“Do you serve food?”

Regularly (sometimes more than once a day!) someone will poke their head in the front door and ask (after looking at the food menu in the window):  Do you serve food?  Seeing as we’re approaching Chef Tracey’s 3rd year anniversary with us, I thought I’d let you see what she’s been up to:

FEATURED ENTRÉES so far in 2010:
SCALLOPS porcini rubbed with corn purée, asparagus & pancetta … paired with Weingut Hiedler 2008 Loess Grüner Veltliner:

GAME HEN with pomegranate molasses, apple coleslaw & roasted corn on the cob paired with Walla Walla Vintners 2008 Sangiovese  •  BLACK COD with chinese long beans, sesame seeds & honey soy glaze paired with Weingut Hiedler 2008 Loess Grüner Veltliner  •  PORK CHOP barbeque dry rubbed with succotash of long beans, corn & lima beans paired with Chateau du Rouët 2009 Rosé  •  RABBIT SAUSAGE with lima beans, grape tomatoes & Swiss chard paired with Hacienda Don Ramón 2006 Rioja:

DUCK BREAST with raspberry sauce, farro, mushroom, pistachio & wilted arugula … paired with Apolloni Vineyards 2007 Laurine Pinot Noir:

STURGEON with fava bean purée & preserved lemon vinaigrette … paired with Bodegas Nora 2009 Albariño  •  LEMON & THYME QUAIL with watercress, grape tomato & tarragon potato salad … paired with Claude Lafond 2007 Reuilly  •  CHUCK ROLL STEAK with peperonata & corn soufflé … paired with Poggio Salvi 2005 Rosso di Montalcino  •  PORK RACK CHOP with Asian succotash of edamame, long beans, sweet potato, baby red onion & soy ginger glaze … paired with Château du Rouët 2009 Rosé  •  SALT ROASTED SHRIMP with rice, sweet corn, scallion, crema, cotija cheese & avocado lime sauce … paired with Mud House 2009 Sauvignon Blanc  •  DUCK BREAST with cherry molasses glaze & arugula salad with cherries, pickled onion & pistachio … paired with Saint Cosme 2008 Côtes du Rhône  •  BBQ BEEF BRISKET with jicama cole slaw & a cheddar chive biscuit … paired with Four Vines 2007 Old Vine Cuvee Zinfandel  •  COUNTRY FRIED GAME HEN with truffle potato salad, corn muffin & honey butter … paired with Walnut City 2006 Pinot Gris  •  POACHED COHO SALMON with wilted sweet pea vines & preserved lemon vinaigrette … paired with Château du Rouët 2009 Rosé  •  COUNTRY RIB with BBQ sauce and dill potato salad … paired with Four Vines 2007 Old Vine Cuvee Zinfandel  •  NEW YORK STRIP* with scallion potato soufflé and green bean, mushroom, hazelnut salad … paired with Santa Rita 2007 Medalla Real Cabernet Sauvignon:

LAMB KABOB yogurt marinated with fattouch salad of romaine, tomato, cucumber & pita bread … paired with Pencarrow 2008 Pinot Noir:

SCALLOPS with cauliflower purée, coriander & lemon oil … paired with Lagar do Castelo 2008 Albariño  •  BAKED ORECCHIETTE with fennel sausage, ricotta, & broccoli rabe … paired with Chateau du Rouët 2009 Cuvée Réservée Tradition Rosé  •  LAMB MEATBALLS with currants, pine nuts & tagine sauce on minted couscous … paired with Julius Wasem 2005 Spaetburgunder Ingelheimer Sonnenhang  •  BAKED POLENTA with spinach, mascarpone & parmesan … paired with Leyda 2008 Pinot Noir  •  PORK SIRLOIN marinated in lemon & rosemary with grape tomato, arugula & fregola … paired with Château Lafont Menaut 2006 Pessac-Leognan:

CHICKEN & MUSHROOM ROULADE with cipollini onion risotto, pea & porcini jus … paired with Walla Walla Vintners 2008 Sangiovese  •  PACIFIC SNAPPER oven roasted with citrus brown butter and mâche, blood orange, pistachio & red quinoa salad … paired with Jermann 2007 Pinot Grigio  •  PASTICCIO of orecchiette with beef, tomato, parmesan & béchamel … paired with Carlin di Paolo 2007 Barbera d’Asti Superiore  •  SKATE WING oven roasted with citrus brown butter and mâche, blood orange, pistachio & red quinoa salad … paired with Jermann 2007 Pinot Grigio  •  PORK CHEEKS guiness stout braised with mashed potato, red cabbage & apple horseradish … paired with Four Vines 2006 Old Vines Zinfandel  •  DUNGENESS CRAB GOUGÈRE with white cheddar, scallion & cheese puff crust … paired with Casteller NV Cava  •  STEAK AU POIVRE with brandy mushroom sauce & spinach gratin … paired with Durigutti 2007 Malbec  •  TROUT ALMONDINE with roasted baby potatoes & green beans … paired with Château Lafont Menaut 2006 Pessac-Léognan  •  LAMB LOIN CHOPS with goat cheese polenta,braised mustard greens & lemon mint gremolata … paired with Buil & Giné 2006 17.XI Montsant  •  ROASTED SQUAB with maple hazelnut sweet potato gratin & shaved brussels sprouts with bacon lardons … paired with Pencarrow 2006 Pinot Noir  •  VEAL RIB CHOPS with roman gnocchi & marsala mushrooms … paired with Poeira 2006 Po de Póeira Douro Tinto  •  CABBAGE ROLLS with duck rillette, braised red cabbage, mashed potatoes & duck jus … paired with Buchegger 2008 Zweigelt  •  CASSOULET with confit pork & duck foie gras sausage … paired with Domaine Brusset 2007 Les Travers Cairanne  •  LAMB TAGINE with dates, honey & preserved lemon on minted couscous with currant & almonds … paired with Apolloni Vineyards 2007 Laurine Pinot Noir  •  CANNELLONI spinach, ricotta & veal with mornay sauce … paired with Jermann 2007 Pinot Grigio  •  VENISON LOIN with pickled huckleberries & black trumpet mushrooms, baby carrot, Brussels spout ragout … paired with William Church 2007 Bishop’s Blend  •  PORK LOIN with braised savoy cabbage, onion & apple, roasted fingerling potato & port wine reduction … paired with Weingut Hiedler 2008 Loess Grüner Veltliner  •  MANILA CLAMS with Spanish chorizo, garlic, butter & sherry … paired with Huyghe Delirium Tremens Belgian Blonde  •  DUCK CONFIT with sweet potato gnocchi & Swiss chard with brown butter & sage … paired with Saint Cosme 2008 Côtes-du-Rhône

And this is just the ENTRÉE menu…
We’ve still got the HOUSE FAVORITES including our tart, clams, house paté, market cheeses, soup, salad & more. And then there are her DESSERTS:

Mango ginger upside-down cake with homemade coconut icecream … Sticky toffee pudding with brandy whip cream … need I go on??

So…
The next time you suggest meeting your friends at Portalis and one of them says: Do they serve food?  Say: Oh, yah they do!  And then let us show them our stuff! For delicious, wine-friendly, well-priced bistro fare … we’re setting the bar for wine (and food!) in Seattle! 

Hail to Chef Tracey!

Cheers!
Julie, Jens & the Portalis gang

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