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.
Take-Away Dinner Menu for the week of April 8 to 11: Thursday-Sunday
Pasture raised, organic chicken, by the half, to share, rubbed with Persian spices and served with lime jus
Yoghurt and saffron marinated rack of lamb with smoked sumac, charred calçots, cabbage, and apricot-scented lamb jus
Potato gnocchi with fresh sheep’s cheese, green garlic, fava greens, and morels
Vesuvio pasta with milk braised pork sugo, fennel, lemon, and crispy sunchokes
Nick D.’s Burger: Quarter pound beef burger on black sesame bun with kimchi, gochujang mayo, scallions and fermented black bean
Carrot soup with Jimmy Nardello and green garlic pesto, toasted pine nuts, and black lime yoghurt
Beet tartare with sweet cicely, lampasconi, rhubarb, hazelnut oil, and flax crackers
Little gem romaine lettuce with shaved radishes, tangerine, charred scallions, and a creamy sesame dressing
Shaved cauliflower with colatura, lemon, cured egg yolk, Calabrian chile, and garlicy crumbs
Wild rice with parsley, chervil, chives and mint, roasted leeks, parsnips, and toasted walnuts
Hand cut French fries with house-made ranch
Brown Sugar & Apple Sorbet and Mocha Sorbets
Olive oil semifreddo with blood orange, vanilla, and cardamom mousse
Classic Tiramisu with espresso and mascarpone
Cold beer and cocktails
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, Thursday through Sunday, between 4:30pm and 7pm. Book through Tock at the link above.
Currently Featured Wine Packs
Chef’s Glass April 2021 – “Napa is a Four Letter Word” 3-pack $148 / 3-pack
Here are three Napa Valley wines. Each from a small producer. No costumes. Each with an honest voice, and a true sense of place, projecting assertively through the rest of the noise.
This is THE Napa Valley to be excited about. F*** Yeah!
Massican, “Annia – Napa Valley White Wine,” Napa Valley 2019 – Ribolla Gialla, Tocai Friulano and a little Chardonnay to make a generous but quenching white
Pair it with: Rockfish crudo with pink currants and almond milk. Old Bay peel’n’eat shrimp. Crab claws and drawn butter. Fresh white cheese (like Fleur de Maquis) Cold poached chicken breast with green garlic aioli. Green rice from our March dinner menu. Persian spiced chicken from our current dinner menu. Fresh sheep’s cheese with alpine white strawberries and fennel pollen. Sugar snap peas. Grilled fava beans. Calçotada with romesco. Marcona almonds. Boquerones. Grilled Halloumi. English cucumber sandwiches.
Arnot-Roberts, “Watson Ranch Chardonnay” Napa Valley 2018 – Elegant and captivating
Pair it with: Grilled chicken. Pork with amchoor. Grilled spring onions. Sheep’s cheese crostini. Sole Meunière. Lemon-garlic shrimp. Braised celery with anchovy and lemon. Chickpeas with dried apricots. Smoked green farro with smoked almonds. Carolina gold rice with spring herbs and butter. Halibut and morels. Gnocchi with pecorino tuada and fava greens. Fava beans with feta. A chicken Caesar salad.
Matthiasson, Cabernet Sauvignon, Napa Valley 2017 – Napa cab like the kind that made everyone fall in love with Napa Cab in the first place
Pair it with: A burger with grilled onions. Steak frites. Wild rice. Carne asada. Chocolate mole. Smoked turkey legs. Olive tapenade. A perfectly grilled steak. Mushroom stroganoff. Grilled morels. Caponata piled high on grilled bread. French onion soup. Flatbread with semidried tomatoes and Taggiasca olives. Panisse with lots of black pepper. Mushroom fricassee on toast. Shepherd’s pie. Popovers.
Includes tasting notes, pairing suggestions, and a recipe to compliment the set
Must have proof of age at time of pick up, 21 years or older
Introducing “Redolent Wines” 2-pack $65 / 2-pack
As naturally as a rock-and-roll band is formed in a garage filled with string lights, mismatched furniture, and an old fridge converted into a kegerator, Redolent Wines began in Jon Larson’s basement when he and his new neighbor, Boyd, began talking about wine.
I recall being there in that basement-garage, many years ago, when all they did was talk wine and fermentation, and the business of running a winery. Some years later, Boyd told me he and Jon had started a wine label together.
That was 2015.
They’ve just completed their fifth vintage in business together, and earlier this week I had the pleasure of tasting their most recently released wines. They’ve outgrown playing gigs in basements and backyards for friends and family who just showed up in support. Their hearts were always in it, they continue to do the work, and they are now making wines that really sing!
I am so thrilled to offer up these two wines for you to enjoy, as i’m sure you really will. They are honest, joyful, and delicious. -Ksandek
Included in this introduction to Redolent Wines:
Pinot Noir “This Must Be The Place,” Pelos-Sandberg Vineyrard – Eola-Amity Hills, Oregon 2018 – Generous Pinot Noir filled with red-black fruit, subtle spice, and violet aromatics
Chardonnay, Dion Vineyard, Chehalem Mountains, Oregon 2019 – Freshness and richness! This is a Chardonnay done right.
