WILLAMETTE VALLEY CUISINE
The goal of The Dundee Bistro is to define Willamette Valley Cuisine, the presentation of locally produced wines, fruits, vegetables, nuts, mushrooms, fish and meats in preparations preserving their complete freshness, excellent quality and natural beauty. The chefs of The Dundee Bistro make every effort to utilize organic products and support dedicated farmers committed to sustainable agricultural practices.
The Willamette Valley is an amazingly fertile region 110 miles in length. It stretches north from the Columbia River and Portland to the hills south of Eugene. It is 60 miles wide bordered on the east by the Cascade Mountains and the Coast Range on the west. The rich soils of the valley floor combine with the rainfall, microclimates, mild weather, forests, Pacific Ocean, fresh water rivers and lakes to produce an exuberant abundance of cool climate wines, seafood, fresh water fish, naturally grown and locally processed meats, game, mushrooms, nuts, organic fruits and vegetables.
We strive to use local, organic ingredients whenever possible and celebrate the passion of dedicated farmers who are committed to sustainable agricultural practices.
Make sure to view our dinner menu.
THE DUNDEE BISTRO - LUNCH MENU | |
Menus change daily | |
Appetizers | |
| SALUMI & CHARCUTERIE PLATE-lonzetta, pate, spicy coppa & duck proscuitto with pickles & mustard | 9 |
| coming | 10 |
| DUNGESS CRAB ARANCINI grapefruit fennel salad, fuji apples & creamy pink peppercorn vinagrette | 10 |
| PUGET SOUND MANILLA CLAMS simmered in pinot gris, cream, shallots, garlic & parsley 1/2 lb $11, 1 lb $16 | 11 |
| BARRON POINT OYSTERS ON THE HALF SHELL 1/2 dozen served raw on ice with lemon & mignonette | 12 |
Soup - Salad | |
| CREAM OF BUTTERNUT SQUASH SOUP black pepper creme fraiche & manchego | 7 |
| WHOLE LEAF ROMAINE CAESAR SALAD garlic-parmesan dresesing & olive oil tapenade crostini | 8 |
| Coming soon... | 10 |
| ROASTED BEET & APPLEWOOD BACON SALAD pickled onions, hazelnuts, radicchio, fuji apples & blue cheese vinagrette | 10 |
Pizza | |
| SHIITAKE MUSHROOM & RICOTTA PIZZA basil pesto, capers, spinach & provolone | 11 |
| CHICHEN SAUSAGE & OLIVE TAPENADE PIZZA garlic cream, red peppers & parmesan | 12 |
| CARLTON FARMS PULLED PORK PIZZA tomato sauce, red onions & smoked cheddar | 13 |
Sandwiches & Main Courses | |
| PAINTED HILLS "ALL NATURAL" BURGER smoked cheddar & grilled onion | 10 |
| PROSCIUTTO CIABATTA fresh mozzarella, roasted red peppers & spinach | 10 |
| ALDER SMOKED SALMON PASTA spinach, lemon, capers & cream | 11 |
| ALASKAN HALIBUT FISH-N-CHIPS nappa coleslaw, crisp fries & caper remoulade | 12 |
| OREGON PETRALE SOLE spinach risotto, matchstick vegetables & tarragon sauce | 12 |
| SALUMERIA DI CARLO ITALIAN SAUSAGE chevre polenta, red chard & pinot demi | 13 |
Main Courses | |
| APPLEWOOD BACON & PAPPARDELLE PASTA CARBONARA shiitake mushrooms, apples, spinach & duck egg | 12 |
| CASCADE | 13 |
| SUDAN FARMS SHAVED LEG OF LAMB CIABATTA roasted red peppers, montchevre & tapenade | 13 |
| SALUMERIA DI CARLO'S ITALIAN SAUSAGE parsnip-potato puree, chanterelles & cavolo nero | 14 |
| ALASKAN HALIBUT FISH-N-CHIPS savoy slaw, french fries & capers remoulade | 15 |
| PINOT BRAISED ORGANIC CHICKEN COO-AU-VIN fingerling potatoes, spaghetti squash, roasted red peppers nicoise olives & paprika tom | 15 |
| WILD PACIFIC PETRALE SOLE tortellini, spinach, parsnips, cauliflower & lemon-caper cream 22 | 16 |
Side Dishes | |
| CHEVRE POLENTA | 3 |
| BRUSSEL SPROUTS | 4 |
| CANNELINI BEANS | 4 |
| TRUFFLED FRIES | 4 |
| GREEN SALAD | 5 |
| GREEN SALAD WITH SHERRY-DIJON VINAIGRETTE | 5 |
Wines By The Glass - Whites | |
| PONZI Chardonnay, 2001 OR | 6 |
| PONZI Pinot Blanc, 2002 OR | 6 |
| PONZI Pinot Gris, 2002 OR | 6 |
| LANGE Dry Riesling, 2000 OR | 7 |
| ARGYLE Brut, 1998 OR | 8 |
Wines By The Glass - Reds | |
| HAMACHER "H" Pinot Noir, N.V. OR | 7 |
| POGGIO CAPPONI Chianti, 2002 IT | 7 |
| RUBERTE Reserva, Tempranillo, 1994 SP | 7 |
| J CHRISTOPHER Cab/Merlot, 2002 OR | 8 |
| PONZI Pinot Noir, 2001 OR | 10 |
Chef de Cuisine and Partner: Jason Stoller Smith
Sous Chef: Edward Robinson
Wine Corkage $10
Gratuity of 18% added for parties of six or more
Split Charge: Appetizers $1 Entrees $2