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 YEAR 2

The Team

February 16, 2017

Flatbread

February 16, 2017

CALVADOS PINEAPPLE PITHIVIER

February 16, 2017

BRAISED BEEF SHORT RIBS/NY WAGYU

February 16, 2017

CARLTON FARM PORK BELLY

February 16, 2017

CHILI FIRE ROASTED OCTOPUS

February 16, 2017

FROM THE WOOD FIRE 1/25/17

It’s always a treat to Oregonians when we get a little faux spring in January or February, especially when the winter has been particularly harsh. So, we seized the moment! Our wood fired ‘pizza’ oven is one of my favorite aspects of The Painted Lady, an one we’re constantly trying to include more into our arsenal. We enlisted the assistance from close friend and resident wood-fire expert, Kris Utz, owner o fRenaissance Catering, to collaborate and bring in his two ovens. We ran the entire menu out of the three ovens. The fickle flame is definitely a different animal from a control knob gas, but it lends flavors and penetrating heat are a thing unlike any other.

The fire braised short ribs with pan roasted Wagyu steak were the clear favorite, though octopus was a surprising hit. Guests at the Painted Lady may see a Chef at the Patio Wood-Fired Station this season.

~Chef Allen Routt

WOOD-FIRED – MENU

CANAPES Cyril Zangs, Easy Cider
FLATBREAD Rogue Creamery blue cheese, carmelized onion, spinach
CHILI FIRE ROASTED OCTOPUS Puy lentils, Our Table Farm potatoes, watercress, 2015 Les Capriades, Pet’Sec Rose
SEMOLINA CANNELLONI Oregon Dungeness crab, ricotta, leeks, parmesan, 2011 Foureau, Brut Reserve Vouvray
CARLTON FARM PORK BELLY Manila clams, confit fennel, red pepper stew, 2015 Marie Thibault, La Roue Qui Torne Rose
BRAISED BEEF SHORT RIBS/NY WAGYU Israeli couscous, eggplant, pesto, sesame, Le Sot de l’Ange, Red is Dead
CALVADOS PINEAPPLE PITHIVIER Pine ice cream, salted caramel cashews, Gio Dmoinico Negro, Birbet Brachetto

POTATO PUDDING

January 25, 2017

Sheppard’s Pie

January 25, 2017

Scalloped Potato

January 25, 2017

Potato Salad

January 25, 2017

Sweet Potato Soup

January 25, 2017

POTATO 1/18/17

Very few ingredients have such a vast diversity or as much versatility. An oxymoron of humility and decadence, and a canvas to accompany the spectrum of flavors. We wanted to touch upon as many varieties as we could, and utilize as many cooking techniques as possible. On a side note, potatoes have always been one of my favorite foods.  ~Chef Allen Routt

POTATO – MENU

SOUP
Sweet Potato, Curry, Dungeness Crab, Our Table Farms Purple Potatoes
Sage 
Val de Mer, Brut Nature Rose

SALAD
Garden Potato, Quail Eggs, Egg Yolk Sauce, Lentil Soil, Celery Foam
2011 Jean-Marc Burgaud, Les Vignes De Thulon, Beaujulais Villages

SCALLOPED POTATO
Preserved Lemon Vinaigrette Fluid Gel, Black Garlic Potato Puree, Shellfish
2014 Les Heritiers du Comte Lafon, Macon Village

SHEPHERD’S PIE
Dry Aged New York, Brisket Sausage, Cipollini, Turnip, Carrot, Cheese Curtain
2014 Bedrock Wine Company, North Coast Syrah

POTATO PUDDING
Sweet Potato Ice Cream, Carmel Apples, Ricotta Cake

January 9, 2017

Creme Brûlée

January 9, 2017

Yellowfin Tuna

January 9, 2017

Sea bass with manilla clams

January 9, 2017

California pigeon breast

January 9, 2017

Sonoma foie gras & Maine lobster

January 8, 2017

Charlie Trotter – 1/4/17

Experimental Dinner 2.3

What I thought would be one of the easier Experimental’s, became one of the more challenging.

THE BACKSTORY
My friend Andrew Turner from valley wine merchants across the street, gave me a mint condition menu from Charlie Trotters for Christmas. It so happened it was from a Wednesday in aug of 95, and we thought, why not recreate it? Coincidentally that was where Jessica and I had our honeymoon dinner, and I was always, of course, a huge fan of his work.

I thought using a menu another chef had written would be easier, but trying to take a great chefs collection of dishes, and trying to give them justice and make them our own is incredibly challenging. Throughout the creative process of something isn’t organically coming together there’s always the flexibility of going in a different direction, this was taking a seven to ten word description and realizing how those elements come together for us.  ~Allen Routt, Owner & Chef

CHARLIE TROTTER – MENU

  • Marinated yellowfin tuna with caviar creme fraiche, preserved papaya, daikon pulped avocado & spice herb sauce
  • Sea bass with manilla clams, oven dried tomatoes, butter radishes, fennel sauce & mustard vinaigrette
  • Sonoma foie gras & Maine lobster with yucca, tiny beets, braised collard greens & red wine essence
  • California pigeon breast with truffled potato ravioli, tiny carrots & sweetbreads
  • Honeydew melon soup with lime-yogurt, cantaloupe & watermelon sorbets
  • Vanilla creme brûlée tart with peaches and bing cherries
  • Mignardises

Ricotta & Golden Raisin Gnudi

January 8, 2017

Lobster Gratin

January 8, 2017

Terrine of Dual Flavored Pastas

January 8, 2017

Wine Pairings

January 8, 2017

Ciabatta Gnocchi

January 8, 2017

Pork Cheek Ragu

January 8, 2017

Hand Rolled Orecchiette

January 8, 2017

PASTA -12/28/16

Experimental Dinner 2.2

We thought it would be really fun to explore one of the worlds most favorite foods, and play with making some styles of pasta that we don’t traditionally use at the painted lady. Another aspect of the experiment is to a pasta tasting menu, not uncommon, but to keep it from getting heavy or overly burdensome. To emphasize diversity in flavors and textures and not overwhelm the palate.

~Allen Routt, Owner & Chef

PASTA- MENU

Canapes

Terrine of Dual Flavored Pastas
Duck Confit, Foie Gras, Perigord Truffles

Ciabatta Gnocchi
Roasted Pork Broth, Collard Greens, Cippolinis, Pesto

Hand Rolled Orecchiette
Homemade Italian Sausage, Rapini, Garlic, Olive Oil

Lobster Gratin
House Made Penne Pasta, Gruyere

Pork Cheek Ragout
Chevre Girelle

Ricotta & Golden Raisin Gnudi
Honey Rosemary Ice Cream, Tomato Pear Chutney

Mignardises

Tempura

January 9, 2017

Ramen

January 8, 2017

FRIED PORK CUTLET

January 8, 2017

OMLETTE RICE

January 8, 2017

Sashimi

January 8, 2017

Snacks 2

January 8, 2017

SNACKS

January 8, 2017

Skewers

January 8, 2017

IZAKAYA – 12.21.16

Experimental Dinner 2.1

Sometime in the late fall, Donnie (who has been running our lead station in the kitchen for a while now) asked if I had seen ‘Midnight Diner’ on Netflix. I hadn’t, and when I did I loved the premise. A bar/ diner in Tokyo, run by an interesting and dynamic cook. Open from midnight to 7 am, only runs one dish at a time. He can prepare whatever his guests want, as long as he has the ingredients.

We decided we should experiment with some of Japan’s traditional bar food, and some of the dishes highlighted on the show. Food so close to Donnie and my hearts and some of the food we enjoy the most. Transcendent bar food.

Follow the Experimental Experience
#tplexperimental

IZAKAYA – MENU

SNACKS
Cocktail – Tori highball
Pickled vegetables, Prawn cracker and avocado mousse, Chicharrón & Umami popcorn

SASHIMI
Cocktail – Momokawa Nigori
Smoked scallop, salmon poké, shaved fennel and seaweed salad

OMLETTE RICE
Tomago on fried rice

SKEWERS
Chicken, octopus, shitake

FRIED PORK CUTLET
Shata Shuzo “Dance of the Demon” shaved cabbage and Tonkatsu sauce

RAMEN
Quail egg, enoki mushroom, broth & accompaniments

TEMPURA
Hoji-Cha roasted green tea
Meyer lemon mochi, soy sauce ice cream, sesame caramel & candied coconut