Penn Sardin: Breton Coastal Feast

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Penn Sardin: Breton Coastal Feast
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Penn Sardin: Breton Coastal Feast says
Join Penn Sardin PDX at Olympia Oyster Bar for dishes that take you into a forgotten region of French food: the rustic and innovative food of Breton/Celtic sailors, fishermen, and farmers. Penn Sardin PDX combines unexpected flavors from around the world, just as Breton cooks learned to do. A carefully hand-picked list of organic and artisan wines will also be featured.

Reserve seats in advance:



--Course 1: Crab and Cockle

Charred herbs, arugula, shallot, cashew, citrus, sardine emulsion.

--Course 2: Breton Salmorejo

Kari Gosse seasoning, crustacean stock, summer tomato, almond, heritage pork, quail egg, kashmiri oil, chive.

--Course 3: Oregon Halibut

Saffron cream, buckwheat, chili thread, smoke, garlic scapes, pea shoots.

--Course 4: Parsnip and Burdock

Honey, charred corn cream, leek, chive blossom.

--Course 5: Sablé Breton Stack

Spiced mascarpone, citrus zest, lemongrass, dragonfruit.

<<A la carte Oysters by Olympia Oyster Bar will be available before dinner.>>

<<Tinned fish”/conserva menu available à la carte $12-$15- a selection of vintage tinned fish from Brittany.>>
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By: Feastly

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