I wrote about what Portland Dining Month is in a previous post, and gave some highlights of what piqued my interest on the list. Here are a few images from where I was able to dine in March!
Extras: bread service, amuse bouche from chef
First course: Roasted beet terrine of goat cheese, trout roe, pea tendrils and saba
I found these to be beautiful and the bites are intensely flavored with roasted beet and creamy goat cheese.
Braised Muscovy duck leg with chestnut dumplings, charred leeks, shallots and a red wine jus
My favorite part was actually not that perfectly cooked duck, but the melt in your mouth chestnut dumplings!
Third course: Dulce de Leche Bread Pudding with cocoa crunch, sea salt, fernet ice cream
Obviously these are not the “Choco taco” of Fernet and chocolate ice cream, anise pizzelle cookie, valrhona chocolate and hazelnuts listed on the Portland Dining Month website, and this was fine – my dining companion finished all of hers, and this is probably a more substantial dessert offering (and who doesn’t love cocoa crunch?)
First course: Pancit Bihon: Filipino stir fry-style noodle dish with an assortment of vegetables and chicken
I am usually a fan of pancit but I found these a bit soggy
Second course: Pork Adobo: soy- and vinegar-braised pork shoulder with jasmine rice, fried egg and roasted broccoli
Holy moly I was impressed that this was such a large dish, really belly filling!
Third course: Mamon: sponge cake with marshmallow fluff, Pandan ice cream and Grana Padano
A nice light finish that offers a little sweetness and a hint of savory with the Grana Padano
Little Bird Bistro
*As a gratuity free restaurant, the price listed on the menus will be $35. No additional gratuity is expected.
Extras: bread service. Don’t feel shy about asking for a refill of bread to go with that sweet and salty butter and to wipe up the juices from your main dish.
First course (choose one): mmm these were both good
Shredded kale salad with toasted sesame seeds, pecan vinaigrette and buttermilk blue
Potato gnocchi with pickled apple, parmesan vinaigrette, and marcona almonds
Second course (choose one): My dining companion and I both went with the cod, which was a big piece of fish and I loved the toasted farro texture balanced with shrimp cream
Blue Cornmeal Crusted Cod with toasted farro, shrimp cream, smoked salmon, pickled onions, fried capers
Grilled lamb terrine with chickpea stew, nicoise olives, citrus with a harissa vinaigrette
Third course (choose one): I prefered how the panna cotta offers textural fun, but the lighter dessert is the duo
Dulce de leche panna cotta with a chocolate crumb, candied ginger and pinapple granité
Ice cream and sorbet duo served with a shortbread cookie
Extras: bread service. I love when butter is served softened.
First course (choose one): More clam chowders should offer the big gnocchi!
Mixed greens salad with hazelnuts, Asian pear, olive oil and Katz’s sauvignon blanc vinegar
Caesar salad made with romaine, radish, Parmigiano Reggiano, torn croutons and anchovy vinaigrette
Brussels sprouts with gochujang, cilantro and peanuts
Clam chowder with braised bacon and gnocchi
Second course (choose one): On the Portland Dining Month menu they mentioned a tortellini en brodo, but that has been replaced with grilled octopus. Also note how this menu is vegetarian friendly with salads and the mushroom pizza available for a second course here
Steelhead and freekeh with carrots, cauliflower and pistachio
Grilled Octopus with chorizo, navy beans, olives, lacinato kale
Fettuccine with white shrimp, ‘Nduja, Calabrian chilies and scallions
Mushroom pizza with shimeji, maitake, Taleggio and rosemary
Third course (choose one): I picked the peanut butter chcoolate petit four
Scoop of gelato or sorbet in salted caramel, vanilla or berry flavors
Chocolate petit fours, choice of peanut butter or espresso
Where have you been to Portland Dining Month? Or, where did you wish you still had a chance to go? Don’t forget you still have tonight and tomorrow night to try to squeeze in one more dinner!