PRIVATE DINNERS
WEEKLY DINNERS

Dining Hall - PRIVATE DINNERS

  • 828 SE ASH ST. PORTLAND OR 97214
     

    Our private dining hall is the perfect fit for whatever party you’re planning!

     

    We are:

    • the ideal venue for your next corporate gathering.
    • an intimate and elegant site for your wedding or rehearsal dinner.
    • a contemporary and festive spot for a lively cocktail party.
    • centrally located and close to downtown hotels.
     

    We can:

    • rent audio visual equipment to suit the needs of your corporate event.
    • change our layout to accommodate the specific needs of your group.
    • help you select specialty cocktails and wine pairings to highlight your seasonal menu.
    • ensure that your event is both unique and memorable.

     

    Call our office to start planning your private event! 503.235.1600

    MENU ARCHIVE »

Simpatica Dining Hall is located at 828 SE Ash St., two blocks south of the Doug Fir Lounge. A simple but elegant room, the dining hall is able to suit the needs of almost any event. With seating for up to 55 guests (or more for cocktail & hors d’oeuvres parties), the dining hall is the perfect location for rehearsal dinners, corporate events, VIP dinners and family celebrations and is available for private events 7 days a week.

Please call our Dining Hall Manager or fill out our online intake form to start planning your event. We will work with you to create a fresh and seasonal menu that exceeds your expectations, and can suggest wine pairings that will make your menu shine. Whether you’re interested in an elegant plated dinner, family-style dining or cocktails and hors d’oeuvres, our dining hall should be your next choice of venue. We’d love to make you dinner!

Office Line: 503.235.1600

RESERVE OUR SPACE

 
 

Dining Hall - WEEKLY DINNERS

  • 828 SE ASH ST. PORTLAND OR 97214

     

    About our Dining Hall Menu

    Simpatica hosts public dinners by reservation only every Friday at 7:30 pm and Saturday at 7:00 pm. Simpatica offers a full wine, beer & signature cocktail list. Talk with your server about nightly suggested wine pairings.

    On Sunday mornings from 9 am-2 pm, we offer the best brunch in town! Reservations are accepted for parties of 4 or larger, though walk-ins are welcome.

    For more information about our seasonal menus, to join our mailing list or for reservations, call the office at 503.235.1600

    MENU ARCHIVE »

Friday, October 31st, 2014
-SOLD OUT-

 

Saturday, November 1st, 2014
-SOLD OUT-

 

Sunday, November 2nd, 2014

 

Brunch served from 9 am until 2 pm
Reservations accepted for parties of 4 or larger
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »

 

Friday, November 7th, 2014
-Chef Ben Shaw-

 

1st - Laurelhurst Market Boudin Blanc and Apple Tart with Crema
2nd - Salad of Tender Greens, Roasted Beets, Pecans, Roquefort Cheese, Sherry Vinaigrette
3rd - Seared Teres Major, Griddled Cauliflower Bread Pudding, Baby Carrots, Perigueux Sauce
4th - Orange Blossom Creme Caramel with Pistachio and Confit Citrus

$48 plus wine and gratuity
Dinner starts at 7:30 pm
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »

 

Saturday, November 8th, 2014
-Chef Jameson Maspaitella-

 

1st - Seared White Cheddar Grits, Tasso Creamed Kale
2nd - Salad of Pepper Greens, Tart Apple, Pickled Shallots, Pistachios, Blue Cheese Vinaigrette
3rd - Ruby Hills Farm Half Chicken, Foraged Mushrooms, Delicata, Squash Puree, Chicken Jus
4th - Pear Crisp with Cinnamon Ice Cream

$42 plus wine and gratuity
Dinner starts at 7:00 pm
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »

 

Sunday, November 9th, 2014

 

Brunch served from 9 am until 2 pm
Reservations accepted for parties of 4 or larger
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »

 

Friday, November 14th, 2014
-Chef Will Larin-

 

 1st - Scotch Egg with Housemade Pickles, Mustard, and Fruit
2nd - Salad of Chicories, Charred Lemon, and Blue Cheese
3rd - Braised Lamb Shank, Roasted Root Vegetables, Celeriac and Potato Puree
4th - Cinnamon Raisin Bread Pudding with Cardamom Anglaise

$46 plus wine and gratuity
Dinner starts at 7:30 pm
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »

 

Saturday, November 15th, 2014
-Chef Carl Forsman-

 

1st - Blue Truck Farms Squash Soup, Fried Sage
2nd - Salad of Arugula, Shaved Fennel, Kauai Prawns, Citrus Vinaigrette
3rd - Tails & Trotters Pork Shoulder Roast, Braised Greens, Pan-fried Mashed Potatoes
4th - Poppy Seed Olive Oil Cake, Apple Compote

$39 plus wine and gratuity
Dinner starts at 7:00 pm
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »

 

Sunday, November 16th, 2014

 

Brunch served from 9 am until 2 pm
Reservations accepted for parties of 4 or larger
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »

 

Friday, November 21st, 2014
-Chef Jameson Maspaitella-

 

1st - Classic French Onion Soup with Toasted Gruyere Crostini
2nd - Iceberg Wedge Salad, Bacon Lardons, Pickled Celery, Crispy Shallots, Mustard Seed Caviar, Buttermilk Blue Dressing
3rd - Slow-roasted Creekstone NY Strip, Herb-basted Potatoes, Mushroom Bordelaise
4th - Flourless Chocolate Ckae, Bourbon Ice Cream, Smoked Caramel

$49 plus wine and gratuity
Dinner starts at 7:30 pm
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »