Noble Rot

restaurant, 1111 East Burnside Street, Portland, OR, 97214, Portland, OR

VeganScore 40

Menu

Mains

• Macaroni & Cheese — Noble Rot’s classic recipe. Corkscrew pasta with an aged white cheddar bechamel topped with breadcrumbs
• Hamburger — 1/2lb dry aged burger patty, brioche bun, lettuce, red onion, pickles and dijonnaise
• Pasta of the Day — Freshly made pasta that changes daily
• Golden Beets — Hakurei turnips, snap peas, favas, strawberries, farro, fromage blanc; orange tahini vinaigrette & black olive oil
• King Salmon — asparagus, maitake mushrooms, sweet corn, miso butter, corn & lemongrass broth; chive oil, Thai basil
• Lamb Loin — Pan-seared, freekah, apricots, pine nuts, charred spring onion; labneh & prune sauce
• Pork Secreto — grilled onions, spinach, cherry mostarda, apricot mustard jus; fig leaf oil
• Grilled Bavette Steak — with crispy farm potatoes, rapini; chimichurri
• Mac & Cheese
• Roasted Delicata Squash — stuffed with freekeh, kale & hazelnuts; fried sun chokes, goat cheese & Espellette pepper honey
• Cavatelli — with Taleggio cream, roasted mistake mushrooms; walnuts, bread crumbs & Pecorino Romano
• Pan-Seared Steelhead — parsnip & horseradish puree; buttermilk whey & dill sauce
• Fillet of Beef — Duchess potatoes, watercress; truffle jus

Starters

• Roasted Hazelnuts — Maldon sea salt Vegan
• Marinated Olives — citrus & THYME Vegan
• Pickle Plate Vegan
• French Fries Vegan
• Melon & Cucumber Salad — with blistered shishito relish, cherry tomatoes & Thai basil Vegan
• Hazelnuts Vegan
• Olives Vegan
• Celery Root & Kohlrabi Puree — black trumpet mushroom; truffle tapenade Vegan
• Grand Central Baguette — HERB butter
• Onion Rings
• Onion Tart
• Cheese Plate
• Rot Meat Plate
• Noble Salad — butter lettuce, red onion, sunflower seeds; blue cheese or balsamic vinaigrette
• Endive Salad — beets, hazelnut & blue cheese salad
• Arugula — toasted almonds with pickled rhubarb, Humboldt Fog cheese crumbles; Banyuls vinaigrette
• Little Gems — hardboiled egg, bacon, pickled shallots, French radishes; buttermilk green goddess dressing
• Soup of the Day — Made daily
• Bruschetta — Goat cheese & roasted peppers or fennel & leek agrodolce
• Focaccia — with whipped ricotta, pine nut raisin relish
• Patatas Bravas — with aoili
• Chicken Liver Mousse — pickled red onions with crostini
• Salmon Rillettes — with fennel & apple slaw
• Amuse — Potato chip with avocado-yuzu mousse; miso
• Miso Pickled Scallop — Vaudovan curry oil, Cara Cara orange, Granny Smith apple & pomegranate
• Leek Terrine — dungeness crab salad, Meyer lemon
• Grilled Bruschetta — whipped ricotta, fennel, raisin marmalade & pinenuts

Desserts

• Chocolate Brownie — with vanilla ice cream & caramel
• Peanut Butter & Jelly — Brioche bread pudding, peanut butter ice cream; berry puree
• Semolina Cake — rhubarb syrup, strawberries, honey mascarpone
• Crème Brûlée
• Seasonal Fruit Sorbet — rosewater meringue, MINT & strawberries
• Chocolate Ginger Torte — honey mascarpone; fig leaf syrup
• Lemon Tart — with Chantilly cream
• Poached Pear — Langres cheese; fennel cracker & pear syrup

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