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Dinner.

WINTER DINNER   February 2017

Please Note: Our menu changes on a daily basis. The menu listed on this page may have changed since originally posted.

appetizers 

MARINATED OLIVES 4.gf
HOUSEMADE FRENCH FRIES* roasted garlic aioli, rosemary 7.gf
STEAK TARTARE* cornichons, crispy capers, dijon, shaved egg, housemade crackers 9.
BRUSSELS SPROUTS caramelized brussels, slow poached Deck farm egg,
pecorino crisp, meyer lemon vinaigrette 10.gf

CORNMEAL FRIED OYSTERS sauce gribiche, greens, pickled red onion 10.gf
CAST IRON CORNBREAD honey butter & housemade jam 11.
ROASTED BONE MARROW salsa verde, grilled como, caramelized onions 12.
CHARCUTERIE BOARD* housemade charcuterie, cured meats, pickles, stone ground mustard 15.
ARTISAN CHEESE PLATE selection of three cheeses with seasonal fruit, toasted nuts, baguette 15.
FRESH OYSTERS Nisqually Tribe harvested oysters, mignonette (6) for 19. (12) for 36.

soup & salads

SMOKED CHICKEN & CHORIZO SOUP creme fraiche, espelette, micro arugula 9.gf
CAESAR SALAD* romaine, house caesar dressing, croutons, parmesan 9.
SIMPLE SALAD golden raisins, radish, candied walnuts, sherry vinaigrette 10.gf
BEET SALAD herb emulsion, Portland Creamery chevre, pistachio brittle, fennel, radish 14.gf
FORAGED GREENS chickweed, miner’s lettuce, quail egg, black trumpet mushroom 12.gf

pastas

BUTTERNUT SQUASH RISOTTO toasted hazelnuts,crispy sage, herb oil, pecorino 18.gf
VENISON RAGOUT garganelli pasta, scallions, pecorino, herbs 20.
BLACK TRUMPET FETTUCINE radicchio, roasted garlic, calabrian chiles, Oregon white truffle 22.

entrées

PAN ROASTED CHICKEN* crispy polenta, sautéed brussels sprouts, house bbq sauce, espelette 24gf.
PORK CHOP* green spaetzle, pan braised parsnip, watercress, pinenuts 26.
BLACK COD* cauliflower “couscous”, italian olives, pine nuts, smoky tomato broth, fennel salad 28.gf
BRAISED VEAL CHEEK romesco, new potatoes, swiss chard, crispy onion, bordelaise 26.
DUCK CONFIT CASSOULET royal corona beans, cippolini onion, rainbow chard, Olympia Provisions sausage 26.
SEARED DUCK BREAST* confit potatoes, sautéed radicchio, mustard jus 29.gf
STEAK FRITES* chimichurri compound butter, house cut fries 24. gf
REISTER FARMS LAMB CHOP* roasted potatoes, harissa & carrot puree, pistachio, tzatziki 34.gf
23HOYT BURGER* tillamook yellow cheddar, butter leaf lettuce, heirloom tomato, mama lil’s pepper aioli,
caramelized onion, sesame brioche bun, french fries 15        add apple wood smoked bacon 2.  add fried egg 2.
23 ROGUE BURGER* Rogue Creamery bleu cheese, black pepper smoked bacon, caramelized onion, aioli, lettuce,
sesame bun, served with house fries 16.

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

 

23Hoyt – A New American Tavern • 529 NW 23rd Ave. Portland Oregon • 503.445.7400 • www.23hoyt.com