Caprial's Westmoreland Kitchen

Name: Caprial's Westmoreland Kitchen
Address: 7015 SE Milwaukie Ave., 97202, OR, 97202
Telephone: 503-236-6457

7015 SE Milwaukie Ave., Portland, OR 97202, US

• Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

APPETIZERS

NORTHWEST STEAMER CLAMS

saffron, fennel, housemade seafood sausage, orange gremolata, and garlic croustade

BISTRO ANTIPASTA

Assorted charcuterie and cannellini bean salad with olives, cured tomatoes, wine glazed mushrooms, and the Chefs market selections

SEASONAL SAVORY POT DE CRÈME

Dungeness crab vin blanc and frisee

SESAME ENCRUSTED AHI

seared, sliced, and served with avocado, cucumber, and wasabi dressing

MÉLANGE OF CHEESES

Chef’s daily choices served with housemade crackers, fresh fruit, seasonal fruit compote, and toasted hazelnuts

WRAPPED PRAWNS

housemade pancetta with salsa verde and frisee

LETTUCE WRAPS

Spicy braised local chicken served with bean sprouts and chile dipping sauce

SOUPS & SALADS

SOUP OF THE DAY

Soup & Seasonal Green Salad Price: $7.25 served with housemade bread

SEASONAL GREEN SALAD

with orange-sesame, balsamic vinaigrette with blue cheese crumbles or green goddess dressing

GRILLED ROMAINE SALAD

Grilled crispy romaine lettuce with garlic croutons, Cæsar dressing, and Grana Padano, topped with house-smoked salmon

FRISÉE SALAD

tossed in a warm Farmstead cheddar dressing, local apples, housemade pancetta, and walnuts, finished with shaved aged cheddar

SPINACH SALAD

Roasted golden beets tossed with fresh spinach in a roasted fennel vinaigrette, topped with lemon goat cheese, crispy carrots, and hazelnuts

ENTREES AND SANDWICHES

HOT-AS-HELL CHICKEN

Locally grown grilled breast, simmered in a sweet chili sauce and fresh cilantro, served atop Chinese noodles tossed in fiery peanut sauce

FISH CAKES

Pan-seared Yukon Gold and True cod cakes, served on crispy fried Udon noodles with a spinach and sherry vinaigrette salad, drizzled with lemon caper aïoli

VIETNAMIESE STYLE PORK SANDWICH

Brined, roasted and sliced on housemade baguette, served with pickled carrots and cucumbers, fresh cilantro and a green papaya jicama salad

VEGETARIAN PASTA

Fried sheets of housemade pasta sandwiched between grilled cauliflower, fennel, and radicchio, topped with basil pesto, Pomodoraccio tomatoes, and feta cheese

WESTMORELAND REUBEN

served open-faced, layered with corned beef, sauerkraut, melted Gruyére, and housemade Thousand Island, served with house-cut French fries or a seasonal green salad

BISTRO BURGER

Strawberry Mountain ground beef with housemade pickles and relish, crispy fried onions, lettuce and aïoli on our own herb-salted bun, served with house-cut French fries or a seasonal green salad

DINNER MENU

APPETIZERS

NORTHWEST STEAMER CLAMS

saffron, fennel, housemade seafood sausage, orange gremolata, and garlic croustade

BISTRO ANTIPASTA

assorted charcuterie, cannellini bean salad, olives, cured tomatoes, wine glazed mushrooms, and other whims

SESAME ENCRUSTED AHI

seared, avocado, cucumber, gari chips and wasabi dressing

MÉLANGE OF CHEESES

housemade crackers, toasted hazelnuts, seasonal fruit, and fruit compote

LETTUCE WRAPS

braised local chicken, peanut bean sprout salad, and sweet sambal

WRAPPED PRAWNS

housemade pancetta with salsa verde and frisee

SEASONAL SAVORY POT DE CRÈME

Dungeness crab vin blanc and frisee

SOUPS & SALADS

HOUSE SALAD

local greens, seasonal vegetables, choice of orange-sesame, green goddess or balsamic vinaigrette with blue cheese crumbles

FRISÉE SALAD

local apples, housemade bacon, toasted walnuts, Farmstead cheddar dressing

SOUP

Mark’s selection of the evening

SPINACH SALAD

roasted golden beets, lemon spiked Alsea Acres chevre, toasted hazelnuts, fresh spinach, roasted fennel vinaigrette, crispy carrots

GRILLED ROMAINE SALAD

garlic croutons, Grana Padano, house-smoked salmon, Cæsar dressing

ENTREES

DUCK

seared breast and braised hind quarter, farro “risotto style”, orange, and duck stock reduction

SEASONAL FISH

wild nettle spätzle, lemon beurre blanc, and pistachio crust

PORK LOIN CHOP

grilled, green peanut mole, chocolate smoked pasilla reduction, polenta cheddar cake, and Jason’s tortillas

VEGETARIAN

Grana Padano gnocchi, wild mushrooms, Madeira, vegetable demi glace, thyme and walnut gratinée

DESSERT MENU

DESSERTS

BAILEY’S POTS DE CRÈME

Velvety smooth custard infused with bittersweet chocolate and Bailey’s Irish Cream liquor, served with a shortbread cookie

CHOCOLATE TURTLE TORTE

Pecans and caramel baked in a sweet pastry crust, topped with chocolate-Kahlúa mousse and a thin layer of ganache, served with caramel and chocolate sauces

HONEY SPICE CRUMB CAKE

Brown sugar sour cream spice cake with honey vanilla crumb topping, served warm with vanilla ice cream and caramelized walnuts

PEAR FRANGIPANE TART

Vanilla bean poached pears baked with almond frangipane in a rich crust, served with vanilla ice cream and ginger caramel sauce

BROWN BUTTER MACADAMIA CAKE

Individual brown butter sour cream cake scattered with macadamia nuts, served warm with milk chocolate candied kumquat semifreddo

BAR MENU

MARK’S SOUP

of the evening

GRILLED ROMAINE SALAD

garlic croutons, Grana Padano, house-smoked salmon, Cæsar dressing

HOUSE SALAD

with orange-sesame, green goddess, or balsamic vinaigrette with bleu cheese crumbles

BISTRO ANTIPASTA

assorted charcuterie, cannellini bean salad, olives, cured tomatoes, wine glazed mushrooms, and other whims

SESAME ENCRUSTED AHI

seared, avocado, cucumber, gari chips and wasabi dressing

SPINACH SALAD

roasted golden beets, lemon spiked Alsea Acres chevre, toasted hazelnuts, fresh spinach, roasted fennel vinaigrette, crispy carrots

NORTHWEST STEAMER CLAMS

saffron, fennel, housemade seafood sausage, orange gremolata, and garlic croustade

WESTMORELAND REUBEN

served open-faced, layered with corned beef, sauerkraut, melted Gruyére, and housemade Thousand Island, served with house-cut French fries or a seasonal green salad

BISTRO BURGER

Strawberry Mountain ground beef with housemade pickles and relish, crispy fried onions, lettuce and aïoli on our own herb-salted bun, served with house-cut French fries or a seasonal green salad

MÉLANGE OF CHEESES

housemade crackers, toasted hazelnuts, seasonal fruit, and fruit compote