On the menu at Paley’s: fresh Oregon Albacore Tuna and juicy heirloom tomatoes
Dear Friends and Family,
Last week we debuted a brand new menu, and we would like to thank you for your warm reception of this celebration of summer. We are looking forward to another busy week at Paley’s Place and hope to see you soon!
Our Spiced and Grilled Oregon Albacore Tuna is a standout dish, and a must-try. For this dish, we’re using fresh, day boat tuna from Tre-Fin, pairing tuna loins and tuna bellies on the same plate with slowly braised squid, clams, heirloom peppers and tomatoes. It’s the perfect expression of summer in the Pacific Northwest.
Also, our Mixed Stone Fruit Pie—with an optional (but encouraged) scoop of honey vanilla or blueberry swirl ice cream—is really giving our classic soufflé a run for its money. Is it the simplicity? Our pastry chef Tim Washburn’s deft hands making the most perfect pie? The perfectly ripe summer peaches, nectarines and plums? Perhaps it’s all of the above.
The Paley’s Place Pantry and Paley’s at Your Place have everything you need to enjoy a wonderful meal curated by us at home. Enjoy incredible seasonal produce or a takeaway menu that reflects an experience with us at Paley’s. However, if you’re craving something familiar and comforting like a burger, salad or fries, we’ve got you covered, too. As a reminder, ordering now begins at 4 pm on Tuesday and ends at 10 am on Saturday.
I would also like to take a moment to highlight our incredible wine list. Over our 25 years in business, we’ve developed a beautiful wine program to showcase the best of France and the Pacific Northwest—the two regions that hold our hearts. We invite you to peruse this list and choose a bottle to pair with your meal, whether that’s with us at Paley’s Place or from the comfort of home.
With much gratitude,
Chef Vitaly Paley, Kimberly Paley and the Paley’s Place Team
Want to learn about how Paley’s Place came to be?
If you haven’t already, my conversation with Ian Costello of KOIN 6 for their Six Questions podcast is a must-listen.
“If you’re tracing the somewhat recent history of the culinary revolution in the Rose City, it won’t take you long to come across the name Vitaly Paley.
We chat with Paley about his journey from the Soviet Union to Portland, finding inspiration in farmland, his love for Queen as well as the birth of the farm-to-table movement and navigating the rough waters of the pandemic.”
The full episode can be found here. We hope you enjoy!
Appetizers The Wedge
bacon-wrapped and grilled radicchio, buttermilk blue cheese dressing, crispy shallots
Scaccia Sicilian Tomato and Cheese Bread
salad of heirloom tomatoes, basil, olives, aged balsamic vinaigrette
Sweet Corn Bisque
grilled corn and tomatillo relish
Mains Spiced and Grilled Oregon Albacore Tuna, $75
manila clam, squid and pepper stew, fried eggplant, tomato aïoli -or-
Grilled, Glazed and Smoked Vegetable Cassoulet, $65
great northern shell beans, seasoned breadcrumbs, chermoula -or-
Duck à la Peach, $85
Dry-aged and honey-glazed breast, leg confit, heirloom grits masa cake, spicy peach chutney, grilled baby gem
Dessert Mixed Stone Fruit Pie
à la mode, $3
À la Carte
Paley’s Standard Burger, $18
7 oz. house-ground beef patty, whole grain mustard aïoli, house-made ketchup, house-baked brioche. Served with a small side salad and house pickles. Add house-smoked bacon $2, add Tillamook cheddar $2, add seared foie gras $18
Braised Greens, $10
red pepper flakes, garlic, and lemon
George’s Gathered Greens, $11
Durant olive oil, lemon
Sweet Corn Bisque, $10
spicy corn and charred tomato relish
Roasted, Foraged & Cultivated Mushrooms, $18
garlic, parsley, Jacobsen salt
Sourdough Focaccia, $10
sweet butter, Durant olive oil, Jacobsen salt
Seared Foie Gras, $25
stone fruit salad, brioche, duck prosciutto, aged balsamic
Housemade Charcuterie Selection, $25
house pickles, fruit mustard, sourdough focaccia
Mitch’s Selection of 3 Cheeses, $20
marinated olives, house fruit preserves, sourdough focaccia
Scaccia Sicilian Tomato and Cheese Bread, $25
salad of heirloom tomatoes, basil, olives, aged balsamic vinaigrette
Soups and Salads George’s Gathered Greens, $11
Durant olive oil, lemon
Sweet Corn Bisque, $10
grilled corn and tomatillo relish
Mains Paley’s Standard Burger, $18
7 oz. house-ground beef patty, whole grain mustard aïoli, house-made ketchup, house-baked brioche. Served with a small side salad and house pickles add house-smoked bacon, $2 add Tillamook cheddar, $2
Spiced and Grilled Eggplant, $36
manila clam, squid and pepper stew, fried eggplant, tomato aïoli
Duck à la Peach, $42
dry-aged and honey-glazed breast, leg confit, heirloom grits masa cake, spicy peach chutney, grilled baby gem
Grilled, Glazed and Smoked Vegetable Cassoulet, $36
great northern shell beans, seasoned breadcrumbs, chermoula
I would also like to take a moment to highlight our incredible 
The full episode can be found 
