Oysters and Champagne

Starters

Soup and Salads

House made Soup of The Day 6.00
House made White Bean and Fennel Puree with fennel frond oil 6.00
La Bourride Shellfish and Saffron Soup with aioli 9.50
Singing Pig Farm Organic Greens and Candied Walnuts with aged goat cheese or gorgonzola 7.50

Endive, Frisee and Berries with pecorino fresco and marcona almonds 8.50

Caesar Salad romaine hearts, lemon, garlic and parmesan 9.50

PLATOS DE FONDO NOVOANDINOS
novo-andean main courses

HALIBUT AL ROCOTO Y KION
roasted halibut over a shitake mushroom, smoked bacon, and bok choy broth, topped with slivers of ginger, rocoto, and scallion basted with smoking hot sesame oil, served with asparagus - quinoa fried rice 25.

ATUN CON TACU TACU Y AGUAYMANTO
seared yellowfin tuna crusted with black pepper and orange zest, served with lentil tacu-tacu, orange-endive “salsa criolla” and a cape gooseberry-aji-amarillo sauce 28.

CONCHAS DEL SENOR DE SIPAN
quinoa crusted diver scallops perched on top of wilted spinach and potato parsnip puree, with golden beet and crabmeat “cannelloni”, and a duet of red beet and passionfruit reductions 25.

QUINOTO DE HONGOS DE LA MONTAÑA

the Incas referred to quinoa as “chisaya mama” or “mother of all grains”; grilled market fresh vegetables on a bed of golden beet and local mushroom “risotto” laced with truffle oil 18.

POLLITO AL PISCO CON TOQUES CHORRILLANOS

Pisco-brined Draper Valley chicken, roasted to order with Peruvian peppers, tomato and chickpeas, accompanied by crispy quinoa-coated potato croquettes and a corn purée 19.
ADOBO DE CERDO

pork tenderloin quickly braised in the Arequipa style, with butternut squash and gorgonzola ravioli, green apple, and a tamarillo-rocoto “uchucuta” 22.

CORDERITO DE LOS ANDES

a succulent double rack of grass-fed lamb grilled to order, and served with a Peruvian yellow potato and two cheese timbale with a sublime roasted pepper demi-glace 27.

BISTEC A LA PERUANA

Cascade Natural New York Strip, marinated in Pisco, grilled to order, and served with local mushrooms, heirloom radish-rocoto chimichurri, and a crispy parmesan tuile stuffed with julienned vegetables 29.

SECO A LA NORTEÑA

an old family recipe; lamb shank slow-cooked in the traditional Northern Peruvian style with cilantro, black beer, ají Amarillo, onions and garlic; served with a bean stew and salsa criolla 19.
ARROZ CON PATO

a gourmet version of an iconic Peruvian dish; pan-seared duck breast and crispy duck confit served over cilantro-infused rice with red bell peppers, peas and carrots 27.

LOMO SALTADO

wok-fried Cascade Natural Beef tenders with onions, tomatoes, soy sauce, garlic, and ají, served with rice and fried yuca 19. (vegetarian version available with local mushrooms)
LOCRO SERRANO CON GRANOS ANDINOS

savory vegetarian stew of squash with Andean tubers and cheese, served with a fried quail egg, Botija olives and garlic rice 16.

• Phone: (503) 228-9535
• Address: 1314 NW Glisan St., Portland OR. 97209
• Hours: Daily - Lunch Sat-Sun: 11:30am-2:30pm. Bar/tapas Mon-Thu 4:00pm-11:00pm, Fri-Sat 4:00pm-midnight, Sun 4:00pm-11pm. Dinner: Sun-Thur 5:00pm-9:30pm, Fri-Sat 5:00pm-10:30pm
• Website: AndinaRestaurant.com

DINNER

french breakfast radishes, butter, fleur de sel (v) 4.

fried anchovies, lemon, aioli 4.

marinated olives (v) 4.

fried marcona almonds (v) 4.

popcorn and pimenton (v) 4.

bitter chicories, gorgonzola, filberts, sherry vinaigrette (v) 8.

salt cod, little gems, piquillo peppers, fennel, red onion, parsley 8.

chicken-fried chicken liver, spring greens, herbs, lemon 10.

scallop crudo, blood sausage, grapefruit, chili 12.

sorrel and potato soup (v) 8.

fish board: pickled monterey sardines, potato salad, cracker, and a shot of Trumer 13.

bucatini, spring herbs, poached egg (v) 9./15.

ravioli of beef heart, onion jam, broth 9./15.

tagliatelle, stinging nettles, walnuts, grana padano (v) 9./15.

grilled beef tongue, octopus, potato, hot pimenton oil 19.

grilled lamb, apricot cous cous, salsa verde 22.

fried whole fish, salt roasted potatoes, chili-cumin dipping sauce 22.

grilled rabbit, spring greens, ramps, wild mushrooms, sherry gastrique 19.

chicken thighs, roasted leeks, pancetta, rosemary, lemon 18.

greens with vinaigrette (v) 4.

rapini and roasted black radish (v) 4.

spiced chickpeas (v) 4.

french fried potatoes (v) 4.

LUNCH
potato-leek soup, sorrel, cream (v) 6.

chopped salad of romaine hearts, napa cabbage, olives, feta, marinated chickpeas, sundried tomato vinaigrette (v) 7. add chopped salami 2.

simple greens, grilled asparagus, poached eggs and idiazabal (v) 8.

chicory and bulgur salad, mint, oil-cured olives, almonds, oranges (v) 8.
add orange-cumin grilled chicken 3.

romaine, carrot pickle, red onion, poached egg, blue cheese dressing (v) 8.
add hanger steak au poivre 5.

clyde common burger 9. add cheddar or blue or bacon or fried egg 1.

egg salad on grilled bun, sides of dijon and pickles 7.

beer-battered fish sandwich with tartar sauce 9.

club luncheonette: turkey, ham, bacon, mayo, lettuce, tomato jam on toast 9.

house-cured tuna melt with aged cheddar, dijon and pickled onion 9.

braised lamb sandwich with mint and chutney 9.

breakfast sandwich with egg, cheddar, greens (v) 6. add bacon 1.

fried oyster po’ boy with rouille 9.

ploughman’s platter - pâté, ham, tuna confit, cheese,

egg-nettle bites, accoutrements 13.

house made flatbread 9.

lamb sausage and yogurt, or grilled onions, roasted wild mushrooms, chili and aged balsamic (v), or nettle pesto with house farmer’s cheese and chicories

tagliatelle, nettle pesto, grana padano (v) 11.

pasta frittata with sorrel, ramps, grúyere 9.

greens with vinaigrette (v) 4.

rapini and roasted black radish (v) 4.

spiced chickpeas (v) 4.

french fried potatoes (v) 4.

DESSERTS
caramel-pinenut tart, dark chocolate ice cream 6.

pineapple upside down cake, pistachios, kirsch cream 6.

crêpe, lemon-buttermilk sorbet, rhubarb preserves, oatmeal tuile 6.

chocolate pôt de créme, absinthe cookie and cream 6.

seville orange ice cream and brioche “sandwiche,” white chocolate sauce 6.

farmstead cheese plate 10.
Alta Garfagmama, Tuala (sheep’s milk, Tuscany),
Estrella family creamery, Valentina (raw cow’s milk, WA),
Neals yard dairy, Gorwydd Caerphilly (raw cow’s milk, Wales)
with an apricot compote and olive oil crackers

• Phone: (503) 228-3333
• Address: 1014 SW Stark St., Portland, OR 97205
• Hours: Mon-Thu 11:30. Happy Hour 3pm-6pm. Dinner 6pm-11pm. The bar serves a late-night menu until midnight mon-thu, and until 2am Fri-Sat. Sundays dinner only 5pm-10pm