Sample Dinner Menu

Oysters Buckley Bay 13.00 Royal Myagi 14.60 Willapa Bay 12.00

Melon & San Daniele Prosciutto 9.50 casaba, orange flesh honeydew, italian heirloom cantaloupe 16 month aged san daniele prosciutto

Ahi Tuna Poke 10.25 walla walla , wakame salad, soy, sesame & crispy wontons

Manila Clams & Chorizo 12.50 tomato, basil, , white wine

Razor Clams 12.50 with grilled fresh corn relish

Pate Maison 6.25 house pork terrine with pistachios & bleu cheese

Kobe Beef Tartare 15.50 chopped wagyu beef tossed with spicy tartar sauce, herbed crostini

Artichoke 8.25 sesame aioli & sun dried tomato vinaigrette

Escargot 11.00 snails baked in garlic

Crab Cakes 13.00 cucumber, fennel & tomato salad

Crispy Willapa Bay Oysters 11.50 panko breaded with remoulade sauce

Soup & Salad

Oregon Berries & Chevre Frais 10.75 arugula, goat cheese, raspberry vinaigrette, hazelnuts

Roasted Viridian Farms Peach & Tomini Sott’olio Tartufo 12.50 truffled cheese, arugula, toasted almonds & pomegranate vinaigrette

Dungeness Crab Salad 14.00 mango, avocado & citrus vinaigrette

Oregon Bay Shrimp & Fondu 11.50 baby braised with young fennel bulb with local shrimp & basil aioli

Heirloom Tomato & Fresh Mozzarella 11.75 fresh basil, virgin olive oil & balsamic

Beet, Bean & Bleu Cheese 9.25 red & gold beets, beans & spinach extra virgin olive oil & balsamic vinegar, fourme d’ambert bleu cheese

Mediterranean Octopus Salad 13.00 cherry tomatoes, feta, cucumber, red onions, olives, red wine vinaigrette

Caesar 9.75 hearts of romaine, garlic croutons, parmesan

Soupe à l’Oignon 9.15 Soupe du Jour 5.95 soup with swiss cheese gratin

Executive Chef Philippe Boulot, Chef de Cuisine Karl Zenk, Pastry Chef John Gayer Sous Chefs Philip Oswalt, Damian LaBeaux 1001 SW Broadway, Portland, Oregon (503) 790-7752

www.heathmanrestaurantandbar.com Sample Dinner Menu Dinner Entrees

Hickory Smoked Pork Chop 16.50 granny smith apple, arugula & salad with roasted fingerling potatoes

Braised Rabbit 19.50 with chorizo, sweetbreads& rabbit potato hash

Seared Ahi Tuna 18.00 ratatouille, fingerling potatoes & herbed aioli

Miso Butterfish 21.00 soba noodles, sautéed spinach with ponzu sauce

Kobe Beef 29.00 seared rare & finished tableside on a hot river rock, mushrooms yukon gold potatoes & aged balsamic vinegar

Petrale Sole Nantua 21.00 lake billy chinook crawfish sauce, creole rice & haricots verts

Paella 19.50 chorizo, shellfish, seafood, braised fennel & saffron rice

Summer Rigatoni Pasta 17.50 red zeppelin onion, zucchini, yellow squash mushrooms, peas, golden beet greens, heirloom cherry tomatoes

Cedar Planked Chinook Salmon 29.50 spaetzle, cherry tomato & walla walla onion vinaigrette

Crispy Veal Sweetbreads 24.50 oyster mushroom risotto, balsamic & black mission fig compote

Pesto Crusted Salmon 22.50 sautéed spinach & relish

Halibut Provençale 27.00 barigoule of shiitake mushrooms, artichokes, sun~dried tomato sugar snap peas & picholine olive tapenade

Anderson Ranch Leg of Lamb 24.75 parisian gnocchi, tomatoes, braised flageolet beans, lamb jus

Pekin Duck & Apricots 28.00 grilled breast & confit leg, haricot verts, pommes sablé, apricot sauce

Roasted Quail & Seared Diver Scallop 22.95 crème fraîche polenta, roasted figs, snap peas, toasted pinenut vinaigrette

Hanger 24.00 sautéed spinach, lyonnaise potatoes, bordelaise sauce

Filet Mignon au Poivre 34.00 viridian farms haricot verts & yellow wax beans, yukon gold potato gratin green peppercorn sauce

Grilled 12 oz Cascade Natural New York Steak 31.00 butter whipped potato, viridian farms haricot verts, maitre d’ hotel butter

Executive Chef Philippe Boulot, Chef de Cuisine Karl Zenk, Pastry Chef John Gayer Sous Chefs Philip Oswalt, Damian LaBeaux 1001 SW Broadway, Portland, Oregon (503) 790-7752

www.heathmanrestaurantandbar.com