Welcome! Login | Register
 

“Mission Accomplished” in Syria - Not so Fast—"Mission Accomplished" in Syria - Not so Fast

Weiss: House Fails to Pass GOP’s Balanced Budget Amendment—Weiss: House Fails to Pass GOP’s Balanced Budget…

On the Road Again on the Political Trail - The Sunday Political Brunch, April 15—On the Road Again on the Political Trail…

Second Round Possible Achilles Heel For The Portland Winterhawks—Second Round Possible Achilles Heel For The Portland…

A “Big Price to Pay” for Syria—A “Big Price to Pay” for Syria

Seattle Mariners – Marco Gonzales And The Roller Coaster Of Emotion—Seattle Mariners – Marco Gonzales And The Roller…

Weiss: With Tax Day Looming, Watch Out for IRS Imposters—Weiss: With Tax Day Looming, Watch Out for…

The Race to the Primary Finish Line - Sunday Political Brunch April 8, 2018—The Race to the Primary Finish Line -…

Why The Draft Is The Seattle Seahawks’ Oyster—Why The Draft Is The Seattle Seahawks’ Oyster

WHL 2nd Round Playoff Preview – Local Arena To Close In August 0—WHL 2nd Round Playoff Preview – Local Arena…

 
 

Dine Out on New Year’s Eve at Serratto

Saturday, December 27, 2014

 

Ring in the new year wining and dining at Serratto in Northwest Portland. 

Serratto’s executive chef Tony Meyers is ready for the new year and welcomes guest to celebrate on December 31st.  

In addition to the à la carte dinner menu, Meyers has created a few dishes to make the night special, including:

  • Komodo and Hama Hama oysters on the half shell with Northern Devine sturgeon caviar and pepper vodka mignonette
  • Oregon Dungeness crab with citrus, baby shiso, shaved fennel and preserved lemon vinaigrette
  • Anderson Ranches rack of lamb, roasted sweet potato, rainbow chard, pistachio, pomegranate and rosemary jus
  • Chocolate pomegranate bomb

 

Recent seasonal additions to the regular menu include:

  • Ravioli rabbit confit-forest mushroom duxelles, red frill mustard greens, apple cider-mustard rabbit jus
  • Bouillabaisse seasonal seafood, baby red potatoes, fennel, saffron, grilled bread
  • Roasted muscovy duck breat creamy pecorino polenta, Brussels sprouts, sunchoke chips, demi-glacé
  • Anderson Ranches lamb osso buco herb spaetzle, forest mushrooms, cabbage, pecan gremolata

 

Reservations are now being accepted by calling (503) 221-1195.  Dinner service commences at 4:00 PM.

 

Related Articles

 

Enjoy this post? Share it with others.

 

X

Stay Connected — Free
Daily Email