Saturday afternoon called for sushi - we got the Clinton Street (spicy albacore tuna, cucumber, avocado, salmon, masago, ponzu sauce & green onion) AND the Yuzu Hamachi (hamachi, cucumber, avocado, green onion, yuzu kosho and unagi sauce)🍣
Potato gnocchi, bacon, baby spinach, fresno chilies, basil and parmesan.
Have you tried the Soy Cured Short Rib? Keep it simple, beef short ribs marinated in soy with shallots and cilantro, roasted then braised in coconut milk. Happy Friday to our non conventional schedule friends and fans #restaurant#industry
A Stewed Troika of Mushrooms. - - My version of Claus Meyer’s Stewed Chanterelles on Toast. My stew includes crimini, maitake, and shitake mushrooms. Cooked in a sherry cream sauce with fresh garden rosemary. A dash of thyme, squeeze and zest of lemon. A little bit of onions and garlic. - - All of these mushrooms are poured atop freshly baked bread, toasted, rubbed with garlic, and drizzled with olive oil. A sprinkle of fresh chopped rosemary to finish. - - Serve with a lovely local dry hard cider or a white wine. This is what I consider a perfect light and delicious fall time dinner that completely warms the senses. - - Here’s to Fall! Cheers!
Monday is cocktail night! If you haven’t heard we’re throwing a party on the deck @departurepdx. Come hang with us! . . . . .
There's no place like home! Come visit ours in the heart of Portland's #PearlDistrict. 📸: Instagram @indulgewithmimi snapped our Tres Salsas con Pan, which is our potato-quinoa bread with mani (peanut), maracuya (passion fruit), and verde (jalapeño) sauces. Gracias!