Dinner May 17th

SNACKS  6.
truffled popcorn, black pepper, grana (v)
marinated olives and almonds (v)(a)
radishes, brown butter, sea salt, hazelnuts (v)(a)
pig head terrine, pickled ramps, polenta

STARTERS
Clyde Common greens, smoked almonds, pickled grapes, mushroom vinaigrette (v)(a) 9.
marinated beets, strained yogurt, pine nuts, caraway (v)(a) 10.
red and green strawberries, whey granita, cucumber, mint (v) 11.
asparagus, wild mushrooms, crispy egg, pistachio, lemon vinaigrette, herbs (v)(a)* 11.
fideos, squid, scallops, sausage, squid ink, aioli* 14.
farro soup, chickpeas, peas, yogurt, lamb belly 8.

BOARD
rabbit roulade, foie gras, seared ramps, garlic purée, pistachio,  14. and a shot of ’10 Francois Cazin Cour Cheverny (a)

ENTRÉES
beet green and ricotta ravioli, asparagus broth, spring 19.
buckwheat cavatelli, nettles, ramp greens, grana, walnuts, spring vegetables (v)(v)(a) 10./19.
fettuccine, guanciale, poached egg, pickled ramp 10./19.
roasted salmon, shrimp, fingerling potatoes, roasted garlic, kale  25.
chicken, bulgar, wild mushrooms, ramps, fiddlehead ferns, peas 24.
lamb leg and sausage, beans, greens, mustard vinaigrette, gremolata 24.
pork, broccoli rabe, chickpeas, morcilla 24.
grilled steak, spring onions, green garlic, romesco, onion rings (a) 23.

SIDES 6.
french fries, harissa and crème fraîche (v)
simple green salad, vinaigrette (v)
butter-poached fingerlings, roasted garlic, chives (v)

CHEESE with local honey, fruit preserves, and walnut bread (a) 5./each
Larrun-Gazta (sheep’s milk) ES
Cabot Clothbound Cheddar (cow’s milk) VT
Ancient Heritage, Hannah (raw cow and sheep’s milk) OR.

RED
’11 Bielsa Viña Viejas Garnacha (ES) 9./32.
’11 Domaine Maestracci Clos Reginu,  Corsica (FR) 10./36.
NV Pithon-Paille “Grololo” Loire Valley (FR) 11./40.
’09 Tomasso Bussola Ca’del Laito Valpolicella Ripasso (IT) 11./40.
’11 Crowley Willamette Valley Pinot Noir (OR) 13./48.

WHITE
‘12 Avinyo “Petillant” Vi D’Agulla (ES)  9.
’12 Cameron “Giovanni” Pinot Blanc (OR)  10.
’10 Francois Cazin Cour Cheverny “Cuvee Renissance” (FR) 11.
’11 Domaine Ott “Am Berg” Grüner Veltliner (AT) 11.

SPARKLING
NV Champalou Vouvray Brut (FR) 11.

DRAFT BEER 3.5/5.

Boneyard Brewing, RPM IPA (Bend, OR)
Upright Wheat (Portland, OR)
Heater Allen Pilsner (Portland, OR)
Commons Farmhouse Ale (Portland, OR)
Breakside Pale Ale (Portland, OR)

BOTTLED BEER
Old German Lager 2.5
Omission Gluten Free Pale Ale 5.
Boddingtons Ale Can 5.
Stiegl Lager 5.
EKU Pils 5.
Ninkasi IPA 5.
Terminal Gravity Porter 5.
Black Star Lager Can 4.
Boulevard Pils 5.
Affligem Blonde 5.
Weihenstephaner Hefeweissen 5.
Victory Prima Pils 5.
Clausthaler N/A 4.

OTHER BEVERAGES
Pellegrino sparkling water 3.
Coke, diet, Sprite, gingerale 2.
Virgil’s root beer 3.
lavendar lemonade 3.
house-brewed ginger beer (12 oz) 6.
pomegranate-grapefruit soda 3.
Steven Smith iced tea 2.5
Steven Smith hot tea 3.
Stumptown coffee 2.58




 


 

 

 

 


(a)contains nuts (v)vegetarian *we use fresh, unpasteurized ingredients.
One check per party, max of three credit cards please – ATM in Ace lobby
18% gratuity may be added for parties of 6 or more