The Dundee Bistro: Our Menus



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