EXPERIMENTAL

Every Wednesday Evening December 2016 – March 2017.

When we started our Experimental Dinner Series, we thought it would be interesting, and perhaps a little uncomfortable, to invite our guests to experience our culinary development process. In the process, I re-learned the lesson I surprisingly learned when we opened in 2005. The Painted Lady family and guests are some of the most adventurous people I am fortunate to know. We discovered a lot of terrific ideas over this winter that will shape our path forward through the summer. We are so grateful that our guests are always happy to follow us along any tangent and explore the possibilities of our creative process.

Make an Experimental Reservation

 EXPERIMENTAL

A Review of Year 1  |  December 2015 – March 2016

The Interpretation of KAISEKI – 3/30

Experimental Dinner 18

The Painted Lady
pebble tossed in a still stream
Two thousand sixteen

Fertile seed is sown
Bears unexpected blossoms
Bitter winters frost

A sun rises, new
Summer company brings joy
Tranquil place to rest

Mother nature whim
Such bounty, labor of love
Smoke encompasses

Warm brings thaw
Creativity abounds
Familiar earth turned

OTOSHI –  Avocado and Salmon Tartare
HASSUN – Sweet Potato, Dungeness Crab, Dungeness Crab Bisque
SUIMONO “STONE SOUP”  – Tempura Potato, Sesame Powder, Root Vegetables
TSUKURI – Hamachi Salad, Avocado, Shiitake, Oregon Wasabi Additional Sashimi of Toro and Wagyu
SHIIZAKANA – Steamed Monkfish Liver Torchon, and Chawanmushi
YAKIMONO – Grilled Pork Belly, Braised Spring Greens, Vinegared Condiments
SHOKUJI – Truffled Custard Risotto
MIZUMONO – Coconut and Guava Sherbert, with Cantaloupe and Green Tea Cracker
DEZATO – Mochi with Asian Pear Custard and Tempura Cheesecake

OTOSHI

April 10, 2016

MIZUMONO

April 10, 2016

TSUKURI

April 10, 2016

DEZATO

April 10, 2016

SPRING – 3/23

Experimental Dinner 17

 As a chef, you are often asked, “what is your favorite season?” I think it’s like trying to pick out your favorite child, impossible to choose, but Spring would have to be my season of choice. Who doesn’t love when the first pea tendrils start poking out and climbing towards the sun? The first blossoms, the first warm days. Jimmying the windows open and smelling the camellias. Spring has got to be the best time of year…just don’t tell the other seasons.

ASPARAGUS – Blanched, Cured Egg Yolk, Puffed Amaranth, Horseradish, Burrata, Chervil Vinegar
LAMB TONGUE – Pickled and Raw Vegetables, Ground Cherries, Mache, Flowering Kale
CHICKEN – Roulade, Green Garlic Emulsion, Foam, Shoots and Flowers, Morels, Broccoli Sprouts
RABBIT – Two Ways, Baby Spring Vegetables, Blue Foot Chanterelles, Pickled Rhubarb
FRESH SHEEPS MILK CHEESE – Panna Cotta, Sherry Granita, Champagne and Cassis Jelly, Mint
DESSERT – An Easter Basket

Polenta Canapes

March 26, 2016

Dessert

March 26, 2016

RABBIT

March 26, 2016

Cynar Cocktail

March 26, 2016

ASPARAGUS

March 26, 2016

CHICKEN

March 26, 2016

RETURN TO THE KITCHEN – 3/16

Experimental Dinner 16

 When Jessica and I met, she and I were both cooks and had the amazing opportunity of working and creating together. We continued working side by side for a while, and eventually we went on to run other kitchens. Jessica has always been an amazing cook, with an astute palate, and brilliant mind. Our menus have always been a complete collaboration of ideas. We decided that it would be good at some point to exchange positions. Though Jessica certainly took the day, I think it’s only the beginning of a new chapter.

CANAPES – Dungeness Crab Melt, Brandade on Artichoke Leaf
FIRST – Salmon Sashimi, Miso Vinaigrette, Crispy Salmon Skin, Sesame Powder, Micro Arugula
SECOND – Salad of Cauliflower, Miner’s Lettuce, Local Arugula, Curry, Garam Marsala, Fried Chickpeas
THIRD – Butter Poached Black Cod, Celery Root Ragout, English Pea Nage
FOURTH – Leg of Lamb, Pistachio Pistou, Salsa Verde, Artichoke, Baby New Potatos
FIFTH – Buche de Lucay, Almond Tuile, Citrus Pesto, Candied Citrus Rind
SIXTH – Chocolate Finns, Bitter Chocolate Sorbet, Candied Pecans, Passion Fruit Caramel

Buche de Lucay

March 16, 2016

Dessert

March 16, 2016

Leg of Lamb

March 16, 2016

Black Cod

March 16, 2016

Salad of Cauliflower

March 16, 2016

Salmon Sashimi

March 16, 2016

Whole Pig – 3/9

Experimental Dinner 15

 Feeding a large group of people is not a revolutionary concept, but how to approach the opportunity in our setting is the more interesting aspect. It’s a challenge to create courses based on the same protein, highlight all of the nuances of the varied and differing portions, and optimal utilization without waste. It was fun to see the juxtaposition between community feeds and the technique and precision of The Painted Lady experience.

SNACKS – Chicharon, Lime Salt
CHARCUTERIE – “Slim Jim”, Mortadella, Cajun Boudin, Salami Rosa, Whipped Pork Fat, Root Vegetable Terrine
PORCHETTA DI TESTA – Rabe Salad, Violas, Arugula Blossoms, Lemon Fennel
PAPRIKA CURED TENDERLOIN – Chilled Pea Soup, Yogurt Foam, Pea Tendrils, Mint Granita
SMOKED LOIN – 48 Hour Ham, Charred Onion Petal, Onion Broth, Salsa Verde, Parsnip Puree
“MONTE CRISTO”
SWEET BRAISED PORK BELLY – Salted Butter Bacon Ice Cream, “Bacon Donut”

PAPRIKA CURED TENDERLOIN

March 9, 2016

SWEET BRAISED PORK BELLY

March 9, 2016

SMOKED LOIN

March 9, 2016

PAPRIKA CURED TENDERLOIN

March 9, 2016

PORCHETTA DI TESTA

March 9, 2016

CHARCUTERIE

March 9, 2016

Southern Comfort – 3/3

Experimental Dinner 13

Living in the Pacific Northwest, I’m often asked to create a dish to channel my memories of growing up in the South and particularly Virginia. I attribute a lot of my career to being raised in a heritage and home with terrific food and wonderful traditions. Some of my fondest and earliest memories are making a huge mess in the side yard with my little brother. I believed that we were making some of the world’s greatest mud pies. The aromas from the kitchen, the stews that would simmer all day, and the effort I would watch my family take to make some of the simply most delicious dishes I will ever have. You can never recreate the past, but it’s a wonderful place to start shaping the future.

HORS D’OEUVRES – Biscuit with apple butter, popcorn fried chicken, cheese whiz in cracker
PEANUT SOUP – with peanut sabayon and chili oil
GRITS – Roasted vidalia onions, cream grits, fried green tomatoes, ham vinigretta
DECONSTRUCTED BRUNSWICK STEW – Rabbit leg roulade, pork, okra, lima beans, bell peppers, tomatoes
PORK CHOP – smoked pork, braised collards, sweet potato gnudi
PIMENTO CHEESE TERRINE –  pickled watermelon rind, watermelon salad
SNICKER BAR – chocolate/caramel/peanut mousse cake, banana ice cream, peanut brittle

HORS D’OEUVRES 

April 10, 2016

Comfort of the South

April 10, 2016

Grits

April 10, 2016

Pimento Cheese Terrine

April 10, 2016

PORK CHOP

April 10, 2016

DECONSTRUCTED BRUNSWICK STEW

April 10, 2016

SNICKER BAR

April 10, 2016

MYSTERY BOX – 2/24

Experimental Dinner 13

THE MYSTERY BASKET

MINERS LETTUCE
POPCORN
SWEET MEAT SQUASH
LAMB LOIN
CASCADIA CREAMER GLACIER BLUE CHEESE
CASHEW BARREL AGED ANCHOVIE EXTRACT
OYSTER
SPRING POTATO
SALMON
POMEGRANATE
RHUBARB
PORK BELLY
MUSSELS

basket created by Chef de Cuisine (Chase)
Prepared by Allen Routt

HORS D’OEUVRE  |  Spiced Popcorn with Parmesan Veil, Savory Smoked Salmon Cheesecake, Tempura Avocado

SWEET MEAT SQUASH  |  Squash Croquette, Spiced Cashews, Granola, Walnut Powder, Raisins, Miners Lettuce, Tahini Dressing

DUMPLINGS  |  Filled with Pork, Beet, and Crème Fraiche. Sautéed Spinach, Brown Butter, Netarts Oyster, Pomegranate

PORK BELLY & MUSSELS  |  Steamed Mussels and Crispy Belly over Smoked Celeriac Puree, Gremolata, Pickled Pearl Onions Charred Onion Broth poured Tableside

LOCAL LAMB LOIN  |  Herb Crusted SuDan Loin, Turnip Puree, Spring Potatoes, Radicchio, and Rapini

CHEESE |  Cascaedia Creamery Glacier Blue with hazelnut cracker and Sourwood Honey

RHUBARB THREE WAYS  |  Compressed, Pickled & Poached Rhubarb, Sabayon, Pink Peppercorn Meringue, White Chocolate, Basil

HORS D’OEUVRE

February 27, 2016

Pork Belly & Mussels

February 27, 2016

Sweet Meat Squash

February 27, 2016

Lamb Loin

February 27, 2016

Rhubarb Three Ways

February 27, 2016

Cheese Course

February 27, 2016

Dumplings

February 27, 2016

Wine

February 27, 2016

APHRODESIACS – 2/10

Experimental Dinner 11

“The existence of Aphrodisiacs has been debated and argued over and over. Do certain foods and beverages enhance feelings of arousal and attraction? Or, is it simply the power of suggestion? Or are they nothing at all? Among the leading suspected, oysters are the most commonly recognized, but there are many others that secretly lie in the dark: avocado, almonds, asparagus, pomegranate, salmon, figs, honey, chocolate, sparkling wine, red wine…the list does go on. Perhaps a little seduction in preparation for Valentine’s Day.”

 

CANAPE  |  Smoke oyster mushroom, pesto gelee, sweetbreads
FIRST FOAM  |  
Netarts bay petit oysters, bacon dashi, verjus ice, and pernod foam
SECOND  |  
Avocado vichyssoise, dungeness crab, citrus, pomegranate
THIRD  |  
Slow roasted steelhead on roasted oca and walnuts, beer vinegar
FOURTH  |  
Papadum crusted lamb loin, marcona puree, rapini tossed with drunken raisins.
FIFTH  |  
Milk in different textures, Disaronno Honey
SIXTH  |  
A chocolate affair

Behind the Scenes

February 19, 2016

Wine

February 19, 2016

Fish

February 19, 2016

Avocado

February 19, 2016

Milk

February 19, 2016

Oyster

February 19, 2016

Chocolate

February 19, 2016

Lamb

February 18, 2016

BEER – 2/3

Experimental Dinner 10

“Beer is an ancient and transcendent  beverage, perhaps as old as man itself. Who am I kidding? An opportunity to prepare a tasting menu around some of the worlds best beers…sign me up! An idea had been haunting me since the fall, an IPA, deconstructed into salad/composition form. So we decided to expand on the concept and create dishes that either mimicked or accompanied a wide range of beer profiles.” Chef Allen Routt

 

HORS D’OEUVREBratwurst, Pretzel, Beer Mustard
SCALLOPWheatgrass, Flavors of Hefeweizen
BUFFALO SWEETBREADSTraditional Accompaniment
DECONSTRUCTED IPABeet and Carrot Salad, Whipped Wagyu Lardo, Whipped Hops, Puffed Barley, Malt Dressing, Citrus
48 HOUR SHORT RIBSCooked in Home Brew Red Ale, Red Ale Broth, Drunken Rapini
LAMBIC SORBET | Raspberry Mousse & carbonnated plums 
CHOKLAT STOUT  | Chocolate Stout Mousse, Genoise Cake, Beer Foam, Choklat Stout Float

$55 per person

Choklate Stout

February 5, 2016

Sorbet

February 5, 2016

48 HOUR SHORT RIBS

February 5, 2016

DECONSTRUCTED IPA

February 5, 2016

Scallop

February 5, 2016

HORS D’OEUVRE

February 5, 2016

FROM THE SEA – 1/27

Experimental Dinner 9

“A large part of my experiment this week is in self restraint. Seafood, is probably my favorite station in the kitchen, Poissonier, the fish cook. I love the natural beauty of pristine delicate flesh, shimmering skin, and underwater world of nuance. We composed a menu running the gamut of textures and flavors; all derived from the seas, rivers, lakes, and streams.” Chef Allen Routt

SMOKED STURGEON | Pear Vodka Ice, Crème Fraiche, Chive
CRAWFISH DUMPLING | Mustard Greens, Mustard, Mushroom Broth
ABALONE | Fennel Sand, Fennel Slaw, Cucumber Caviar, Apple/Jalapeño Aspic
BBQ LING CODRoot Vegetable Ragout, Spiced Cashews, Molasses Vinaigrette
MAKO SHARKGreen Cauliflower Puree, Rapini, Red Onion Jam
PHYTOPLANKTON/LEMON GRANITA | SWEET SCALLOP MOUSSE CAKE
White Chocolate Brulee, Cinnamon Mousse, Truffle Ice Cream

 

SMOKED STURGEON

February 2, 2016

BBQ LING COD

February 2, 2016

MAKO SHARK

February 2, 2016

PHYTOPLANKTON/LEMON GRANITA

February 2, 2016

ABALONE

February 2, 2016

SWEET SCALLOP MOUSSE CAKE

February 2, 2016

EXPLORING SPAIN – 1/20

Experimental Dinner 8

“When asked, I often say San Sebastian, Spain is where I can see myself in my twilight years. Such a beautiful sea side city with a rich culinary history and fabulous little dining spaces. I love the Pintxo and Tapas Cuisine. This weeks experiment is playing with the traditional tapas flavors and Raciones in a refine elegant environment.” Chef Allen Routt

CANAPÉ  |  OLIVES – Olive Custards with Blue Cheese Mousse and Red Pepper Puree
FIRSTPINTXOS – Dungeness Crab stuffed Pepper
– Bocarones, Cauliflower Cous Cous, Golden Raisins
– Shrimp Escabeche, Burnt Orange Sauce, Potato Dill Bread
SECONDTAPAS – “Tortilla” with Spinach and Spanish Paprika
Octopus, Confit Purple Potatoes, Salsa Verde, Garlic Aioli
THIRDSAUSAGES – Morcilla, Celery Root Puree, Chanterelles
– Chorizo Albondiga, Crispy Polenta, Tomato Sauce
FOURTHPAELLA – Clams, Mussels, Squid, Puffed Saffron Rice, Squid Ink Rouille
FIFTHCHEESE – Warm Manchego, Date, Marcona Almonds
SIXTH |  PEAR – Sangria Poached Pear, Cinnamon Crème

 

Paella

February 2, 2016

February 2, 2016

Tapas

February 2, 2016

February 2, 2016

February 2, 2016

Pintxos

February 2, 2016

Pear

February 2, 2016

INTERNATIONAL STREET FOOD – 1/13

Experimental Dinner 7

“Street food has been a rich cultural component of society dating back to the earliest civilizations and reaching every corner of the world. Street food defines a communities food culture and heritage. We wanted to explore similarities in cooking techniques and deliveries, while examining flavor, ingredients, and regional differences.” Chef Allen Routt

CANAPÉ JAPAN : Chicken Yakitori, Green Onion, Yakitori Glaze
SENEGAL : Black Bean Fritter, Harissa Ketchup
MOROCCO : Grilled Merguez, Chermoula
MADAGASCAR :  Nem, Leek, Curry Potato
THAILAND : Moo Ping, Cucumber Salad
VIETNAM : Banh Mi
ENGLAND : Potato Crusted Cod, Tartar Sauce
CANADA : Poutine, Duck Confit, Curds, Gravy
MEXICO : Brioche Tacos, Pickled Onion, Slaw, Queso
GERMANY : Sous Vide Bratwurst, Crusted with Pretzel & Mustard
FRANCE : Ham and Gruyere Crepe
BRAZIL : Churro, Coffee, Cocoa

 

MEXICO

January 15, 2016

THAILAND

January 15, 2016

ENGLAND

January 15, 2016

SENEGAL

January 15, 2016

CANADA

January 15, 2016

MOROCCO

January 15, 2016

FRANCE

January 15, 2016

BRAZIL

January 15, 2016

SMOKED – 1/6

Experimental Dinner 6

“We opened Storrs Smokehouse (Newberg, OR) a little over a year and a half ago. Our team thought it would be fun to take a deeper look at smoking and how we can interweave the smoking process into our Painted Lady cuisine. We love our enormous, sooty beast that we constantly use for briskets, ribs, and pork butt. We had fun exploring the delicate nuances between wood types, temperature, and cooking times. That sooty beast was able to produce some highly refined delicacies that we were so excited to share. Enjoy, you’ve been SMOKED!” Chef Allen Routt

AN AMUSE BOUCHE: Celery Root, Hazelnut
FIRST: Trout, Potato, Olive Oil, Mustard, Crème Fraiche, Horseradish, Salt
SECOND: Squid, Pastrami, Peppadew, Cremini
THIRD: Buckwheat, Porkbelly, Apple
FOURTH: Dry Aged NY, Rutabaga, Parsnip, Turnip, Ash, Onion
FIFTH: Carrot, Grapefruit, Tapioca, Orange
SIXTH: Pear, Butter, Rum, Hazelnut, Red Wine

 

SIX

January 8, 2016

FOURTH

January 8, 2016

THIRD

January 8, 2016

SECOND

January 8, 2016

FIRST

January 8, 2016

AULD LANG SYNE – 12/30

Experimental Dinner 5

“Auld Lang Syne – reflecting on days gone by and looking to new prospects in days to come. For our year and experiment we are taking some highlights from 2015 and working out some new ideas for 2016. We were preparing ourselves for an exciting undertaking, 16 courses  for our Sweet ’16 New Years Eve dinner. Our resolution is for a fun new year and to constantly challenge ourselves. Happy New Year! ” Chef Allen Routt

CANAPÉS: Sour Cream and Chive Popcorn, Candied Nuts, Salt and Vinegar Chips, Gougère
CELERY ROOT: Celery Caviar, Puffed Wheat Berry, Crème Fraiche, Celery Leaf
DUNGENESS CRAB: Curry Aoli, Micro Greens
AHI TUNA: Black Eyed Pea Cassoulet, Black Garlic
DRY AGED NEW YORK: Brown Butter Carrot Puree, Rapini
INTERMEZZO:  Espresso Semifreddo, Lemon Granita, Biscotti
CHAMPAGNE: Champagne Mousse Cake, Grapefruit Sorbet

 

December 30, 2015

Coffee Granita

December 30, 2015

28 Day Dry Aged NY Steak

December 30, 2015

Ahi Tuna

December 30, 2015

Dungeness Crab Croquet

December 30, 2015

Experimental Popcorn & Chips

December 30, 2015

Hand-Crafted Drink

December 30, 2015

CHRISTMAS – 12/23

Experimental Dinner 4

“Christmas is the most magical and special time of the year. A time of giving and reflection, but also a time of merriment and indulgences. What could be more fun that re-examining age old traditions and re-inventing timeless classics?” Chef Allen Routt

SPICED NUTS
CHESTNUT: Crispy Parsnip Chips, Chicken Powder
DUNGENESS CRAB: Cranberry Sweet and Sour, Fennel and Orange Salad
HAM: Pork Loin, Shaved Green Beans, Bacon, Butternut Brown Butter Puree
SMOKED BEEF WELLINGTON: Potato Puree, Brussels Sprouts
SPIKED EGGNOG
FIGGY PUDDING: Salted Butter, Caramel Ice Cream

 

Figgy Pudding

December 29, 2015

Spiced Eggnog

December 29, 2015

Smoke Beef Wellington

December 29, 2015

Ham

December 29, 2015

Dungeness Crab

December 29, 2015

Spiced Nuts

December 29, 2015

Chestnut

December 29, 2015

THE INCREDIBLE EDIBLE EGG – 12/16

Experimental Dinner 3

“When we got together as a group, to conceptualize the upcoming 12/16 Experimental dinner, the conversation turned to the pleats on a chefs’ toque and the historic representation of the 101 Ways to Cook an Egg.

The Egg – versatile, diverse, simple – represents life, abundance and giving, and the quintessential example of natures’ perfection.” Chef Allen Routt

CANAPÉS
TOMAGO: Japanese Omelet, Uni, Char Siu Salmon, Avocado, Petite Salad
CHICKEN NOODLE SOUP: Egg Yolk formed into Noodles, Mire Poix, Chicken Powder, Fortified Chicken Consommé
QUAIL: Ballotine of Quail, Spinach, Chicken Liver Mousse and Soft Cooked Egg
FLORENCE: Lamb T-Bone served with a Classic Omelet
CHEESE: Comte Cheese Soufflé baked in Baguette with Dried Fruit Compote
DESSERT: Passion Fruit Lava Cake, Duck Egg Ice Cream, Candied Bacon

Dessert

December 20, 2015

Cheese

December 20, 2015

Florence *FAVORITE DISH VOTED BY GUESTS

December 20, 2015

Quail

December 20, 2015

Chicken Noodle Soup

December 20, 2015

Tomago

December 20, 2015

“The Incredible Edible Egg” Menu

December 20, 2015

Red Wines

December 19, 2015

Wine Pairings

December 19, 2015

 SUNSHINE IN DECEMBER – 12/9

Experimental Dinner 2

 “We as a team wanted to experiment with the flavors and aromas of the Caribbean. At the Painted Lady we rarely have the opportunity or excuse to play with fun ingredients like Key West conch, goat, wahoo and jerk spices. And of course, island flavor would not be complete without rum and coconut” Chef Allen Routt

HEARTS OF PALM THREE WAYS: With Avocado, Mango and Papaya Mousse
CONCH CEVICHE: Compressed Jicama, Taro Root Chip, Crispy Plantain
BEANS, RICE AND SAUSAGE: Black Beans and Rice Fritter, Jerk Chicken Sausage with Red Stripe/Tamarind Glaze
GOAT: Braised Goat, Curry Vegetables, Goat Consommé
WAHOO: Pan Seared Ono, Cauliflower/Coconut Puree, Yam Sauce, Carnival Cauliflower
BEACH IN A GLASS: Banana Bread Sand, Blue Curacao Granita, Lime Foam
FLOATING ISLAND: Coconut Meringue, Passion/Guava Custard, Tropical Fruit Compote

The “Sunshine in December” Menu

December 9, 2015

Planning for Sunshine

December 9, 2015

Conch Bread

December 9, 2015

Pina Colada

December 9, 2015

Wine Pairings

December 9, 2015

Tiki Table

December 9, 2015

FERMENTATION 12/2

Experimental Dinner 1

“We decided to start our experimental series with a century old technique, fermentation. Since the ancient Romans and Egyptians, through time, man has sought out all ways of fermenting, all products, spanning all cultures. We borrowed processes from all around the world and focused our energies on broadening our horizons on fermentation.” Chef Allen Routt

CHIPS & BEER: Salt & Vinegar Potato Chips with Ale Tasting
MACKEREL: Shime Saba, Brussel Sprouts Kimchi, Fermented Lemongrass Broth, Fresh Wasabi
SIX MINUTE EGG (Favorite Dish): Pumpernickel Crumble, Mustard Béarnaise, Cornichon Chips, Capers, Fermented Crudités
NW RAISED CHICKEN: Rosemary Chicken, Roasted Chanterelles, Drunken Raisins, Effervescent Grapes
BEEF SHORT RIPS: Red Ale Braised Short Ribs, Braised Pickle Cabbage, Purple Potatoes, Cauliflower
INTERMEZZO: Beet Root Granita, Fresh House Made Cheese, Herbs
DESSERT: Caramelized Brioche, Bruleed Fermented Persimmon, Berry Cider Sabayon

FERMENTATION 12/2 – Experimental 1

December 2, 2015

Chips & Beer

December 2, 2015

Mackerel

December 2, 2015

Six Minute Egg *FAVORITE DISH VOTED BY GUESTS

December 2, 2015

NW Raised Chicken

December 2, 2015

Beef Short Ribs

December 2, 2015

Dessert

December 2, 2015