EAT
dinner . dessert
DRINK
cocktails . wine
INDULGE
happy hour . events
ABOUT
people . pics . press . tour
CONNECT
blog . contact . directions
reserve online

306 NW Broadway
Portland Oregon
5pm-1am Mon-Thur
5pm-2am Fri-Sat
503.222.4458

facebook page   twitter page

 

Seasonally driven, we strive to feature local and organic products from purveyors with sustainable practices.

Menu as of April 18th

All items available à la carte //
Choice of 3 courses for 34 //
Choice of 5 for for 50

First
Corn meal fried oysters with tarragon aioli 10

Pig head mortadella, house made mustard and pickles 9

Burrata, peas, Saba, and pine oil 12

Chicken liver toast with shejime mushrooms, Pedro Ximena vinegar, and chives 9

Second
Manilla clams, preserved Meyer lemon, parsley butter, and pastis 10

Snake river farms beef tartar, bread crisps and mustards 11

Asparagus, elderflower vinegar, fourme d'ambert, pinenuts 11

Shaved beet salad, grapefruit, creme fraiche, dill 9

Third
Vegetable pave, walnut pesto, parsley jus 12

Nettle gnudi, mushrooms, rabbit sugo and rabbit saddle 14

Squid ink chittara pasta, nduja, Calabrian chiles 10

Pea tenders, pork belly, slow cooked egg, twenty three flavors gastrique 10

Fourth
Draper Valley ½ roasted chicken, schmaltz roasted potatoes, turnips, consommé 15

Almond milk poached halibut, spring vegetable ragout, chili oil, garlic purée 16

Grilled hangar steak, black garlic, oyster cream, asparagus, fried oysters 16

Burger
Nicky’s ground chuck, morbier cheese, truffle aoili, house
cured bacon, Dijon, french fries 14
add foie gras for another 14 or add egg for an extra 2

Sides
Rye bread, pickles, cream cheese schmeer 2

French fries 6

Pork rinds 6

Vegetable of the day m.p.

Other Stuff
Loire Valley Ortolan Traditional preparation with Courvoisier L'Esprit - market price (Advance notice required)

Chef's table - a special menu is available for groups of 6 or more. Chef Carriker will create a unique feast highlighting a specific meat or fish. Each presentation is formatted differently and requires advance reservations.

Executive Chef - Chris Carriker
Sous Chef - Neil Everett

19% gratuity on parties of 6 or more
Your patience is appreciated when splitting checks.
(It’s harder than it looks)

 
footer

© 2009 the Gilt club
detail