Happy Fall Equinox to you! It’s a great time of the year to eat! Heirloom tomatoes are at their peek, and ripe juicy figs are just beginning to make their way into our dishes. There are too many seasonal treasure to list, but take a look at our menu and see what’s cooking. And for those of you who enjoy the crisp mornings and cooler evenings, patio dining (with heaters, as needed) will remain open until the weather forces us (and the rest of Portland!) inside.
Our featured special for the equinox weekend: pan seared wild coho salmon over israeli couscous, with wilted spinach and chermoula (a morrocan pesto of parsley, cilantro, paprika, ginger and lemon).
Stuffed Figs - 9
figs wrapped in proscuitto di parma, stuffed with danish bleu cheese,
with black pepper honey glace and arugula
Duck Confit Sliders - 8.5
with cherry compote, fried shallots and arugula
Crispy Wild Mushroom Bites - 7
fried wontons stuffed with mushrooms, danish blue cheese and chives, with chile lemon dip
Mussels - 9
braised in white wine, garlic and herbs, served with grilled ciabatta bread
Calamari - 9
with sambal aioli
Equinox Grilled Bread - 6
with roasted garlic chevre, roasted tomato and mixed greens
WEEDS
Equinox Salad - 7.5
apples, currants and toasted hazelnuts in mixed greens
with champagne vinaigrette
Beets n Bleu - 8
with pickled red onions and bleu cheese, in mesclun, topped with warm bacon
and roasted fennel-orange vinaigrette
Heirloom Tomato - 9
panzanella salad with heirloom tomatoes, basil, fresh mozarella, extra virgin olive oil and balsamic reduction
Grilled Caesar - 8.5
grilled romaine heart with hard egg, spanish white anchovies,
fried capers and creamy garlic dressing
ENTREES
Dirty Rice - 13
mushroom dirty rice with roasted red peppers, grilled zucchini, blackened tofu, cotija cheese and tomato coulis
Chick Pea Crepes - 13
stuffed with spaghetti squash, goat cheese, red onion and arugula pesto,
topped with assiago mornay and greens
EQ Burger - 11
grilled cascade natural beef with aged white cheddar, lettuce, tomato, pickles
and hand cut fries, with champagne-shallot aioli
…add peppered bacon + 1.5
Pork Loin - 17
pan seared carlton farms pork loin with spanish chorizo hash, braised kale and salsa verde
Chicken - 16
grilled draper valley chicken breast with anasazi beans, braised kale, and Oaxacan-guajillo red mole sauce
Trout - 19
grilled trout stuffed with house ricotta and braised chard, with rosti potatoes, lemon oil and smoked corn salsa
Fish N Chips - 15
beer battered cod with house cut fries and lemon-caper aioli
Steak - 21
grilled cascade natural hanger steak with bleu cheese potatoes gratin, sauteed green beans and malbec demi-glace
PASTAS
Fettuccine - 16
with paprika braised carlton farms pork, seasonal mushrooms, chevre and cilantro
House Made Ravioli - 16
stuffed with cauliflower, almonds, basil and ricotta, in porcini mushroom cream
Bucatini Al’ Amatriciana - 14
with pancetta, grilled zucchini, chile flake and tomato sauce, topped with shaved parmesan
