Menu for Caprial's Bistro in Portland Oregon

Caprial’s Bistro

Posted: Apr 9th, 08

DINNER MENU

APPETIZERS

NORTHWEST STEAMER CLAMS steamed in dry sherry, butter, roasted garlic, crème fraîche, red chili flakes, and fresh thyme, served with a garlic croustade 12.50

MELANGE OF CHEESES served with housemade crackers, toasted hazelnuts, seasonal fruit, and fruit compote 11-

RISOTTO FRITTERS Parmesan and aged cheddar risotto, breaded and deep-fried, served with roasted red pepper dipping sauce 8-

WILLAPA BAY OYSTERS encrusted in cornmeal and pan-fried, served with spicy slaw and roasted green onion aïoli 9-

POTATO CAKE pan-fried, topped with smoked salmon and housemade horseradish yogurt 11-

SEARED WILD GULF PRAWNS marinated in housemade green curry, served on a bed of Thai vermicelli noodle salad, drizzled with sambal oil 11.50

SOUP Seasonal selection of the evening 7.50

GRILLED ROMAINE SALAD housemade lardons, fried parsnips, bleu cheese, and Caesar dressing (contains raw egg) Half 6- / Whole 12-

BUTTER LETTUCE SALAD Butter lettuce tossed with lemon caper dressing, topped with Pecorino Romano cheese and crispy onions 6.50

ROASTED BEET SALAD tossed with arugula in a Meyer lemon vinaigrette, topped with local chèvre and spicy candied pecans 8-

ENTREES

SEASONAL SPECIAL-market price

HAND CUT LINGUINI tossed with arugula pesto and clams, finished with ricotta salata cheese 19-

POTATO GATEAU with local Gouda cheese topped with artichoke salsa verde and deep-fried sunchokes 18-

GRILLED FLAT IRON STEAK topped with roasted shallot schmear, served over buttermilk bacon mashers and drizzled with Vin Cotto reduction 27-

LAMB STEAK grilled and served on a Lemon Scented Fava Bean Puree topped with a Mint Chimichurri sauce 22-

SEASONAL FISH resting on Roasted Potatoes and Spinach, topped with Oil Cured Tomato Relish and finished with a Parsley Garlic Vin Blanc 26-

SAUTEED PRAWNS with Parisenne Style Herb Gnocchi, crowned with a watercress salad, drizzled with Dijon dressing 24-

CONFIT DUCK LEGS coated with Rhubarb Glaze on corona beans and Grilled Endive salad 23-

DESSERTS

ESPRESSO ALMOND CRÈME BRULÉE Velvety smooth custard infused with dark roasted espresso and Amaretto, served with a shortbread cookie

CHOCOLATE TURTLE TORTE Pecans and caramel baked in a sweet pastry crust, topped with chocolate-Kahlúa mousse and a thin layer of ganache, served with caramel and chocolate sauces

GIANDUJA PRALINE TRUFFLE TART A chocolate and toasted coconut cookie crust, filled with a layers of milk chocolate gianduja, praline flakes, and bittersweet chocolate truffle ganache topped off with housemade dulce de leche

CARAMELIZED BANANA CRUMB CAKE Individual sour cream cake made with caramelized banana puree, with a pecan brown sugar crumb topping served warm with vanilla ice cream and bourbon caramel sauce

PEAR APPLE TARTLETTE Local Braeburn Apples and Red D’anjou Pears lightly spiced baked in a vanilla shortbread crust, with a crispy sweet topping, served warm with hazelnut praline ice cream