JULY 2017

Hot July days turn into long warm evenings kissed with bright pink sunsets and salty sea air.  Its the perfect time to immerse yourself in the beauty and bounty of the sea. The water is a little more blue, the wine a little crisper and the memories are a little more vivid. 

We dined at our tucked away table and celebrated one of the longest days of the year, the salty sea and all the deliciousness that comes along with it.

 

MENU

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{ Oyster Social }

Hama Hama Oysters on the halfshell
with cucumber mignonette

Grilled Hama Hama Oysters
with seaweed butter

{ FIRST }

Northwest ‘Clam Chowder’

Hama Hama clams, smoked salmon, marble potatoes, fennel nage

{ SECOND } 

BLT Salad

Little gem lettuce, heirloom tomatoes, french dressing, salt block bacon

{ main } 

Fish + Chips

Grilled Halibut, summer succotash, malt vinegar aioli, olive oil fried potato chips

{ main }

Naked Summer Layer Cake

Olive Oil Cake with Lime Curd, Buttercream, and Roasted Stone Fruits

 

SPONSORS

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Tournant @tournantpdx | Chef Services

Hama Hama Oyster Farm | Secret Location 

California Olive Ranch | Extra Virgin Olive Oil

Amy Rochelle Press | Menus

Joseph F. Rodriguez | Handmade Chocolate Oysters

Stumptown | Cold Brew Coffee

Steven Smith Teamaker | Iced Tea

Vermont Creamery | Creme Fraiche, Cultured Butter, Goat’s Cheese

Alit Winery | Wines