Doubletree Hotel Portland

 A recent lunch the kitchen prepared was a trio plate. The lunch included a spinach salad and a mixed berry cobbler for dessert.

The spinach salad was served in a bowl-shaped crouton. It was tossed with a homemade raspberry vinaigrette. To finish we topped it with organic strawberries, creamy Rogue Blue cheese, slivered red onions and our homemade candied hazelnuts. It was sweet and savory with a little crunch from the hazelnuts. It was delicious!

 The main course was a trio plate of Painted Hills flat iron steak, Draper Valley chicken and a Pacific Ocean scallop.

First the Painted Hills beef was cooked to a perfect medium rare and sauced with a rich red wine demi- glaze. It was served with buttermilk mashed potatoes, then garnished with fried butternut squash.

Next was a roulade of Draper Valley chicken breast stuffed with house roasted tomatoes, red bell peppers and goat cheese. We served it on Anna potatoes and topped it with glace de poulet, a rich chicken sauce. It was garnished simply with chives.

Third was a Pacific ocean scallop wrapped in  applewood bacon. It was then seared. The tender scallop with the smokey bacon was amazing. What a combo! It was served on a bed of green pea risotto which was slightly sweet from the peas and savory from the Parmesean cheese we added to it. To finish, we topped it with shaved Pecorino Romano cheese.

Then to finish the plate we added fresh green beans tossed in a little butter, and garnished with a roasted French Horn mushroom. The crunchy beans and earthy mushrooms were a fantastic addition to this dish. The customers who ate it got a wide range of textures and flavors on one plate, yet they all complimented each other.  

Last course was a Marionberry- blue berry cobbler, which was served in a shallow dish. It was served with a side of Tillamook vanilla bean ice cream. The garnish was a shortbread cookie to dip in the cobbler if they wished and a chocolate drizzled piece of toffee. Each component was delicious on it’s own as well as together.

Great job culinary team!

This year’s Mother’s Day brunch will include:

Waffle station with fresh toppings

Saute station featuring cooked to order omelets.

Carving station featuring Pit Ham with a Five Spice and Honey Glaze, Cracked Pepper Roasted Striploinof Beef with rosemary demiglaze served with creamed horseradish, a variety of local mustards,and Artisan breads and rolls

Au Gratin Potatoes with Tillamook Cheddar Cheese

Rosemary Roasted Red Bliss and Hood River Yukon Gold Potatoes

Applewood Smoked Bacon and Sausage

Classic Eggs Benedict with Roasted Tomato Hollandaise

Cheese Blintzes  with Vanilla Cream and Marionberry Sauce

Tuscan Scrambled Eggs with Fresh Cilantro Pico, Grated Pepper jack cheese and Olives

Smoked Salmon Pasta with lobster cream, Oregon City zucchini, roasted tomatoes and sweet peppers

Chicken Scaloppini with artichokes, capers, fresh herbs, roasted red bell peppers and lemon buerre blanc

Stuffed Cod withcrab meat and bell peppers, coupled withsteamed mussels and clams and finished with Lobster Costa delSol sauce with fresh tomatoes and spring onions

House Smoked Seafood Display with Lox, Salmon, Trout, Traditional Accompaniments

Tossed Spring Greens with Soy roasted Pepitas, Sun Dried Cranberries and Rogue River Blue Cheese

Asian Soba Noodle salad with crisp vegetables, toasted almonds and bean sprouts

“Hoodorf” Salad- Hood River apples and pears tossed in Cranberry Vinaigrette with Northwest Cranberries

ZitiPasta salad with smoked chicken, gathered spinach, roasted tomatoes and country olives

Fruit display with Yogurt dipping sauce

Local Cheese boards featuring- Tillamook, Rogue River Creamery and Beecher Farms cheeses withdried Willamette Valley fruits and nuts–coupled with Artisan breads, crackers and an olive bar

Assortment of bakery fresh cakes and creamy cheese cakes, French pastries , iced cookies, gourmet breakfast pastries

Chocolate fountain with brownie bites, cheesecake squares, and fresh strawberries

Peel and eat Shrimp-Horseradish cocktail sauce and lemon wedges

Brunch will run 9:00am- 3:00pm Sunday May 9th

Adults $26.00

Senior $22.00

Child $12.00

For reservations call- 503-331-4923