It's an exciting week at the restaurant: An honor from the arrived (congratulations, !), AND our Carmine menu debuts Wednesday! This 5-course menu is available for the next two months—see the menu + make reservations here: castagnarestaurant.com/restaurantmenu
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Castagna Restaurant
@CastagnaPDX
Inventive modern tasting menus from James Beard-nominated chef Justin Woodward. Portland dining at its finest with a focus on seasonality and service.
Castagna Restaurant’s Tweets
Get it while it's green 🌿 We're debuting our Carmine menu next week, so enjoy our Green Explorative Menu while you can! We have a few reservations left for the week ahead, and you can book your reservation here: castagnarestaurant.com/reservations
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For those seeking the full Castagna experience, we offer an $85 wine pairing hand-selected by award-winning sommelier @puligny_brauntrachet to accompany our tasting menu. Make a reservation using the link in our bio.
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Salish halibut, gently steamed in wild ginger, tomato and kale, sauce blanchette, and opal basil from the garden
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Beef zabuton cooked in fermented butter, charred onions, black olive, pickled torpedo onions, pickled and charred chives, sea beans and fennel fronds
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Pre-dessert | fermented Santa Rosa plum, shiso oil, opal basil from the garden. For this dish, we pair over and under ripe plums for a refreshing contrast of sweet and tart.
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The wine pairing lineup for our Green Menu | This second menu in our $75 Explorative Dinner Series is only available for a few more weeks, so book you table for the Green Menu while you can.
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Toasted potato skin ice cream | We still have a few reservations for the week ahead—you can book your table here: castagnarestaurant.com/reservations
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Summer Terrarium | summer beans, sungold tomatoes, herbs, onion custard, society garlic, fennel fronds, kinome
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From our upcoming Carmine menu, the next theme in our $75 Explorative Dinner Series | Dessert of dried agastache flowers and ruby chocolate. The new menu debuts at the start of October, and reservations can be made now at the link in our bio.
Dessert on our $75 Green Menu | Green apple, pineapple sage, melon, cucumber, lime, olive oil. This Explorative Dinner Series menu will switch at the end of the month, so come enjoy it now while it's available!
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Gin & Tonic | One of the beginning snacks on our Chef's Tasting Menu
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Beef zabuton cooked in fermented butter, with charred onions and black olive
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🎉Ain't no party like a Riesling party🎉6pm-10pm next Wednesday, Riesling Sensei Stephen Bitterolf is coming by for a night of far too much Riesling. Flights + glass pours of rare bottles from our cellar, plus our full dinner menu! #thisonetimeiwokeupcoveredinriesling
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Salish halibut steamed with wild ginger, kale, sauce blanchette, tomato, and opal basil from the garden
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Green Menu in progress | Chard, broccoli, triple creme, brown butter caper jus, fine herb, and arborio
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We're here for another night of 's Tasting Menu and special $75 Green Menu, and Brent Braun's wine pairings. There are still a few reservations available on our website through Saturday night, or feel free to give us a call to book your table.
Green garlic knots, parsley butter & parmesan on our $75 Green Menu | Reservations and full menu here: castagnarestaurant.com/restaurantmenu
Our friends @bowandarrowwine produced possibly the most interesting Oregon Sauvignon Blanc ever, so we had to pair it with our $75 Green Menu 🏹 Last chance to enjoy our current Explorative Menu with this local pairing! Last night for the Green Menu is August 31.
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🌿 Dessert 🌿 | Green apple, pinapple sage, melon, cucumber, lime, olive oil. Served Wednesday through Saturday on our 6-course, $75 Green menu, which is only available through the end of August. Enjoy it now before we switch to our new Explorative Dinner Series menu.
The Terrarium, which kindly featured in an article on this week | Find the full article here: forbes.com/sites/ambergib
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Whipped lardo with toasted hazelnuts and fine herbs | On our bread plate, paired with an olive oil & rye roll and a toasted seeded rye.
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Frozen sorrel | Served on our $75 Green menu with zucchini, verbena hollandaise, and green almonds
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Signature | Our toasted potato skin ice cream from the Chef's Tasting menu. Served Wednesday through Saturday at the restaurant.
Snack | Crab, fried sourdough, wakame, shio koji, lemon verbena from our garden
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Cabbage, spinach, triple creme, brown butter caper jus, fine herb, arborio | Part of our Green menu, served nightly at Castagna. Full menu: castagnarestaurant.com/restaurantmenu
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This week marks the fourth week serving our playful Green menu, part of our Explorative Dinner Series. We hope you'll join us for this $75 menu before we move on to our next Explorative menu on August 30. Make your reservation here: castagnarestaurant.com/reservations
Sidecar of fried halibut | On our $75 Green menu (full details: castagnarestaurant.com/restaurantmenu), served alongside our herb butter-basted halibut with sansho, tarragon, mussel and yeast
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Our sister is teaming up with our friends Bar Norman & for the first-ever Chicken Bounce! $20 at each wine bar gets you fried chicken tacos & Stein Rosé Secco at OK Omens, and yakitori & sparkling rosé at Bar Norman. Pop by to enjoy the #PoultryPartnership
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The first ever Chicken Bounce is happening TONIGHT 
From 7pm to 10pm, head over to our friends Bar Norman for a glass of sparkling rosé & yakitori from @GiraffeGoods on the sidewalk, then BOUNCE over to OK Omens for our fried chicken tacos & a glass of Stein Rosé Secco.
From 7pm to 10pm, head over to our friends Bar Norman for a glass of sparkling rosé & yakitori from @GiraffeGoods on the sidewalk, then BOUNCE over to OK Omens for our fried chicken tacos & a glass of Stein Rosé Secco.Show this thread
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Treats from Oregon & the Columbia Gorge to pair with all the beautiful, local produce and herbs showcased on our Green menu, part of our $75 Explorative Dinner Series. @bowandarrowwine #ClearCreekDistillery #OvumWines
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A view of our nightly service | ICYMI, we now serve both our Chef's Tasting menu and our $75 Green menu Wednesday through Sunday! We're serving the Green menu through the end of August, so make your reservation for this experimental menu here: castagnarestaurant.com/reservations
