Another home run for Portland Dining Month 2020, this time from Canard, another one of my top picks from my previous post. Updated March 16: Canard is closed for at least the next 4 weeks in response to COVID-19. They do not take reservations, so I recommend coming in right after happy hour guests are leaving (around 6:15 or so) where I had lots of seats to choose from on my Thursday and evening visit: there was plenty of space of a few chairs between me and others. Canard also has the items from their Portland Dining Month menu listed individually in the menu – you should try calling to see if you can do takeout, as many restaurants are offering that because of the current circumstances. Here’s a look at the options they have for each of the 3 courses for $33 of the Portland Dining Menu.
First course starts off with either Duck confit with Meyer lemon-orange marmalade, sweet pickles and green garlic oil or Roasted cabbage salad with ranch, cheddar, rhubarb and breadcrumbs. Both are excellent choices, with the Duck Confit so rich with meaty balanced by bright Citrus and acidic pickle flavors. Meanwhile the Cabbage salad was perfectly dressed so the ranch is not overwhelming and the rhubarb adds an extra punch. 
Second course options are the Thai fried trout with green curry guacamole and pickles or the Pork belly mac and cheese with green garlic, peas and horseradish vinaigrette. Both of these courses were wonderful – make sure you get into the green curry guacamole at the bottom of the pile of light crispy fried fish. I also enjoyed the extra note the horseradish vinaigrette gave to the pork belly mac and cheese. These are both winners.
Third course end with a sweet note with your choice of Bananas “Foiester” sundae with banana soft serve, foie gras caramel and pecan golden graham crunch or the Chocolate profiteroles cookies and cream with chocolate sauce and sea salt. The foie gras caramel did not have a strong flavor of foie in them, but I still enjoyed the combination and textures of the banana soft serve with the pecan graham crunch. And, the chocolate profiteroles were just the perfect size.
The world is a very different place then it was a few weeks ago – I know many people are trying to “flatten the curve” by reducing contact, and I am doing that too. However, I also want to continue to help the local businesses here, so I will continue to promote Portland Dining Month dinner specials – many places will probably support takeout – and also encourage people to order take-out or buy gift cards. The restaurant industry doesn’t have a lot of cash reserves (if any at all…) and small margins, so your patronage is very impactful.
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