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 onions, wakame salad, soy, sesame & crispy wontons
Manila Clams & Chorizo 12.50 tomato, basil, garlic, 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 Persillade 11.00 snails baked in garlic butter
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 & Leek Fondu 11.50 baby leeks 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 onion 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 & horseradish 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 & red onion 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 Steak 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