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Thursday, December 22, 2011

Party at St. Jack (Yes, There Will Be Free Food)

Posted by Marjorie Skinner on Thu, Dec 22, 2011 at 8:59 AM

Because on those in-between holiday days, you need a reason to stuff your gullet and drink your face off, consider making an early appearance at the St. Jack one-year anniversary party. From 6 pm-2 am on Tuesday, Dec 27, they'll be serving up some of their delicious food (best mussels in town, BTW) for free! However, they'll stop when they run out so err more towards the civilized end of those hours for the best dibs. (And bring cash for the bar.) Here's what they'll be dishing:

OLIVES
GOUGERES
POMMES FRITES with mayonnaise
CERVELLE de CANUT goat cheese, fromage blanc, shallot & garlic
BELUGA LENTIL SALADE fresh herbs & red wine-dijon vinaigrette
LOCAL OYSTERS cornichon jus
CHILLED MUSSELS ravigote
OREILLES de CRISSE crispy pork rinds with warm maple syrup
BRANDADE CROQUETTES espellette mayonaise
CHARCUTERIE assorted pickles & mustard
ALSATIAN TARTE FLAMBEE bacon, red onion, creme fraiche & gruyere
FRICADELLE pork & lamb meatballs, caramelized onion, pommes puree and demi glace
ASSORTED PASTRIES & CONFECTIONS by Pastry Chef Alissa Rozos

They're also hosting a NYE prix fixe dinner. Hit the cut for the deets on that one (spoiler: it is not free).

Dinner is $55 per person, and the wine and cocktail pairing is $35. Menu:

1
oreilles de crisses pork rinds with warm maple syrup and espellette
olives

2
celeriac soup with shaved truffles
butter lettuce fines herbs, avocado, radish, croutons & dijon vinaigrette
gratin d' escargots ham, mushrooms, garlic, shallot, fines herbes & gruyere crouton

3
brandade croquettes celery root remoulade
cured beef tenderloin horseradish crème fraiche, pickled shallot, apple, radish & dill
leek tartare capers, cornichons, red onion, and quail egg yolk with fresh herbs and baguette

4
boudin noir with roasted apples, pommes puree & grainy mustard
onglet steak frites with shallot & red wine demi glace & pommes frites with béarnaise
lyonnaise onion tarte chevre, melted onion and leek, poached egg and sautéed kale
marinated black cod smoked salmon lardons, melted cabbage & trout roe beurre blanc

5
pot de crème with chocolate feuilletine & brandied cherries
pear tarte with champagne sabayon & almond brittle
madeleines baked to order

6
mignardises

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