French Dining in the Oregon Wine Country
Fresh seafood, select meats, seasonal vegetables, housemade breads… each meal at Cuvée is created with love and careful attention to detail.
Chef Gilbert Henry has received numerous awards for his culinary expertise and his prior establishment, Winterborne Restaurant in Portland, was highly rated by Zagat Review for years and on 2014 with a score of “26 for food 24 for decor and 25 for service “.
He now showcases his considerable experience and precise palate in the great little town of Carlton, offering exceptional food in a chic and casual indoor café that is a favorite of locals and visitors alike.
Oysters sautéed in clarified butter served with horseradish sauce
Champignons With Semolina Cake:
Sautéed wild mushrooms topped with a white wine sauce served over a semolina cake
Clams steamed with garlic, parsley, and white wine (when available)
Mousse de Foie de Poulet:
Chicken liver mousse served with toasted baguette slices and traditional condiments
Double-dipped French fries, served in cone with remoulade sauce
French imported small escargots in a garlic, shallots, parsley, butter sauce (when available)
~ Vegetarian Options are always available please ask your waiter ~
Filet Mignon de Porc a l’Alsacienne.
Medallions of pork tenderloin breaded and sautéed. Served on a bed of braised red cabbage accompanied with a charcutiere sauce and housemade pasta.
Boeuf Bourguignon. Marinated beef stewed with onions mushrooms and bacon in a pinot noir sauce. Served with mashed potatoes.
Coquilles St. Jacques. Scallops and shrimp cooked in a leek, carrot béchamel sauce topped with melted Gruyère cheese.
Rib Eye Steak served with French fries and mixed fresh vegetables.
Poisson du Jour.
Fresh catch of the day prepared according to the chef’s whim accompanied with mixed fresh vegetables.