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Dinner.

SUMMER DINNER  JULY, 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 olive oil, herbs 4.gf
BLISTERED PADRONS jacobsen sea salt, lemon 6.gf
HOUSEMADE FRENCH FRIES* roasted garlic aioli 7.gf
CAST IRON CORNBREAD honey butter & house jam 11.
BRUSCHETTA carrot top pesto, portland creamery chevre, cucumbers, grilled apricots, balsamic 11.
GRILLED FLATBREAD nduja, blistered padrons, breakfast radish, fontina 12.
OREGON ALBACORE TARTARE* ginger lime vinaigrette, cucumber, radish, beets, mama’s ‘lil pickled peppers 12.
CHARCUTERIE BOARD* housemade charcuterie, cured meats, pickles, stone ground mustard 15.
ARTISAN CHEESE PLATE chef ’s selection of three cheeses with fruit, toasted nuts, baguette 15.
WILLAPA BAY CLAMS fresh herbs, calabrian chilies, shallots, grilled como bread 14.
CORNMEAL FRIED OYSTERS sauce gribiche, espelette, pickled red onion 10.gf

soup & salads

SMOKED TOMATO & BASIL SOUP creme fraiche, garlic crouton, basil oil 9.
CAESAR SALAD* crisp romaine, house caesar dressing, croutons, parmesan 9.
SIMPLE SALAD baby carrots, toasted pine nuts, albion strawberries, sherry vinaigrette 11.gf
HEIRLOOM TOMATO SALAD basil pesto, cucumber, pickled red onion, portland creamery feta, lemon vinaigrette 13.gf

pasta

RISOTTO brown butter, cherry tomato ragu, summer squash, fresh basil, toasted pine nuts 19.gf
HOUSE PAPPARDELLE chanterelle mushrooms, fava beans, white wine butter sauce, shaved pecorino 22.
PASTA CARBONARA house linguini, kurobuta bacon, hericot verts, calabrian chiles, shaved pecorino 21.

entrées

FRIED CHICKEN* cast iron cornbread, braising greens, jalapeño honey glaze 22.
PAN ROASTED CHICKEN* crispy polenta, baby carrots, spicy mint chimichurri, espelette 24gf.
SEARED DUCK BREAST* duck fat new potatoes, haricot vert, apricot coulis 29.gf
OREGON ALBACORE* cherry harissa, padrons, cucumber, cherry tomato and cucumber relish, chili oil 24.
COLUMBIA RIVER KING SALMON* forbidden black rice, roasted tomatillo sauce, summer squash 30gf.
VEAL MARSALA* basil spaetzle, chantrelle mushrooms, small heart farms micro greens 26.
ST. HELENS HANGER* herb butter, house cut fries 24.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.

 

 

 

We use the finest local purveyors and small farms.
Chef Lorenzo Capoccia is happy to accommodate your dietary concerns.

23Hoyt – A New American Tavern • 529 NW 23rd Ave. Portland Oregon • 503.445.7400 • www.23hoyt.com
*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

Note: Alternate to increasing our prices, a 3% service charge for Oregon employer mandates is added to all sales.