DOC

Alice Prosecco Dinner 10/10/12

Please join DOC and Alice winemaker Cinzia Canzian on October 10th, 2012 for a prosecco dinner.  We will be featuring 4 sparkling wines and 4 courses for $75 not including gratuity.  Dinner will begin at 6:30.  To make a reservation, call DOC at 503.946.8592. 

About Alice Winery

Alice 'Osè' Brut Rosato

Why Be Curious:

because

Tasting Notes:

10% Marzemino; 90% Prosecco. The wine's name 'Osè' means risqué in Italian. If this pink adds an element risqué to your next gathering, sounds good to us.  Usually this grape is found in southern Trentino. Slightly floral with geraniums; lots of fresh strawberries around pencil shavings. Aperitivo or with food; fried calamari.

Vineyard:

Prosecco zone of Conegliano and Valdobiaddine.

Vinification:

Some time on the skins for color and slight structure; 8- 11 gr/l.

 

Alice Brut 'Doro' Prosecco di Valdobbiadene

Tasting Notes:

100% Prosecco. A serious and special Prosecco: very precise aromatics of honey and honeysuckle with asian pear; small bubbles that give the sensation of a creamy perlage. Maybe as an aperitivo but really sings with food; grilled seafood or spaghetti with sweet clams or mussels in a white sauce.

Vineyard:

Valdobiaddine DOC.

Vinification:

Charmat method. 7.5gr/l of RS; 30 yr. old vines.

Awards:

2009 L'espresso Guide: Three Bottle Award: #1 Brut of 2007.
Download Award

Alice 'Tajad'' Brut

Tasting Notes:

Field blend of native grapes: Prosecco, Verdiso, Boschera. Very interesting and different nose from what you would expect in a normal Prosecco, such as pear and apple, but also some interesting eucalyptus, bitter honey, vegtable, and salt notes. Little more structure in mouth than Prosecco. Perfect aperitivo to waken up the palate to something different.

Vineyard:

Prosecco zone of Conegliano and Valdobiaddine.

Vinification:

Charmat method; 8-11 gr/l of RS; depends on year.

 

Alice Extra-Dry Prosecco di Conegliano Valdobbiade

Why Be Curious:

All woman owned winery making boutique, vintage Prosecco that’s top notch and as frivolous or serious as you want. If you like the dry side of extra dry and minerals, you’ve got the aperitivo started.

Tasting Notes:

100% Prosecco. Mix of pear and red apple; typical white acacia flowers. On the dry side for an extra-Dry Prosecco, but not without a slight cream to the perlage. Great as an aperitivo; it also pairs well with a number of dishes; weddings and other convivial occasions.

Vineyard:

Conegliano e Valdobiaddine DOCG Soil: chalk and marl Altitude: 250 - 330 meters Land feature: pre-Dolomite hills Vine age: 15 - 20 years

Vinification:

Charmat method at a slower rate of fermentation (finer bubbles) than normal at minimum of 45 days. 15gr/l of RS.

Awards:

DailyCandy.com “5 Bottles to Give or Share” - 12/2010
Vinography.com “The World's Best Prosecco” 9 out of 10 - 07/2007

NEW ART AT DOC

DOC is pleased to feature "Ice Cube Tray" (2008) by Isaac Layman, on loan to our dining room this summer from Portland's Elizabeth Leach Gallery. One of Seattle's most respected artists, Layman is known for constructing large-scale, psychologically charged, photographic-based visions of the spaces and objects found in his Seattle home. His highly anticipated first solo museum exhibition was hosted earlier this year at the Frye Art Museum in Seattle. Layman's work has earned reviews on National Public Radio and in leading journals, including Artweek and Art in America. His objects are included in the collections of the Henry Art Gallery, University of Washington; the Margulies Collection at the Warehouse, Miami; the Monsen Collection of Photography, Seattle; the Museum of Fine Arts, Houston and others.

Stop in to view this amazing work and welcome new sous chef Brian Scibetta to the DOC family. Brian joined us this month from Davis Street Tavern and is cooking alongside executive chef Jobie Bailey.

MOTHER’S DAY SUPPER THIS SUNDAY AT DOC

DOC will be open this Sunday for a special Mother’s Day Supper at 5:30pm. Our 4-course chef’s menu is in the works and will include ingredients straight from the farmer’s market this weekend. Look for spring greens with shaved fennel, hazelnuts & goat cheese; hand-made pasta with scallops, peas or fava beans; and a choice of two secondi: wild rice stuffed quail; or fresh locally caught fish, either salmon or cod. For dessert try sweet cream panna cotta with strawberries; or chocolate cake with hazelnut ice cream. Wine pairings, a small amuse & intermezzo course are all included for just $100. Space is limited and reservations are highly recommended. The weather is looking gorgeous (high 80s!) so outdoor seating will be available as well. Call 503.846.9532 to reserve your spot.

SUNDAY SUPPER FOR MOTHER’S DAY

Mother’s Day is Sunday May 13 and DOC will be open for a very special 5pm only seating. We’ll be offering a 4-course chef’s menu including wine pairing for $100. The menu is in the works but scallops, quail, and greens from Amanda at Bluehouse Greenhouse Farm will all make appearances. Seating is limited and reservations are highly recommended.

new for may at DOC

This week at DOC we have brand new dishes to share throughout the menu. For antipasti we’ve added a salad of lightly smoked and pickled sturgeon, tossed with shaved radishes, Winter’s Farm baby spinach, and a touch of olive oil. On the primi list our newest risotto with green garlic, asparagus, parmesan and lemon serves up classic spring flavors. And not to be outdone, the secondi features three new dishes, starting with pork loin, served with swiss chard, faro and agrodolce rhubarb. The rhubarb is cooked in its own juice, vinegar, sugar and honey, giving the pork a delicious sweet and sour, or agrodolce, flavor.  Steelhead has gone out of season so we are on pan-roasted sturgeon now, with shelled northern beans, flowered arugula and charred ramps. Our vegetarian dish is a crespelle (crepe), filled with foresty flavors of creamed nettles and black trumpet mushrooms, topped with a duck egg. For dessert we’ve added a lemon verbena panna cotta with huckleberries, rounding out the chocolate cake with hazelnut ice cream; and lemon tart with rhubarb sorbet.

Menu Trend: Nettles

The Trend: Move over spinach and kale… there’s a new green in town.Freshly-foraged wild nettles are popping up on menus throughout Portland in everything from pasta and pizza to soup and pesto.

What they are: Though the term “nettle” could refer to any of 30 flowering plants of the Urticaceaefamily, the most-used variety for culinary purposes is the stinging nettle. The vitamin-packed plant is native to North America, and thrives here in the soggy Pacific Northwest where the greens are harvested in the wild.

Read full article here.

SPRING FLAVORS AT DOC

Spring has officially arrived and with it the reopening of our favorite farmer’s markets! This week’s menu offers plenty of new spring dishes. Antipasti include octopus, slow cooked with paprika & tomato, with beluga lentils and caponta – it’s wonderfully tender with just the right amount of spice. Try Gathering Together Farm’s mixed salad greens served with house-made pickles (squash & fennel this week) and topped with shaved Pantaleo goat cheese. Or a simple spring salad of mixed chicories with blood orange & shaved fennel. We’re also thrilled to have wild nettles back in season! This week’s risotto features wild nettle pesto with hazelnuts and Belper Knolle cheese. And our cavatelli is the ever-popular pork sugo, topped with an extra-dry, Italian style cheese from Jacob’s Creamery. Secondi start off with flatiron steak, served with roasted potatoes, black trumpet mushrooms (while they last!), braised greens & crème fraiche. Steelhead is still going strong from our good friend Sonny Davis, paired with wild ramps, one of our favorite spring vegetables, and Viridian’s shelled beans, kale raab & broth. Finally, our vegetarian entrée this week is a frittata cooked with Tahonohono heirloom spring onions and served with turnips, broccoli, hedgehog mushrooms & farro. Did we mention three new desserts?

DOUBLE WINE DINNERS AT DOC

Please join DOC wine curator Austin Morris Bridges, along with our chefs, on Tuesday February 28 for a very special night featuring Podere Ruggeri Corsini wines. We’ll be serving 5 incredible courses (menu to be announced day of the event), paired with 5 beautiful Corsini wines:

2010 Bianco
2010 Dolcetto
2009 Barbera d'Alba Superiore "Armujan"
2007 Barolo "Bussia"
2007 Barolo "San Pietro"

Just a handful of seats are left for this intimate dinner presented in partnership with Cork Wine Shop and Casa Bruno Wines. Click here to reserve your spot now - 5 courses plus 5 pairings are just $85 (gratuity not included).

Please note as well that DOC will be closed Weds February 29 for the Classic Wines Auction Spring Winemaker Dinner which is completely sold out. We are pleased to be partnering with Big Table Farm for this one-of-a-kind event, pairing 20 stellar Portland restaurants with outstanding Oregon, Washington and California winemakers. Proceeds benefit local children’s and family charities.

SQUARE PEG WEEK & PLENTY OF VEGGIE DISHES

Pickle fans rejoice! The Dill Pickle Club’s Second Annual Perfect Pickle event is this coming Monday Feb 6th at Holocene (1001 SE Morrison) at 6pm. See Portland’s top chefs compete for the “Pickler of the Year” crown, including our very own Jobie Bailey. Click here for more info and a complete list of competing restaurants, judges, bands (of course) and DJs. We hope to see you there!

Now on to the menu. It’s Square Peg week at DOC so plan on pork loin and shoulder both on the menu by week’s end. Get started in the meantime with our classic pork sugo cavatelli with yellowfoot mushrooms and a nice dry cheese from Jacob’s Creamery. Then look out for touches of bacon throughout the menu – like an antipasti stew of purgatorio beans, carrots, leeks and kale topped with bacon. Or the flat iron steak with collard greens, butternut squash and yes, bacon. Fear not vegetarians – there are plenty of delicious choices for you too! Antipasti include mustard greens with fennel and black trumpet mushrooms; a beautiful grain salad of barley, red wheat, pardina lentils, curly cress, beets & ramp vinaigrette; plus braised greens with thyme, breadcrumbs and a poached egg. Try the carrot risotto with goat cheese or our newest vegetarian secondi of celeriac sformato served with roasted cippolini onions, hedgehog mushrooms and arugula. Good food and plentiful drink await.

TRIPLE PRIMIS AT DOC

Happy New Year and our thanks to everyone who celebrated with us on New Year’s Eve! We’re starting off 2012 with a few new dishes. In antipasti, we have a new chopped kale salad, with poached fingerling potatoes, house-made pickled squash & carrots, hazelnuts & aioli. A simple favorite of charred broccoli raab with chili flake & olive oil will find it's way on to the menu this week, as well as spicy braised winter greens with a poached egg & bread crumbs. Celeriac sformato & root vegetable salad continue to be favorites.

We received a half-hog from Square Peg last week, which means pork sugo cavatelli is back, joining risotto with carrot puree & belper knolle on the primis. Dungeness crab & butternut squash ravioli will be a rare third primi on the menu this week, topped with Sonny's steelhead caviar and brown butter.

The loin & shoulder roasts from the hog will start off the week for secondi, coming with braised collard greens & sunchoke puree. Get it while it lasts, with flatiron steak on the menu at week's end. We’ll start out the week with steelhead as our fish dish, with a chance of sturgeon arriving for the second half.

Last but not least, we have one new dessert, a cinnamon panna cotta with candied almonds & poached pear. Starting the new year sweet.

NEW YEAR'S EVE AT DOC

New Year’s Eve is almost here and we have a just few spots left for our seatings at 6 and 9pm. Celebrate 2012 with a decadent 5-course meal plus amuse bouche and intermezzo for just $85. Add accompanying wine pairings for $45. As always, the menu will be based on the freshest market ingredients. In the meantime, a sneak peak of our plans includes: Belgian endive salad; foie gras terrine with brioche and preserves; and ravioli with squash, spinach and first of the season Oregon Dungeness crab topped with fresh steelhead caviar. And that’s just getting started. For secondi we’ll offer fresh scallops with truffles; or Sudan Farms rack of lamb with lentils. Expect some extra special cheeses and, for dessert, chocolate & semifreddo.

If you can’t wait until New Year’s Eve, rest assured that DOC will be open throughout the holidays with the exception of Christmas Eve. A few highlights from this week’s menu: baby lettuce salad with shaved persimmons, fennel, hazelnuts & dried olives; and our newest cavatelli dish with creamy tuna, parsley and capers. Risotto this week features sweet potato & kale and we’ll be taking delivery of our half pig from Square Peg tomorrow so look out for pork heading into the weekend.

SFORMATO, STEAK & STEELHEAD: LOTS OF NEW AT DOC

We have been busy in the kitchen this week, rolling out several new menu items and ingredients. For antipasti try the celery sformato served with bacon, hedgehog mushrooms and spinach. The sformato falls somewhere between custard and soufflé – light, but flavorful and substantial enough to hold up to the cold! There’s also a new salad of mixed root vegetables - roasted beets, olive oil poached turnips, carrots & radishes - with sorrel, pepitas and parmesan. For primis this week pork sugo cavatelli is back (by popular demand) while the risotto features mushrooms, fennel & radicchio. Secondi highlights include flat iron steak with Spring Hill Farm’s delicious braised greens, chanterelles & delicata, finished with crème fraiche. Steelhead is served in an incredible broth along with Viridian’s catalan white beans & cardoons, olives and preserved lemon – it’s Paul’s favorite fish set yet! And our vegetarian dish is squash dumpling served with carrots, leeks and pocha beans. With citrus season coming on we’ll be moving into Meyer lemon sorbet soon. For now, enjoy a sweet semifreddo of peaches with black pepper, honey and candied orange.

CAVATELLI WITH MORNAY & CAULIFLOWER

This week at DOC try out earthy, late fall flavors like faro with spinach, beets, foraged mushrooms and crème fraiche; porchetta di testa with chickweed and fermented radish; or our gratin of cabbage & sunchokes topped with breadcrumbs and parsley. New to the primi list are risotto with fennel, parsnips and a surprising touch of nasturium; as well as a hearty cavatelli dish with mornay sauce and cauliflower. We’ll be finishing out the pork shoulder on the secondi with flat iron steak on the menu by the weekend. Look for steelhead or sturgeon making an appearance as well. Desserts continue to wow: quince & apple bread pudding with lemon and vanilla ice cream. Mmmmm.

Don’t forget – tis the season! DOC is available for truly memorable and intimate holiday dinners throughout the month of December. Please contact austin@docpdx.com for pricing and details.

KURI SQUASH ON FROLIC!

Our thanks to the lovely Chelsea Fuss for the great feature running this week on Frolic!, Chelsea’s daily lifestyle blog about all things wonderful. Chelsea and photographer Lisa Warninger visited Paul and Jobie in the kitchen on a recent fall morning and learned how to prepare our delectable vegetarian dish of kuri squash with saffron couscous stuffing and green beans.

“The menus at DOC are very intuitive and based on whatever the chefs happen to be inspired by that week at market. When we visited, the guys were really excited about these little kuri squash and they showed us how to cook them with saffron couscous. We (OK, I) gobbled it down that afternoon for lunch. If you are willing to forgo tradition, these would be lovely individual servings for Thanksgiving or even served as a side dish.”

Check out the beautiful images of DOC and the chefs here. You can also download the DOC recipe card custom designed and lettered for Frolic! by Scout’s Honor Co.

If you aren’t up for preparing these for your own Thanksgiving meal, DOC WILL BE OPEN FRIDAY NOVEMBER 25 serving a fabulous post-Thanksgiving meal that will definitely not include turkey but will include some heavenly Square Peg pork loin. Hams are in the smoker as well so look for mustard green salad with smoked pork and potatoes along with porchetta di testa on the primi list. Or as Paul says: “It’s pig week at DOC!”

FARRO, MUSHROOMS, BEANS & DUMPLINGS

This week at DOC we’re cooking up “hearty”: the better to stand up to the wet and windy outdoors. New on the antipasti list is a warm grain salad of farro, cauliflower mushrooms, beets and chestnut crème fraiche. We’ve also added Austrian white fabes beans, served with chorizo, gremolata and fried chicken mushrooms. Try the cabbage & sunchoke gratin; or celeriac soup with sage. We’ll be switching things up on the primi list later this week as well – swapping the pork sugo cavatelli for a creamy, cheesy version instead. Our newest vegetarian plate is a dumpling dish of flageolet beans, carrots, leeks and squash. Choose halibut with delicata, radicchio, bacon and apples; or a flat iron with sweet potatoes, Brussels and chanterelles. Oh the decisions! Add wine, cheese, dessert, perfection.

Please note: DOC WILL BE OPEN THE FRIDAY NIGHT AFTER THANKSGIVING.

RABBIT & BACON TERRINE PLUS STURGEON (AT LAST!)

This week at DOC there’s plenty of “new” on the menu. For antipasti we’ve added Jobie’s special rabbit & bacon terrine with wild watercress and pickles. It’s going fast so get it while you can! We’ve also introduced a new cabbage & sunchoke gratin topped with breadcrumbs and chives; plus celeriac soup (a late add last week) with fried sage and olive oil. The risotto this week features spinach pesto with onion and roasted pepitas. Secondi include a long-awaited sturgeon dish, served with delicata, radicchio, bacon and apple. Steak set this week is a flat iron paired with sweet potatoes, Brussels sprouts and chanterelles. The fall desserts continue to please including a perfectly seasonal quince & apple bread pudding, lightly pan-fried, with lemon curd & vanilla ice cream. It’s not to be missed! Finally, our thanks to everyone who voted for DOC as EaterPDX’s Restaurant of the Year and for our own Co-Chef Jobie Bailey as Portland Chef of the Year. Not bad for 24 hours of voting!

HELLO NOVEMBER!

This week at DOC the seasonal flavors continue to please. Our antipasti include an incredible leek custard (yes, custard) with tolosa beans and fried chicken mushrooms. Our favorite new salad combines house-smoked Square Peg ham, mustard greens, potatoes two-ways, and a great sherry & mustard vinaigrette made by our extern Erica. On the primi side we’ve been having fun with the halibut, radicchio and beautifully colored cauliflowers. We’re also keeping our fingers crossed for some sturgeon coming in from Sonny this week. Try the pork with faro, delicata, porcini and cabbage before it’s gone and look for flat iron steak this weekend with poricinis and squash. This week’s risotto features onion, kale pesto and roasted pepitas. Follow with pumpkin panna cotta (pumpkin pie in a glass, basically) with biscotti or warm quine & apple bread pudding served with lemon and vanilla ice cream. Drinks and good cheer abound.

CRISP FALL FLAVORS AT DOC

We have been loving the crisp, sunny days this week, the perfect complement to our delicious fall menu. We’re taking delivery of a half pig from Square Peg this morning. That means roast pork loin & shoulder on the menu by the end of the week. Hank at Beech Street Parlor also sent us over a Square Peg pig leg last week (thanks much!) so we have two hams that are coming out of brine today. For antipasti we’ve been working on a leek custard/flan that we’re going to serve with tolosa beans, hon shimeji mushrooms & mint. Also new is tomato soup with hearty catalan beans and dandelion; plus lamb belly from Meadow Harvest in Nehalem served with fresh roasted chestnuts (hellooo Fall!), cippolini onions, sunchoke puree, and a perfect lamb jus. The risotto this week combines Dungeness crab, mushrooms and parsley and the pork sugo cavatelli delights as always. Secondi highlights include halibut with apples, radicchio and cauliflower; an incredible flat iron with Brussels, delicata, chanterelles and blackberries; plus our vegetarian roasted squash with couscous, nardello pepper, chard and a hint of saffron. Finish all that off with pumpkin panna cotta with a lightly spiced pumpkin seed biscotti and whipped cream - we couldn’t resist.

PORTLAND MONTHLY REVIEW

Our thanks to Karen Brooks and Allison Jones for their new listing and appreciative review of DOC in the Portland Monthly dining guide.

“DOC redefines the idea of the chef’s counter, with every table positioned in view of the Italian food lovers and chefs Jobie Bailey and Paul Losch at work in Portland’s most intimate kitchen. The small menu boasts flavors foraged and farmed in Oregon, rapidly changing from week to week… Wine man Austin Morris Bridges pours glasses by the full or half glass from one of Portland’s best wine program.”

We’re honored to have made the cut. Read the complete review here.

This week at DOC we’re continuing to make additions to the fall menu. Antipasti leads with poached duck egg served with Chop Butchery chorizo and dried olives. (We really like what Eric, Paula and their crew at Chop put out). We also picked up lamb belly and ribs from Meadow Harvest, a small ranch in Nehalem. Try the ribs with tomato & garlic sauce with verjus poached plums and be on the lookout for lamb belly later this week. For primi we’ve been seeing plenty of fall mushrooms this season: chicken of the woods, lobster, cauliflower, fried chicken and sweet-tooths have all found their way into the risotto over the last few weeks. We’re looking forward to porcinis and matsutake in the next few days. Secondi highlights this week include fresh Alaskan halibut with smoked apple and onion puree. The smoke adds a great richness, and the (bonus!) illusion of bacon. Finally, be sure to leave room for dessert. Last week we introduced roasted pear sorbet with cinnamon shortbread cookies. This week we’ve added ricotta cake with stewed peaches & fresh ginger ice cream; plus a panna cotta update in the works (rumors of pumpkin abound).

FALL FLAVORS AT DOC

This week at DOC we’re bringing back some cool weather favorites and introducing some new ones as well. Begin your meal with Kumamoto oysters with prosecco & pear mignonette; king salmon with caponata and olives; or tomato soup with catalan beans and frisee. Comfort food returns with our classic pork sugo and parmesan cavatelli; or choose risotto with wild mushrooms and arugula. Secondi include a hearty flat iron steak served with all the best flavors of the season: Brussels sprouts, delicata squash, chanterelles and blackberries. We’re also serving wild caught sturgeon with apple, treviso and cauliflower. And try our newest vegetarian dish: roasted squash filled with couscous, tomatoes, pole beans and a touch of saffron. Add wine, cocktails, cheese and of course, dessert.

FIRST-OF-THE-SEASON BRUSSELS, CHANTERELLES & SQUASH

Summer, we hardly knew you! Seems like the warm weather was here and gone in a flash. Lucky for us, the upside means bountiful fall ingredients on the DOC menu. This week our secondi include Square Peg pork shoulder roasts served with first-of-the-season Brussels sprouts, chanterelles, delicata and a light pork broth. Definitely feeling like fall! Look out for plenty of wild mushrooms this week – from chanterelles to chicken of the woods and hedgehogs. We’ll also be switching out our long-standing lasagna for an all-new vegetarian dish: roasted squash stuffed with corn, cous-cous and delicate herbs. We’re looking forward to some amazing wild-caught fish from Sonny Davis – our fingers are crossed for sturgeon. And finally, we’ve introduced an incredible new dessert: ricotta cake with house-made lemon curd, blueberries & fresh ginger ice cream. As always, wine pairings and cocktails are carefully chosen to complement the flavors of the kitchen.

Block Party!

Please join us for the 3rd annual

Monday, September 12th 6:00pm – 9:00pm
Northeast 30th & Killingsworth


Enjoy delicious FREE FOOD from your favorite
Northeast Portland restaurants:

Yakuza / DOC / Autentica
Cocotte / Extracto

Plus special events at neighborhood shops including:

Studio Thirty Salon / Roots Salon / Hail Mary
Half Pint Vintage / Red Fox Vintage


New this year – outdoor LIVE MUSIC!
Food, drink, fun and good friends. Cash encouraged.
See you there!

KING SALMON, FRESH PORK & CHANTERELLES

This week at DOC we’re holding onto summer with delicious antipasti like albacore with tomato, poncha bean and wild plum; cool melon with lemon cucumber, olive, ricotta and chili; and earthy, flavorful beets with torpedo onion, tarragon, feta and walnut. King salmon continues to please. Ours is served with corn, padron and cherry tomato. Mushrooms have also arrived.Try this week’s risotto featuring chicken of the woods, red pepper and onion blossom. Later this week look out for chanterelles paired with bok choy, huckleberries and succulent, fresh pork from Square Peg Farm. Also on the horizon for the weekend are flat iron steak and rabbit antipasti. Wine, cocktails and beautiful desserts are in abundance as always.

REMINDER: DOC will be closed for a late summer break beginning Tuesday Sept 6 and back in action the following Tuesday September 13. Join us for the annual 30th & Killingsworth restaurant block party on Monday September 12 with FREE FOOD (yes, free!) from DOC, Yakuza, Autentica and Cocotte. See you there!

OYSTERS, MELON, PORK BELLY & FIGS AT DOC

Summer is finally here in full force and the DOC chefs are making the very most of it. This week’s menu includes something for everyone – with pork, steak, fish and plenty of vegetarian choices too. Our antipasti include summer lettuces with plum, blueberries and goat cheese; Tillamook Sweets oysters with fennel and grapefruit mignonette; watermelon with lemon cucumber, saba and chili; and pork belly topped with figs, frisee, hazeluts and balsamic vinegar. This week’s risotto features chanterelles with sugar snap peas and colorful nasturium; or try the cavatelli with kale, cauliflower and parmesan. Our secondi include steak with faro, delicata squash and carrots; king salmon with corn, padron and cherry tomato; and a swish chard & eggplant lasagna topped with a fresh farm egg. The epic desserts continue! Try lavender panna cotta with hazelnuts and peaches; or the incredibly delicious flourless chocolate cake with cherry mint ice cream. Outdoor seating is available so soak up the sun and dine with us soon.

Please note: DOC will be closed for a late summer break beginning Tuesday Sept 6 and back in action the following Tuesday September 13. Join us too for the annual 30th & Killingsworth restaurant block party on Monday September 12.

HAZELNUTS, CHANTERELLES & SUMMER FLAVORS AT DOC

Summer is all about delicious, fresh flavors and this week at DOC won’t disappoint. We’ve got a large selection of antipasti including Chelsea Gem oysters in a fennel and grapefruit mignonette; Dungeness crab with cantaloupe and lemon; plus squid; beets; and brand new this week, braised pork belly, crisped and served with grilled watermelon, aged balsamic and toasted hazelnuts. Try the risotto with sweet cherry tomatoes, garlic and chives; or the cavatelli with kale, hazelnuts and best-of-the-season chanterelles – small, dry and full of flavor. Pig from Square Peg Farm has been brining all week so look for a new pork dish on the secondi menu along with King salmon, cauliflower, sugar snap peas and radicchio. The desserts have been heavenly all summer long. Be sure to leave room for lavendar panna cotta with hazelnuts and peaches; chocolate cake with cherry mint ice cream; or summer berries with almond tuile and basil ice cream. Wine, formaggi and cocktails.

STEAK, KING SALMON & PLENTY OF SUMMER VEGGIES

Summer’s been iffy so far on the sunshine alas, but abundantly flavorful when it comes to our favorite summer ingredients. At DOC this week we’re pleased to be serving up delicious antipasti like summer lettuces with blueberries, cucumber and goat cheese; Tillamook Sweets oysters with fennel mignonette; and albacore with potatoes, green beans, capers and a Piedmontese bagna cauda of garlic, anchovies, olive oil and butter. Our risotto this week is prepared with carrot, artichoke and bright nasturtium while the cavatelli features kale, hazelnut and cherry tomatoes. Dive into a steak with maitake mushrooms seasoned with epazote; or king salmon served with cauliflower, scape and favas. Indulge in Austin’s wine pairings and of course, leave room for dessert! Share a plate of summer berries with hazelnuts and basil ice cream; or marion berry sorbet and shortbread cookies. Outdoor is seating is available.