{ FIRST COURSE }
Ortiz Tuna & Ricotta Fritters
lemon zest, pea shoots & tarragon aioli

{ SECOND COURSE }
Prosciutto Stuffed Meatloaf
baby carrots, spinach & pecorino

{ THIRD COURSE }
Bitter Chocolate & Anise Tart
marcona almonds & meringue

{ FIRST COURSE }
Mussels with Pernot
celery root, sausage, leeks, parsley & cream

{ SECOND COURSE }
SuDan Farm’s Roasted Leg of Lamb
polenta, braised chard & olive gremolata

{ THIRD COURSE }
Poached Seckel Pears
Briar Rose fromage blanc, acacian honey & hazelnuts

]]> http://dundeebistro.com/2012/02/winter-wednesday-menu-2-15-12/feed/ 0 http://dundeebistro.com/2012/02/valentines-day-menu/ http://dundeebistro.com/2012/02/valentines-day-menu/#comments Tue, 07 Feb 2012 22:01:09 +0000 Rachel http://dundeebistro.com/?p=1165 We will be offering a special Valentine’s menu along with our full dinner menu, February 10th to 14th, after 5pm.

AMUSE BOUCHE
Sautéed Oregon Oysters
Brut Rosé – Savoie, Eugene Carrel

ENTRÉE DES AMOUREUX
Cascade Natural Beef Tenderloin
with Shaved Oregon White Truffles
Roasted Root Vegetables
Crab Croquette
Sage Jus

DESSERT
Hazelnut Truffles

$25

{ FIRST COURSE }
Simington Farms Winter Greens
with pork belly, Briar Rose chèvre, pickled shallots & hazelnuts

{ SECOND COURSE }
Tagliatelle Carbonara
with poppyseeds, pea shoots & grana podana

{ THIRD COURSE }
Elderflower Panna Cotta

{ FIRST COURSE }
Grilled Lettuce Hearts
with a pancetta vinaigrette & slow poached egg

{ SECOND COURSE }
Salumeria Di Carlo Cotechino Sausage
with mushrooms, sherry & rapini

{ THIRD COURSE }
Cara Cara Oranges
with chestnut honey, olive oil & sea salt
crème fraîche ice cream

{ FIRST COURSE }
Salad of Endive & Briar Rose Chevre
hazelnuts, currants, tarragon & sherry vinaigrette

{ SECOND COURSE }
Pasta Bolognese
pancetta, veal, tomatoes & breadcrumbs

{ THIRD COURSE }
Sour Lemon Cake
candied blood oranges

Select wines by the glass – $8.

They even call our Cascade Natural Oregon Beef Burger on Brioche Bun (with smoked cheddar, grilled onion, pickles, mustard, aioli) “the best burger in the Willamette.” – Read the full article here.

Bistro Cioppino from Dundee Bistro on Vimeo.

Watch as Chef Flanagan of The Dundee Bistro prepares Manilla Clam Cioppino with Mussels & Ling Cod with bay shrimp, tomatoes, saffron, leeks, fennel, grilled baguette & aioli! Yum!

Although summer is savored in Oregon with its long sunny days, fresh berries and garden delights, fall brings us many other reasons to celebrate in The Dundee Bistro kitchen. Our full attention is on autumn’s culinary gifts such as heirloom apples, pears, plums, pumpkins, nuts, squash and winter greens. Our foragers are bringing in the last of the wild huckleberries and first of fall’s array of mushrooms. Chef Flanagan turns the huckleberries into a beautiful flavor-filled sauce enhancing grilled natural pork tenderloin and presents them in all their glory atop creamy cheesecake. Native to the Pacific Northwest, these tart and precious wild berries are on the menu now for a short time. Enjoy them while they’re here!

Fall Marks Harvest and Holiday Party Planning
With harvest at wineries, farms and orchards in full swing, now is the time to make your reservations for our private dining room, the ¡Salud! Room, for holiday and harvest parties. The ¡Salud! Room offers ample space for up to 50 people. Enjoy the comfort of having a dedicated staff solely for your party, cozy fireside ambiance, no additional room fee and a custom menu. Call or email Ashley Thome at 503-554-1650, Ashley@dundeebistro.com. Whether it’s an intimate luncheon or grand wine dinner, our experienced team will be happy to care for you and your guests to create a memorable event in The ¡Salud! Room.

Fall for White, Red or Rosé
Fall can be a fringe season when it comes to food and wine. With warm days and cool nights our palates often want many different things depending upon the mood of Oregon’s weather. You can enjoy a delicate squash soup with Chardonnay, fresh tomato bisque with Rosé or Ponzi Dolcetto paired with huckleberry demi-glacé perfecting gently grilled pork tenderloin.

From The Ponzi Wine Bar
Ponzi Wine Bar manager, Andrew Turner says, “Summer has been a real treat this year. We’ve enjoyed pouring and talking about all of the amazing wines that have graced our shelves this season. With some stellar 2007′s still around, coupled with the buzz surrounding the ’08 vintage, as well as the easy-to-love attributes of the 2009′s, we’ve had no trouble drumming up excitement for doing what we do. The bounty of Oregon also has contributed greatly to our food program. From zingy house-cured pickles to an Indian inspired grilled peach chutney, it’s a wonderful way to take your tasting experience to the next level. Come on in and we’ll pour you some of the Willamette Valley’s best paired with an inspired cheese plate.” Read the Wine Bar newsletters online.