and their '07 Pinot Blanc. Dinner will be$75, which will include both food and wine. Reservations can be made by calling the Dining Hall at (503)235-1600 or emailing us at
rsvp@simpaticacatering.com. I'll be posting the menu in the next week or two, but you should definitely think about getting in on this one as early as possible.
Now, for this weekend we've got some goodies in the works. On Friday, our go-to guy Scott Ketterman will be sharing more of his fine craft with all of us, whipping up some asparagus soup, followed by some wood-fired pork loin. And on Saturday, a fine variety of tasties, including a little smoked trout, maybe some cotechino-stuffed pork tenderloin with mushroom spaetzle and a left-right of lemon curd tarts with fresh strawberries. Also, the goat cheese will be wrapped in Fig Leaves from Jason's yard (remember Axis Supper Club?). Here's the menus as they stand...
Friday,June 6th
Baby Beet, Cucumber and Sweet Basil Salad with Dungeness Crab
Asparagus Soup with Creme Fraiche
Wood-Grilled Carlton Farms Pork Loin with New Potatoes, Spring Onions and Piquillo Peppers
Oregon Strawberries with a Muscat and Mint Sorbet
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,June 7th
Smoked Trout with Shaved Fennel and Spring Onion Salad with Polenta Croutons
Grilled Fig Leaf-Wrapped Goat Cheese with Rhubarb Mostarda and Grilled Walnut Toasts
Cotechino-Stuffed Pork Tenderloin with Mushroom Spaetzle and Your Kitchen Garden Spinach
Bruleed Lemon Curd Tart with Viridian Farms Strawberries and Chantilly Cream
Price is $40 per person 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 it, boss. Maybe if we're lucky the sun will shine on us this weekend. I sure hope so. I hope everyone has a great week. Talk to you later
This week's email
Tuesday, May 27, 2008 by Ben
Good afternoon. I hope everyone has been well. I've got another short email this week. Next week I'll come up with something interesting to talk about, I promise. Actually I do have something silly to pass on. Earlier today I received an email from John Newmeister, my lamb farmer over at Cattail Creek Farms (you know, that guy who has the most incredible lamb there is?). He sent me a few links to some silly web sites, and I thought I'd go ahead and pass one of them along. Ever been curious about wearing meat as both fashion and function? Check out
hatsofmeat.com. Nice. Maybe a side project at Viande?
We've got two really stellar menus this week. No joke. I think the most difficult thing about these menus will be deciding which night to attend. I'm not going to go into too much detail in advance, I think the menus do a pretty good job of speaking for themselves. Here's the goods...
Friday,May 30th
Viridian Farms Asparagus and Soft-Boiled Duck Egg On Crostini with Oil-Poached Artichoke Vinaigrette
Halibut Cheeks on Your Kitchen Garden Fennel and Eggplant Caponata with Golden Raisins and Madeira
Cattail Creek Lamb Shanks with English Pea and Mint Risotto and Green Garlic Gremolata
Strawberry Crostada with 12-Year Balsamic Gelato
Price is $40 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,May 31st
Foie Gras Torchon with Pickled Strawberries, Buttered Brioche and Fleur de Sel
Sauvie Island Organics Greens with Crispy Pancetta, Grilled Red Onions and Dijon Vinaigrette
Slow-Smoked Piedmontese New York Strip with Rosemary Pesto, Sweet Potato and Brie Gratin, Viridian Farms Asparagus and Sauce Bordelaise
Rhubarb and Dried Cherry Cobbler with Pistachio Gelato
Price is $45 per person 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.
I hope everyone enjoyed the long weekend (I sure did). Maybe I'll see some of you tonight at my Bacon Class (redux) at Foster and Dobbs. Otherwise, maybe I'll see you down at the Farmer's Market. Until then, take care.
This week's email
Tuesday, May 13, 2008 by Ben
Hey, all. From what I understand, we're about to get our first heat wave of the summer. People are already complaining about how hot it's going to be. At least that's a nice departure from the usual complaining about the gray skies. There's always something to complain about, right? Thank goodness...
Two really fun menus this weekend. On Friday, we'll be putting together a Greek Night, which may be a first for us. A few highlights? Try Wood-fired chicken marinated in lemon and Ouzo, grilled squid salad, or maybe Loukoumades, a fried donut ball drizzled with honey and cinnamon sugar. And on Saturday, Scott Ketterman will be sharing another one of his fine Spanish-Inspired menus with you; definitely peruse that menu, there's some exciting stuff in the works. Anyhow, here's the rundown:
Friday,May 16th
Dolmas Filled with Ground Beef and Arborio Rice
Grilled Flatbreads with Tzatziki and Radish Slaw
Grilled Squid and Cardoon Salad with Garbanzo Beans and Mint
Wood-Fired Chicken Marinated in Lemon and Ouzo, Served with Risotto-Style Orzo Pasta
Loukoumades - Fried Donut Balls Drizzled with Honey and Cinnamon Sugar
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,May 17th
White Asparagus Cojonudos with Mustard Vinaigrette and Mizuna
Smoked Salmon Tartare with Potatoes, Capers and Soft-Boiled Egg
Herb-Stuffed Rabbit Leg with Spring Carrots and Laurel Jus
Lemon Bizcocho with Rhubarb Jam and Creme Fraiche Ice Cream
Price is $40 per person 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.
Stay out of the heat, and if you do have to go out, stay fortified with a frosty beverage. Take care.
This week's email
Tuesday, May 6, 2008 by Ben
Howdy, all! I hope you enjoyed that beautiful sunny weekend we just had. It was so nice I even enjoyed weeding in my yard for a few hours. Now that's nice! I had a great time down at the Farmer's Market on Saturday, as well. It was good to see so many of you down there.
Honestly, I thought the Farmer's Market couldn't get any busier than it was last season. Once again, I've been proven wrong. Luckily, I'm getting used to that. What there was for sale went crazy quickly. Maybe once there's actual produce for sale the farmers won't be cleaned out by noon, which is the way things have been going.
Speaking of produce, I cornered Sheldon Marcuvitz of Your Kitchen Garden the other day and got the inside scoop on the current state of affairs in the growing season. If you actually take the time to read our menus, then Your Kitchen Garden is a name you should be familiar with; we use Sheldon's produce all the time. It's a funny time in the season right now. Spring feels like it's (mostly, supposedly) upon us, and so spring vegetables should be here, right? Actually, spring veggies are just now starting to grow, and we're still seeing the tail end of the winter veggies. Here's some of what we're seeing now, and what we'll be seeing soon: We're just finishing up the last of the overwinter crops, like rapini, leeks, arugula and chervil. Some of the things happening now are radishes, asparagus, lettuces... chard and spinach are still good, and we're still getting cardoons. We're also seeing some early season stuff, like pea vines, sorrel and chives. We've got action in the ground, though. The Spring veggies that are hopping and should be ready in amonth or soare onions, potatoes and carrots. Beets should be ready sooner, but because of the weather, they're coming a little slowly. The cold weather we've had shouldn't be a huge factor, it's just pushing back harvest by a few weeks. From what Sheldon says, this will be a factor because it will screw with the staggering of the crops. When you're a small farmer, you need to be able to stagger the crops, allowing you to focus on and distribute crops in a certain manner and timely fashion. When you get weather like this, it causes too many things to be ready at the same time, causing a glut in the market. So what we're going to to do to support our farmers is this: I'll give you the word and we will start consuming fresh vegetables like crazy, OK? Everybody wins.
OK, on to the menus. Two dinners this week, nice looking stuff. I'll dive right in, I feel I've already wasted enough of your time. Besides, I need to run down to Foster & Dobbs to teach my belly class. Which reminds me, the class sold out so fast we've decided to do a second one later this month. If you want in on it, give them a call over there and get on the list. The number is (503)284-1157.
Friday,May 9th
Housemade Mozzarella with Rhubarb Mostarda and Grilled Chicories
Grilled Tombo Tuna Loin with Oil-Poached Tombo Belly, Black Olives, Baby Romaine Leaves and Grated Radish Vinaigrette
Veal, Spring Onion and Carrot Stew with Creamy Polenta and Spring Onion-Top Gremolata
Pineapple Upside-Down Cake with Lavender Gelato
Price is $40 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,May 10th
Creative Growers' Baby Green Romaine with a Lemon-Avocado Vinaigrette, Radishes and Fried Fennel
Carrot and Your Kitchen Garden Chard Stew with a Viande Pancetta Crostini
Crispy Confit of Pork with Creamy Farro, Pea Vines and an Herb Salsa
Cocolate-Orange Crepes with Sweet Creme Fraiche
Price is $35 per person 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.
This week's email
Tuesday, April 29, 2008 by Ben
Warm thank-you's to all of you who were at Taste Of The Nation last night. It was a super good time, for a great cause. There was a lot of tasty food. And drink. And folks. (Mmm, tasty folks). But seriously, it was a lot of fun. If you didn't make it, try to get over there next year. I'll remind you when it comes around again.
We've got two dinners this weekend, with some nice looking menus. Also, I've got a cooking class coming up soon at Foster & Dobbs you should come check out. I'll talk about that first, then I'll dive into the menus.
On Tuesday, May 6th, I will be teaching a class titled, "The Magic of the Belly". I'll be presenting how-to's on curing pork belly in a few different ways:curing bacon and pancetta at home. For those of you interested in this fatty/meaty/delicious part of the miracle animal, come check out the class. To sign up, or for more info, please check out the Foster & Dobbs web site at
www.fosteranddobbs.com . I would love to see you there.
So, on to the menus for the weekend. We've got some great winter/spring transitional menus this weekend, which I think sounds pretty great. We're still braising a little, balanced by a little outdoor grill action, complemented by some spring wild mushrooms and asparagus. Here's the menus:
Friday,May2nd
Beluga Lentil and Creative Growers Kale Soup with Green Garlic Oil
Spaghettini with Wild Boar Confit, Your Kitchen Garden Rapini, Chilies & Bread Crumbs
Grilled Flat Iron Steaks with Sauteed Hedgehog Mushrooms and Asparagus Tips with Sage Aioli
Chocolate-Hazelnut Sponge Cake with Espresso Gelato
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations. Saturday,May 3rd
Beet Carpaccio with Your Kitchen Garden Mizuna, Pistachios and Creme Fraiche
Prawn and Mussel Ravioli with Viridian Farms Asparagus and Chervil Hollandaise
Duck Leg Confit, French Duck Sausage and Duck Confit Rosti with Grilled Chicories and Dried Cherry Sauce
Rhubarb Fool
Price is $40 per person 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.
I'll be down at the Portland Farmer's Market on Saturday, hawking our pates. I'm looking forward to getting down there and seeing what our wonderful farmers are bringing us this week. I'll give you a full report next tuesday on what's fresh, what's up and coming, and what all of this wacky weather is doing to our crops. Until next week, take care.
This week's email
Tuesday, April 22, 2008 by Ben
Hi.
Kind of a slow week in email land. One dining hall this week. Delicious, but just one (no Friday - private party).
I suppose I could make something up, but the gray skies leave me rather uninspired. It's hard to feel spring when it's still snowing. Sigh. Sorry, I'm kind of a downer, I know.
Remember to come see us at Taste of The Nation. I swear I'll be smiling by then (copious amounts of food and drink (especially drink) put a big smile on my face. Here's the pitch again:
On Monday, April 28th isTaste Of The Nation. Held at the Convention Center, over 120 restaurants, winemakers and brewers will be bringing tasty morsels and treats for you to consume ad nauseum. Both Simpatica and Viande will be there doling out the goods; I'm not going to tell you what they will be, you'll just need to come and find out. For more information, or to buy tickets on line, please check out
www.portlandtaste.org. We look forward to seeing you there!
Here's the menu for Friday, nice stuff. I will say, it's nice to see some of the spring veggies rolling through (the ones not killed by the snow and frost, that is). That actually gets me excited. I mean, I love turnips and all, but one can only consume so many in a season... here's the goods:
Friday,April 25th
-Sold Out-
Saturday,April 26th
Morel Mushroom, Baby Leek and Chevre Tart
Green Garlic Soup with Crusty Bread and Prosciutto
Pan-Roasted Halibut with Viridian Farms' Asparagus
Huckleberry Panna Cotta with a Spiced Cookie
Price is $35 per person 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.
Next week I'll be more excited, I promise. Bear with me, please. Until next week...
- Benjamin Dyer
Maui No Ka Oi! (Part II)
Saturday, April 12, 2008 by Dave
Hey all!
Days 3 and 4 here on Maui provided much better weather leading to much redder skin, but the food so far hasn't lived up to those first couple days. Other than one gem over in Paia, we've nearly struck out. The spot we liked over there is called Paia Fish Market, and it's nothing more than an order at the counter and bus your own table little thing. But, the fish was as fresh as could be and didn't come accompanied by flower pedals. We got the Ono burger and the Mahi fish and chips, both killer. We each got a beer from Maui Brewing Co., which is really putting out some great brews. Anyone know where I can track some down in Portland? The brewery actually has a pub over in Kahana, which I recommend for the bar and certain happy hour items if any of you make it over. Awesome service too.
Tonight, the folks are taking my girlfriend and I over to Mama's fish house for dinner, also near Paia. I've been there on both past trips here and had the meal of the trip each time so we're looking forward to it.
The Kapalua Plantation golf course kicked my ass the other day but it was by far the most beautiful place I've ever played. Well worth every penny spent; and it was a lot of them. The fairways, when I hit them, were like hitting off a brand new driving range mat, and the greens.....God damn...
Anyway, off to dinner. For those of you who are dining at Simpatica tonight, you're probably getting your entree about now so I hope you're enjoying it. The menu sounded delicious! Well done Owens!
Goodbye for now and we'll see you all soon.
-Dave
Maui No Ka Oi!
Thursday, April 10, 2008 by Dave
Day 2 on Maui and I think I've eaten my weight in plate lunch. Earlier today I re-discovered an old favorite spot of mine in Kahana on the west side of the island, although I think it may be under a different name. It's called Honokowai Okazuya Deli and is smack dab in the middle of a typical looking mini mall. By the way, I must say I have a new found appreciation for mini malls. There's some really great food going on deep within these parking lots. Anyway, my girlfriend and I both got the barbeque chicken thigh mixed plate with white rice and macaroni salad. (I ordered first!) There was a great Kal-bi style marinade on the chicken and all the skin came out deep golden brown and to my surprise, with a just off the q crispness. I found it purely off memory from a trip my brother and I made almost 10 years ago. The restaurant doesn't have a whole ton of character but the staff sure does; if you can warm em up a bit. What I couldn't warm up to was the family next to me dipping the very same succulent chicken pieces I was enjoying into a communal pool of ketchup. Perhaps I have much more to learn of Hawaiian cuisine!?
Earlier, we started our calorie fest in Kihei, at a spot called Stella Blues, on a recomendation from the folks, who joined us. I was told they had a pretty incredible Loco Moco, and when my step dad who is on strict orders from the doctor not to eat beef because of iron issues ordered it, I knew what I would be having. For those who don't know; this is a dish of a seared ground beef patty on white rice with brown gravy and fried eggs. We've run it for brunch once and we will most certainly do it again after this experience. It's so great to me when something so simple can be so satisfying. They treated the beef with care; keeping a good medium temperature to it and the eggs came out just as ordered on all our plates.
We rounded the day off eating at home. We broiled some Walu, or butterfish, and served it with some grilled Maui onions from the farmers market in Lahaina that were insane sweet. Oh, and a sixer of Milwaukee's Best Light.
Now if it would just quit
#$%@ing raining we could get our tan on!!!
More to come in a few days. Tomorrow I'll be golfing the Kapalua Plantation Course, site of the PGA's Mercedes Championship. Woo hoo!
This week's email
Tuesday, April 8, 2008 by Ben
Howdy, all! It was great seeing some of you at the first Portland Farmer's Market. It was an incredible turnout, I was shocked by how many people showed up. It's so great to see everyone coming out to support their local farmers and food producers. Definitely take an opportunity to come check out the Saturday Farmer's Market at PSU sometime this summer, it's a fantastic time.
I've got two menus for this weekend to get to, but first I wanted to mention a special event we have coming up in a few weeks. On Sunday, April 20th, Simpatica Dining Hall will be hosting the 4th annual Sam & Gabriel Liberation Seder. Join us for a very special Passover meal, featuring a whole spit-roasted Cattail Creek Farms lamb, amongst other treats and goodies. I'll have the full menu and more details for you next week, but it's definitely not too early to begin making reservations now. To do so, please
RSVPor call (503)235-1600.
Also, I've got a little inside information for you folks regarding brunch. It used to be that if you showed up right at 9am, pretty much everyone would get sat right away, with no wait. Now, however, we manage to fill immediately, and end up keeping a lot of folks waiting in the hallway waiting for the first turnover. Okay, here's the secret... the new magic moment is now 1:30pm. Recently that has been the time of day when people have been able to waltz right in and get sat with no wait. So if you don't mind sleeping in and coming a little later, that's the time. Just keep this little tidbit between you and me, though, okay?
And now for this weekend's menus:
Friday,April 11th
Marinated Prawns with Your Kitchen Garden Mizuna, Breakfast Radishes, Crostini and Herbs
Cardoon Fritters with Black Olive Aioli
Bacon-Wrapped Sea Scallops with Avocado Risotto
Lemon Curd Tart with Chocolate Gelato
Price is $35 per person plus wine and gratuity. Dinner begins at 7:30pm. PleaseRSVPor call the kitchen at (503)235-1600 to make reservations.
Saturday,April 12th
Creative Growers French Sorrel Soup
Baby Romaine Caesar Salad with Fried Clams and Chives
Beef Wellington (Piedmontese Beef Tenderloin and Mushroom Duxelles Baked in Puff Pastry), Served with Thyme Butter-Braised Yukon Gold Potatoes and Brussels Sprout Rabe
Chocolate Pot de Creme with Hazelnut Sandies
Price is $40 per person 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.
I think that pretty much covers it. Have a great week, everyone.
- Benjamin Dyer
This week's email
Tuesday, April 1, 2008 by Ben
It is with a heavy heart that I begin this email...
After much soul searching between Dave, Jason and I, we have come to a decision which I'm sure won't be popular with many of you. Unfortunately, we have decided to end Sunday Brunch. We feel we've accomplished what we set out to do, and it is at this point that we'd like to take off our hats, bow, and shut the Brunch doors forever, while we're still on top of the world. So thanks, everyone, it's been great.
For those of you who have no idea why I'm saying these things, right now, today, then please check the date at the top of this email: April Fools! Just kidding, we're not cancelling brunch, that would be silly! Where the heck would I take my family to get some top-notch grub on a Sunday morning? Some people find God at church, others find God in a steaming plate of Fried Chicken and Waffles. Far be it from me to get in the way of someone and their choice of worship. Freedom of Religion, right?
Now that I've got that out of the way...
Dave, Jason and I are going on a field trip tomorrow! And it's all for you! We'll be heading northward into Washington to hit up some oyster farms up near the Olympic Peninsula. We are blessed here in the Northwest with having some of the yummiest oysters available, and we'll be hand-picking some of the the finest ones to bring back for Friday's dinner. If you like oysters (like me), then this is the dinner for you. Who knows, maybe we'll even grab a few other treats to share with you as well... but we'll keep those a surprise.
And on Saturday, we'll be cooking up a batch of our world-famous corned beef short ribs. These succulent treats are just incredible. And did I mention we'll be making fresh donuts for dessert? With homemade ice cream? Who loves ya, baby?
We do.
Here's the menus: read 'em and weep (with joy and overpowering hunger):
Friday, April 4th
Oysters on the Half Shell with Prosecco Mignonette
Grilled Oysters with Lemon-Chervil Butter and Shaved Celery with Flat Herbs
Warm Rapini Salad with Fried Oysters and Tasso Hollandaise
Whole Roasted Poussin with an Oyster and Salsify Stuffing, Served with Sauteed Swiss Chard
Vanilla Panna Cotta with Rhubarb Sauce and an Orange Tuille Cookie
Price is $40 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, April 5th
Batter-Fried Cauliflower with Braised Ham Hocks and White Beans
Your Kitchen Garden Mizuna Greens with Roasted Beets, Radishes and Caper Aioli
Corned Beef Short Ribs with Brussels Sprouts, Rapini, Parsley-Garlic, Bread Crumbs and Creamy Spaetzle
Cinnamon Donuts with Shaved Chocolate Gelato
Price is $30 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.
That's all, folks. Remember, Portland Farmer's Market at PSU starts on April 5th. Get ready to come down and try the new pate's of the season, and support your local farmers!
- Benjamin Dyer
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