Portland Dining Month

Appetizer–Roasted Vegetables in Mole Verde

Local roasted spring vegetables like maitake mushrooms, cauliflower and sun chokes, served in light mole verde made with ground pepitas, sesame seed, green herbs, green chiles, tomatillo, Mezcal & avocado, served with masa crisps. This dish is gluten free. Make it vegetarian or vegan by omitting masa crisps.

Entrée–Fideos in Arbol Sauce with Avocado and Pea Shoots

Capellini pasta, fried then steeped in rich, nutty, arbol chile salsa with a hint of spiciness, topped with sliced avocado, Gathering Together Farm watercress, pea shoots & crema Oaxaqueña

Add 1.5 ounces of fresh Dungeness crab from Astoria to your fideos for $7

Tamales–Vegetarian/Gluten Free Entrée Option

Tamales steamed in banana leaf, one yellow corn tamal with Oaxacan black beans cooked with pasilla de Oaxaca chile & avocado leaf, one blue corn tamal with quesillo, lastly one yellow corn tamal filled with smoked Gathering Together Farm shallots, Walla Walla onions roasted with avocado leaf, guajillo & ancho chiles, caramelized spring onions & grilled leeks all topped with Blue Truck leek & poblano rajas, served with pinto bean refritos & Mexican rice. Make it vegan by omitting the cheese tamale and substituting a black bean tamale.

Dessert–Tres Leches Cake with berry compote

Vanilla cake soaked in three milks, topped whipped cream and mixed berry compote

Blood Orange Sorbet with berry compote – Vegan/Gluten Free Dessert Option

Blood orange sorbet from Portland favorite, Pinolo Gelateria, topped with mixed berry compote