Recess Restaurant and Bar Cambria Hotel - Portland Pearl District

Oven-baked creamy artichoke dip, basil garlic crumb, warm artisan epis roll from Portland French Bakery.

House-made sage and onion tots, cranberry aioli.

Roasted beets with rosemary and garlic, rye cracker leaves, baked goat cheese mousse.

Freshly popped organic corn, Maldon salt and Aleppo pepper butter, bacon honeycomb

Chicken-fried filet mignon, artisan rolls from Portland French Bakery, Asian slaw, bank bang sauce.

Coconut and panko-crusted Gulf prawns, wakame seaweed salad, sweet chili sauce, wasabi crema.

Romaine, shaved parmesan, garlic lemon dressing, brioche croutons

Baby spinach, butternut squash croutons, candied pecans, pomegranate pearls, poppy seed dressing.

Fresh Oregon ground beef, butter lettuce, crispy fried onions, Tillamook cheddar, Portland French Bakery brioche bun, fried Kennebec potatoes

Dry-brined chicken legs with thyme, rosemary and garlic, French green lentils with winter vegetables, tempura artichoke.

Willamette Valley eggs baked in slow-cooked stew of San Marzano tomatoes, sweet peppers, and onion, rosemary breakfast potatoes, and toasted artisan bread from Portland French Bakery.

House-made pappardelle noodles sauteed with Gulf shrimp, house made Tasso, blistered cherry tomatoes, herbed ricotta, smoked chili jus.

Celery root, carrots, peppers, roasted onions, and eggplant layered with herbed ricotta, fresh mozzarella, Parmigiano Reggiano sauce, blistered cherry tomatoes, garlic bread, parmesan snow.

Caramelized granny smith apples with crumb topping and vanilla bean ice cream.

Flourless chocolate cake, bourbon vanilla Cremieux