Appetizers
| Amaretto baked Brie | 7.00 | |
| Pate du jour | 8.00 | |
| Mushroom bacon pan roast | 6.00 | |
| Snails | 6.00 | |
| Caesar salad | 12.00 | |
| Portuguese style hardshell clams | 10.00 | |
| Caesar salad | 12.00 | |
| Soup du jour or House greens | 5.00 |
Big Plates
| Prawns “Cazuela” with saffron, clams, and couscous, with Spanish chorizo. | 21.00 | |
| Alder
smoked duck breast. Served on mushroom potato cake with raspberry and Port jus. |
18.00 | |
| Penne Diablo. Spicy quill pasta, served in fresh tomato sauce, with Andouille sausage and Dungeness crab. | 17.50 | |
| Cioppino. Best fisherman’s stew on the West Coast. | 25.00 | |
| Bistro chicken roast with mushrooms, capers, tomatoes, and summer greens. | 17.00 | |
| Grill-roasted rack of lamb marinated in Pinot Noir with sage and rosemary served on pesto-stuffed risotto cake. | 27.00 | |
| Mixed grill of pork tenderloin and boutique sausage. | 18.oo | |
| Free range Auzzie ribeye pepper steak. | 23.00 |
Small Plates
(theatre menu)
| “Prawns Newski” Wisconsin apple-smoked bacon wrapped tiger prawns served on smoked Roma tomato. | 10.00 | |
| Grilled flatbread and eggplant copanata with goat cheese and alder smoked garlic. | 11.00 | |
| “Oregon Wild” Bay shrimp and Dungeness crab Quesadilla. | 13.00 | |
| Miss Tina’s tiny frittata. Artichokes, spinach, and tomatoes. baked soufflé style. | 10.00 | |
| Linguini and clams. | 16.00 | |
| Macaroni bake with three cheeses, an American classic. | 9.00 | |
| Dungeness crab fondue with roasted red pepper. | 9.00 | |
| Stuffed, grilled, fire roasted Pablano chili. | 11.oo | |
| Portabella mushroom Napoleon stuffed with spinach, roasted red pepper, and goat cheese. | 15.00 | |
| “Oregon Wild” fish tacos. | 12.00 | |
| Morton’s summer pizzetta. | 10.00 |
Questions or comments
can be sent to Webmaster
©Copyright 2004, Morton's Bistro Northwest.
©Copyright 2004, Morton's Bistro Northwest.