New Years Eve Cocktail pairings

Colin & Jenna got together with a copy of the New Years eve menu and came up with a few excellent cocktail pairings:

1st course:

Beefeater gin, campari, peach bitters, stirred, up w/ a lemon twist $9

2nd course:

Bombay Dry, green Chartreuse, fresh lemon, house-made absinthe, shaken, up w/ a cherry $9

3rd course:

Temperance, Grand Ma, Cherry Heering, bitters, stirred, on the rock, orange twist $10

4th course:

House melon cinnamon tequila, Kahlua, coffee, house-made whip cream, nutmeg & cinnamon on top $8

Aunt Crystal's Christmas Cornucopia!

Chef Carriker digs deep and goes to his roots with this months special holiday menu offerings.

$40 for all or available à la carte

for the month of December only

Kabocha squash crumble, smoke marshmallows,

pumpkin seeds and maple candied bacon $8

"Apple pie salad" roasted apple purée,

shaved apples, sunflower streusel, cheddar,

and brown butter vinaigrette $9

Crispy pork loin, with hedgehog mushroom

"Mac n' cheese", brussel sprouts and pork jus $21

Egg nog crème brûlée with spiced cookies $7

Hog & Rye Dinner

Even with Christmas and New Years looming on the horizon we've still thought ahead to the new year.

Join us Saturday January 14, 2012 at 6pm for a very special reservation only event:

A Special 5 course dinner created by Chef Chris Carriker, paired with cocktails from Bartenders Colin Pomeroy and Jenna Wazny with special guests from R1 ultra premium straight rye whiskey.

$55 for 5 courses with whiskey pairings. Reservations required.

Christmas Eve Ghosts spirits pairings

Check out the food menu here

Here's what we came up with for the Christmas Eve dinner "Spirits"

Available as a flight for $21 or individually as priced

Christmas Past:

Aviation, Aperol, house orange liqueur, fresh grapefruit juice, shaken, up w/ and orange twist $10

Christmas Present:

w/the pork cheeks: Perfect Manhattan made w/ Bulleit Rye, Imbue, Vya, Drambuie & peach bitters, stirred, up w/ a cherry $0

w/the poached cod: Beefeater gin, parfait amour, house made absinthe & fresh lemon, shaken, up w/a lemon twist $8

w/the ricotta crostada: slapped basil, Tanqueray gin, Torani Amer, fresh lemon, shaken, up w/ a twist of cracked pepper & olive oil $9

Christmas Future:

w/the apocalypse cake: Brandy, Frangelico, egg nog & coffee, served in a snifter $8

w/ the pineapple cake: St Germain, creme de cassis, prossecco, orange twist garnish $10

We've tested pretty much all of them, and they are YUMMY!!!

3 for $25 Portland Dining Month

It's June again! (Even though the weather says more like February) We're thrilled to offer the 3 for $25 menu again this year. Any day, any time all month long!

Fête de Tête

We've been doing a couple chef's table dinners and they've been awesome. Here are some shots from the "Fête de Tête" pig's head dinner. Chef Chris was on hand to educate diners about the unique meal. He loves getting a chance to throw down like this.

Chris brought out the whole slow-roasted, brandy-glazed pig head for everyone to admire.

Then he brought it back to the kitchen and had his way with it.

One iteration: fried pig ear with bibb lettuce, gaunciale, radishes, roasted garlic dressing and herbs. Love those gorgeous radishes.

Next up: Chinese-style steamed buns with crispy skin and jowl meat, served with pickled cucumbers, spicy radishes, cilantro and trio of sauces. One diner said, "This is WAY better than the Peking duck version I had in the famous place in Beijing! I had to stop myself at 2 since I know there were more food to come." These disappeared fast!

Skin and snout stew with pig foot meatballs. Better than it sounds.

Bulgar Wheat Salad With House Cured Bacon

For dessert there were bone marrow donuts, but they were eaten before the photographer could get to them.


If you have a group of six or more, all this could be yours - just call us at least a week in advance and we'll set it up for you.

Meet Jenna, Gilt Club's newest bartender

We have another new face behind the bar. Jenna moved here from Vail, Colorado in January, and hasn't looked back. She tended bar for 10 years in Vail and Denver, most recently doing five years of "crushing volume" in a Vail sportsbar. Jenna chose Portland for a change of scenery and to eventually go to school. "In Vail they say you come for the winter and stay for the summer. But I needed to get out of vacationland." She likes Portland a lot and is excited to do more stuff outdoors now that the weather is changing. Jenna's favorite drink to make you at Gilt Club is "everything that involves slapping of the basil," such as Tracy's First Love. Like Colin, her favorite to drink is the Idyllic. "It's my favorite drink ever. I never thought to put those things together. Heaven in a glass!"