We’re pleased to continue offering “Curbside Coquine” for take-away 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.
Menu for the week of January 28 through 31; Thursday-Sunday
Dungeness crab rice with miso glazed carrots, melty leeks and Meyer lemon
Vesuvio pasta with spicy-sweet-potato sauce, spigarello, pickled cipollinis, young Mimolette, and sage-brown-butter-crumbs
Pasture raised, organic chicken, by the half, to share, braised alla cacciatore with tomato, guanciale, porcini, wine, and oregano
Coquine Burger No.5: Quarter pound beef burger on house-made potato bun with bacon, cheddar, pickled red onions, and spicy remoulade
Beef short ribs with green peppercorn and cognac
Apple and turnip soup with sesame and togarashi
Shaved Tetsukabuto squash with chicories, fennel, Cara Cara orange, benne seed, and fennel pollen
Roasted carrots and salsify with pumpkin-seed-romesco
Kale with Caesar dressing, Parmesan cheese, and garlicky bread crumbs (add delicious anchovies, if you like)
Creamy polenta
Hand cut French fries with house-made ranch
Tangerine Sorbet & Concorde Pear Sorbet
Chocolate mousse with nocino-sundae sauce and whipped cream
Olive oil cake with Blood orange, honeyed yoghurt, and vanilla infused olive oil
Coquine Cookies!
Cold beer
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.
Cheese! Something we’re usually pretty excited about. This one even more than usual.
We’ve been having a lot of fun offering an ever-changing selection of cheeses as a sort-of weekly sampler pack. But we’ve also been picking a single cheese to offer in larger quantity every few weeks. Currently featured is the perfect mid-winter cheese; Raclette.
Raclette de Savoie
There is truly no better time than January to talk about this amazing cheese – or to eat it! Raclette (the cheese) offers a rich heartiness and sustenance that is the ideal antidote for the dreary mid-winter months; Raclette (the dish of roasted or steamed vegetables, pickled vegetables, and ham with crusty bread) is a delicious, simple meal that doesn’t require a lot of forethought or energy to prepare. Superb served with a chilled glass of crisp alpine wine, or the gleaming-sleek but surprisingly powerful reds of the alps. And as winter turns into spring, Raclette is a great way to celebrate the first arrivals of new potatoes, spring onions, and lighter salad greens.
Raclette was first eaten as early as the 16th century by the people of the mountainous Canton Valais of Switzerland. The name Raclette is derived from the French verb “racler” – to scrape. Some say it began with cow herdsmen who brought the cheese when moving cows in mountain pastures; others say it was grape harvesters in the vineyards. Eventually they both had the sensibility to kick back in the evening, break out a wheel of what we know today as Raclette and prop it in front of a fire. The top layer of this semi firm paste would give way to the fires heat and move like lava, bubbling and oozing until scraped on to a piece of bread. Remarkably, the cheese under this layer stayed relatively unchanged and could be wrapped in a towel for use the next night or placed in front of the fire for another round. Shop Here
February Beverages
Here’s what we’re looking forward to filling our glasses with this monthSaké Adventure! $90 / 3-pack (Very limited availability)
Saké is delicious, but when served outside of a Japanese restaurant, saké can seem daunting. Let’s get back to the part about saké being delicious. It’s a food-friendly drink that plays well with a surprising variety of dishes and comes in a broad range of styles. Here’s a set of three very different sakés that we enjoy, each distinct, and each delicious
Junmai Gingo Sasa Nigori from Tamanohikari Brewery in Kinki – a dry and well-balanced, unfiltered sake. A serious, but immediately delicious cloudy white saké
Gin No Kurenai Junmai Sake from Amabuki Brewery in Kyushi – A rosé colored saké made from very-rare black-rice. Very pretty, fruity and elegant.
“Drunken Whale,” Tokubetsu Junmai from Suigei in Shikoku – Clean, pure, and pleasing, this is very good sake from a brewery founded in 1872
Chef’s Glass – February 2021 – “Vacation in the Alps” 6-pack
Raclette de Savoie
