Fall Menu ChangeThursday, October 18, 2018
Departure, Portland, OR
The time has come to break out the richer things in life, like creamy squash, warm soup, and an age-old way of truly warming oneself during the chillier months, curry!
In addition to the usual autumn changes, tomatoes for root vegetables and dark leafy greens instead of delicate flowers and herbs Chef Gregory is adding an epic Oregon Grass Fed Bison Short Rib Massaman Curry to the menu. Massaman curry hails back to 17th century Thailand, although its roots are not fully known since the flavors used are not traditionally Thai and are not used in other Thai curries. They include cardamom, cinnamon, cloves and cumin, which are thought to have been brought out to Thailand by traders from the Middle East.
It is a rich curry, mild in heat but bold in flavor that sets it apart, and when it is slow cooked for 24 hours with local bison it is truly a dish to marvel at. Come try this and other new dishes starting October 16th!