23Hoyt

Name: 23Hoyt
Address: 529 NW 23rd Ave., 97210, OR, 97210
Telephone: 503-445-7400

529 NW 23rd Ave., Portland, OR 97210, US

• Tuesday: 11:30AM-11:00PM •Wednesday: 11:30AM-11:00PM •Thursday: 11:30AM-11:00PM •Friday: 11:30AM-12:00PM •Saturday: 11:30AM-12:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

DINNER MENU

STARTERS

Cauliflower soup

with ginger, caramelized apple, fried almonds and piment d’espelette

Crispy sweetbreads

with pearl onions “doux et aigre,” pancetta, wild mushrooms and hot mustard

Braised escargot

with fennel, garlic, shiitake confit, fresh herbs and pernod

Half dozen fresh Pacific oysters on the half shell

with a cosmopolitan mignonette

Seared sea scallops

with butternut squash puree, sauteéd chantrelles and a brown butter-caper vinaigrette

Octopus carpaccio

with capers, olives, celery, frisee and truffle-soy vinaigrette

SALADS

Salad of local beets

with chevre, green apple, crushed hazelnuts, lemon oil and tarragon

Caesar salad

Heirloom tomato salad

with watermelon, niçoise olives, feta and sherry vinegar

Baby lettuces and greens

with radishes, tarragon, chives, mustard vinaigrette and croutons

Local asian pear salad

with arugula, Rogue Creamery blue cheese, toasted pistachio and white balsamic vinaigrette

ENTREÉS

Pappardelle

with smoked heirloom tomatoes, arugula, chilies, candied garlic and sweet basil

Pan roasted chicken

with choucroute garni, pommes puree and grainy mustard ice wine jus

Roasted trout

with grilled baby octopus, mint, capers, olives, tomato, preserved lemon and olive oil potatoes

Halibut avec les épices Thaïes

roasted with coconut lemongrass broth, early autumn vegetables and Thai spices

Braised lamb shoulder

with cipolinni onions, Gene Thiel’s carrots, baby turnip, roasted red grapes and braising jus

Grilled Rib-eye steak

with braised celery, celeriac & white chocolate puree, local white chantrelles and black truffle jus

BAR MENU

Marinated olives & roasted almonds

Pommes frites

with citrus gremolata

Salad of local beets

with chevre, green apple, crushed hazelnuts and lemon oil

Caesar salad

Charcuterie

salmetti secchi, prosciutto di Parma, Toscana, arugula and oil cured olives

Half dozen oysters on the half shell

with mignonette

Steamed manila clams in a coconut-kaffir lime broth

with Thai spices

Today’s soup

Mac & cheese

with cheddar, gruyere, rogue blue and bacon

Grilled baby octopus salad

with shaved fennel, capers, olives and mint

Beef dip sandwich

with caramelized onion, gruyere, dijon and mushroom jus

Fresh ground chuck on a brioche bun

with aged cheddar, aïoli, arugula, and pickled red onion served with pommes frites