Cauliflower Fondue with fontina and grilled Grand Central Bakery rustic bread, pictured above, is one of several delicious new dishes that Chef Cameron has recently added to the dinner menu. Come-n-get-it!
Portland Dining Month
March in Portland is when over 130 restaurants all across town present a three-course dinner menu for just $33.00 per person. Our special PDM menu is listed below. It offers a choice among options at each course – a little different from many PDM menus you will see in town. We think you will like it.
23Hoyt is bringing some excitement into play on what is otherwise a sleepy night in Portland, with Salsa music and dancing from 8:30 pm until late, no cover. Book dinner and stay for dancing. Every Monday night.
Live Jazz Music on Friday & Saturday nights
Our new general manager Casey O’Brien is stepping up the game at 23Hoyt, and booking the best musical talent in town to play from 7:00 pm, every Friday and Saturday nights. Live dinner music makes an ordinary dinner out, extraordinary.
New Happy Hour
The Happy Hour menu at 23Hoyt is already famous for being delicious, generous and a great value, but Chef Cameron has made it even better with expanding the tasty selections for an even more robust menu. Happy Hour is offered downstairs from 3:00 pm to 6:30 pm daily.
Easter is Sunday, April 21st
Right now it may feel like a long way off, but April and beautiful Springtime weather is right around the corner. Easter Brunch at 23Hoyt features a holiday-specific menu that offers several options to choose from at each of three courses. Book your Easter Brunch table soon, while you still can.
We look forward to seeing you soon, and often.
Portland Dining Month
Our three-course dinner menu with options at each course for thirty-three dollars per person throughout the month of March 2019
choice of first course
lardons, herbs, pecorino, apple-rosemary vinaigrette
sweet potato chips, roasted garlic, sweet potato chips, spicy cashew sauce (vegan)
choice of entree
GRILLED PORK LOIN
cheddar polenta, agrodulce onions, charred carrots
FARRO STUFFED SQUASH
delicata squash, red kale, balsamic glaze (vegan)
choice of dessert
HAZELNUT MILK PANNA COTTA
blueberry compote, mintor (vegan)
whipped cream, orange zest