Vesuvio Pasta with milk braised pork sugo, lemon, fennel, crispy sunchokes and Parmesan. A Coquine Classic winter dish
Winter Dinner Schedule
We’re pleased to continue offering “Curbside Coquine” for takeaway dinner, Thursday through Sunday. Orders can be placed online via Tock as late as 3:30pm the same day.
Additionally, we’re happy to take your order over the phone for same-day pickup. Call us at 503-384-2483 between 4pm and 6pm. Most orders can be ready within 30 minutes.
Take-Away Dinner Menu for the week of February 25-28: Thursday-Sunday
Pasture-raised, organic chicken, by the half, to share, roasted and served with Castelvetrano olives, capers, lemon, and parsley
Mushroom and Swiss Burger: Quarter pound beef burger on a house-made potato bun with mushrooms, griddled onions and Emmentaler cheese
Vesuvio pasta with milk braised pork sugo, fennel, lemon, and crispy sunchokes
Rack of lamb with black cherry glaze, and Taggiasca olives and winter savory sauce vierge
Potato gnocchi with black trumpet mushrooms, black truffle butter and Belper Knolle
Caviar “Chips & Dip” with vodka-carrot dip, crème fraiche, and potato crisps
Dungeness Crab West Indies Salad with Japanese apple vinegar, pickled cipollinis, and house-made saltines
Celery root and apple soup with pickled maitake mushrooms, melty onions, and nigella
Roasted carrots and salsify with pumpkin-seed-romesco
Chicories with Forme D’Ambert, toasted walnuts, crispy parsnip chips and Pippin apple vinaigrette
Wild rice with Romanesco, dates, preserved lemon, and smoked almonds
Creamy polenta
Hand-cut French fries with house-made ranch
Brown Sugar and Apple Sorbet & Lemon Verbena Ice Cream
Chocolate and walnut Torta Caprese with nocino* sauce and Chantilly cream
Long pepper pavlova with blood orange and crème fraiche mousse
Coquine Cookies!
Cold beer
Pre-mixed cocktails: Boulevardier, Vieux Carré and Tomboy
Wines: Choose your own adventure, or let us pick for you
I Just Want Cookies!
Thursday – Sunday, 4:30PM to 7PM open arrival
You are welcomed to pre-order cookies and sweets for Curbside pickup, with open arrival, Wednesday through Sunday, between 4:30pm and 7pm. Book through Tock at the link above.
Farm Direct Pickup
Orders are now open for Wednesday, Saturday and Sunday, March 3, 6, and 7
Fresh veggies, citrus, new meal kits and a few new baked goods, plus a new Chef’s Glass wine pack for March
The Airbus Tariffs, and Covid-related dock delays have meant one of our most popular items hasn’t been available for sometime. We’re thrilled to say it’s finally back, and in good supply!
What we’re drinking this month
Here are a few of the things we’re looking forward to filling our glasses with this month Chef’s Glass – March 2021 – “Best Coast Double Duo” 4-pack
$130 / 4-pack
Two Chardonnay and two Syrah. Really good Chardonnay and really good Syrah. One each from California, and one each from Oregon.
If you’ve been following along with the Chef’s Glass series, then you already know about our love of these two compelling grape varieties. This set presents a fun and delicious study into how place impacts the personality of these two varieties, especially when made with similar ethos; honest, accessible, appropriate for now. Cheers!
Chardonnay, Statera, “Johan Vineyard,” Willamette Valley, Oregon 2017- Jura styled Chardonnay made with no intervention by an exciting Willamette Valley chardonnay specialist
Chardonnay, Scar of the Sea, Santa Maria Valley, California 2018 – Vibrant and fresh Chardonnay, influenced by the cooling coastal fog of California’s lower central coast.
Syrah, Jackalope Cellars, “Mae’s Vineyard,” Applegate Valley, Oregon 2018 – Persistent and just the right amount of punchy, this is Syrah from sustainably grown fruit in Southern Oregon, a truly under-sung region for this variety
Syrah, Edmonds St. John, “North Canyon Syrah,” El Dorado County, California 2015 – Dark blue-red in color, with a fresh and slightly savory nose, this is a Syrah of longevity.
Includes tasting notes, pairing suggestions, and a recipe to compliment the set
