Thanksgiving at Urban Farmer restaurant

Restaurant starts day with weekend style brunch; offers four-course prix fixe dinner menu

PORTLAND, OR — November 9, 2009): Urban Farmer restaurant and Executive Chef Matt Christianson will honor Thanksgiving “two ways” this year, with two separate offerings highlighting the restaurant’s emphasis on local and sustainable ingredients and housemade and artisanal fare. The restaurant’s popular weekend brunch — which is widely known for its Wagyu beef brisket hash, fried chicken and waffles and Bloody Mary bar — will be offered from 6:30 a.m. – 2:00 p.m. on Thanksgiving Day. Brunch service will be followed by a four-course, prix fixe Thanksgiving Day menu, which will be available from 2:00 – 9:00 p.m.

For the prix fixe meal, guests will begin dinner with Chef’s housemade, artisanal charcuterie and cheese selections, which will be served family style. For the next three courses, guests will have the option to choose from several selections. Each table will also receive a selection of festive side dishes served family style and alongside the guests’ entrée selections.

Cost for the prix fixe menu is $49 for adults and $29 for children 11 and under. Reservations are recommended, and can be made by calling 503.222.4900 or by booking online.

Thanksgiving Day Menu at Urban Farmer

First course, served family style

House-made and artisanal charcuterie and cheese, pantry pickles and grilled country bread

Choice of second course

Classic Urban Farmer Caesar salad with white anchovies and brioche croutons

Roasted beet salad with goat cheese croquette and hazelnut

Warm blue cheese soufflé, poached pear, pomegranate syrup, walnut

Chicken noodle soup, rich consommé, truffle

Crispy crab cake, hearts of palm, carrot reduction, aioli

Choice of third course (entrée)

Roasted Oregon turkey breast and confit of leg, giblet gravy

Grilled Sweet Briar Farms ham steak, pineapple, clove, bourbon maple

Brandt Beef prime natural New York steak 12 ounces, California

Roasted steelhead, braised cabbage and bacon, mustard seed relish

Roasted wild mushrooms, cauliflower agnolotti, salsify, lemon, thyme

Each table will receive the following sides, served family style

Buttery whipped Yukon Gold potato puree

Glazed sweet potatoes, marshmallow, bourbon

Green bean casserole, almond topping, shallots

Chestnut and cornbread stuffing, sage butter

House-made cranberry sauce, orange zest

Turkey giblet gravy

Choice of Dessert

Apple pie with honey ice cream

Pecan pie with brown sugar ice cream

Pumpkin brûlée with winter fruit compote

Chocolate ganache cake with praline ice cream

Additional a la carte items available

Roasted wild mushrooms, fried shallots $10

Roasted local squash, mint and shaved pear $9

Brown butter brussels sprouts, red onion jam $9

About Urban Farmer

Urban Farmer, which is located in the Nines Hotel in downtown Portland, Oregon, redefines the modern steakhouse with an emphasis on Northwest, organic ingredients and simple, straightforward preparations. The restaurant offers a range of beef options including grass-fed Oregon beef, pasture-raised, grain-finished beef, as well as corn-fed beef. With a 200-bottle wine list and cocktails made with many local spirits, the beverage program extends the concept of local and sustainable. The bar even delivers a Moonshine punch with locally crafted moonshine whiskey blended with grains from a local brewery. New York City designer David Ashen created a country chic ambiance using organic, reclaimed and modern materials.  Urban Farmer is open daily for breakfast, lunch, happy hour and dinner. Brunch is available on the weekends from 6:30 a.m. to 3 p.m. For more information, visit http://www.urbanfarmerrestaurant.com/.