Carlyle

Name: Carlyle
Address: 1632 NW Thurman St., 97209, OR, 97209
Telephone: 503-595-1782

1632 NW Thurman St., Portland, OR 97209, US

• Monday: 5:30PM-9:30PM •Tuesday: 5:30PM-9:30PM •Wednesday: 5:30PM-9:30PM •Thursday: 5:30PM-9:30PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •

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Details

Cuisine: French, Pacific Northwest (American)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Dinner

First Courses & Share Plates

Soup of the Day

Seasonal Oysters on the Half Shell

half or full dozen served with classic mignonette

Westcott Bay Mussels

in a “charred” tomato broth, with Spanish chorizo, grilled bread, garlic confit, saffron rouille

Panna Cotta

cauliflower-blue cheese panna cotta, vermouth poached Kumomoto Oyster, oyster gelee, American Caviar

Hot & Cold Foie Gras

seared and “au torchon”

Carlyle “BLT”

Maple braised pork belly, lemon aioli, chiffonade of romaine, brioche, and tomato jam

Medallion of “ris de veau”

crisp veal sweetbreads, lemongrass-apple butter, Fuji Apple and celery root salad, Agrumato oil.

Crispy Calamari “Fritto Misto”

asparagus and preserved lemon, green beans, cod goujonette, Oregon bay shrimp, sauce Bagna Cauda

Pate Plate

country style pork pate, Salami Gentiel, cornichon vinaigrette and ‘cabecou feuille'

Oregon Crab Risotto

lobster broth, cordoncello mushrooms, Dungeness Crab, finished with goat chesse butter, and fine herbs

Salade

“ Hang Town Fry”

warmed baby frisee, lardon vinaigrette, crispy oysters, and a poached Cattail Creek Farms duck egg

Duck Confit Salad

with chickories, bulls blood micro lettuce, ‘mulled' Sekel pear, Roquefort, sherry shallot vinaigrette

Carlyle Salad

butter lettuce, radish, cherry tomatoes, shaved manchego, and creamy red wine Dijon vinaigrette

Entrees

Sturgeon

honey crisp apple wrapped Young's Bay Sturgeon, oxtail-potato ragout, Shiimegi mushrooms, beet tartar, and baby herb salad

Rabbit “ Two Ways ”

crisp loin and slow confit leg, with herbed spaetzle, red wine-caraway melted red cabbage and grain sauce Robert

Rib Eye

grilled Cascade Beef rib eye with crisp duck pommes frites, wilted spinach, red wine reduction, and duck liver pate-Roquefort butter

Roasted Monk Fish

basil-mascarpone and Dungeness Crab “mac and cheese” Israeli cous cous, Mimolette and sherry beurre noisette

Asian Beef Short Ribs

tender, star anise and orange-braised beef short ribs with warmed heirloom cherry tomatoes, and horseradish crushed potatoes

Squab

Palmetto Squab, roasted breast and leg confit, Beluga Lentils and Huckleberry squab sauce

Scallops

seared Diver scallops, Chanterelle mushroom, Tasso ham and potato hash with black pepper béarnaise

Lamb “Provencal”

grilled loin and braised shoulder of Cattail Creek Farms lamb, seared fingerlings, black olive “nicoise”, root vegetable a la grecque, lamb jus.

Sable Fish

grilled, with miso-lemongrass broth, cabbage wrapped rice cake, mussels, Manilla Clams and Chili oil

Agnolotti

Delicata squash, Fromage blanc, and hazelnut Agnolotti, Jerusalem artichokes, lobster mushrooms, sage oil, and sage brown butter cream

Peppercorn dusted Maple Leaf Duck Breast

Thai “forbidden” black rice, baby bok choy and Lapsang souchong infusion

Carlton Farms Pork “Osso Bucco”

spiced Kuri Squash, tamarind jus, Deglet Noor dates, and gingered gremolata

Winter Cheese Menu

Fourme De Rochefort

Hard cheese, raw cow's milk, 50% butterfat. Sweet, creamy, grassy, and pungent

Rocher Nantais

Semi hard, raw cow's milk, 45% butterfat. Crisp, minerally, and buttery.

Cathare

Semi soft, raw goats' milk, 45% butterfat Rich, creamy, velvety and a hint of ash.

Charollais

Semi hard, raw goat's milk, 50% butterfat Nutty, creamy, and a touch salty

6 year Cheddar

Carr Valley Cheese, one of the oldest Family produced cheeses. From Wisconsin.Very sharp, yet creamy, and the texture is unforgiving! with apples and Salametto

Roaring Forties Blue

From Tasmania, a sweet, buttery, creamy, salty, nutty. This cheese has it all! One of the best blues period.

Sample of three

DESSERTS

Baked Alaska

red velvet cake, baked meringue and cherry ice cream

Blood Orange Cream Cake

with orange supremes and blood orange sorbet

Warm Strawberry and Rhubarb Tarts

with vanilla ice cream

Mexican Style Hot Chocolate

with deep fried churros

Cactus Pear and Tequilla Lime Bavarian

Daily House Made Sorbets and Ice Creams

in a candy cup