Friday, June 17, 2016

As we roll into our fourth summer, Chef Chris and his team is ready for the patio boom we will encounter. Availability of seasonal ingredients leads to changes represented on the plates and the items we serve. We now move towards fresher, vibrant looks; lighter, brighter tastes; and crisper, focused flavors - all to suit summer!
Such items currently are ...
Calamari & Shrimp with bean noodles, fresh greens and ponzu vinaigrette
Ahi Tartare with cara cara orange segments and papadum chips
Ancient Grain Kamut Salad with lemon vinaigrette
Dates, Oyster Mushrooms, cipollini, arugula and goat cheese cream
Broiled Skate with Isreali couscous, capers and navel orange slaw

The eternal favorites and core items hardly change, they remain as standard bearers as their strong suits are unmistakably entrenched in the daily fare. And, for us they happen to be ...
Hand-cut Tagliatelle & Braised Pork
Relish Cheeseburger
Boston Bibb Salad
House French Fries & malt-horseradish aioli
NW Salmon and seasonal garnitures

More exciting fare to follow as in Portland we celebrate summer bounty in the latter half of it ...

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