Dear Friends,

Next month is Carlyle’s seventh anniversary.  February also marks the end of our current  lease.  Both milestones are significant in that they factor into my decision to announce that Carlyle will serve it’s last meal on Sunday, February 14th.

I would like to express my sincere gratitude to the many loyal customers, employees, and friends who have made Carlyle special. Though saddened by the closing, I ’m comforted by  wonderful memories, and the opportunity to have worked with some very talented people.

I hope that over  the next two weeks you’ll make a point of joining us for dinner or a drink. In addition to some recent menu changes,  Chef Martin will be presenting a special prix fixe dinner , offered on both  February 13th and 14th, to celebrate Valentine’s Day, and to serve as our farewell.

On a personal note, my heartfelt thanks to Carlyle’s  past and current staff, some of which have been with us from the beginning. Their talent, dedication, and humor has made for a rich and rewarding experience for which I will always be grateful. I would also like to acknowledge the many local vendors who’s fine products and excellent  service have become synonymous with a raised bar in Portland dining.

Lastly, I’d like to extend an invitation to all former Carlyle employees to join us for a drink (or two) at 10:00 pm on the 14th. I look forward to seeing you.

Thank you for seven years.

Sincerely,

Bruce Goldberg,

Carlyle

Lobster Salad

tarragon, crème fraiche

Schramsberg Mirabelle Brut

1^st
Galantine of Pheasant
apple relish, maple-sherry vinaigrette, shaved foie gras

Yellowfin Tataki
grapefruit, picholine olives, fennel

Three Kumamoto Oysters*
Oscetra caviar, crème fraiche, baby dill

*$10 supplement

2^nd
Sherried Dungeness Crab Soup
crab beignet, fines herbes, yogurt

Bacon Wrapped Veal Sweetbreads
braised romaine, caramelized pumpkin, pickled sultana

Nantucket Bay Scallops*
celeriac puree, crispy brawn, Oregon Truffle

*$10 supplement

3^rd
Roasted Squab
caramelized pecans, baby root vegetables, sauce cumberland

Atlantic Hake
salsify confit, heirloom carrots, uni emulsion

Mishima ranch Kobe Style New York Steak*
braised shortrib, pommes chateaux, roasted hedgehog mushroom

*$10 supplement

4^th
Heirloom Carrot Cake
cream cheese ice cream, roasted pineapple chutney

chabichou du Poitou A.O.C.
beet relish, hazelnut praline, petite arugula

Manjari Chocolate Crème Caramel
spiced crème fraiche, Kordova cookies

85pp

Jake Martin

Chef

Bryan Donaldson

Sous Chef

Christmas Eve

1^st
Dungeness Crab Salad
tarragon coulis, cucumber, winter citrus

Terrine of Rabbit Confit
vanilla scented apple salad, spiced blonde port

Baby Lettuces
toasted pecans, Cypress Grove chevre, pickled celeriac

2^nd
Jerusalem Artichoke Soup
crisp serrano ham, poached scallop

Caramellized Onion Tart
cipollini puree, crispy leeks, chive oil

Hand cut Tagliatelle
braised pork ragout, shaved parmigiano regiano

3^rd
Roasted Black Cod
smoked cod brandade, pumpkin, baby turnip

Braised Beef Shortrib
potato terrine, heirloom carrots, braising jus

Bacon Wrapped Venison
brussels sprouts, pearl onions, thyme jus

4^th
Chestnut Financier
honey ice cream, cranberry reduction

Milk Chocolate Semi Freddo
candied orange, orange curd, shaved dark chocolate

Selection of Artisan Cheeses
black pepper lavash, pear jam, honied almond

65 pp

Jake Martin

Chef

Bryan Donaldson

Sous Chef

If you have missed the first three of the Carlyle Kitchen Series, you will be happy to know that there are still some open seats remaining at our very last of the series, Paris Redux, for this Wednesday, the 26th.  Please visit our website (carlylerestaurant.com) to see the menu and pricing.  Then, give us a call to make your reservation!

Cheers,

Your Friends at Carlyle

The Menu

Charcuterie

First release of Tails and Trotters proscuitto,

Lardo wrapped country style pate with tenderloin garni,

Fromage de tete

Fritto of Squash Blossoms

Trotter ‘rilette’, Spanish style sausage, macerated legumes

Duo of Salads:

Salad of pig’s ears, watercress, shaved carrots, celery and pickled shallots

Grilled pig’s heart, pickled chanterelles, arugula, shaved ricotta salata

Pork Belly Two Ways:

Cured and wrapped around stone fruits, grilled, agro dolce sauce

Crisp confit, early corn, scapes, saba

Pork Coppa Steak

Cured and poached, shaved baby beets, sauce gribiche

Grilled Pork Flat Iron and Eye of Round

Tongue croquette, smoked pork jus, nasturtium butter

Two Pastas

Potato gnocchi, Guanciale, Walla Walla onions, heirloom tomato concasse

Ricotta tortellini, slow roasted shoulder ragout, parmigiano-reggiano

Petite Braised Short Rib

Carrot tapenade, sweet carrot emulsion

Crispy ‘Korean Style’ ribs

fennel pollen lacquer

Whole Loin ‘Porchetta’ Crispy Skin and All

Pork fat fired potatoes, baby turnips

Tails and Trotters Leaf Lard Crostada

Stone fruits, bacon ice cream

$160pp

(excluding beverage and gratuity)

dinner starts promptly at 5:30

reservation required

503.595.1782

It’s that time again!
Summer is almost upon us, and with it comes a mouth watering bounty of local farm-raised fruits and vegetables. Drawing inspiration from both the balmy evening weather and the weekly parade of seasonal products from our vendors, Carlyle throws open the bay doors of our vast kitchen space, and celebrates the summer in style.

_____________________

This year, during four consecutive Wednesday evenings in August, Chef Jake Martin will explore his passion for all things French with a series of regionally inspired dinners prepared and served in Carlyle’s kitchen. Join us in our tribute to this rich culinary heritage, commencing with our first dinner entitled “Bistro”, on August 5th, and culminating with “Paris Redux”, a playful but earnest homage to haute cuisine, circa 1955.

Each dinner starts with an aperitif and hors d’oeuvres in Carlyle’s garden, followed by a multi-course dinner around Carlyle’s celebrated “Barnwood” table in the kitchen.
Each of the four dinners are priced at $145.00 per person, limited to 36 guests, and require advance reservation and payment. All pricing in the series includes wine service and gratuity.

Menu highlights may be viewed on our website starting the second week of July.

We look forward to seeing you for the entire series!

Bon Appetit!

C A R L Y L E

1632 NW Thurman Portland, OR 97209
503-595-1782

Visit us (and see all of our menus) at:

www.carlylerestaurant.com

Visit us (and see all of our menus) at:

www.carlylerestaurant.com