New Foie Gras Dumplings at Canard
Chef Gabriel Rucker has added a new foie dish to the evening menu at Canard, Foie Gras Dumplings! These dumplings are made with pear, chestnut, bacon, black truffle and mr. yummy. Back by popular demand, these little dumplings were a big hit when we opened our doors back in April.
New Bordeaux BBQ Lamb Shank
Our Bordeaux BBQ Lamb Shank has hit the menu! Made with smokey lentils, blue cheese and onion rings, this is an item you won’t want to miss. Available on our evening menu from 4 p.m to midnight.
Introducing Talia Auseklis, Canard’s New Bar Manager
Help us welcome our new Bar Director, Talia Auseklis! Talia has been a part of our morning crew at Canard since we launched our breakfast in May. An Oregon native, Talia attended San Francisco State University in San Francisco before making the full commitment to the restaurant industry when she moved back to Portland in 2008. Since then, she has bartended at Radio Room, Produce Row Cafe, Coopers Hall and Expatriate, among others. Talia is excited for her new role at Canard and to be a part of a team that puts such a premium on creativity, quality, and authenticity.
White Wines from Spain at Canard
Right now we are super excited about white wines from Galicia, a region in northwestern Spain. These wines are acid-driven and mineral forward. You’ll find loads of unique grape varietals here that give a clear representation of the local terroir. Next time you’re in, ask staff about their favorites and explore an under the radar region.
Thanksgiving Holiday Break
Canard will be taking off Thanksgiving and Black Friday this year, giving our team some time to spend gobbling down some birdies of our own! We are sorry for any inconvenience and we hope you have a relaxing and safe holiday with friends and family. We will re-open for brunch service on Saturday, November 24th, at 9 a.m.
Canard PDX · 734 E Burnside St · Portland, OR 97214-1219 · USA