PDX Food Press

Thanksgiving Items now available for pre-order at Coquine

Your Weekly Coquine Update: November 12, 2021

We’re pleased to offer some special pre-order only items
to make your Thanksgiving table a little more splendid. 

Dinner rolls, cornbread, ice cream, caviar, bundt cakes and more

Farm Direct Pickup & Coquine Market

Orders are now open for Wednesday, November 10th & Saturday, November 13th

Pre-order your veggies for next week now, Shop for everything else in person 

Farm Direct Veggie Subscription News

NEW ENROLLMENTS NOW WELCOME!

The best way to guarantee your share of fresh produce each week.

Each week Chef Katy Millard curates a selection of seasonal produce from the farms we work with at Coquine. Offered as a “standard” or a “mini” sized bag, each comes with a note from Katy about what’s included and some ideas for how to use them.

Farm Direct Subscriptions guarantee your order of fresh veggies over the 13 weeks of the Winter Quarter

  • First subscription pick up date of the quarter is Wednesday, December 1st
  • Last pick up date of the quarter is Saturday, January 29th
  • We are now accepting a limited number of subscriptions for the Spring Quarter
  • Current enrollment period closes on November 18th
  • Standard bag: $40 per week
  • Mini bag: $25 per week
Already a subscriber? No need to re-enroll. Subscriptions automatically renew every three months.
No subscriptions will be offered December 25, 29 or January 1. (these weeks will be credited back to your account)

Order Farm Direct Here

Kitchen Insider:
In-person dining is back for brunch at Coquine!

Weekend Brunch
10am to 2pm
Friday – Sunday, November 5 – 7

come join us for full-service, indoor-dining. No reservations needed. Parties of one to four diners welcome.

Proof of vaccination is required of all guests prior to entering the dining room

Enter through coquine market for check-in.

In addition to in-person dining, we’ll continue to offer a limited take-away brunch menu to be ordered from the market counter.

In Person Brunch Menu for November 12-14

(t) Indicates items also available for take-away

Raw Oysters by the half dozen

with yuzu kosho mignonette

 

Caviar service 1oz | 2oz

Siberian Sturgeon Caviar with black sesame rye blinis, créme fraîche, and chives

Breakfast hash (t)
potatoes, roasted delicata squash, kale, onions, fermented sweet pepper, and an egg, over-easy
            + Calabrian chilis              +Chanterelle mushrooms            +Smoked ham hock

Fried egg sandwich
on our house brioche with melty cheddar, mustard greens,  and apple mostarda
                                          +Bacon

Yeasted barley waffle (t)

with maple butter and burnt cinnamon

Beet & chicory salad (t)

shaved apple, fennel, fresh sheep’s cheese, charred shallot, and caramelized orange and sherry vinaigrette

Roasted Carrot Salad
watermelon radish, mizuna, yoghurt and rose petal vinaigrette, toasted pistachio and crispy parsnip dukkah

Celery root and pear soup (t)
fermented sunchoke relish, pickled mustard seeds, watercress, brown butter, and hazelnuts

Ricotta Cavatelli
chanterelle mushrooms, Coco Bianco, perpetual spinach, melty leeks, parsley oil, walnut crumbs, and Parmesan

Pastrami Rueben (t)
on our caraway rye, with red cabbage kraut, Emmental cheese, and fermented sweet pepper “1000 island”

Hand cut French fries (t)
with romesco mayo

Brunch Cocktails:
Breakfast Negroni, Maple Mimosa, Greg’s Spicy Bloody Mary, & Brunch Punch!

We look forward to hosting you!

Holiday Goose

A very special holiday menu

December 15 – 18 & 21 – 23

Four generous courses served in the dining room at Coquine.
snacks, salads, goose with trimmings, and dessert.

Includes a take home cassoulet kit

This is a set menu, only sold in multiples of 2.
one half goose served per two diners.
*We will gladly omit items, but can’t make substitutions or special dietary accommodations for this menu

We look forward to serving you!