Departure Restaurant + Lounge, Portland, OR
Spring Has Sprung
While the sun may not have graced us with its presence yet this season, many spring vegetables and herbs have done so, prompting our Spring Menu change which is full of brightness and vibrancy. Twelve dishes changed overall featuring items such as ramps (the quintessential sign of warmer weather), asparagus and various herbs. A new salad that has everyone particularly jazzed is the Cauliflower and Asparagus Salad, with ramps, coconut cream, saffron and garam masala which is a ground spice mixture common in India and Pakistan, and one of the only representations from that part of Asia at the moment. It is beautiful, flavorful and has a great depth without being too hot or overwhelming.
While the savory dishes are fun, delicious and seasonally focused, Chef Gregory and the team are very excited about the new sweet items as well, namely the Coconut Ash Pudding. Black coconut ash is the charred and processed remains of the shell, which can then be incorporated into dishes, such as ice cream or in the case, a pudding. Served with coffee ice cream, whiskey caramel and coconut ice, it not only looks amazing, it is a beautiful combination of rich flavors and light textures.
It may be raining outside, but the team has done an amazing job conveying just how brilliant spring and summer are inside.