Simpatica Dining Hall Prices in Portland, OR 97214

Restaurant Menu

Saturday, January 31

Chef Ben Shaw. $41 plus wine and gratuity. Dinner starts at 7:00 pm

1st - Housemade Ricotta and Shrimp-stuffed Piquillo Peppers with Saffron Jus and Peppery Greens		0
2nd - Charred Escarole, Pickled Red Onion, Pine Nuts, Anchovy, and Goat Cheese Vinaigrette		0
3rd - Wood Fired Mary's Chicken with Mesquite Vegetables and Hazelnut Citrus Romesco		0
4th - Griddled Bread Pudding with Pomegranate Plums and Whipped Sweet Cream		0

Saturday, January 24

Chef Ben Shaw. $39 plus wine and gratuity. Dinner starts at 7:00 pm

1st - Seared Scrapple with Piccalilli and Sage		0
2nd - Dilly Bean Salad with Crushed Potato, Egg, Cauliflower, and Cress		0
3rd - Jim Beam-glazed Peameal Bacon with Corn Pudding and Kale Hash		0
4th - Queener Farms Apple Galette with Almond Caramel and Calvados Ice Cream		0

Friday, January 23

Chef Jameson Maspaitella. $35 plus wine and gratuity. Dinner starts at 7:30 pm

1st: Trio Plate - Deviled Egg with Mustard Seed Caviar, Oyster Shooter, Smoked Vodka Cocktail Sauce, Parmesan and Panko-crusted Mozzarella Medallion		0
3rd: Chocolate Brownie with Slivered Almonds, Vanilla Ice Cream, Chocolate Sauce and Caramel		0

Family-Style Entree Course

Chop Salad, Romaine, Smoked Pork Shoulder, Pickled Butternut Squash, Cheddar Cheese, Onion Rings, Buttermilk Dressing Truffled Shoe String Fries		0
Creamy Mac and Cheese, Potato Chip Crust		0
Pickle Plate: Selection of House Pickles		0
Burger - Seared Pork Belly, Pimento Cheese, Shaved Iceberg, Iced Onion, Dijonaise on Potato Bun		0

Friday, January 16

Chef Will Larin. $42 plus wine and gratuity. Dinner starts at 7:30 pm

1st - Tomato Soup, Grilled Bread, Olive Oil		0
2nd - Salad of Frisee and Smoked Mussels with Espelette Dressing		0
3rd - Pork Cheeks with Corona Beans and Curried Apple and Celeriac Slaw		0
4th - Citrus Flan with Spun Sugar		0

Friday, January 9

Chefs Jameson Maspaitella and Ben Shaw. Pairing Dinner with Anam Cara Winery. $80 including wine pairings, not including gratuity. Dinner starts at 7:30 pm

Amuse - Netart Oyster on the Half Shell, Trout Roe, Champagne Mignonette		0
1st - Cauliflower Soup with Foraged Mushrooms, Black Garlic, and Chived Brown Butter		0
2nd - Arugula Salad with Pickled Grapes, Candied Pecans, Aged Goat Cheese, Celery Seed Vinaigrette		0
3rd - Braised Hawley Ranch Lamb Shoulder, Creamy Polenta, Pinot-glazed Root Vegetables		0
4th - Olive Oil Cake, Housemade Sweet Ricotta, Meyer Lemon Confit, Gewurztraminer		0

Saturday, January 3

Chef Will Larin. $42 plus wine and gratuity. Dinner starts at 7:00 pm

1st - Sunchoke Soup, Fried Lemon Olive Oil, Green Onions		0
2nd - Huckleberry-dressed Chicory Salad with Candied Walnuts		0
3rd - Beef Cheeks, Truffled Potato Purée, Crispy Leeks		0
4th - Chocolate and Caramel Pie with Housemade Vanilla Ice Cream		0

Friday, January 2

Chef Jameson Maspaitella. $47 plus wine and gratuity. Dinner starts at 7:30 pm

1st - Creamy Apple Turnip Soup with Brown Butter and Sage		0
2nd - Shaved Beet Salad, Treviso, Candied Hazelnuts, Pecorino, Citrus Vinaigrette		0
3rd - Oil-poached Sturgeon, Squash Puree, Sauteed Kale, Sunchoke Chips, Grapefruit Butter		0
4th - Brown Butter Cake, Quince Syrup, Whipped Creme Fraiche		0

Saturday, February 28

Chef Jameson Maspaitella. $47 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Caramelized Onion Tart, Rogue Blue Cheese, Mache, Saba		0
2nd - Salad of Endive, Blood Orange, Candied Hazelnuts, Tarragon Yogurt Vinaigrette		0
3rd - Chocolate and Mint-braised Lamb Shank, Beluga Lentils, Carrots and Radish Slaw		0
4th - Coffee Semifreddo, Salted Caramel, Pistachio Brittle		0

Friday, February 27

Sold Out

0

Saturday, February 21

Chef Jameson Maspaitella. Pairing Dinner With Amnesia Brewery. $60 including beer pairings, not including gratuity. Dinner starts at 7:00 pm

Amuse - Cocoa and Milk Stout-braised Beef Short Rib Meat Pie		0
1st - New England Smoked Seafood Chowder with Clams, Mussels, Crab, Salmon, and Housemade Cracker		0
2nd - Salad of Shaved Fennel, Cress, Blood Orange, Salted Pecans, Griddled Pimento Chevre Medallions, Cranberry Citrus Vinaigrette		0
3rd - Red Ale-battered Cod, Spiced Yam Puree, Root Vegetable Chips, Caper Remoulade		0
4th - Brown Butter Boston Cream Pie and Clotted Cream Bread Pudding with Rum Raisin Syrup		0

Friday, February 20

Featuring Chefs Benny Bettinger and Dave Kreifels from Laurelhurst Market. $55 per person plus wine and gratuity. Dinner starts at 7:30 pm

2nd - Salad of Shaved Romaine, Salt-roasted Beets, Blood Orange, Olives, and Ricotta Salata		0
3rd - Grandma Ciminello's Spaghetti and Meatballs, Tomato and Pork Ragu, Garlic Bread		0
4th - Veal Sweetbread Piccata, Warm Cannellini Bean Salad, Fried Lemon and Capers		0
5th - Cannoli with Housemade Ricotta, Hazelnuts, Chocolate, and Orange		0

Family-style Antipasti

Just-pulled Mozzarella with Laurelhurst Market Cured Meats, Marinated and Pickled Mushrooms		0
Eggplant Caponata with Fennel Crackers		0
Bagna Cauda with Seasonal Vegetables		0
Mint-braised Beef Cheek, Stuffed Squid, Italian Salsa Verde		0

Saturday, February 14

Chefs Jameson Maspaitella and Ben Shaw. Everything Served for Two. $59 per person plus wine and gratuity. Dinner starts at 7:00 pm

Amuse - Steelhead Tartare, Buckwheat Blini, Horseradish Cream, Crispy Capers		0
1st - House Charcuterie Board, Foie Torchon, Rabbit Rillettes, Smoked Mahon, Pickles, Crostini		0
2nd - Crab Flight Salad with Citrus, Avocado, Greens, Remoulade		0
3rd - Wagyu Terrace Major, Glazed Cipollinis, Robuchon Pomme Puree, Sauce Perigueux		0
4th - Dark Chocolate Graham Delice, Hazelnuts, Crunchy Salt, Campfire Marshmallow		0

Friday, February 13

Sold Out

0

Saturday, February 7

Chef Ben Shaw. $46 plus wine and gratuity. Dinner starts at 7:00 pm

1st - Salad of Marinated Beets, Citrus, Pine Nuts, Buttermilk Ricotta, Gastrique		0
2nd - Foraged Mushroom Soup, Herbed Crema		0
3rd - Seared Skate Wing, Winter Vegetable and Lentil Salpicon, Carrot Puree, Meat Jus		0
4th - Brown Butter Pound Cake, Popcorn Ice Cream, Dolce de Leche, Sea Salt		0

Friday, February 6

Chef Jameson Maspaitella. $39 plus wine and gratuity. Dinner starts at 7:30 pm

1st - Roasted Baby Carrots, Castelvetrano Olives, Mama Lil's Peppers, Watercress, Celery Leaf Pesto		0
2nd - White Bean Albondigas with Griddled Bread		0
3rd - Crusted Ruby Trout, Root Vegetable Salpicon, Preserved Lemons, and Sunchoke Puree		0
4th - Meyer Lemon Panna Cotta, Citrus Confit, and Honey Streusel		0

Monday, February 2

Chef Carl Forsman. $42 plus wine and gratuity. Dinner starts at 7:30 pm

1st - Smoked Pork Belly Skewer with Fried Brussels Sprout Leaves and Arugula Pesto		0
2nd - Beet Carpaccio - Roasted Beets, Fresh Dill, Poached Apple, Shaved Manchego, Watercress		0
3rd - Housemade Ravioli stuffed with Kale, Butter-braised Leeks, Roasted Squash, and Mahon, with Brown Butter and Oregon Truffles		0
4th - Lemon Pound Cake with Pear Preserves		0

Saturday, March 28

Chef Jameson Maspaitella - Whole Hog Family-Style Dinner. $42 per person plus wine and gratuity. Dinner starts at 7:00 pm

Amuse House Buttermilk Biscuit, Simpatica Fried Chicken, Beecher's Cheese, Honey Mustard

0

Family-style

Simpatica Chop Salad, Avocado, Boiled Eggs, Chow Chow, Romaine, Chickpeas, Blue Cheese Dressing		0
Salad of Green Peas, Miner's Lettuce, Pickled Red Onion, Preserved Lemon Ricotta, Mint, Buttermilk Dressing		0
Seared Grits Blackened Spiced Mushroom Gravy		0
Crispin Cider-braised Collard		0
Whole-roasted Hog with Medley of BBQ Sauces		0
Jicama Salad with Carrots, Shaved Radish, Cilantro, Cotija Cheese, Orange Vinaigrette		0
Pollo Asado: Mesquite-grilled Achiote-spiced Chicken with Yucatan-style Beans, Rice, and Queso Fresco		0
Blistered Padron Peppers, Starburst Tomatoes, Croutons, Arugula		0
Grilled Corn with Chile Butter, Lime, and Cotija Cheese		0
Corn Biscuits with Honey Butter		0
Marinated Flank Steak with Scallion, Garlic, and Ginger		0

Dessert

Buttermilk Pie, Poached Apple, Weigold Honey		0
Warm Summer Fruit Buckle with Buttermilk Ice Cream		0
Vanilla Sundae with Chocolate Sauce and Caramel		0
Summer Fruit Strudel with Almond Ice Cream		0

Friday, March 27

Sold Out

0

Saturday, March 21

Chef Will Larin. $42 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - White Bean, Kale, and Sausage Soup		0
2nd - Frisee Salad with Rainbow Carrots, Pickled Shallots, and Fromage Blanc		0
3rd - Grilled Ruby Trout with Stinging Nettle Spatzle and Black Trumpet Mushrooms		0
4th - Maple Creme Brulee		0

Friday, March 20

Sold Out

0

Saturday, March 14

Chef Ben Shaw. $52 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Sturdy Winter Soup, Marrow Bone, Crusty Bread		0
2nd - Celeriac, Tart Apple, Prosciutto, Mama Lil's, Bagna Cauda		0
3rd - Strip Steak, Stilton, Spinach, Sauce Vin Rouge		0
4th - Maple Doughnuts, House-smoked Cheddar		0

Friday, March 13

Pairing Dinner with Big Table Farm. $75 per person including wine pairings, excluding gratuity. Dinner starts at 7:30 pm

Amuse - Pork Rillettes, Cherry, Pickled Mustard, Celery Leaf		0
1st - Wilted Romaine, Shaved Prosciutto, Roasted Pumpkin Seeds, Manchego, Bagna Cauda, Fresh Lemon		0
2nd - Foraged Mushroom and Brie En Croute with Walnut Pesto		0
3rd - Slow-braised Pork Coppa, Carrot Spaetzle, Savory Roots, Milk Jam, Whey		0
4th - Grapefruit Mirroir, Honey Ginger Ice Cream, Basil, Brioche		0

Saturday, March 7

Chef Carl Forsman. $39 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Consomme de Res: Stewed Beef Shank, Beef Broth, Pickled Red Onions, Fresh Tortilla		0
3rd - Marquesitas: Mexican-style Crepes with Chocolate Caramel Sauce		0

Friday, March 6

Chef Will Larin. $48 per person plus wine and gratuity. Dinner starts at 7:30 pm

1st - Crunchy Rabbit Rillette, Pickled Mustard Seed, Crostini, House Pickles		0
2nd - Chicory Salad, Preserved Lemon, Supremes, Champagne Vinaigrette		0
3rd - Bone-in Smoked Pork Chop braised in Sauerkraut with Grilled Onions		0
4th - German Chocolate Cake with Vanilla Anglaise		0

Friday, April 24

Chef Carl Forsman. $49 per person plus wine and gratuity. Dinner starts at 7:30 pm

1st - Pan-Seared Razor Clams, Grilled Spring Onions, Preserved Lemon Aioli		0
2nd - Wild Side Greens, Radish, Spiced Pumpkin Seeds, Aged Manchego, Tarragon Vinaigrette		0
3rd - Seared Diver Scallops, Wild Mushroom Risotto, Nettle Pesto		0
4th - Cardamom Sponge Cake, Rhubarb Compote, Spiked Creme Fraiche		0

Saturday, April 18

Saturday, April 18th, 2015, Chefs Ben Shaw and Jameson Maspaitella. Pairing Dinner with Boedecker Cellars. $80 per person including all wine pairings, excluding gratuity. Dinner starts at 7:00 pm

Amuse - Scallop Crudo, English Pea Broth, Charred Citrus		0
1st - Portland Creamery Goat's Milk Cheese Truffles, Piperade, Housemade Rye Crackers		0
2nd - Laurelhurst Market Duck Ham, Wheat Berries, Preserved Cherry Jus, Peppery Greens		0
3rd - Grill-braised Lamb Shank, Foraged Mushrooms, Early Spring Vegetables, Smoky Onion Jam		0
4th - Strawberry Rhubarb Tiramisu with Mascarpone Mousse and Toasted Almonds		0

Friday, April 17

Sold Out

0

Friday, April 10

Chef Ben Shaw. Pairing Dinner With the Commons! $65 per person including beer pairings, excluding gratuity. Dinner starts at 7:30 pm

Amuse - Pork Rillette, Preserved Cherry, Pickled Mustard Seed, Celery		0
1st - Raclette, New Potato, Cornichon, Onion Jam, Greens, Rye		0
2nd - Mussels Rheine-style with Warm Pretzel		0
3rd - Rabbit Confit, Carrot Spatzle, Beet Puree, Celery Seed Slaw		0
4th - Dark Chocolate and Pistachio Gateau with Plumped Cherry		0

Saturday, April 4

Saturday, April 4th, 2015. Chef Jameson Maspaitella. $42 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Spring Pea Soup, Lemon Creme Fraiche, Crostone		0
2nd - Fresh-pulled Mozzarella, Shaved Asparagus, Breakfast Radish, Black Olive Jus, Sorrel		0
3rd - Cedar Plank Smoked Steelhead, White Bean Puree, Rapini, Salsa Verde		0
4th - Rhubarb Clafouti, Sweet Cream		0

Saturday, May 30

$49 per person plus wine and gratuity. Dinner starts at 7:00 pmChef Jameson Maspaitella.

1st - Mesquite-grilled Clams and Mussels, Laurelhurst Market Italian Sausage, Fennel, Fine Herbs, Grilled Bread		0
2nd - Salad of Marinated Pocha Beans, Sylvetta Arugula, Chopped Nuts, Creamed Lemon Ricotta		0
3rd - Slow-roasted Lamb Shoulder, Asparagus, Spring Onions, Snap Peas, and Green Garlic Butter		0
4th - Strawberry Upside Down Cake with Cardamom Gelato		0

Friday, May 22

Chef Carl Forsman. $49 per person plus wine and gratuity. Dinner starts at 7:30 pm

1st - Spring Vegetable Plate: Grilled Ramps, Glazed Japanese Turnips, Smoked Asparagus, Pickled Kohlrabi, Grilled Flat Bread, Harissa		0
2nd - Simington Farm Greens, Fried Portland Creamery Goat Cheese, Oregon Strawberries, Pickled Red Onions, Champagne Vinaigrette		0
3rd - Duck a la Plancha, Shoe String Potatoes, Bacon-creamed Chicories, Porcini Sauce		0
4th - Meyer Lemon and Cherry Tart with Strawberry-infused Cream		0

Friday, May 15

Chef Ben Shaw. $42 per person plus wine and gratuity. Dinner starts at 7:30 pm

1st - Spiedini of House-pulled Mozzarella, Laurelhurst Market Salami, and Sage with Warm Bagna Cauda		0
3rd: Pistachio Custard Tart with Spring Fruit		0

Family-Style

Slow-roasted Porchetta with Sweet Pepper Chutney -Sauteed Kale tossed with Green Olives and Oil-Cured Chili		0
Seven-hour Polenta with Tomato-braised Vegetables and Herb Pistou		0
Lightly Grilled Romaine with Iced Onion, Pine Nuts, and Shaved Sheep's Milk Cheese		0
Truffled Pâte à Choux Gnoochi with Cauliflower and Soft Herbs		0

Saturday, May 9

Saturday, May 9th, 2015. Chef Jameson Maspaitella. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Grilled Local Asparagus, Poached Farm Egg, Chimichurri, Meadows Sea Salt		0
2nd - Salad of Foraged Greens, Chevre, Salt-roasted Almonds, Pickled Rhubarb Vinaigrette		0
3rd - Seared Arctic Char, Roman Gnocchi, Fiddleheads, Black Olive Jus, Sauce Grebiche		0
4th - Creme Caramel, Candied Citrus, Hazelnut Brittle		0

Friday, May 8

Chef Will Larin. $47 per person plus wine and gratuity. Dinner starts at 7:30 pm

1st - Gnocchi with Cremini Puree and Wild Mushrooms		0
2nd - Butter Lettuce with Radish and Creamy Avocado Dressing		0
3rd - Seared Sturgeon with Grilled Ramps, Cured Duck Yolk, and Pumpkin Seed Brown Butter		0
4th - Corn Cake with Muscat-macerated Strawberries and Chantilly Cream		0

Saturday, June 27

Chef Jameson Maspaitella. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Hot Sour Fish Consomme with Poached Prawn, Silken Tofu, Herbs		0
3rd - Ghee Cake, Plantains Foster, Peppercorn Brittle		0

Family-style Dinner

Cabbage Slaw, Carrots, Daikon, Young Mango, Peanuts, Fried Shallot, Fish Sauce VinaigretteGrilled Green Beans and Sweet Onions, Miso Caramel, Sesame Steamed Coconut Rice		0
Larb-stuffed Squid, Mint, Glass Noodles, ChimichurriKalbi		0
Wagyu Denver Steak, Green Chili Chutney, Pickled Shiitakes		0

Snacks

Mini Buttermilk Biscuits with Honey Butter		0
Fried Chicken Drumettes		0
Deviled Eggs		0

2nd

Grilled Corn with Chili Basil Butter		0
Grilled Green Beans and Sweet Peppers with Almond and Sheep's Milk Cheese		0
Smoke-roasted Mary's Chicken with Saucy Mustard		0
Grilled Laurelhurst Market Sausages with Beer-braised Sauerkraut		0
Creamy Spaetzle with Fried Onions		0
Warm German-style Potato Salad with Pickled Celery		0

Saturday, June 6

Saturday, June 6th, 2015. Chef Jameson Maspaitella. Wine Pairing Dinner with Anne Amie Vineyards! $90 per person including all wine pairings, excluding gratuity. Dinner starts at 7:00 pm

Amuse - Bacon and Cheddar Fried Biscuit with Honey Mustard		0
1st - Salad of Radicchio, Shaved Fennel, Oil-Cured Olives, Salted Almonds, Basil Vinaigrette		0
2nd - Parisian Gnocchi, Kale, Pecans, Whole Grain Mustard, Brown Butter, Gruyere		0
3rd - Grilled Piedmontese Flat Iron, Porcinis, Fingerlings, Huckleberry Chutney		0
4th - Vanilla Panna Cotta, Bing Cherry Jus, Oat Streusel		0

Friday, July 31

Chef Jameson Maspaitella. $45 plus wine and gratuity. Dinner starts at 7:30 pm

1st - Prosciutto-wrapped Peaches, Fresh-pulled Mozzarella, Rossi Farms Heirloom Frisee, Pistachio Saba		0
2nd - Wilted Little Gem Lettuce, Charred Sweet Onions, Feta, Salsa Verde Vinaigrette		0
3rd - Mesquite-grilled Oregon Albacore, Summer Squash, Green Beans, Walla Wallas, Romesco		0
4th - Summer Fruit Crostata, Peach Leaf Ice Cream		0

Friday, July 24

Chef Will Larin. $45 plus wine and gratuity. Dinner starts at 7:30 pm

1st - Salad of Watermelon, Jicama, Cucumbers, and Feta with Fresno Puree

0

Saturday, July 18

Saturday, July 18th, 2015, Chef Ben Shaw. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Farm Greens, Fennel, Pickled Berries, Mint, Pistachio, Portland Creamery Chevre, Basil Vinaigrette

0

Family-style Entree Course

Grilled Pork Loin with Sage and Stone Fruit		0
Mesquite Shellfish with Laurelhurst Market Chorizo, Sofrito, Green Beans		0
Grilled Sweet Corn with Chile Basil Butter		0
Charred Padron Peppers with Sea Salt and Citrus		0
Panzanella over Hand-pulled Mozzarella		0

Friday, July 10

Chef Carl Forsman. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Grilled Octopus, Flat Bread, Arugula, Aioli		0
2nd - Summer Green Bean Salad, Fried Pocha Beans, Pecorino, Sherry Vinaigrette		0
3rd - Grilled Tails and Trotters Pork Loin Chop, Smashed Yukon Potatoes, Blistered Padrons, Apricot Butter		0
4th - Oregon Berry Tart, House-spun Ice Cream		0

Saturday, August 29th, 2015

Chef Will Larin. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Pork Belly, Fire-roasted Tomato Sauce, Arugula, Pecorino, served over Grilled Bread		0
2nd - Heirloom Tomatoes, House-pulled and Smoked Mozzarella, Basil, Lemon Oil		0
3rd - Summer Risotto with Spot Prawns, Micro Greens, and Parmesan Frico		0
4th - Mango Sorbet with Bruleed Pineapple		0

Saturday, August 22nd, 2015

Chef Jameson Maspaitella. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Family-style Charcuterie Board: Boar Rillette, Foie Mousse, Laurelhurst Market Sausage, House Cheese, Pickles, Apple Mostarda, Lavash Crackers		0
2nd - Beet Carpaccio, Marinated Heirloom Carrots, Feta, Mint, Pistachio, Citrus Vinaigrette		0
3rd - Cedar Plank Salmon, Warm Beluga Lentils, Runner Beans, Persillade		0
4th - Summer Berry Crisp, Lemon Verbena Ice Cream		0

Friday, August 14

Chef Will Larin. $45 per person plus wine and gratuity. Dinner starts at 7:30 pm

1st - Heirloom Tomato Gazpacho with Ceviche and Grilled Bread		0
2nd - Cobb Salad with Buttermilk Dressing, Hard-boiled Eggs, Blue Cheese, Bacon, Tomato, Avocado		0
3rd - Jalapeno and Pickled Squash-mopped Pork Ribs with Baked Beans and Slaw		0
4th - Summer Berry Cobbler with Housemade Vanilla Ice Cream		0

Saturday, August 8

Chef Jameson Maspaitella. $49 plus wine and gratuity. Dinner starts at 7:00 pm

1st - Fennel-crusted Oregon Albacore, Piperade, Rye Bread, Micro Greens, Preserved Lemon Aioli		0
2nd - Salad of Mizuna Lettuce, Sweet Onions, Cherries, Hazelnuts, Chevre, Mint and Basil Vinaigrette		0
3rd - Mesquite-grilled Teres Major, Pocha Bean Succotash, Dijon Tarragon Demi Sauce		0
4th - Jim Dixon Olive Oil Cake, Cava-poached Peaches, Pistachio Dust		0

Saturday, September 12

Chef Will Larin. $47 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Fried Green Tomatoes, Spicy Mustard Greens, Blackened Vinaigrette, Remoulade		0
2nd - Tuna Tartare, Pickled Beets, Candied Ginger, Crostini		0
3rd - Roasted Poussin, Herbed Fingerling Potatoes, Padrons, Country Glaze		0
4th - Olive Oil Cake with Summer Berry Compote		0

Friday, September 11

Chef Carl Forsman. $49 per person plus wine and gratuity., Dinner starts at 7:30 pm

1st - Tuna Carpaccio, Toy Box Tomatoes, Cucumber, Micro Greens		0
2nd - Sweet Corn Bisque with Hazelnut Pesto		0
3rd - Grilled Flat Iron Steak, Oil-poached Potatoes, Runner Beans, Tomatillo Salsa		0
4th - Peach Cobbler, Housemade Ice Cream		0

Saturday, October 3

Chef Jameson Maspaitella. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm

1st - Citrus-marinated Albacore Sopitos		0
2nd - Napoles, Heirloom Melon, Radish, Crispy Chickpeas, Queso Fresco		0
3rd - Chili-rubbed Piedmontese Bavette, Black Bean Puree, Off-the-Cob Elotes, Tomatillo and Avocado Salsa		0
4th - Cinnamon Brown Butter Cake, Mezcal-macerated Summer Fruit, Creme Fraiche		0

Friday, October 23

Chef Jordan Taylor. $45 per person plus wine and gratuity. Dinner starts at 7:30 pm.

1st - Bulgogi Beef Croquette, Butter Lettuce, Banh Mi Pickles, Fresh Herbs, Gochujang Aioli		0
2nd - Grilled Cabbage Salad, Cashews, Radish, Shrimp Crouton, Spicy Lime Vinaigrette		0
3rd - Adobo Braised Pork Shank, Butternut Squash Polenta, Mustard Greens, Pumpkin Seed		0
4th- Bartlett Pear Crisp, Orange and Sichuan Peppercorn Ice Cream		0

Friday, October 30

Chef Ben Shaw. --Inspired by the late and great Chef Paul Prudhomme

Friday, October 30		0
1st - Eggplant and Crabmeat Casserole with Cheese Sauce		0
2nd - Fried Oyster Wedge Salad with Russian Dressing, Laurelhurst Market Bacon Lardons, Pickled Celery, and Scallion		0
3rd - Pepper Jelly Glazed Meatloaf with Cornbread Dressing and Buttermilk mashed Potatoes		0
4th - Banana Pecan Pudding Cake with Spiked Chantilly Cream		0

Saturday, November 14

Chef Jordan Taylor. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm.

1st- Beef Stroganoff Raviolo, Celery Root Puree, Creamed Chantrelles		0
2nd - Cauliflower Soup, Mama Lil's Romesco, Thyme Crouton		0
3rd - Spice Rubbed Coppa, Pork and Beans, Apple, Walnut Gremolata		0
4th - Brown Butter and Pear Buckle, Preserved Cherry, Chantilly		0

Saturday, November 28, 2015

Chef Jordan Taylor. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm.

1st - Crab and Celery Root Remoulade Tartine with Pickled Pear, Mint, and Dill		0
2nd - Chantrelle Goulash Gratin with Laurelhurst Market Bacon, Espellete, and a Pecan Breadcrumb		0
3rd - Braised Short Rib with Goat Cheese Grits and an Apple Radish Slaw		0
4th - Olive Oil and Black Pepper Cake aside Sweet Potato Ice Cream		0

Saturday, December 26, 2015

Chef Will Larin. $45 per person plus wine and gratuity. Dinner starts at 7:00 pm.

1st – Creamy Mushroom Soup, Crispy Leeks, topped with Lemon Olive Oil		0
2nd – Salad of Frisée, Pomegranate, Cara Cara Oranges, with Citrus Vinaigrette		0
3rd – Bone-in Pork Chop, Roasted Cauliflower, Mama Lil's Peppers, Confit Garlic, and Parmesan		0
4th – Port Brownie with Vanilla Ice Cream and a Bourbon Caramel Drizzle		0

Thursday, December 31, 2015

Chef Ben Shaw. $82 per person plus wine and gratuity. Dinner starts at 7:00 pm.

Amuse – Port-braised Fig, Walnut Crunch, Blue Cheese, Honey, on Pastry		0
1st – Petite Oyster and Brie Soup with Thyme Crouton		0
2nd – Scallop Carpaccio, Tart Apple, Celeriac, Tarragon, Pomegranate, Broken Blood Orange Vinaigrette		0
3rd – Slow-roasted Beef Ribeye with Brussels Sprouts, Fingerling Potatoes, Sage, Black Garlic, Parsnip Soubise, and Truffle Demi Glace		0
4th – Dark Chocolate and Kahlua Trifle with Almond Toffee		0

Friday, January 8, 2016

Chef Jordan Taylor. $47 per person plus wine and gratuity. Dinner starts at 7:00 pm.

1st – Vietnamese Braised Pork Belly, Curried Carrot, Pickled Delicata Squash, Herbs		0
2nd – Arugula Salad, Spiced Cashew, Pear, Radish, Miso Vinaigrette		0
3rd – Spicy Korean Seafood Stew with Cod, Manila Clams, Gochujang, Bok Choy		0
4th – Green Tea Panna Cotta, Blood Orange, Pine Nuts		0

Saturday, January 23, 2016

Chef Carl Forsman. $49 per person plus wine and gratuity. Dinner starts at 7:00 pm.

1st – Twice-baked Delicata Squash with Creamed Brussels Sprouts, Chanterelles, Cotija Cheese, Saba		0
2nd – Ponzu-marinated Yellow Fin Tuna, Heirloom Oranges, Dancing Roots' Peppery Arugula, Lemon		0
3rd – Grilled Cattail Creek Lamb Shoulder, Broken Potatoes, Braised Kale, Harissa		0
4th – Apple Hand Pies with Housemade Caramel		0

Friday, January 29, 2016

Chef Ben Shaw. $35 plus wine and gratuity. Dinner starts at 7:30 pm

1st – Iceberg Wedge Salad with Laurelhurst Market Pastrami, Fire-roasted Peppers, Iced Onion, Cucumber, Smoked Bleu Cheese, and a Creamy Roasted Garlic Dressing		0
2nd – Main course served family-style		Flat-top House Ground Chuck Burger on a Fleur de Lis Potato Bun, accoutrements to include: Pimento Cheese, Simpatica Peppered Bacon, Housemade Zucchini Pickles, Butter Lettuce, Shaved Sweet Onion, Ke 0
3rd – Malted Chocolate Cake with Torched Marshmallow Fluff		0

Friday, February 5, 2016

Chef Carl Forsman. $42 plus wine and gratuity. Dinner starts at 7:30

1st – House-smoked Black Cod Fritters with Tartar Sauce, alongside Shoe String Potatoes and Lemon-dressed Arugula		0
2nd – Winter Squash Soup, topped with Pickled Delicata, and Hazelnut Pesto		0
3rd – Pork Tenderloin Schnitzel with Apple Butter, Foraged Mushrooms, Mustard-braised Sauerkraut, and Kale Spaetzle		0
4th – Housemade Rum-infused Creamsicle		0

Saturday, February 13, 2016

Chefs Ben Shaw and Jordan Taylor. $65 plus wine and gratuity Dinner starts at 7:00

Amuse – Champagne-poached Prawn, Chervil, Lemon, Brioche		0
1st – Cauliflower Soup, Foraged Mushrooms, Browned Butter		0
2nd – Salad of Endives, Blood Orange, Shaved Beet, Hazelnut Brittle, Meyer Lemon Vinaigrette		0
3rd – Herb Salt-crusted New York Steak Oscar Style, Winter Vegetable Panzanella, Celeriac Puree		0
4th – Dark Chocolate and Red Velvet Delice		0

Sunday, February 14, 2016

Chefs Ben Shaw and Jordan Taylor. $65 plus wine and gratuity. Dinner starts at 7:00

Amuse – Champagne-poached Prawn, Chervil, Lemon, Brioche		0
1st – Cauliflower Soup, Foraged Mushrooms, Browned Butter		0
2nd – Salad of Endives, Blood Orange, Shaved Beet, Hazelnut Brittle, Meyer Lemon Vinaigrette		0
3rd – Herb Salt-crusted New York Steak Oscar Style, Winter Vegetable Panzanella, Celeriac Puree		0
4th – Dark Chocolate and Red Velvet Delice		0

Friday, February 26, 2016

Chef Ben Shaw- Family-style Breakfast for Dinner Menu. $39 plus breakfast cocktails and gratuity. Dinner starts at 7:30 pm .

Grilled Green Beans, Red Onion, Mama Lil's Peppers, Hollandaise		0
Duck-fat Roasted Fingerling Potatoes with Gremolata and Romesco		0
Buttermilk Biscuits with Fried Chicken Gravy		0
Root Vegetable and Tarragon Frittata with Goat's Milk Cheese		0
Griddled Breakfast Bread Pudding with Buttermilk Pecan Syrup and Spiked Chantilly		0
Various Mesquite Grilled Laurelhurst Market Breakfast Meats		0

Friday, March 4th, 2016

-Chefs Ben Shaw and Jordan Taylor- Wine Pairing Dinner with Arterberry Maresh! $110 per person including all wine pairings, excluding gratuity Dinner starts at 7:30 pm

Amuse – Applewood Smoked Ruby Trout, New Potato, Preserved Citrus Aoli		0
1st – Foraged Mushroom, Brown Butter Spaetzle, Housemade Lemon Ricotta, Soft Herbs		0
2nd – Warm Root Vegetable Salad, Walnut, Cider Vinaigrette		0
3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables		0
4th – Torteau de Chevre, Grape Sorbet, Hazelnut Brittle		0

Saturday. March 5th, 2016

-Chef Carl Forsman- $37 plus wine and gratuity Dinner starts at 7:00 pm

1st – Simington Farms Beet and Cabbage Salad, Fresh Dill, Smoked Blue Cheese, Roasted Pumpkin Seeds, Creamy Herb Dressing		0
Family-style Main: -Grilled Achiote-spiced Mary's Whole Chicken -Mom's Baked Beans with Laurelhurst Market Bacon -Braised Winter Greens -Masa Jalapeño Cheddar Cornbread with Honey Butter		0
3rd – Chocolate Brownie à la mode with a Salted Caramel Chocolate Sauce		0

Sunday, March 6th, 2016

-Chefs Ben Shaw and Jordan Taylor- WIne Pairing Dinner with Eyrie Vineyards! $110 per person including all wine pairings, excluding gratuity Dinner starts at 6:00 pm

Amuse – Pastry with Blue Cheese, Fig, Walnut, and Honey 1st – Applewood Smoked Ruby Trout, Celery		0
1st - Root and Apple Slaw, Parsnip Puree, Crispy Carrots		0
2nd – Foraged Mushroom Spaetzle with Lemon Ricotta and Soft Herbs		0
3rd – Beef Cheek Crépinette, Charcoal-grilled Bavette Steak, Mesquite Vegetables		0
4th – Torteau de Chevre, Grape Sorbet, Hazelnut Brittle		0

Friday, March 11th, 2016

-Chef Ben Shaw- $45 plus wine and gratuity Dinner starts at 7:30

1st – Woodfired Mussels with Green Chorizo and Crusty Bread		0
2nd – Salad of Citrus, Saffron, and Dried Apricot		0
3rd – Slow Roasted Porchetta with Grilled Vegetables and Hazelnut Pesto		0
4th – Tart Apple Crostata with Pecan Ice Cream and Calvados Caramel		0

Saturday, March 12th, 2016

-Chef Jordan Taylor- $48 plus wine and gratuity Dinner starts at 7:00 pm

1st – Chile Verde Pork Posole, Pickled Radish, Cilantro, Tequila Crema		0
2nd – Lime Cured Gravlox Frisée, Roasted Poblano, Red Onion, Avocado Vinaigrette, Ancho Crouton		0
3rd – Seared Flank Steak, Goat Cheese Masa Cake, Epazote, Smoked Brisket and Black Bean Stew, Escabeche		0
4th – Chocolate Mole Brownie, House-spun Cinnamon Ice Cream, Pumpkin Seed Brittle		0

Friday, March 18th, 2016

-Chef Carl Forsman- $47 plus wine and gratuity Dinner starts at 7:30 pm

1st – Grilled Lamb Meatball, Crusty Bread, Romesco, Chevre		0
2nd – Farm Greens, Kohlrabi, Radish, Pickled Red Onions, Champagne Vinaigrette		0
3rd – Pan Seared Chinook Salmon covered in Brown Butter, Grilled Kale Broccoli Rabe, Farro, and Nettle Pesto		0
4th – Buttermilk Pie with Apple Preserves		0

Saturday, March 19th, 2016

-Chef Ben Shaw- Family-style 'Comfort Food' Dinner $32 plus wine and gratuity Dinner starts at 7:00 pm

- Simpatica Fried Chicken with our Housemade Five Pepper Jelly		0
– Cauliflower Mac and Cheese		0
– Smoked Ham Hock Collards		0
– Sweet Potato Mash		0
– Buttermilk Biscuits		0
– Creamy Celery Root and Apple Slaw		0
-Chocolate Cake with Warm Butterscotch Pudding and Boozy Whipped Cream		0

Saturday, April 2nd, 2016

-Chef Ben Shaw- $45 plus wine and gratuity Dinner starts at 7:00 pm

1st – Buttermilk Ricotta Bruschetta with Asparagus, Avocado, Blistered Tomato & Pine Nuts		0
2nd – Chilled Cucumber Soup with Shrimp and Radish		0
3rd – Gently Roasted Salmon with Peas, Carrots, and Hollandaise		0
4th – Lime Pie with Ginger Snap Crust		0

Saturday, April 9th, 2016

-Chef Jordan Taylor- $42 plus wine and gratuity Dinner starts at 7:00 pm

1st – Roasted Asparagus, Hard Cooked Egg, Tarragon, Whipped Chevre, Green Garlic Chimichurri		0
2nd – Wedge Salad, Radish, Mama Lil's Peppers, Fresh Herbs, Pancetta, Creamy Feta Dressing		0
3rd – Northwest Bouillabaisse with Manila Clams, Sole, Prawns, Saffron Rouille		0
4th – Rhubarb Buckle with Ginger and Fennel Ice Cream		0

Friday, April 15th, 2016

-Chefs Ben Shaw and Jordan Taylor- Wine Pairing Dinner with Big Table Farm! $125 per person including all wine pairings, excluding gratuity Dinner starts at 7:30 pm

Amuse – Shrimp Crepenette, Citrus		0
1st – Rabbit Strudel, Rhubarb, Tarragon, Fennel		0
2nd – Burrata, English Pea, Radish, Pistachio Brown Butter		0
3rd – Smoke-roasted Ribeye, Shaved Asparagus, Morel Hollandaise		0
4th – Goat Cheese Truffles with Sherried Piperade, Wilted Nettles, and Toast		0

Saturday, April 16th, 2016

-Chef Carl Forsman- $45 plus wine and gratuity Dinner starts at 7:00 pm

1st – Ravioli: Asparagus, Leeks, House Ricotta, Fontina, Pumpkin Seed Brown Butter, Sorel		0
2nd - Miners Lettuce, Radish, Pickled Fiddle Heads, Creamy Bleu Cheese Dressing		0
3rd - Grilled Pork Tenderloin, Chimichurri, Three Bean Salad – Fava, Green, and Runner		0
4th – Housemade Flan with Rhubarb Syrup		0

Saturday, April 23rd, 2016

-Chef Ben Shaw- Family-style 'Fried Chicken' Dinner $32 plus drinks and gratuity Dinner starts at 7:00 pm

- Simpatica's Fried Chicken		0
- Warm Yam Potato Salad		0
- Creamy Spring Pea Salad with Laurelhurst Market Ham		0
- Green Bean Casserole with Foraged Mushrooms Cream and Crispy Onions		0
- Corn Pudding		0
- Buttermilk Biscuits with Salted Honey Butter		0
- Warm Brownie Sundae with Pecan Ice Cream, Bourbon Chocolate, and Milk Crumb		0