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 »

 

 

Wednesday, December 24th, 2014
-Chef Ben Shaw-

 

 Amuse - Pork Rilette, Cherry, Mustard
1st - Wild Mushroom and Brie En Croute
2nd - Citrus and Walnut Salad with Cumin Dijon Vinaigrette
3rd - Whole-roasted Beef Tenderloin wrapped in Pancetta and Caul Fat, with Chanterelle Duxelle, Broken Brown Butter Potatoes, Brussels Sprouts, and Cipollini Onions
4th - Trifle of Cardamom Buttermilk Cake, Maple Cream, Cranberry Compote, Candied Citrus

 

$70 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 »

 

Friday, December 26th, 2014
-Chefs Carl Forsman and Will Larin-

 

1st - Piedmontese Beef Carpaccio, Highland Cress, Quail Yolk, Meadow's Salt, Olive Oil
2nd - Salad of Shaved Italian Chicories, Pecorino, Creamy Lemon Dressing
3rd - Housemade Pasta all' Arrabbiata, Herbed Pork Meatballs, Parmesan Reggiano
4th - Will's Grandma's Tiramisu: Housemade Lady Fingers, Sweet Mascarpone, New Deal Coffee Liquor

 $42 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, December 27th, 2014
-SOLD OUT-

 

Sunday, December 28th, 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 »

 

Wednesday, December 31st, 2014
-New Year's Eve Menu-

 

Amuse: Netart Oyster on the Half Shell, Champagne Granita
1st - Seared Diver Scallop, Parsnip, Trout Caviar, Root Vegetable Chips, Carrot Butter
2nd - Cauliflower Bisque, Shaved Truffle, Tarragon Oil, Black Salt
3rd - Piedmontese Beef Wellington, Tender Kale, Wild Mushroom Ragout
4th - Profiterole, Dark Chocolate Ice Cream, Salted Caramel

$79 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 »

 

Friday, January 2nd, 2015
-Chef Jameson Maspaitella-

 

1st - Creamy Cauliflower Bisque, Tarragon Oil, and Black Salt
2nd - Shaved Beet Salad, Treviso, Candied Hazelnuts, Pecorino, Citrus Vinaigrette
3rd - Oil-poached Sturgeon, Squash Puree, Sauteed Kale, Sunchoke Chips, Grapefruit Butter
4th - Brown Butter Cake, Quince Syrup, Whipped Creme Fraiche

$47 plus wine and gratuity
Dinner starts at 7:30 pm
Please call (503) 235-1600 for reservations or click the link below

 

Saturday, January 3rd, 2015
-MENU ON ITS WAY-

 

Dinner starts at 7:00 pm
Please call (503) 235-1600 for reservations or click the link below

 

Sunday, January 4th, 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

 

Friday, January 9th, 2015
-Chefs Jameson Maspaitella and Ben Shaw-

 

Pairing Dinner with Anam Cara Winery

 

Amuse - Netart Oyster on the Half Shell, Trout Roe, Champagne Mignonette
1st - Cauliflower Soup with Foraged Mushrooms, Black Garlic, and Chived Brown Butter
2nd - Arugula Salad with Pickled Grapes, Candied Pecans, Aged Goat Cheese, Celery Seed Vinaigrette
3rd - Braised Hawley Ranch Lamb Shoulder, Creamy Polenta, Pinot-glazed Root Vegetables
4th - Olive Oil Cake, Housemade Sweet Ricotta, Meyer Lemon Confit, Gewurztraminer

$80 including wine pairings, not including gratuity
Dinner starts at 7:30 pm
Please call (503) 235-1600 for reservations or click the link below

 

Saturday, January 10th, 2015
-SOLD OUT-

 

Sunday, January 11th, 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