I don’t have a whole lot to discuss this week; at least that I can remember.  All week I have these little tidbits that pop into my head, little “Oooh! I need to put that in the email this week!” moments.  Then I sit down to write this thing and promptly forget every one of them.  I usually remember them as soon as it’s done being sent.  Maybe I’ll remember next week.  Maybe I need to keep better notes.

Regardless, there is one thing I always manage to remember – the food for this coming weekend is going to be delicious.  I am really enamored with both menus this weekend, and I’ll tell you why.  Both menus speak to me of winter, and what is wonderful about this season – fresh Oregon Dungeness Crab, Oregon Black Truffles and Trumpet Mushrooms, Cauliflower, etc.  And if you’re going to have to suffer through this season, you might as well make the best of it and enjoy some winter food.  I mean, let’s be honest, the idea of a big, hot steaming braised dish on a 95-degree day just isn’t that exciting.  So take advantage now while you can – celebrate winter!

Now that I’ve got you all pumped up, I’m going to unleash you onto these menus.  Please try not to trample anyone in your rush to make a reservation, we don’t need any injuries…

Friday, January 22nd

Roasted Beet Salad with Ricotta Salata, Cracked Green Olive and Calabrian Chile

Handmade Tagliarini with Oregon Dungeness Crab and Leek Confit

Herb Roasted Poussin with Black Trumpet Mushrooms and Olive Oil Poached Potatoes

Almond and Blood Orange Semifreddo
Price is $35 per person plus wine and gratuity.  Dinner begins at 7:30pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.

Saturday, January 23rd

Winter Cauliflower Soup, Toasted Manchego Crouton, Fried Capers and Parsley Oil

Romaine Hearts with Shaved Jamon Serrano and Creamy Anchovy Dressing

Provençal Lamb Shoulder with Citrus Caraway Glaze and Root Vegetable and Chickpea Stew

Warm Gingerbread Cake with Pistachio Ice Cream

Price is $35 per person plus wine and gratuity.  Dinner begins at 7pm.  Please RSVP or call the kitchen at (503)235-1600 to make reservations.

SundayBrunch

Brunch is served from 9am to 2pm, and no reservations are required. We are now accepting reservations for parties of 8 or more people. To make reservations, call the kitchen at (503)235-1600 or RSVP with your name, party size and the time you would like to come. Your reservation will be confirmed by phone or e-mail.

I know it’s a bit early, but have you thought about Valentine’s Day yet?  We’ll be offering a special Valentine’s Day Dinner on Sunday, February 14th.  I have no doubt it will be yet another delicious menu, so feel free to make reservations now.  We’ll be doing dinner on Friday and Saturday of that weekend, then the special Valentine’s Day menu on Sunday.  And of course Sunday Brunch.  Hopefully I’ll have the full menu for you next week.

Until then, take care.

Benjamin Dyer