Portland Dining Month

For the entire month of march
for the entire month of March

3-COURSE DINNER

for just $33/person
. . .

ENJOY THE FONDUE EXPERIENCE IN MARCH
Dining Month price includes an entrée , a cheese fondue, and a dessert fondue.

Reservations required.

 
 
 
 

cheese

fondue
. . .

TO SHARE
Our house made cheese fondue is served with local hearth-baked bread.

MARCH SPECIAL
Ruby port with brandy mushrooms and goat cheese
SMOKED LOCAL FARMHOUSE CHEDDAR
rich, creamy smoked cheddar
BRIE & GORGONZOLA
brie and gorgonzola cheeses swirled together and topped with roasted hazelnuts
OREGON BLACK TRUFFLE
traditional Swiss cheese fondue finished with house made Oregon black truffle oil

RUBY PORT
swiss and gruyere cheeses finished with caramelized sweet onions and port wine
TILLAMOOK WHITE CHEDDAR & CARAWAY
roasted caraway folded into local white cheddar
TOMATO BASIL
hickory smoked cheddar, vine ripe tomatoes, fresh basil, bacon


made for dipping
$5.95
. . .

GRILLED ASPARAGUS SPEARS
FRESH WILLAMETTE VALLEY PEARS, APPLES, & RUBY GRAPES
FRENCH GARLIC SAUSAGE
SAUTÉED BUTTON MUSHROOMS
SALT ROASTED FINGERLING POTATOES
OLIVE OIL ROASTED CALIFLOWER


soups & salads

. . .

TO ADD
Pair with a fondue or an entrée selection.

URBAN FONDUE HOUSE SALAD 6.95
mixed greens in citrus vinaigrette with dried cranberries, spiced hazelnuts, goat cheese, sunflower seeds
ROMAINE & PANCETTA SALAD 7.95
grilled hearts of romaine wrapped in pancetta and dressed with garlic Caesar aioli and balsamic syrup

SPINACH & PEAR SALAD 6.95
spinach leaves tossed in citrus vinaigrette with Rogue Valley blue cheese, Willamette Valley pears, caramelized walnuts
ROASTED GOLD BEET SALAD 8.95
Arugula greens, roasted tomato vinaigrette, chevre and pistachios
TOMATO BASIL SOUP 5.95
house made, with grilled bread (contains bacon)


ENTRÉES

. . .

FOR EACH
Ingredients served raw, to be cooked in our recommended broth selection.

STEAK & LOBSTER
fresh baby lobster tails marinated in citrus zest and Meyer lemon oil and local seasoned steak with marjoram and olive oil

EAST MEETS WEST
Carlton pork, local breast of chicken, east coast scallops and Tiger prawns

NORTHWEST CHICKEN
tender strips of local chicken tossed in cracked pepper, garlic and parsley

FIN & SHELLFISH
local Chinook salmon, east coast scallops, Pacific oysters and Tiger prawns marinated in citrus zest and Meyer lemon oil

LOBSTER & PRAWNS
fresh baby lobster tails and Tiger prawns marinated in citrus zest and Meyer lemon oil

CHEF’S CUT
thin sliced Carlton pork and seasoned steak with marjoram, olive oil and spices

VEGETARIAN
tofu, asparagus, marinated tomatoes, artichoke hearts, grilled onions, sweet carrots, mushrooms and scallions


broths
. . .

ROASTED CHICKEN
chicken broth spiced with basil

ROASTED BEEF
wood-roasted beef stock seasoned with marjoram and black pepper

SEASONED FIREPOT
peppers, fennel, Italian parsley and caramelized onions simmered in tomato-clam broth

URBAN YOSENABE
chicken and clam broth with hints of lemongrass, ginger, sweet chilies, soy

TOMATO FENNEL
vine-ripe tomatoes, fennel, and sweet peppers, finished with flat leaf parsley

VIETNAMESE PHO
sabal, hoisin, rich chicken broth finished with basil, mint, cilantro


dips
. . .

• LIME CHILI • THAI PEANUT • AU POIVRE PEPPERCORN •
• MEYER LEMON HOLLANDAISE • BASIL PESTO • SMOKED TOMATO AIOLI •
• WILD MUSHROOM DEMI GLACE • BLACKBERRY KETCHUP •
• LEMON-GARLIC BUTTER WITH PARSLEY & CAPERS •


sides
. . .
$5.95

GRATIN YUKON POTATOES
with parmesan, black pepper, and gruyere cheese
CREAMED SPINACH
with sweet onions, cream, and nutmeg
GRILLED ASPARAGUS SPEARS
with smoked tomato aioli
BRANDY SAUTÉED MUSHROOMS
½ ARTICHOKE
with smoked tomato aioli
OVEN-ROASTED GOAT CHEESE POLENTA CAKES
with brandy sautéed forest mushrooms
BASIL WHIPPED POTATOES


dessert

fondue
. . .

TO SHARE
Served with a selection of seasonal fruit, cheesecake, cookie dough and specialty pastries.

MARCH SPECIAL
house made chocolate with marshmallow fluff and graham cracker
HOUSE MADE CHOCOLATE
dense chocolate whipped with cream
BITTERSWEET CHOCOLATE HAZELNUT
chocolate marinated with local hazelnuts
BLACK FOREST
dense chocolate topped with French black cherries and vanilla whipped cream
PEANUT BUTTER & CHOCOLATE
peanut butter folded into thick chocolate
CARAMEL COGNAC FUDGE
silky caramel made from scratch with premium cognac
MARIONBERRY CHEESECAKE
rich creamed cheese whipped with lemon, swirl with freshly pureed marionberries and topped with crushed graham crackers

RASPBERRY SWIRL
fresh raspberry puree swirled into decadent chocolate fondue
CHOCOLATE BUTTERSCOTCH
butterscotch blended with lush chocolate
BANANAS FOSTER
house made carmel with a hint of banana liquor topped with caramelized bananas foster and vanilla whipped cream
HEATH BAR
chunks of Heath Bar toffee studded with dense chocolate
TIRAMISU
creamed chocolate swirled with espresso and topped with lady fingers
ROCKY ROAD CHOCOLATE
chocolate and luscious marshmallow ganache topped with crushed roasted peanuts


made for dipping
. . .

GRAND MARNIER STRAWBERRIES $8.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


pair with

DRINKS

FROM THE BARTINI BAR
. . .
 
 
 
 

reserve

a table
. . .

DINNER SERVED 5-10pm
Reservations required .