Dinner with Record Family Wines – June 2017 

Grilled Sourdough + Fresh Ricotta + Preserved Lemon + Mint Chutney + Pickled Watermelon Gherkin + Flowers

2016 Record Family Wines Viognier

Whey-Brined and Grilled Berkshire Pork Tenderloin + Broccoli Greens + Sea Island Red Peas + Roasted Apricot + Verjus

2016 Record Family Wines Viognier

Roasted Beet and Feta Agnolotti + Applewood-Smoked Grapes + Tarragon and Hazelnut Pistou

2013 Record Family Wines Randy’s Red

Strawberry and Tomato Gazpacho + Basil Gremolata + California Olive Oil + Peppered Cracker

2013 Record Family Wines Genesis

Pan Seared Duck Breast + Heirloom Polenta + Pickled Green Strawberries + Watermelon Radish + Green and Red Mojo Sauce

2013 Record Family Wines Reserve Syrah

“Bumbleberry” Almond Clafoutis + Nasturtium Flower and Sweet Corn Ice Cream + Local Wildflower Honey + Tajin

2015 Record Family Wines Grenache Rosé

Dinner with You & Yours Distilling – April 2017

Seeded Rye Crostini + Beet-Cured Oregon Steelhead Gravlax + “Sunday Gin” Pickle + Crème Fraîche + Chive 

You & Yours Vodka Martini + Gin-Soaked Olive 

Poached Da-Le Ranch Duck Egg + Duck Skin Crackling + Arugula + Sherry Vinaigrette + Radish + Flowers

 “Outlook Hazy” Cedar-Smoked Sunday Gin + Y&Y Vodka

Asparagus Vichyssoise + Ajo Blanco + Tarragon and Grape Granita 

“Peel Out” Y&Y Vodka + Grapefruit + Lemon + Rosemary Cordial

California Halibut + Nasturtium Hollandaise + Grilled Artichoke Heart + Green and Red Romesco

“Garden Party” Sunday Gin + Dandelion Tonic + Floral Garnishes 

Seared Cauliflower + Ras el-Hanout + Saffron Polenta + Harissa + Preserved Lemon + Salsa Verde 

“Little Bunny Foo Foo” Sunday Gin + Carrot + Turmeric + Ginger + Lemon + Basil   

Stinging Nettle Orecchiette + Braised Da-Le Ranch Lamb + House-made Ricotta + Spring Pea and Mint Pistou + Cherry Tomato Confit + Ramps

“Side Salad” Y&Y Vodka + Green Bell Pepper + Basil + Lime + Honey + Sea Salt + Olive Oil  

Buttermilk Panna Cotta + Chia Seeds + Strawberry Compote + 18-year old Balsamic Vinegar

“Shirley Rose” Sunday Gin + Rose Petal + Fresh Lemon

Saturday, March 25th, 2017

Stinging Nettle Velouté + Crème Fraîche + Sunchoke 

Butter-Poached California Spot Prawn + Steph’s Brioche + Pickled Nasturtium Seeds + Saffron Aioli + Radish + Crispy Prawn Head

Persian Frittata | Purple Kale + Chard + Herbs + Pickled Ramp Bottoms + Oregon Hazelnuts + Barberry Coulis + Flowers

Colorado Lamb Tartare + Mint and Spring Pea Puree + Labneh + Horseradish + Homemade Za’atar Cracker + California Olive Oil + Green Almond

House-made Fettuccini + Ramp Pesto + Roasted Red Pepper + California Red Walnuts + Cypress Grove “Midnight Moon” Goat Cheese

White Asparagus Tips + Applewood Cold Smoke + Tarragon Chimichurri + Preserved Egg Yolk

Buttermilk-Brined Pork Schnitzel + Roasted Trumpet Mushroom + Pork Demi + Sugar Snap Peas + Dried Bing Cherry Compote + Sweet Potato Puree + Pickled Fiddlehead Fern

Malted Ice Cream + Chocolate Rye Brownie + Brown Butter Powder + Balsamic Reduction + Local Strawberries + Peruvian Pink Peppercorn

Wednesday, February 22nd, 2017

Beet-Cured Salmon Gravlax + Tarragon Crème Fraîche + Boston Brown Bread + Fried Capers

Krogstad Aquavit, Portland, OR

Grilled Romanesco + Kohlrabi Frites + Hazelnut Romesco + Persillade + Sugar Snap Pea

California Spot Prawn + Pineapple Granita + Jerk + Crispy Head 

Braised Rabbit Empanada + Castelvetrano Olives + Chevre + Blood Orange Gastrique + Arugula Pistou 

House-made Orecchiette + Black Trumpet Chanterelles + Parsley + Rogue Bleu Cheese + Scallions 

Brussels sprouts + Duck Bacon + Cotija + Pepitas + Cilantro + Sugar Snap Peas + Roasted Pasilla Vinaigrette

Crispy Pork Belly + Cold Smoke + Sal de Gusano + Black Lentils + Pickled Watermelon Radish

Fidencio Mezcal, Santiago Matatlán, Oaxaca

Heirloom Carrot Cake + Rosemary + Saffron and Orange Ice Cream + Fried Carrot + Powdered Beurre Noisette + Sweetened Labneh

Valentine’s Day 2017

Jasmine Tea-Smoked Scallop + Ponzu Granita + Pickled Ginger + Serrano + Seaweed

Soufflé | Tarragon + Celery Root + Fennel + Whipped Chevre  

Carbonara | Handmade Bucatini + Guanciale + Egg Yolk Croquet + Peruvian Pink Peppercorns + Parsley + Scallion

Foie Gras Mousse + Brioche Crostini + Raspberry Coulis + Greens + Pickled Mustard Seeds

Dungeness Crab + Whipped Tahini + Cucumber + Heirloom Beet Brunoise + Powdered Beurre Noisette + Viola 

Butter Lettuce + Rogue River Bleu Cheese + Dates + Sherry Vinaigrette + Hazelnuts + Watermelon Radish

Veal Tenderloin Medallion + Cauliflower Puree + Crispy Parsnip + Persillade + Veal Demi

Bête Noire + Crème Fraîche Ice Cream + Strawberry and Balsamic Coulis + Black Pepper + Almonds

Parent’s Night Out – Private Dinner 

Steph’s Sourdough + Anchovy + Beurre de Baratte + Rat Tail Radish + Borage Flower

Seared Maine Scallop + Miso Glaze + Beluga Lentils + Preserved Lemon + Persillade 

Roasted Heirloom Beets + Brûléed Ibores Cheese + Pea Tendrils + Toasted Fennel Seed + Meyer Lemon Vinaigrette + Pine Nuts

House-made Tortellini + Braised Venison + Juniper + Zinfandel Wine + Applewood-Smoked Gooseberries + Coriander Blossom

Scotch Egg + Ground Lamb + Horseradish Labneh + Crispy Peanut Greens + Radish Sprouts

Rabbit Saddle Roulade + Prosciutto + African Blue Basil and Hazelnut Pesto + Green Tomato Marinara

Raspberry and Thyme Clafoutis + Crème Fraîche Ice Cream + Orange Zest

 

New Year’s Day Brunch 2017

Cinnamon Rolls | Berkshire Pork Lard + Vietnamese Cinnamon + Irish Butter + Oregon Hazelnuts + Cream Cheese Icing

Steph’s Shakshouka | Poached Organic Hen Egg + Roasted Red Peppers + Pimentón + Israeli Feta + House-made Merguez + Dried Lime + House-made Lavain

Buttermilk Scones | Tasso Ham + Medjool Dates + Cultured Butter + Kumquat Marmalade

CH Breakfast Board | House-Cured Gravlax + Labneh + House-made Pumpernickel Crostini + Pickled Carrots + Caper Berries + Persian Cucumber + Local Sea Beans + Grapes

French Pressed Organic Coffee | Menendez Farms, El Salvador

Local Juice Co. Pressed Juices | Granny Smith Apple + Orange + Pineapple + “Awaken” + “Sustain” + “Renew” + “Vital C”

New Year’s Eve Dinner 2016

Snacks

Heirloom Popcorn + Marigold Butter + Za’atar

Warmed Castelvetrano Olives + California Olive Oil + Oregano + Citrus Zest

Pacific Cod Ceviche + Serrano + Pomegranate + Cilantro + Hawaiian Black Salt + House-made Beet Chips

Dinner

Avgolemono Soup + Dill + Tarragon Dumpling  

Oregon Dungeness Crab + Sea Beans + Hazelnut Romesco + Heirloom Radish + Borage Flower + Cured Egg Yok

Muscovy Duck Breast + Arugula + Sini Fulvi Gorgonzola + Pine Nuts + Applewood-Smoked Grapes   

Venison Osso Buco + Crispy Polenta + Chimichurri + Demi-Glace

Dessert

Trio of Truffles

White Chocolate + Prosecco + Osetra Caviar + Lemon Zest

Milk Chocolate + Bourbon Butterscotch + Oregon Hazelnuts + Maldon Sea Salt 

Dark Chocolate + Vietnamese Cinnamon + Cayenne + Cocoa

December Supper Club Menu

Cauliflower Leaf and Parsnip Velouté + Duck Stock + Dill + Chili Oil

Veal Sweetbreads + Heirloom Arugula and Walnut Pistou + Pickled Green Strawberry + Rattail Radish

Charred Romanesco + Labneh + Cauliflower Rice + Persian Cucumbers + Cherry Tomatoes + Herbs + California Olive Oil

Arancini + Chanterelles + Parmesan + Taleggio + Smoked Cherry Tomato Marinara + Anchovy

Venison Tamale + Golden Corn Butter + Cascabel Chili and Cranberry Salsa + House-Made Crème Fraîche

Pomelo + Ruby Grapefruit + Valencia Orange + Crispy Tronchuda Kale + Avocado + Black Radish + Hazelnut Champagne Vinaigrette

Coriander and Fennel-Crusted Berkshire Pork Tenderloin + Potato Pancake + Rotkraut + Apple and Pear Chutney

Eggnog Crème Brûlée+ Ginger Molasses Snap Cookie

Supper Club Menu – Young Professionals Night

Banh Mi Pate | French Bread with Chicken Liver Pate

Chicken Liver Pate + Five Spice Crispy Duck Breast + Pickled Black Radish and Heirloom Carrot + House-Made French Bread + Vietnamese Herbs

Khao Soi Kai | Northern Thai Curry Noodle Soup

House-Made Chicken Stock + Braised Chicken + Noodles Two Ways + Pickled Mustard Greens + Coconut Milk

Sam Tam Thai| Thai Green Papaya Salad

Dried Shrimp + Toasted Peanuts + Long Beans + Heirloom Cherry Tomatoes + Lime + Fish Sauce + Palm Sugar + Birds Eye Chilies

Yam Makeua Yang | Eggplant Salad

Broiled Eggplant + 8-Minute Duck Egg + Red Onion + Cilantro + Fried Shallots

Gaeng Massaman | Massaman Curry

Coconut Milk + Marinated and Grilled Lamb Heart + Roasted Potatoes + Cilantro

Nam Tok | Isaan-Style Grilled Beef “Salad”

Grilled Skirt Steak+ Bitter Herbs + Shallots + Persian Cucumber + Tomatoes + Spicy Lime Dressing + Toasted Rice

Moo Krob | Crispy Pork Belly

Pork Belly + Burmese Curry Paste + Sticky Rice + Betel Leaf + Candied Pomelo Rind

Café Da | Vietnamese “Iced Coffee”

Stumptown Coffee Granita + Spices + Condensed Milk Whipped Cream

November Supper Club Menu

Willamette Valley Chestnut Velouté + Duck Stock + Sunchoke

Halibut Crudo + Crispy Kumquat + Black Radish + Hazelnut oil

Wild Boar Croquette + Harissa Aioli + Scallions

Grilled Pattypan Squash + Charred Leeks + Citrus Vinaigrette

Beef Marrow Bone + Pickled Mustard Seeds + House-made Grilled Bread + Parsley Salad

House-Made Bucatini + Piquillo Pepper and Tomato Butter Sauce + Shaved Goat Cheese

Turkey au Vin + California Pinot + Local Mushrooms + Duchesse Potatoes

Brioche Pudding + Dark Chocolate + Bourbon Butter Sauce + Cranberry Coulis

October Supper Club Menu

California Spiny Lobster Bisque | Chervil Oil + Sweet Potato and Chive Biscuit + Beurre de Baratte 

Roasted Heirloom Beets + Crispy Beet Greens + Pistachios + Green Goddess Dressing

Grilled Mediterranean Octopus + Spanish Chorizo + Sauce Gribiche + Fried Fennel and Meyer Lemon + Heirloom Cherry Tomatoes

Pacific Northwest Chanterelle and Hazelnut Pâté + Picked Kohlrabi + Radish + House-made Boule Crostini

Sous-Vide Muscovy Duck Breast + Duck Fat-Roasted Fingerling Potatoes + Persimmon Dijon + Pomegranate Gastrique + Fried Sage Leaf

Roasted Heirloom Carrots + Rosemary Honey-Butter + Carrot Top Pistou + Smoked Grapes

Wild Board Sugo + House-made Tagliatelle + Mizithra + Parsley

Pumpkin Profiterole + Foie Gras Mousse + Apple and Cranberry Chutney + Candied Pepitas

September Supper Club Menu

New England Style “Thirded Bread” + Salmon Caviar + House-made Crème Fraîche + Cucumber Granita +Dill Flower

Grilled Corn + Local Honeycomb + Marigold Butter + Mizithra + Pimentón + Cilantro

California Spot Prawn + Kaeng Khiao Wan + House-pressed Coconut Milk + Crispy Prawn Head + Pea Eggplant + Orchid Flower

Watermelon + Oregon Hazelnuts + House-made Ricotta + Smoked Tomato + Mexican Sour Gherkin

Seared Scallop + Finger Lime “Caviar” + Avocado + Almond Romesco + Sumac

Oregon Coast Chanterelles + Guanciale + Chili Flake + Rainbow Chard + Pickled Blackberries

Elk Tenderloin + Parsnip Purée + Rosemary and Port Reduction + Crispy Brussels Sprout + Black Mission Figs

Buttermilk Panna Cotta + Local Honey + Grilled Peach + Star Anise