Portland Dining Month is just a few days away! This wonderful Travel Portland promotion tends to attract many new diners as well as regulars to the restaurants, so my chefs love to use this as an opportunity to showcase some of their most popular dishes for the 3-course menu.
Over at Cocotte, chef/owner Kat LeSueur has an all-savory menu, starting off with chicken liver mousse with pickled onions, plumped dried cherries and stone-ground mustard. If you’ve never tried her escargot, I would heartily recommend you grab the chance to do so here. She bathes them with pistou cream sauce and breadcrumbs, and they’re to die for. She rounds out her menu with steamed mussels in fennel broth with chili flakes and grilled bread. Warm and comforting, but still light and fresh for spring.
Acadia is serving the best gulf seafood, personally chauffeured in by chef/owner Adam Higgs from the PDX airport every week. First off: a deviled egg stuffed with blue crab meat. Next is chef’s signature Louisiana barbecue shrimp with that lick-your-plate lemon, black pepper, white wine and butter sauce, served with crusty French bread for sopping up the goodness. A bronzed wild-caught Louisiana sheepshead rounds out the menu with buttermilk cornbread purée, green tomato relish and brown butter.
Ever the crowd-pleaser, Serratto chef Tony Meyers’ menu is guaranteed to satisfy all diners. A fresh salad of spinach, Bosc pear, gorgonzola, curried pepitas and walnut vinaigrette starts things off, followed by a choice of two second courses: a braised Carlton Farms beef cheek with roasted garlic smashed potatoes, braised leeks and roasted root vegetables; or house-made cavatelli pasta with shrimp, cherry tomatoes, preserved lemon and dill cream. A little something sweet wraps up the evening on NW 21st: a dense and moist carrot cake with pistachios and cream cheese frosting.