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 ingredients whenever possible and celebrate the passion of dedicated farmers who are committed to sustainable agricultural practices.
Make sure to view our lunch menu.
THE DUNDEE BISTRO - DINNER MENU | |
Menus change daily | |
Appetizers | |
| HAND CUT KENNEBEC FRIES WITH WHITE TRUFFlE OIL- tossed with parmigiano, fennel pollen & parsley, served with aioli | 6 |
| SMOKED SALMON & CORN BEIGNETS WITH SHAVED SPECK-creamed corn puree & mama lil’s pickled peppers | 8 |
| CAST IRON SKILLET FRIED WILLlAPA OYSTERS-celery root remoulad, pickled onions & paprika aioli | 9 |
| 1/2 lB. TOTTEN INLET BLUE MUSSELS-housemade sausage, tomatoes, oregano, garlic & butter | 12 |
| DUNGENESS CRAB & COD BRANDADE-sundried tomato-caper jam, arugula & salsa verde | 13 |
Soup - Salad | |
| GAINING GROUNDS FARM’S ORGANIC GREEN SALAD-red grapes, hazelnuts & dijon vinaigrette | 7 |
| CREAM OF ROASTED GARlIC & CELERY ROOT SOUP-sausage, garden tomatoes & scallion garnish | 8 |
| ARUGULA SALAD WITH SHAVED SPECK & ITALIAN PLUMS-basil vinaigrette, shaved fennel & pickled onion | 9 |
| ROMAINE SALAD WITH OAK SMOKED SALMON PASTRAMI-garlic-parmesan dressing, radishes & breadcrumbs | 10 |
| BISTRO ICEBERG WEDGE SALAD WITH APPLEWOOD BACON-creamy blue cheese dressing, grape tomatoes & red onions | 11 |
| BELGIAN ENDIVE, GOLDEN BEETS & OREGON BAY SHRIMP SALAD-cucumbers, radish & poppyseed-honey vinaigrette | 12 |
Pizza | |
| MARGHERITA-grape tomatoes, marinara, mozzarella & basil | 10 |
| LAMBRUSCO-red grapes, blue cheese, applewood bacon & bechamel | 11 |
| PORTOBELLO-bechamel, sweet onions, potatoes & provolone | 12 |
| PORCHETTA-smoked pork, red onions, marinara, ricotta & chili oil | 13 |
Main Courses | |
| SPAGHETTI WITH LEMON & GARlIC BRAISED CHICKEN SAUCE-zucchini, rapini & sweet bell peppers | 15 |
Main Courses | |
| SUDAN FARMS SHAVED LEG OF LAMB CIABATTA roasted red peppers, montchevre & tapenade | 13 |
| APPLEWOOD BACON & PAPPARDELLE PASTA CARBONARA shiitake mushrooms, apples, spinach & duck egg | 14 |
| SPAGHETTI WITH LEMON & GARlIC BRAISED CHICKEN SAUCE-zucchini, rapini & sweet bell peppers | 15 |
| MUSCOVY DUCK CONFIT fingerling potatoes, spaghetti squash, nicoise olives foasted red peppers & paprika tomato sauce | 16 |
| CARLTON FARMS PORK LOIN goat cheese risotto, pork cheeks, hazelnuts golden figs & butternut squash | 18 |
| DRAPER VALLEY BREAST OF CHICKEN parship-potato puree, chantrelles & cavolo nero | 19 |
| WILD PACIFIC PETRALE SOLE tortellini, spinach, parsnips, cauliflower & lemon-caper cream 22 | 22 |
Side Dishes | |
| CHEVRE POLENTA | 3 |
| BRUSSEL SPROUTS | 4 |
| CANNELINI BEANS | 4 |
| GREEN SALAD | 5 |
| GREEN SALAD WITH SHERRY-DIJON VINAIGRETTE | 6 |
| TRUFFLED FRIES | 6 |
Wines By The Glass - Whites | |
| PONZI Pinot Gris, 2007 OR | 9 |
| PONZI Rosato, 2007 | 9 |
| N.V. Domaine Louis Bouillot | 10 |
| PONZI Pinot Blanc, 2007 OR | 11 |
| PONZI Chardonnay, 2007 OR | 13 |
Wines By The Glass - Reds | |
| AYRES Pinot Noir 2007 | 12 |
| BASEL CELLARS 2006 Claret | 13 |
| OWEN ROE "Abbot's Table" Red Blend | 13 |
| LANGE Pinot Noir 2007 | 14 |
| PONZI Pinot Noir 2006 | 15 |
Wine Corkage $15
Gratuity of 18% added for parties of six or more
Split Charge: Appetizers $1 Entrees $2