Under The Antlers: Gone Fishin

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Under The Antlers: Gone Fishin
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Under The Antlers: Gone Fishin says
Chef Chris Starkus is bringing back his Under the Antlers dinner series with Departure Restaurant + Lounge's Chef Gregory Gourdet. The two will be joining Flying Fish- Sustainable Seafood- Oregon on the Oregon coast to catch their own fish and forage for plants. They'll also raid our rooftop garden, forcing themselves to get creative with the ingredients they're able to sustainably source.

The chefs have sketched out a beautiful menu for the evening:

Dungeness Crab Cake, Kimchi Remoulade
Geoduck, Cucumber, Lemon Confit, Sea Bean
Uni Nigiri, Fermented Chili, Yuzu Jam
Salmon Roe, Salmon Skin, Puffed Tapioca

Oyster Trio
Raw: Phytoplankton, Scotch
Poached: Smoked Duck Fat, Crispy Duck Skin, Dried Lime
Fried: Piment d’Espelette Vinegar, Lemon, Chia Seed Caviar

Albacore Two Ways
Ceviche: Scorpian Pepper, Compressed Watermelon, Cucumber
Tataki: Dried Peach, Miso, Wasabi Ice

Aromatic Shellfish Broth
Spot Prawns, Mussels, Clams, Halibut, Summer Vegetables, Rooftop Herbs

Albacore Poached in Tomato Oil
Roasted Pork Belly, Watermelon Curry

Roof Top Chamomile Honey Financier Tart
Ginger-Peach Marmalade, Apricot Ice Cream

Dinner is $95 per person. We have a handful of seats available, give us a call to make your reservation!

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By: Urban Farmer Portland

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