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Coquine October 14 Newsflash

October 16, 2021

Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish

Kitchen Insider:

Weekend Brunch
Friday – Sunday, October 15-17
10am to 2pm
No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away


Brunch

Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis              +Chanterelle mushrooms            +Smoked ham hock

Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards,  and apple mostarda
+Bacon

Sourdough barley pancakes
blueberry-maple compote

Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram

Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives

Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro

Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs

Pimento cheese burger
griddled peppers and onions, cherry bomb-pickle relish
+ Bacon

Hand cut French fries
with house made ranch dip

*  *  *

Curbside Coquine, Tonight!

Take Away Dinner
Friday, October 15

  • Chicken Dinner for Two
    • Roast 1/2 chicken w/ Carolina Gold “dirty rice,” green beans, cayenne & oregano
    • Cauliflower dip with smoked trout roe and puffed rice crackers
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • White nectarine sorbet
  • Vegetarian Wild Rice and Artichoke Dinner for Two
    • Wild rice with braised artichokes, parsley pesto, toasted smoked almonds, and crispy shallots
    • Carrot soup with curried onions, pepitas, spicy yoghurt & cilantro
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • Blackberry sherbet
Order Here

*  *  *

 In-Person Dining 

Full service, in-person dining is currently offered 
Wednesday through Saturday,
indoors, for parties up to four diners

New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)

Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike


Sample omnivore-menu: 

We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room

Check for Bookings Here

We look forward to hosting you!

Market Insider: Farm Direct Pickup & Coquine Market

Orders are now open for Wednesday, October 20th & Saturday, October 23rd

Pre-order your veggies. Shop for everything else in person. Come see what’s new!


Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies

On Produce Island this week:


Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!

Some current favorites, now in stock:


Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.


Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years.  Not just all grass and acid, there’s some real depth here, a touch of golden earth”


Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.

We look forward to servin

Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish

Kitchen Insider:

Weekend Brunch
Friday – Sunday, October 15-17
10am to 2pm
No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away


Brunch

Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis              +Chanterelle mushrooms            +Smoked ham hock

Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards,  and apple mostarda
+Bacon

Sourdough barley pancakes
blueberry-maple compote

Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram

Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives

Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro

Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs

Pimento cheese burger
griddled peppers and onions, cherry bomb-pickle relish
+ Bacon

Hand cut French fries
with house made ranch dip

*  *  *

Curbside Coquine, Tonight!
Take Away Dinner

Friday, October 15

  • Chicken Dinner for Two
    • Roast 1/2 chicken w/ Carolina Gold “dirty rice,” green beans, cayenne & oregano
    • Cauliflower dip with smoked trout roe and puffed rice crackers
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • White nectarine sorbet
  • Vegetarian Wild Rice and Artichoke Dinner for Two
    • Wild rice with braised artichokes, parsley pesto, toasted smoked almonds, and crispy shallots
    • Carrot soup with curried onions, pepitas, spicy yoghurt & cilantro
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • Blackberry sherbet
Order Here

*  *  *

 In-Person Dining 

Full service, in-person dining is currently offered 
Wednesday through Saturday,
indoors, for parties up to four diners

New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)

Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike


Sample omnivore-menu: 

We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room

Check for Bookings Here

We look forward to hosting you!

Market Insider:      

Farm Direct Pickup & Coquine Market

Orders are now open
for Wednesday, October 20th & Saturday, October 23rd

Pre-order your veggies.
Shop for everything else in person 

Come see what’s new!


Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies

On Produce Island this week:


Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!

Some current favorites, now in stock:


Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.


Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years.  Not just all grass and acid, there’s some real depth here, a touch of golden earth”


Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.

We look forward to serving you!

Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish

Kitchen Insider:

Weekend Brunch
Friday – Sunday, October 15-17
10am to 2pm
No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away


Brunch

Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis              +Chanterelle mushrooms            +Smoked ham hock

Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards,  and apple mostarda
+Bacon

Sourdough barley pancakes
blueberry-maple compote

Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram

Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives

Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro

Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs

Pimento cheese burger
griddled peppers and onions, cherry bomb-pickle relish
+ Bacon

Hand cut French fries
with house made ranch dip

*  *  *

Curbside Coquine, Tonight!
Take Away Dinner

Friday, October 15

  • Chicken Dinner for Two
    • Roast 1/2 chicken w/ Carolina Gold “dirty rice,” green beans, cayenne & oregano
    • Cauliflower dip with smoked trout roe and puffed rice crackers
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • White nectarine sorbet
  • Vegetarian Wild Rice and Artichoke Dinner for Two
    • Wild rice with braised artichokes, parsley pesto, toasted smoked almonds, and crispy shallots
    • Carrot soup with curried onions, pepitas, spicy yoghurt & cilantro
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • Blackberry sherbet
Order Here

*  *  *

 In-Person Dining 

Full service, in-person dining is currently offered 
Wednesday through Saturday,
indoors, for parties up to four diners

New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)

Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike


Sample omnivore-menu: 

We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room

Check for Bookings Here

We look forward to hosting you!

Market Insider:      

Farm Direct Pickup & Coquine Market

Orders are now open
for Wednesday, October 20th & Saturday, October 23rd

Pre-order your veggies.
Shop for everything else in person 

Come see what’s new!


Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies

On Produce Island this week:


Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!

Some current favorites, now in stock:


Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.


Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years.  Not just all grass and acid, there’s some real depth here, a touch of golden earth”


Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.

We look forward to serving you!

Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish

Kitchen Insider:

Weekend Brunch
Friday – Sunday, October 15-17
10am to 2pm
No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away


Brunch

Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis              +Chanterelle mushrooms            +Smoked ham hock

Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards,  and apple mostarda
+Bacon

Sourdough barley pancakes
blueberry-maple compote

Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram

Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives

Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro

Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs

Pimento cheese burger
griddled peppers and onions, cherry bomb-pickle relish
+ Bacon

Hand cut French fries
with house made ranch dip

*  *  *

Curbside Coquine, Tonight!
Take Away Dinner

Friday, October 15

  • Chicken Dinner for Two
    • Roast 1/2 chicken w/ Carolina Gold “dirty rice,” green beans, cayenne & oregano
    • Cauliflower dip with smoked trout roe and puffed rice crackers
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • White nectarine sorbet
  • Vegetarian Wild Rice and Artichoke Dinner for Two
    • Wild rice with braised artichokes, parsley pesto, toasted smoked almonds, and crispy shallots
    • Carrot soup with curried onions, pepitas, spicy yoghurt & cilantro
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • Blackberry sherbet
Order Here

*  *  *

 In-Person Dining 

Full service, in-person dining is currently offered 
Wednesday through Saturday,
indoors, for parties up to four diners

New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)

Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike


Sample omnivore-menu: 

We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room

Check for Bookings Here

We look forward to hosting you!

Market Insider:      

Farm Direct Pickup & Coquine Market

Orders are now open
for Wednesday, October 20th & Saturday, October 23rd

Pre-order your veggies.
Shop for everything else in person 

Come see what’s new!


Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies

On Produce Island this week:


Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!

Some current favorites, now in stock:


Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.


Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years.  Not just all grass and acid, there’s some real depth here, a touch of golden earth”


Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.

We look forward to serving you!

Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish

Kitchen Insider:

Weekend Brunch
Friday – Sunday, October 15-17
10am to 2pm
No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away


Brunch

Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis              +Chanterelle mushrooms            +Smoked ham hock

Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards,  and apple mostarda
+Bacon

Sourdough barley pancakes
blueberry-maple compote

Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram

Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives

Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro

Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs

Pimento cheese burger
griddled peppers and onions, cherry bomb-pickle relish
+ Bacon

Hand cut French fries
with house made ranch dip

*  *  *

Curbside Coquine, Tonight!
Take Away Dinner

Friday, October 15

  • Chicken Dinner for Two
    • Roast 1/2 chicken w/ Carolina Gold “dirty rice,” green beans, cayenne & oregano
    • Cauliflower dip with smoked trout roe and puffed rice crackers
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • White nectarine sorbet
  • Vegetarian Wild Rice and Artichoke Dinner for Two
    • Wild rice with braised artichokes, parsley pesto, toasted smoked almonds, and crispy shallots
    • Carrot soup with curried onions, pepitas, spicy yoghurt & cilantro
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • Blackberry sherbet
Order Here

*  *  *

 In-Person Dining 

Full service, in-person dining is currently offered 
Wednesday through Saturday,
indoors, for parties up to four diners

New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)

Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike


Sample omnivore-menu: 

We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room

Check for Bookings Here

We look forward to hosting you!

Market Insider:      

Farm Direct Pickup & Coquine Market

Orders are now open
for Wednesday, October 20th & Saturday, October 23rd

Pre-order your veggies.
Shop for everything else in person 

Come see what’s new!


Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies

On Produce Island this week:


Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!

Some current favorites, now in stock:


Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.


Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years.  Not just all grass and acid, there’s some real depth here, a touch of golden earth”


Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.

We look forward to serving you!

Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish

Kitchen Insider:

Weekend Brunch
Friday – Sunday, October 15-17
10am to 2pm
No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away


Brunch

Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis              +Chanterelle mushrooms            +Smoked ham hock

Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards,  and apple mostarda
+Bacon

Sourdough barley pancakes
blueberry-maple compote

Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram

Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives

Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro

Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs

Pimento cheese burger
griddled peppers and onions, cherry bomb-pickle relish
+ Bacon

Hand cut French fries
with house made ranch dip

*  *  *

Curbside Coquine, Tonight!
Take Away Dinner

Friday, October 15

  • Chicken Dinner for Two
    • Roast 1/2 chicken w/ Carolina Gold “dirty rice,” green beans, cayenne & oregano
    • Cauliflower dip with smoked trout roe and puffed rice crackers
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • White nectarine sorbet
  • Vegetarian Wild Rice and Artichoke Dinner for Two
    • Wild rice with braised artichokes, parsley pesto, toasted smoked almonds, and crispy shallots
    • Carrot soup with curried onions, pepitas, spicy yoghurt & cilantro
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • Blackberry sherbet
Order Here

*  *  *

 In-Person Dining 

Full service, in-person dining is currently offered 
Wednesday through Saturday,
indoors, for parties up to four diners

New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)

Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike


Sample omnivore-menu: 

We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room

Check for Bookings Here

We look forward to hosting you!

Market Insider:      

Farm Direct Pickup & Coquine Market

Orders are now open
for Wednesday, October 20th & Saturday, October 23rd

Pre-order your veggies.
Shop for everything else in person 

Come see what’s new!


Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies

On Produce Island this week:


Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!

Some current favorites, now in stock:


Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.


Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years.  Not just all grass and acid, there’s some real depth here, a touch of golden earth”


Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.

We look forward to serving you!

Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish

Kitchen Insider:

Weekend Brunch
Friday – Sunday, October 15-17
10am to 2pm
No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away


Brunch

Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis              +Chanterelle mushrooms            +Smoked ham hock

Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards,  and apple mostarda
+Bacon

Sourdough barley pancakes
blueberry-maple compote

Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram

Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives

Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro

Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs

Pimento cheese burger
griddled peppers and onions, cherry bomb-pickle relish
+ Bacon

Hand cut French fries
with house made ranch dip

*  *  *

Curbside Coquine, Tonight!
Take Away Dinner

Friday, October 15

  • Chicken Dinner for Two
    • Roast 1/2 chicken w/ Carolina Gold “dirty rice,” green beans, cayenne & oregano
    • Cauliflower dip with smoked trout roe and puffed rice crackers
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • White nectarine sorbet
  • Vegetarian Wild Rice and Artichoke Dinner for Two
    • Wild rice with braised artichokes, parsley pesto, toasted smoked almonds, and crispy shallots
    • Carrot soup with curried onions, pepitas, spicy yoghurt & cilantro
    • Delicata squash w/ kale, apples, black pepper candied pecans, and sherry vinaigrette
    • Blackberry sherbet
Order Here

*  *  *

 In-Person Dining 

Full service, in-person dining is currently offered 
Wednesday through Saturday,
indoors, for parties up to four diners

New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)

Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike


Sample omnivore-menu: 

We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room

Check for Bookings Here

We look forward to hosting you!

Market Insider:      

Farm Direct Pickup & Coquine Market

Orders are now open
for Wednesday, October 20th & Saturday, October 23rd

Pre-order your veggies.
Shop for everything else in person 

Come see what’s new!


Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies

On Produce Island this week:


Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!

Some current favorites, now in stock:


Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.


Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years.  Not just all grass and acid, there’s some real depth here, a touch of golden earth”


Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.

We look forward to serving you!

Filed Under: Restaurant News Tagged With: Coquine Restaurant

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