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, March 6th, 2015
-Chef Will Larin-

 

1st - Crunchy Rabbit Rillette, Pickled Mustard Seed, Crostini, House Pickles
2nd - Chicory Salad, Preserved Lemon, Supremes, Champagne Vinaigrette
3rd - Bone-in Smoked Pork Chop braised in Sauerkraut with Grilled Onions
4th - German Chocolate Cake with Vanilla Anglaise

$48 per person 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, March 7th, 2015
-Chef Carl Forsman-

 

1st - Consomme de Res: Stewed Beef Shank, Beef Broth, Pickled Red Onions, Fresh Tortilla

Family-style:
Jicama Salad with Carrots, Shaved Radish, Cilantro, Cotija Cheese, Orange Vinaigrette
Pollo Asado: Mesquite-grilled  Achiote-spiced Chicken with Yucatan-style Beans, Rice, and Queso Fresco

3rd - Marquesitas: Mexican-style Crepes with Chocolate Caramel Sauce

$39 per person 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, March 8th, 2015

 

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, March 13th, 2015
Pairing Dinner with Big Table Farm

 

Amuse: Pork Rillettes, Cherry, Pickled Mustard, Celery Leaf
1st - Wilted Romaine, Shaved Prosciutto, Roasted Pumpkin Seeds, Manchego, Bagna Cauda, Fresh Lemon
2nd - Foraged Mushroom and Brie En Croute with Walnut Pesto
3rd - Slow-braised Pork Coppa, Carrot Spaetzle, Savory Roots, Milk Jam, Whey
4th - Grapefruit Mirroir, Honey Ginger Ice Cream, Basil, Brioche

$75 per person including wine pairings, excluding gratuity
Dinner starts at 7:30 pm
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »

 

Saturday, March 14th, 2015
-Chef Ben Shaw-

 

1st - Sturdy Winter Soup, Marrow Bone, Crusty Bread
2nd - Celeriac, Tart Apple, Prosciutto, Mama Lil's, Bagna Cauda
3rd - Strip Steak, Stilton, Spinach, Sauce Vin Rouge
4th - Maple Doughnuts, House-smoked Cheddar

$52 per person 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, March 15th, 2015

 

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, April 10th, 2015
-Chef Ben Shaw-

 

PAIRING DINNER WITH THE COMMONS!

 

Amuse: Pork Rillette, Preserved Cherry, Pickled Mustard Seed, Celery
1st - Raclette, New Potato, Cornichon, Onion Jam, Greens, Rye
2nd - Mussels Rheine-style with Warm Pretzel
3rd - Rabbit Confit, Carrot Spatzle, Beet Puree, Celery Seed Slaw
4th - Dark Chocolate and Pistachio Gateau with Plumped Cherry

$65 per person including beer pairings, excluding gratuity
Dinner starts at 7:30 pm
Please call (503) 235-1600 for reservations or click the link below

MAKE A RESERVATION »