CHEF'S BLOG - PORTLAND

by Dana Cress,
Executive Chef for Salty's on the Columbia River [ Email ]

December 2009

PORTLAND - We are rolling into the holidays here at Salty's on the Columbia, and our new December Market Menu features my take on seasonal classics. Let's start with everyone's favorite: French Onion Soup. My twist comes with a roasted garlic brioche crouton and melted Jarlsberg cheese. Traditionally beef stock is used in this soup, but I use vegetable stock instead, making this a vegetarian menu option that is offered at both lunch and dinner. Brioche is a very rich, light and tender French bread made with lots of eggs and butter. Jarlsberg is an Emmental-style Swiss cheese that is made from cow's milk. It has a yellow interior, with a delicate, sweet nutty flavor.

For your next course, try my Winter Arugula Salad with spiced Fuji apples, creamy cranberry vinaigrette, crumbled bleu cheese and candied hazelnuts. Arugula has a strong black pepper flavor to it. We'll balance it by tossing it in a sweet and tangy vinaigrette. The salad will be topped with julienned apples mixed with caramelized fennel, sherry vinegar, cinnamon, allspice and clove. The apples will be sitting on top of crumbled bleu cheese, and a sprinkling of candied hazelnuts will finish the dish.

This month's standout entrée is my Holiday Surf & Turf - a grilled petite filet topped with lobster hollandaise, steamed Dungeness crab and king crab legs, roasted garlic mashed potatoes and green beans. This dish will kick off our winter-long "You Crack Me Up" Crab Festival. We will grill a five-ounce petite Angus filet then top it with a rich lobster hollandaise sauce. Alongside the filet, we will serve a half-pound each of steamed Dungeness crab legs and king crab legs.

Finish your festive meal with Pumpkin Crème Brûlée topped with a ginger snap cookie. It will be made by infusing cream with seasonal spices like ginger, nutmeg, cloves, cardamom, cinnamon and vanilla beans, then adding a pumpkin purée and baking. The sugar crust gets "brûléed" when you order.

Please make your reservations for December today.

November 2009

PORTLAND - As an Oregonian and chef, I recently had a wonderful opportunity to travel to Washington, D.C. The purpose of my trip, directed by the Alaska Wilderness League, was to take proactive steps toward preserving Alaska's wild salmon populations, focusing on Tongass National Forest - our nation's largest national forest - and the Taku River. The Tongass is a "salmon forest" where the spawning salmon not only provide nutrients for future salmon, but they also provide nutrients to the forest. The Taku River, a transcontinental river between Alaska and Canada, is the largest watershed for salmon in Southeast Alaska. The Salmon industry provides about thirty percent of the annual income to that region, and right now the salmon population is very strong, so these habitats need to be managed sustainably to keep it that way.

Three groups - three chefs, three fishermen and members of Trout Unlimited and the Audubon Society - traveled to D.C. The chef team was made up of M.J. Adams (on the right in the picture), chef/owner of The Corn Exchange in Rapid City, South Dakota, Ben Hasty (center), chef at Epoch in Exeter, New Hampshire and yours truly (right). We had three days of continuous meetings with members of the House and Senate. I had the opportunity to talk with staff members for Ron Wyden, David Wu and Kurt Schrader, and actually met directly with Jeff Merkley and Peter DeFazio in two optimistic meetings.

I spoke on behalf of Northwest chefs and our consumers - YOU! I made it apparent that the Pacific Northwest is ahead of the rest of the nation when it comes to demanding product that is local, sustainable, organic and wild, like Dungeness crab, fresh halibut and wild salmon. We know that wild salmon tastes better, is healthier and is a better choice for the environment. By taking action now, we can ensure that wild salmon will be enjoyed by future generations.

This spring, all Salty's chefs may head to Alaska to assist some fisherman I met with the "great catch" in Juneau. I would love to have you in for dinner and present a fillet that I caught! For now, see my current Market Sheet at Saltys.com.

I also want to share with you a link with great feedback about Yelp's Elite Event, Summer Sunset at Salty's

Cheers to you and thanks for your choice to eat and preserve wild salmon!

October 2009

PORTLAND - This October, as part of Alaska Wild Salmon Month, I've been asked by the organizations Trout Unlimited and the Alaskan Wilderness League to speak before Congress and the Obama Administration in Washington, D.C. about why wild salmon is valuable to us as consumers and businesses.

Two irreplaceable wild Alaska salmon strongholds are being threatened by large-scale mineral development, a result of mining, and clear-cut logging: Bristol Bay and Southeast Alaska, home to the Tongass National Forest. The week of October 4 has been named Tongass Wild Salmon Week, and Bristol Bay Wild Salmon Week will start October 25. Throughout these weeks, commercial salmon fisherman from Alaska, local and Native leaders, seafood processors and buyers, and world-class chefs from across the country will meet with our government to plead a case for salmon. I am proud that I have been chosen to represent Salty's Seafood Grills, as well as my fellow Oregonians and Washingtonians, who not only love to eat, but also work to sustain wild salmon. Visit www.alaskawild.org and www.tu.org for more about the mission of these two organizations.

Of course it is fitting that I feature two wild salmon dishes this October on my Portland Market Sheet. I'm thrilled with my new Lemon Pepper Cedar Plank Salmon with Scallop Mousseline, Sweet Potato Gnocchi and Dungeness Crab Beurre Fondue. Preparing salmon on cedar imparts a warm smokiness that we all know partners perfectly with the flavor of this fish. The mousseline is a creamy purée of salmon, and its rich texture and taste complement the flakes of salmon and pillows of sweet potato gnocchi, an Italian potato dumpling. A buttery fondue of Dungeness crab crowns the dish. Order this if you are in the mood for an epicurean adventure.

For a more casual evening out, go for my Grilled Wild Salmon Burger with Balsamic Marinated Roma Tomatoes, Caramelized Onions, Mozzarella Cheese and Salsa Verde Aioli. With this burger, I'm capturing flavors at the end of our Indian summer. Why use beef when we are so close to such incredible wild salmon? View my menus and then please stop in to Salty's on the Columbia in October and help us celebrate our favorite Northwest fish. Oh, and wish me luck on my trip to the capital! (Photo by Ilya Moshenskiy www.ilyafood.com)

September 2009

PORTLAND - September is oyster month at Salty's with our "Aw Shucks" Amorous Oyster Festival. This year I'll feature spectacular dishes to show off our gorgeous local oysters.

First, I'm taking a trip to Korea with a BBQ Kalbi Oyster amuse bouche (recall this term from my August blog). The oyster will be quite large and perfect for grilling. Once the oyster has popped open from the heat of the grill, we will remove the top shell and add Kalbi Sauce, a complex Korean-inspired sauce of pineapple, onion, brown sugar, soy, Aji Mirin, sesame oil, garlic, fresh ginger, Hoisin and toasted white and black sesame seeds, as well as a pinch of pickled peppers.

For a Southern twist, my Buttermilk Fried Oysters with Chipotle Aioli will be soaked in buttermilk and then dredged in flour which has been jazzed up with salt, paprika, chili powder, cumin, coriander, basil, oregano and black pepper. The oysters will be pan-fried and sit atop pillows of cabbage tossed in Passion Fruit Vinaigrette. These crispy oysters will be accompanied by our Chipotle Aioli for a creamy, spicy kick.

Barbecued, Salt-Crusted Top Sirloin with Crunchy Oysters make the ultimate surf and turf duo. I'll serve them with Salt-Crusted Baby Yukon Potatoes, Roma Beans and Dill Hollandaise at lunch and dinner. I have a feeling this one will be a huge hit at dinnertime.

Don't worry, I haven't forgotten the lunchtime crowd hungering for oysters this time of year. Just for you: a Northwest Oyster Roll with Lime-Marinated Shredded Cabbage, Chipotle Aioli, Pico De Gallo and Crispy Fries. This dish is fantastic and incredibly satisfying!

If you missed my appearance at the Beaverton Farmers' Market last month, where I participated in the Toyota Farm to Table chef demonstrations, then you must stop in to try my Heirloom Tomato Preserve that will accompany our house-smoked salmon. I served it at the event and it was a huge hit! Yes, that's me in the photo!

Our riverfront decks will still be open, weather permitting, in September, so hurry in to catch a last glimpse of summer at Salty's overlooking the mighty Columbia River. View my complete menus, then make your reservations today.

August 28, 2009

Don't Miss Salty's Portland
Panoramic Pinot Celebration!
Thursday, September 10, 6 p.m.

Amazing Pinot Noir producers, fresh seafood, a bounty of backyard ingredients and the mighty Columbia River are our Oregon celebrities. In honor of these local superstars, Salty's Sommelier Matthew Carter will host our First Annual Panoramic Pinot Celebration on Thursday, September 10, 2009 beginning at 6 p.m.

Panoramic Pinot is a celebration in our luck in geography. What better way to celebrate Pinot Noir and Northwest ingredients than with 15 All Star Pinot Producers next to the mighty Columbia?

Eyrie Estate
Adelsheim Winery
Cooper Mountain
Domaine Drouhin
Penner Ash Winery
Archery Summit
King Estate Winery
Sokol Blosser
Erath Vineyards
Willamette Valley Vineyards
Cristom Vineyards
Patricia Green Cellars
Panther Creek Winery
Dobbes Family Estate
Willakenzie Estate Winery

Salty's Executive Chef Dana Cress will present hors d'oeuvres to complement the wines, like smoked wild salmon with salmonberry preserves, albacore tuna niçoise, duck roulade with pancetta relish and black mission figs with Humboldt Fog chèvre.

A panoramic view of the Columbia River serves as the backdrop to what is sure to be a lovely evening of sipping, noshing and mingling. On this special night only, remarkable wine purchase discounts will be offered, and Salty's gift cards, paraphernalia plus bottles of wine will be given as door prizes.

Reservations are highly recommended (must be 21 or older). Cost is $29 per person. Hope to see you there!

August 2009

Summer fruits and vegetables are at their best during August, as we start to see juicy, ripe heirloom tomatoes, peppers and melons in many shapes and colors and beautiful berries. In the kitchen, I will work to enhance these ingredients without hindering their naturally robust flavors and textures.

I'm rolling out a new idea this month for a light and refreshing starter. Amuse bouche is a French concept that means "to awaken the palate." Our guests will receive a complimentary bite to begin their meal. The first amuse bouche will be a fresh tortilla chip topped with avocado purée and a cool, refreshing halibut ceviche. Passion fruit vinaigrette and chopped pepita will complete the burst of flavor found in this petite hors d'oeuvre.

Our new spinach salad is my take on an Italian caprese salad; it's simply tossed with basil vinaigrette, then topped with fresh mozzarella, cannellini beans (a creamy, white Italian variety), shaved red onion, salami, heirloom tomato and chiffonade of basil. This salad is fit for an entrée at lunch or starter at dinnertime.

Thai-Style Bay Scallop and Shrimp Soup has a creamy consistency from a coconut-cilantro emulsion spiced with piquillo and poblano peppers and curry paste. Julienned carrots, celery, red peppers and rice add texture and depth to this full-flavored summer soup, which is available in either a cup or bowl size for lunch or dinner.

I'd predict that my number-one selling dinner entrée will be Coconut Cashew Halibut with watermelon salad, steamed rice and pineapple habañero gastrique. Our guests will receive a moist piece of halibut covered with golden toasted coconut, panko (Japanese-style breadcrumbs) and chopped cashews. The gastrique is a sweet and sour French sauce. I make it by reducing pineapple juice, habañero peppers, blood orange purée, lemon juice, honey and basil until a caramel-colored syrupy consistency is achieved. For the watermelon salad, Hermiston melons are peaking in flavor and they will be mixed with cucumber, raspberries, blueberries, blackberries and roasted poblano peppers.

So please beat the heat, check out my menus, make your reservation today and stop in and see me for a vibrant summer meal in August!

July 8, 2009

Here's a recipe for Thai-Style Bay Shrimp and Bay Scallop Soup that we have featured on our Market Sheet in Portland on the Columbia for the last two months. Our guests loved it and I wanted to share it with you! Hope you enjoy!

July 2009

I love Portland in the summer, not only because of the amazing bounty of fresh local produce, but also due to the incredible weather, liveliness, and gorgeous views found all over the city. Like this nightscape of downtown pictured here in a photo (below) from our friends at KINK FM radio in Portland. For July, I wanted my menu to reflect that energy, but also have a laid-back summer vibe. That's why I'm sure my new Grilled Salmon Burger will be a hit at lunch and perfect for a lazy summer evening on the deck. The salmon burger is made with fresh salmon, ground in-house and flavored with sun-dried tomatoes, roasted red peppers, diced onion, chile, stone-ground mustard, and basil. After the burger is grilled, it will be topped with fresh mozzarella, caramelized onions, and balsamic-marinated Roma tomatoes. Finally, the toasted bun will be dressed with our Salsa Verde Aïoli for one last smack of flavor.

This time of year, I also look to the native cuisines found in warm-weather climates-there I find foods that our guests crave. My Chile Lime Albacore Tuna, a five-ounce fillet of albacore, will be seasoned with sweet paprika, ancho chile, ground cumin, cinnamon, cilantro, and lime zest for a south-of-the border taste. The tuna will be pan-seared and finished with a squeeze of fresh orange and lime juices. To accompany, a spicy, sweet-and-sour Prickly Pear Gastrique will be made by reducing a purée of this unique cactus plant (not actually a pear!), with diced jalapeño, mint, orange juice, honey, and lemon juice into a syrupy sauce consistency. A warm grilled summer vegetable and black bean salad, and steamed long grain rice, will serve as complementary sides. The dish is finished with a drizzle of smoky avocado cream then a sprinkle of toasted pepita seeds to garnish.

For a taste of the season, Chef Nick put together a Pancetta-Wrapped Halibut, Fig Marmalade, Field Greens and Pea Shoot Salad with shaved fennel, grilled asparagus, candied walnuts and marionberry vinaigrette. Salads are incredibly popular for this hot month, and this is no run-of-the-mill version! The halibut will be a five-ounce portion wrapped with salty-sweet pancetta, then oven-roasted until the pancetta is golden brown. The salad is a tender mesclun blend with beautiful, delicate pea shoots tossed in a marionberry vinaigrette. Then, we will top the salad with julienned fennel, grilled asparagus, basil, and mint, and finish it with candied walnuts. The fig marmalade will be made with fresh local figs, shallots, garlic, molasses, and lemon juice. This will top the halibut, providing a sweet and savory garnish.

There you have it-our new July Market Sheet spices things up with local produce, inventive grilled creations, and Latin flavors. Be sure to come in and enjoy an evening on our decks overlooking the Columbia River, and taste a slice of creative summer cuisine. See my menus and make reservations today!

June 2009

Salty's menu shines all summer long with fresh seafood, the perfect summer cuisine, fruits and vegetables in light and vibrant preparations like my applewood smoked prawns with honeydew, peach, and avocado salad, fresh mozzarella and basil. This sensational appetizer could also work as a light entrée for a small appetite. The prawns are lightly marinated in Marsala wine with shallots and garlic before we smoke them, and then grill them to order for flavors reminiscent of a summer BBQ. Placed warm over a fresh salad of sliced peaches, avocado, honeydew melon, mozzarella and basil, I have a feeling this one will be popular out on our Funshine decks.

My new market sheet is geared toward summertime outdoor dining. Taking in the view of the Columbia, with the sunshine beaming down, our guests will want simple and delicious entrées to stand up to the June heat. When I developed the new pan-seared albacore tuna entrée, I knew it would be great for a hot June day. Simply searing a beautiful, healthy six-ounce fillet of albacore tuna and then placing it atop fluffy steamed rice is not quite enough. To accompany the perfectly seared tuna, an Asian-inspired salad will consist of thinly sliced cucumber, julienned carrots, daikon radish, fried garlic and shallots, cilantro, jalapeño, sesame seeds and green onion, tossed in a dressing of soy sauce, rice vinegar, sake, mirin (sweet rice wine), whole grain mustard and fresh ginger. Needless to say, this dish will pack a punch of flavor, but cool in the heat.

Last but not least, fresh wild king salmon will be cut in medallions, lightly seasoned with salt and pepper, then pan-seared for service. This will be served with gaufrette (waffle-sliced potatoes) and drizzled with cherry port reduction. This elegant dish will then be finished with a bright green splash of basil oil.

In honor of Father's Day, we are offering a special brunch on Saturday, June 20, 9 a.m. to 2 p.m., and Sunday, June 21, 8 a.m. to 2:45 p.m. If dad isn't into brunch, dinner will be served from 5 to 9 p.m. on Sunday. Every papa that passes through our door will be given golf balls and tees to hit the links after brunch. We'll also be giving away a grill to one lucky dad to enjoy this summer. As if my new Market Sheet wasn't enough to lure dad in for a spectacular meal at Salty's on the Columbia in Portland! Make your reservations today.

May 2009

With the weather we've been having in Portland lately, I think it is safe to say that spring has arrived. Eating local is in, and my new menu reflects the bounty that spring has to offer in Oregon. My new seasonal fare can be enjoyed while soaking in the rays on our now-open deck overlooking the gorgeous Columbia River. Here are my new warm-weather offerings:

For starters, I had a ton of fun developing Dungeness Crab Corn Dogs–an ageless classic with a Salty's twist. I take ingredients you'd commonly find in crab cakes, like crisp celery, carrots and onions, add fontina cheese, and coat it with a tempura batter before frying to a crunchy golden brown. This playful snack will be perfect with a Bloody Mary and a sunny afternoon on the deck.

Strawberry season is in full swing, so they definitely had to be included in our new menu. Rather than taking the predictable dessert route, we developed Strawberry Balsamic Vinaigrette. This classic pairing of sweet and tart fruity flavors elegantly dresses fresh spinach tossed with chopped strawberries. Then tangy chèvre cheese is flavored with a blend of rosemary, thyme, parsley, garlic and shallots and crumbled on top, adding a creamy component. The pièce de résistance is toasted pumpkin seeds for an earthy flavor and extra crunch.

The bounty of wild salmon in the Northwest gives me the opportunity to create many inventive dishes – a chef's dream. One of the best yet is Herb Parmesan-Crusted King Salmon with Grape Tomato Bruschetta Salad and Chipotle Fava Bean Ragout with Spring Green Bean – whew! The fresh wild king salmon is the star of this show, but a trio of colorful grape tomatoes in red, orange and yellow makes a stellar fresh salad accompaniment. Fava beans are large, flat beans that are used widely in Mediterranean and Middle Eastern cuisines. My ragout will be made with zucchini, yellow squash, red onion, garlic and sun-dried tomatoes. A hint of chipotle peppers add rich heat to the dish.

For dessert, our Peach Blueberry Buckle with Streusel Topping and Vanilla Ice Cream is the perfect sweet ending to a beautiful meal on the deck.

Make reservations today or call (503) 288-4444.

Be sure to tune into Mark & Dave from Portland's KEX Radio 1190AM weekdays from 4-7 p.m. They raved after a recent visit to Salty's and love to give away gift certificates to their listeners!

 

April 2009

Since fresh halibut is upon us in April, you will see many great things happening in our Portland kitchen. Just for the Halibut Festival, I came up with a recipe for BBQ Glazed Halibut that locks in the moisture with intense flavor. By pan-searing and glazing with our Fuji Apple BBQ Sauce, we get a nice caramelization on each fillet, creating a deliciously crisped exterior, with a moist and tender inside. This will come with Grilled Eggplant lightly seasoned with a Pacific Northwest Alder Smoked Sea Salt, and Cous Cous Salad spiced up with vanilla bean, pistachio, strawberry, mint, papaya and cucumber. For the final touch, we top the fish with a house-made Chipotle Feta. This will be available for dinner only.

When home cooks ask me for Salty's secrets to cooking fish to perfection, I always say, "Don't overcook it!" This applies to both fatty and lean varieties. Halibut is a lean fish that is best cooked over the grill or pan-seared. Since there isn't much fat, it can become tough and dry if it's overcooked. It only takes a few minutes on each side, then onto the plate.

Salmon is a fattier fish, and home cooks shouldn't be afraid to leave the center a little pink and translucent. In April, I get excited about the upcoming salmon season. We've made the conscious choice to only source wild fish at Salty's on the Columbia, which means gorgeous Alaskan varieties for now, but soon enough it will be straight out of the Columbia River. From our market menu, my Gingered Wild Salmon in Curry Cream Sauce with Steamed Rice and Seasonal Vegetables is a preview of the inventive salmon dishes that will be gracing our tables in the coming months. This dish will be available at lunch and dinner. Peruse our April lunch and dinner market sheets and go online for reservations.

Portland Easter Brunch: Easter is just around the corner and Salty's in Portland is the ideal dining destination for a holiday brunch. It is served Saturday, April 11 from 9:30 a.m. to 1 p.m. and Sunday, April 12 from 8 a.m. to 6:45 p.m. Cost is $37.95 per adult and $1.50 per year of age for children up to 12 years old. Visit our website to see our Easter brunch menu. Then call (503) 288-4444 to make reservations.

Our big fans, Mark & Dave from Portland KEX radio, are giving away gift certificates to join us for lunch in April. Tune into 1190AM weekdays from 4-7 p.m. in April for a chance to win!

 

March 2009

It's hard to believe that it's halibut season again. The winter has flown by, and I'm gearing up for spring, with focus turning to lighter fare just in time for our annual Just for the Halibut Festival.

With a nod to our Good Ciao Cookbook, we're going Italian for the festival this year. Cheeks are arguably the most delectable part of the fish, and definitely my favorite. I'll be searing and then oven braising halibut cheeks in a savory saffron lobster stock until they are plump and tender. The perfect sidekick to soak up all of that delicious sauce is creamy red pepper polenta. For added dimension, I'll finish the dish with a crisp fennel and tomato salad and our house-made ricotta.

I'm also focusing on fresh appetizers, and reducing the number of fried items on the menu, as people crave brighter flavors this time of year. Cashew Chicken Lettuce Wraps on our Market Menu are an absolute hit. But, my favorite is the Scallop Ceviche with a tomato and roasted poblano panna cotta. This savory twist on the classic Italian dessert is a creative way to have fun in the kitchen and keep my guests on their toes.

Speaking of our guests, I'm trying to make it more affordable to join us for dinner in these tough economic times by offering a generous three-course meal for just $24.95. So far it's been a huge success. I want to give guests as many choices as possible. Whether it's happy hour in our bar, or a full dinner in the dining room, we've got dining options for all budgets.

Also this month, Sommelier Matthew Carter and I have teamed up to take on Milbrandt Vineyards for a wine dinner that is sure to be an evening of fresh, seasonal Pacific Northwest cuisine perfectly paired to their fine wines. A tall order, but I think we're up for the challenge. Here's what I have planned for the menu:

Milbrandt Vineyards Wine Dinner Menu

First Course
Halibut Tartare, Sweet Basil Parmesan Flan, Spring Pea Bisque, Red & Yellow Pepper Coulis
Wine Pairing: Traditions Pinot Gris 2007

Second Course
Duck Trio:
Smoked Duck Toast, Gingered Rhubarb
Duck Confit, Marionberry Black Pepper Chutney, Sweet Potato Gaufrettes
Crispy Seared Duck, Scallion Pancake, Sweet Cherry Sauce
Wine Pairing: Traditions Merlot 2006

Third Course
Filet of Beef Wellington, Roasted Garlic & Preserved Lemon Pate, Roasted Fiddlehead Ferns, Oregon White Truffle Hollandaise
Wine Pairing: Legacy Syrah 2005

Fourth Course
Chocolate Pear Frangipane Tart, Late Harvest Anglaise
Wine Pairing: Estates Late Harvest Riesling 2007

Milbrandt Regional Sales Manager Brian Patterson will be here to help at this wine dinner on Friday, April 3, 2009. The cost is $99 per person including gratuity. Seating is limited, so please call us at 503-288-4444 for your reservations today.

Hope to see you soon at Salty's on the Columbia in Portland, Oregon!

January 2009

Come to Salty's on the Columbia in Portland for great food and great values. Take a look at our prix-fixe three-course dinner for $19.95, a different selection every night.

PORTLAND PRIX-FIXE THREE-COURSE DINNER FOR $19.95

Monday
First Course: Choice of Baby Green Salad or Caesar Salad
Second Course: Blackened Salmon, Bleu Cheese Mashed Potato, Vegetable Medley
Third Course: Creamsicle Sundae

Tuesday
First Course: Choice of Baby Green Salad or Caesar Salad
Second Course: Bourbon Marinated Grilled Chicken & Prawn Skewer, Polenta Cake, Vegetable Medley, Piquillo Pepper Bisque
Third Course: Creamsicle Sundae

Wednesday
First Course: Choice of Baby Green Salad or Caesar Salad
Second Course: Fuji Apple BBQ Pork Spare Ribs, Bleu Cheese Mashed Potato, Blue Corn Bread, Vegetable Medley
Third Course: Creamsicle Sundae

Thursday
First Course: Choice of Baby Green Salad or Caesar Salad
Second Course: Blackened Petite Top Sirloin, Sun-dried Tomato Mashed Potato, Vegetable Medley
Third Course: Creamsicle Sundae

Friday
First Course: Choice of Baby Green Salad or Caesar Salad
Second Course: Salty's Cioppino, Clams, Mussels, Bay Scallops, Salmon, Prawns, in a Fennel Tomato Broth
Third Course: Creamsicle Sundae

Saturday
First Course: Choice of Baby Green Salad or Caesar Salad
Second Course: Venus Clams Pappardelle, Artichoke Hearts, Garlic, Shallots, Sun-Dried Tomato, Pesto Cream sauce
Third Course: Creamsicle Sundae

Sunday
First Course: Choice of Baby Green Salad or Caesar Salad
Second Course: 8oz. Cut Prime Rib, Garlic Mashed Potato, Au Jus, Creamy Horseradish, Vegetable Medley
Third Course: Creamsicle Sundae

Other great new market sheet items include a rich Dungeness crab Thermidor, Dungeness Crab Stuffed Copper River Salmon, & BBQ Pork Spare Ribs.

NAPA VALLEY MERRYVALE VINEYARDS WINTER WINE DINNER AT SALTY'S IN PORTLAND

Please join us Friday, January 23, for an evening of award-winning Merryvale wines carefully paired with Salty's world-class cuisine. Here's your menu:

Merryvalle Vineyards Wine Dinner Menu

First Course
Quail Confit, Champagne-Soaked Brie,
White Truffle Sauce, Candied Cranberries Paired with 2007 Starmont Sauvignon Blanc, Napa Valley

Second Course
De-Constructed Dungeness Crab Cake
En Baluchon Paired with 2006 Starmont
Chardonnay, Napa Valley

Third Course
Beef Carpaccio, Multi-Grain Salad, Red Wine Vinaigrette Paired with 2005 Starmont Merlot, Napa Valley

Fourth Course
Pan-Seared Moulard Duck Breast, Red Chile Pear Sauce, Red Bartlett Pear Relish, Oregonzola Cheesecake Paired with 2005 Starmont Cabernet Sauvignon, Napa Valley

Fifth Course
Crème Brûlée Parfait, Layers of Vanilla
& Chocolate Custard with Candied Kumquats
Paired with "Antigua" Dessert Wine

Sommelier Matthew Carter and I will present the wine dinner on Friday, January 23, 2009. Merryvale Vice President of Sales & Marketing Phillip Correntes will tell you about Merryvale wine. The price is $120 all inclusive. Dinner is at 7 p.m. Please call (503) 288-4444 for reservations today. Hope to see you soon.

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