This Friday is Valentine’s Day, we here at Canard will be here doing what we do best all weekend, serving wild French bar food, serving seriously playful wine picks, and mixing up cocksure cocktails. Come on by with your lover, your friends, or family to enjoy a meal together as we’ll have our regular walk-in only seating morning, noon, and night.
New Cocktail: Wings of Liberty
pandan leaf infused suntory toki whisky, toasted rice simple syrup, house made thai iced tea bitters
This drink is an Old Fashioned, and is meant to be very subtle. The Wings of Liberty relies heavily on aromatics and the lingering finish, rather than up front flavors or bold components. The name is a (deep cut) reference to the cinematic classic ‘Big Trouble in Little China’. For those who haven’t seen it, the movie is a 1986 John Carpenter film that was originally going to be a western set in the 1880s, but ultimately became a martial arts movie set in San Francisco’s Chinatown. You’ll have to watch and listen for the reference.
Fave Wine by the Glass: (not so) Petit Chablis, Sur Les Clos, Domaine Gruhier, 2017
When is Petit Chablis not so Petit? When it is sourced from two small parcels directly above the Chablis Grand Cru vineyard “Les Clos.” “Sur” means “on top” in French. The grapes are farmed organically, the wine is made delicately, and the result is stellar. The wine pulls off the magic trick of being textured and giving at one moment and bright and bracing at the next. Come in and join us for a glass to experience it yourself.
Chocolate for Congo Dessert: Cookies & Cream Paris Brest
Indulge in chocolate and do some good this February! Canard is participating in the seventh annual Chocolate for Congo fundraiser with the Cookies & Cream Paris Brest, featuring a white chocolate cookie ganache, chocolate sauce, and stacked with even more cookie crumbs.
Former Le Pigeon pastry chef Lauren Fortgang started Chocolate for Congo because she wanted to bring two of her passions together, efforts for peace in Congo and pastries/chocolate. $1 from the sale of each Cookies & Cream Paris-Brest will be donated to Action Kivu, which invests in the women, children, and communities of Congo. More than 20 restaurants across Portland are participating throughout the month of February.
Le Pigeon Insider Tip: Last Minute Seatings
It’s true that prime time reservations do fill up quickly, but we save seats for walk-ins each night and that’s a great way to come see us if you didn’t plan ahead. Also, give us a call the day of, or at the last minute, things are always changing at the last minute and sometimes we have sudden availability that doesn’t show up online because the computer can’t see what we see. We want to help you come in and see us. Feel free to call and check last-minute availability at 503-546-8796.
Looking Forward to 2020 Events
We just had a fun and delicious Black Truffle dinner. Looking out at the rest of 2020, we are in the throes of planning a number of wine dinners and other special events, stay tuned to these newsletters, our website, and social media @LePigeonPDX for details as they come out… we may even be doing some wine classes as well.
New on the Menu: Grilled Pigeon Breast
Looking for a comforting meal with that signature pigeon twist? We present the Grilled Pigeon Breast with mushroom creamed kale, sauce legionnaire, with pigeon confit hash browns. It’s a dish that reminds you of home cooking while making you grateful that you went out for the evening.
Chocolate for Congo Dessert: Chocolate Passionfruit Crunch Bar
Indulge in chocolate and do some good this February! Le Pigeon is participating in the seventh annual Chocolate for Congo fundraiser with a Chocolate Passionfruit Crunch Bar featuring a coconut custard, cashew croquant, and vietnamese coffee cream.
$1 from the sale of each Chocolate Passionfruit Crunch Bar will be donated to Action Kivu, which invests in the women, children, and communities of Congo.
738 E Burnside St
Portland, OR 97214
(503) 546 – 8796
Open Every Night
5pm – 10pm
734 E Burnside St
Portland, OR 97214
(971) 279 – 2356
Open Every Day
8am – 12am M-F
9am – 12am Saturday and Sunday