Savory Tartlet of Rhubarb and Humboldt Fog Cheese
watercress salad with green garlic, rhubarb and lemon shallot vinaigrette, served with a hazelnut florentine
Seared Foie Gras
with brioche french toast, grand marnier syrup and apple rhubarb butter
Champagne Poached Halibut
rhubarb broth, stuffed with a scallop and goat cheese mousse, rhubarb beurre blanc and topped with crispy leeks
Proscuitto-Wrapped Venison Loin
with a ragu of purple potato gnocchi, sauteed asparagus and rhubarb, plus a pecorino romano tuille
Vanilla Tapioca Pudding & Rhubarb Buttermilk Cake
with greek yogurt and lemon zest topped with a strawberry rhubarb compote, granola crumble
This $250 meal can be yours for the low low price of just one equal payment of $39! Act now, and we’ll throw in a free steak knife (for you to borrow) even though you won’t need it! Pick up the phone and call 503.226.6909 to make your reservation or make reservations online: By Clicking Here!
OK, seriously, “Rhubarb” shouldn’t be the tough sell that it is because rhubarb is always one of the best menus that Nate does each year. Yet, it is always the menu where people come in after it ended and say, “Yea, I don’t like Rhubarb.” I’m always nice, and I say, “I understand,” but what I’m really thinking is, “Strawberry Rhubarb Pie is not the sum total of rhubarb, amigo. Your problem is that you’ve never met anyone who knows what to do with rhubarb.” What Siegfried and Roy were to white lions in Vegas, Chef Nate is to rhubarb in Portland (minus all the rhinestones and long hair). Come try it. If you don’t like it, I’ll buy it for you. I promise.
The Uptown Billiards Club | 120 NW 23rd Ave. | 2nd Floor | Portland | OR | 97210