DOC

This week at DOC there’s plenty of “new” on the menu. For antipasti we’ve added Jobie’s special rabbit & bacon terrine with wild watercress and pickles. It’s going fast so get it while you can! We’ve also introduced a new cabbage & sunchoke gratin topped with breadcrumbs and chives; plus celeriac soup (a late add last week) with fried sage and olive oil. The risotto this week features spinach pesto with onion and roasted pepitas. Secondi include a long-awaited sturgeon dish, served with delicata, radicchio, bacon and apple. Steak set this week is a flat iron paired with sweet potatoes, Brussels sprouts and chanterelles. The fall desserts continue to please including a perfectly seasonal quince & apple bread pudding, lightly pan-fried, with lemon curd & vanilla ice cream. It’s not to be missed! Finally, our thanks to everyone who voted for DOC as EaterPDX’s Restaurant of the Year and for our own Co-Chef Jobie Bailey as Portland Chef of the Year. Not bad for 24 hours of voting!