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: bit.ly/2qKLB0L
--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.>>