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

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

Menu updated 11/23/2011

Sides
Brussels sprouts with pork bone broth, ham and bonito flakes $8

Grilled cauliflower, almonds, raisins, herbs, and bread crumbs $7

Pork rinds dusted with buffalo spice, celery salt and bleu cheese dressing $6

Ducky fries with pecorino cheese, duck cracklin's, herbs and aioli $7

Soup/Salads
Roasted cinderella pumpkin soup with black truffle vinaigrette and Fontina val d'aosta $8

Frisée salad with smoked duck confit, chives, mama lil’s peppers, spicy dressing, salt cured egg yolks and fried shallots $11

Butter leaf lettuce with crispy pig ear, marjoram
buttermilk dressing, pickled red onions and pecorino $9

Roasted beets, arugula, Fourme d'ambert beignet,
pistachios and 10 year old balsamic $10

Appetizers
Chicken liver mousse on grilled toast, sea salt, apple and dates $4

Cauliflower purée with poached hen eggs, pecorino, greens and garlic crouton $5

Venison terrine with pickled bits and mustards $7

Fried oysters with morcilla, fried eggs, latkes and bacon $10

Elk tartar with quail eggs, greens salad, pickled red onions, ducky fries and bread $14

Bone marrow horseradish custard with brioche, bacon-onion jam and parsley salad $11

Poutine: foie gras gravy, seared foie, french fries, caramelized onions and oregon cheese curds $22

Foie gras parfait with house-made quince paste, grilled bread and salted pistachios $10

Pan fried lamb kidneys, with wild mushrooms, Dijon cream and brioche $10

Fried rabbit paws with greens, rabbit "endive", rabbit rilette, Frank’s hot sauce vinaigrette and shaved celery $12

Pickled octopus, with potatoes, eggplant, tomatoes, chiles, and onions $14

Chef's cheese selection $6/$9/$13


 

Entrées
Pheasant boudin blanc with celery root purée, brandy soaked prunes, hazelnuts and brown butter $20

Quail in the jar: Quail stuffed with foie gras, and served with buttery cabbage, bacon, carrots, liver toast and quail reduction $23

Wild mushroom strudel, hearts of palm, goat cheese sformato, roasted beets and braised greens $19

Pumpkin seed encrusted Columbia sturgeon, brussels sprouts, rye cavatelli, cinderella pumpkin and mustard jus $26

Kobe beef bavette, crushed German butterball potatoes and a watercress fennel salad $25

Venison cassoulet with beans, sausage, duck confit, bacon and bread crumbs $26

Burger with bleu cheese, bacon, meat onions, pickled beets, juniper aioli and lettuce with choice of fries or rinds $14

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.

Loire Valley Ortolan Traditional preparation with Courvoisier L'Esprit - market price

 

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)

 
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