Mucca Osteria

Chef-owner Simone Savaiano carefully selects ingredients to create authentic, Italian cuisine in an intimate downtown Portland restaurant.

Valentine's Day 2016 Menu

Valentine’s Day 2016

Menu: 85pp   Wine Pairing: 45pp

 

(Choose one from each course)

Antipasti

Tartara di Manzo
Beef Tenderloin Tartare; Pickled Shallots, Mustard Seeds, Quail Egg

Polipo e Capesante
Seared Sea Scallops, Crispy Octopus, Pearl Onion ‘Petals,’ Radish

Trota Affumicata con Caviale
Smoked Trout, Pickled Beets, Trout Roe, Sturgeon Caviar, Crème Fraîche

Insalata di Cappucina
Salad of Butter Lettuce, Endives, Heart of Palm, Shaved Parmiggiano, Balsamic Vinaigrette

 

Paste

Tagliatelle Porcini e Tartufo
Housemade Egg Tagliatelle Pasta with Porcini Mushrooms and Burgundy Truffles

Pappardelle alla Quaglia e Vovo in Camicia
Housemade Pappardelle Pasta Slow Brasied Quail Ragù; Poached Egg, Piave Vecchio

Schiaffoni Frutti di Mare e Essenza di Zafferano
Paccheri Pasta with Seafood Ragù, Cherry Tomatoes, Saffron Sauce

 

Piatti di Entrata

Costolette di Cervo
Venison Chops; Seasonal Mushrooms, Baby Potatoes, Berry Demi-glace

Faraona Arrosto con Fregola Sardo
Roasted Guinea Hen with Freola ‘Pasta,’ Roasted Endive, Cipollini Onions, Burned Lemon Jus

Pesce del Giorno con Riso Venere e Verdure di Staggione
Fish of the Day; Wild Black Rice; Seasonal Vegetables, Parsley Foam

 

Dolci

Chef’s Trio of Desserts

 

We are close to reaching fully-booked status with more availability on Saturday night at this time. There are a few seating areas that are not bookable online (chef's counter and a slightly higher traffic area) so don't despair and give us a call. We will also be taking a wait-list in the event that we do have cancellations.  Please call 503.227.5521 or book through the Reservations tab on our website. 

 

Holiday Closures

We will be closed Thursday, December 24th through Monday, December 28th in addition to January 1st to spend time with our family and friends for the holidays. Thank you for your understanding and we look forward to having you in soon!

Buon Anno!

New Years Eve 2015

Join as we celebrate a fantastic 2015 and bring in the new year!

Menu: 75pp   Wine Pairing: 50pp
 
(Choose one from each course)
 
Antipasti
Insalatina di Finocchio, Mandorle e Formaggio al Tartufo
Shaved Fennel, Radish, Pomegranate, Marcona Almonds, Truffled Cheese

Carpaccio D’Astice
Maine Lobster Carpaccio served with Warm Lobster Bisque      

Tartara di Manzo
Top Sirloin with Mustard Seeds, Pickled Shallots, Poached Quail Yolk

Zuppa di Fagioli Cannellini
Cannellini Bean Soup with Seared Pork Belly
 
Paste
Gnocchi con Amimelle
Potato Gnocchi with Fried Veal Sweetbreads, Sunchoke Cream, and Crispy Sunchokes

Paccari al Granchio
Paccari Pasta with Dungeness Crab, Manilla Clams, and Kombu Seaweed

Tagliatelle con Porcini e Tartufo Nero
Egg Tagliatelle Pasta with Fresh Porcinis and Black Truffles

 
Piatti di Entrata
Filetto di Manzo
Garlic and Black Pepper Rubbed Beef Tenderloin with Gorgonzola Sauce,
Baby Potatoes and Broccolini

Faraona Arrosto
Roasted Guinea Hen with Potato Purée, Seasonal Mushrooms, Truffle-Madeira Jus

Pesce Glassato con Bottarga
Seasonal Fish Glazed with an Emulsion of Bottarga; Buttered Leeks
 
Dolci
Chef’s Trio of Desserts

Seatings available at 5:30/6:00 and 8:00/8:30.

Please call 503.227.5521 or email carter@muccaosteria.com for reservations. 

Podere Ruggeri Corsini Wine Dinner

Mucca Osteria in collaboration with Aaron Coe of Casa Bruno Wines and Podere Ruggeri Corsini presents a five-course wine dinner on Thursday, March 5th at 6:30pm.  $85 per person + gratuity. Limited to 24 seats. Please call Mucca Osteria at 503.227.5521 or email to carter@muccaosteria.com to reserve your seats. 
 

corsini_label.jpg


Antipasti Freddi

Tartara di Tonno
tombo tuna with shallots, capers and avocado

Langhe Bianco D.O.C. 2013 
(50% Arneis, 30% Sauvignon Blanc, 20% Chardonnay)

Carpaccio di Agnello
grass-fed lamb tenderloin, celery, pecorino cheese,
white truffle oil

Langhe Rosso Matot D.O.C. 2013 
(Dolcetto, Barbera, Nebbiolo Blend)

Antipasti Caldo

Quaglia Arrosto con Funghi
pan-roasted quail, sautéed wild mushrooms,
 red wine reduction

Dolcetto d’Alba  D.O.C. 2012

Primi 

Pappardelle con Ragu di Cervo e Funghi
Housemade Pappardelle pasta with Venison and Wild Mushroom Ragù

Barbera d'Alba Superiore Armujan D.O.C. 2011 

Secondi 

Brasato di Guance di Maile con Ragù di Fagioli
Pork Cheek Braised with Pancetta and Rosemary; Bean Ragù with Pimento

Barolo Bussia D.O.C.G. Manforte d’Alba 2009

Valentine's Day

 

Valentine’s Day Menu

Menu: 75pp   Wine Pairing: 45pp

(Choose one from each course)

 

Antipasti  

Zuppa di Pollo con Orzo e Radici di Stagione
Barley, Root Vegetables, Chicken and Black Truffle with a Parmesan and Prosciutto Broth  

Carpaccio di Capesante

Thinly Sliced Raw Scallops with Poached Shrimp, Cucumber, Citrus and Radish

Insalata di Barbabietole
Roasted Beets, Marcona Almonds, Housemade Ricotta, Champagne Vinegar Dressing

Pairing
Fiano di Avellino D.O.C.G. Colli di Lapio 13,5% 2012 Campania

 

Paste

Tortelli ai Fichi e Patate con Fonduta di Parmigiano
Fig and Potato filled Tortelli with a Parmesan Fondue

Pappardelle con Ragu di Cervo e Funghi
Housemade Pappardelle Pasta with Venison and Wild Mushroom Ragù

Pairing
Brunello di Montalcino D.O.C.G. Caprili 14% 2008 Toscana

 

Piatti di Entrata

Brasato di Guance di Maile con Ragù di Fagioli
Pork Cheek braised with Pancetta and Rosemary; Bean Ragù with Pimento and Pearl Onions

Faraona Arrosto con Risotto di Farro
Roasted Guinea Hen; Faro Risotto, Sunchokes

Tonno Scottato con Verza in Brodo di Scalogno
Seared Tombo Tuna with Savoy Cabbage in Lemon and Shallot Broth

Pairing
Valpolicella Ripaso Superiore D.O.C. Tommaso Bussola 14,5% 2010 Veneto

Or
Petit Arvine D.O.C. Grosjean Vigne Rovettaz 13% 2011 Valle d’Aoste

 

Dolci

Trio of Desserts 

Pairing
‘Bigaro’  (Brachetto/Moscato) Ellio Perrone 5,5% 2013 Piemonte

 

We are currently fully booked for valentine's day evening, but we will be taking requests to be added to the waitlist.

Piemonte Wine Dinner hosted by Ken Collura

Join us for an evening hosted by renowned wine director 
Ken Collura featuring his selection of unique wines from
Piemonte paired with the cuisine of chef Simone Savaiano.

Enjoy nine dishes served family style paired with ten grape varietals: Favorita, Moscato, Arneis, Chardonnay, Cortese, Grignolino, Erbaluce, Dolcetto, Freisa and Brachetto.
 
Tuesday, January 27th at 6:30pm

$65 per person + gratuity

Please call (503) 227-5521 
for reservations

MENU:

Prima Corsa:
Insalatina Di Noci, Gorgonzola and Pear
Organic greens, Gorgonzola cheese, walnuts, pear balsamic-honey dressing

Casoncelli del Plin
Roasted beets filled ravioli, poppy seeds, brown butter, ricotta salata

Pollo al Marsala
Pan-roasted Draper Valley chicken breast, Marsala wine sauce

Seconda Corsa:
Zucca Arrosto e Cavolini
Roasted Delicata squash, crispy Brussels sprouts, Madeira port reduction

Tagliatelle ai Frutti di Mare
Tagliatelle with seafood in saffron sauce

Maiale Arrosto
Slow-roasted Carlton Farm pork shoulder, demi-glace

Terza Corsa:
Polenta con Funghi
Crispy polenta, pan roasted wild mushrooms

Gnocchi al Cinghiale
Housemade gnocchi with slow braised wild boar ragú

Pesce del Giorno
Pan seared black cod, roasted winter vegetables,

WINE Being Served:

Passed Sparkling:

NV Cantine Elvio Tintero Grangia (50% Favorita/25% Moscato/20% Arneis/5% Chardonnay)

Prima Corsa:

White: 2013 Gavi San Matteo

Red: 2013 Francesco Rinaldi Grignolino d'Asti

Seconda Corsa:

White: 2013 Antoniolo Erbaluce di Caluso

Red: 2012 Roagna Dolcetto d'Alba

Terza Corsa:

White: 2013 Paitin Arneis Langhe

Red: 2010 Cavalotto Freisa

After Dinner Dessert Pour:

2013 Elio Perrone Bigaro (50% Brachetto/50% Moscato)

New Year's Eve 2014!

New Years Eve 2014

Menu: 70pp   Wine Pairing: 45pp

(Choose one from each course)

Antipasti  

Capesante Scottate con Fonduta di Parmiggiano

Seared Sea Scallop, Parmesan Truffle Fondue 

Tartara di Manzo

Sirloin with Capers, Shallots, Chives served with a Quail Yolk and Sunchoke Chips 

Insalata di Barbabietole

Roasted Beets, Marcona Almonds, Housemade Ricotta, Champagne Vinegar Dressing

 

Paste

Tortelli di Faraona e Tartufi con Salsa di Tartufi e Funghi

Guinea Hen and Orgeon Black Truffle filled Tortelli with a Truffle and Mushroom Sauce

Tagliatelle Nere all'Astice

Black Squid Ink Tagliatelle Pasta with Lobster in a Brandy Bisque Cream Sauce 

Pappardelle con Funghi e Ricotta Salata

Pappardelle Pasta with Wild Mushrooms, roasted Brussels Sprouts and Dry Ricotta Cheese

 

 Piatti di Entrata 

Porchetta di Coniglio

Roasted Rabbit Porchetta marinated in Arugula Pesto and wrapped in Pancetta, served with Polenta, Carrots, Bok Choi, finished with a Rabbit and Pesto Jus

Filetto di Maiale alle Erbe

Roasted Pork Loin with Camerlized Apples, Baby Potatoes, Broccolini  and a Speck Jus

Pesce di Stagione con Gamberi, Cozze e Calamari in Brodo Allo Zafferano

Seasonal Fish Saffron Bouillabaisse with Shrimp, Mussels and Calamari 

 

Dolci

Trio of Desserts

 

Reservations available at 5:30, 6:00, 8:00, 8:30. 

Alba White Truffles

We are thrilled to have the opportunity to offer fresh white truffles from Alba shaved over housemade egg tagliatelle pasta starting with dinner this evening and being served until they are gone.  Pair them with a Barolo and buon appetito!

fresh.alba.white.truffles

Modernist Cuisine

This past week I had the great privilege of attending a lunch hosted by the Modernist Cuisine lab in Bellevue, WA in conjunction of the release of Massimo Bottura's new cookbook, Never Trust a Skinny Italian Chef.  

It was a fantastic experiences sharing 16 courses with Nathan Myhrvold, Massimo Bottura and six other west coast chefs. A few highlights:

Zuppa di Zucca (Squash Soup)

zuppadizucca.jpg

Affetato di Manzo con Spezie (Pastrami)

Modernist.Pastrami.jpg

Vangole agli 'Spaghetti' (Geoduck) 

geoduck.spaghetti.jpg

This is a just a sampling of the creativity and inspiration that I took home with me. I'm very excited to push my own cuisine and Mucca Osteria forward as we continually strive to create a memorable experience for our guests.