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Tina's
Restaurant
760 Hwy 99W
Dundee, Oregon 97115
Reservations:
503-538-8880
This menu is subject to change. Our menu
is based on the foods that our farmer / neighbors grow: seasonal, and
regional. We are committed to using the best ingredients, and our menu
changes as we move through the seasons of the year. If you wish to ensure
that a given dish is still available, please call us.
lunch menu
dessert menu
wine list
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Dinner
Menu
Spring/Summer (Fall/Winter menu is below)
APPETIZERS
Pan-fried Wilapa Bay oysters with sorrel mayonnaise
Salmon springrolls with a spicey hazelnut sauce
Steamed Penn Cove mussels with garlic, shallots & herbs
Braised artichokes with lemon, garlic & white wine
Warmed Cypress Grove chevre with roasted garlic
Vegetable tempura with a soy/ginger dipping sauce
Duck pate with green peppercorns
ENTRÉE
Dinners are preceded by soup or green salad
SALMON TROISGROS
line caught chinook salmon, steamed in a reduction
of white wine, vermouth fish stock and crème fraiche
garnished with fresh sorrel
ALASKAN HALIBUT
savoy cabbage, roasted carrots and nueskies apple
wood smoked bacon with a mustard/creme fraiche sauce
FRESH PACIFIC HALIBUT
steamed with fennel, leeks & tomatoes; white
wine, fish stock and clams, and served with garlic mashed potatoes
HALIBUT CHEEKS
alaskan halibut, seared and served with diced yams and
roasted potatoes, asparagus, capers and lemon olive oil
GRILLED PACIFIC SWORDFISH
served with olive tapenade, grilled tomatoes and
polenta
ROASTED DUCK BREAST
Served with a corn soufflé, braised greens
and a pomegranate demi-glace sauce
BRAISED RABBIT
braised in duck stock and white wine, finished with a
fresh apricot mustard and served with garlic mashed potatoes
ROASTED RACK OF LAMB
from SuDan farms in Canby served
seasonal vegetables and port-garlic sauce
PAINTED
HILLS RIB EYE STEAK
a 10 oz. prime rib eye, grilled & served with
a roquefort
butter, grilled portobello mushrooms and hand-cut fries
SOUFFLÉ
Cypress Grove chevre, fresh tarragon, chives and
basil served with a tomato sauce and braised greens
WILD MUSHROOM RISOTTO
fresh morel and matsutake mushrooms
with Draper corn and spinach
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Dinner
Menu
Fall/Winter
APPETIZERS
Pan-fried Wilapa Bay oysters with sorrel
mayonnaise
Salmon springrolls with a spicey hazelnut sauce
Steamed Penn Cove mussels with garlic, shallots & herbs
Braised artichokes with lemon, garlic & white wine
Warmed Cypress Grove chevre with roasted garlic
Vegetable tempura with a soy/ginger dipping sauce
Duck pate with green peppercorns
ENTRÉE
Dinners are preceded by soup or green salad
COLUMBIA RIVER STURGEON
dusted with black peppercorns, seared, roasted and finished
with demi glace and Clear Creek pot still brandy
ROASTED MONKFISH
wrapped with proscuitto, collard greens and mustard, served
with tiny green lentils, wild mushrooms & red wine emulsion
SKATE WING FILLET
pan-seared with lemon, shallots, hazelnuts and brown
butter; served with a gratin of yukon gold potatoes
SEARED PACIFIC ONO
served with a puree of cippoline onions, beluga
lentils and a red wine sauce garnished with watercress and nueskies
applewood smoked bacon
SEA SCALLOPS
seared atlantic sea scallops served with
a thyme cream sauce and oyster mushrooms
ROASTED DUCK BREAST
served with pumpkin cornbread,
braised greens and green peppercorn sauce
BRAISED RABBIT
served with garlic mashed
potatoes and braised greens and chanterelles
GRILLED PORK CHOP
a double-cut rib chop with bacon vinaigrette
braised red cabbage and cheddar cheese noodle cake
SuDan FARMS LAMB SHANKS
seared and braised in pinot noir and veal stock,
with braised fennel
and winter greens
HARRIS RANCH TENDERLOIN
a roasted filet, with fingerling potatoes, butter
poached portabello mushrooms and a cognac demi-glace
GRILLED CHERRY SMOKED QUAILS
served with a carmelized onion risotto,
braised greens
BRAISED SHORT RIBS
Strawberry mountain beef served with
roasted root vegetables and a red wine reduction
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