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Sample Dinner Menu Oysters Soup & Salad

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Sample Dinner Menu Oysters Soup & Salad 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 .
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