DOC

MOTHER’S DAY SUPPER THIS SUNDAY AT DOC

DOC will be open this Sunday for a special Mother’s Day Supper at 5:30pm. Our 4-course chef’s menu is in the works and will include ingredients straight from the farmer’s market this weekend. Look for spring greens with shaved fennel, hazelnuts & goat cheese; hand-made pasta with scallops, peas or fava beans; and a choice of two secondi: wild rice stuffed quail; or fresh locally caught fish, either salmon or cod. For dessert try sweet cream panna cotta with strawberries; or chocolate cake with hazelnut ice cream. Wine pairings, a small amuse & intermezzo course are all included for just $100. Space is limited and reservations are highly recommended. The weather is looking gorgeous (high 80s!) so outdoor seating will be available as well. Call 503.846.9532 to reserve your spot.

SUNDAY SUPPER FOR MOTHER’S DAY

Mother’s Day is Sunday May 13 and DOC will be open for a very special 5pm only seating. We’ll be offering a 4-course chef’s menu including wine pairing for $100. The menu is in the works but scallops, quail, and greens from Amanda at Bluehouse Greenhouse Farm will all make appearances. Seating is limited and reservations are highly recommended.

new for may at DOC

This week at DOC we have brand new dishes to share throughout the menu. For antipasti we’ve added a salad of lightly smoked and pickled sturgeon, tossed with shaved radishes, Winter’s Farm baby spinach, and a touch of olive oil. On the primi list our newest risotto with green garlic, asparagus, parmesan and lemon serves up classic spring flavors. And not to be outdone, the secondi features three new dishes, starting with pork loin, served with swiss chard, faro and agrodolce rhubarb. The rhubarb is cooked in its own juice, vinegar, sugar and honey, giving the pork a delicious sweet and sour, or agrodolce, flavor.  Steelhead has gone out of season so we are on pan-roasted sturgeon now, with shelled northern beans, flowered arugula and charred ramps. Our vegetarian dish is a crespelle (crepe), filled with foresty flavors of creamed nettles and black trumpet mushrooms, topped with a duck egg. For dessert we’ve added a lemon verbena panna cotta with huckleberries, rounding out the chocolate cake with hazelnut ice cream; and lemon tart with rhubarb sorbet.