Warm, art-filled stop inside the Porter Portland Hotel
Discover a culinary journey at Terrane, The Porter's signature dining experience. Start your day with a unique breakfast, blending classic flavors with The Porter’s distinctive twist. In the evening, savor a dinner crafted from local ingredients, complemented by Pacific Northwest wines. For a more relaxed vibe, visit the Half Moon Bar for expertly crafted drinks in an inviting, luxurious atmosphere.
Three-egg omelet with wild Northwest mushrooms, caramelized onions, Gruyère cheese, fresh herbs, and black truffle. Served with breakfast potatoes.
Two eggs any style with bacon or pork sausage, breakfast potatoes or hash browns, and fresh baked sourdough or whole wheat toast. Served with butter and house-made jam.
Two poached eggs atop an everything bagel with whipped avocado cream cheese, smoked salmon, lox, and finished with a lemon honey hollandaise.
Two poached eggs served on a toasted English muffin with honey-cured ham and topped with a lemon honey hollandaise.
5 oz top sirloin cooked to order and served with a poached egg, roasted potatoes, kale, carrots, mushrooms, leeks, and chili crunch.
Cheesecake-filled brioche dipped in vanilla custard, drizzled and topped with fresh vanilla bean whipped cream and a berry compote.
Three scratch-made pancakes dusted with powdered sugar, butter, and 100% maple syrup with a side of house-made jam. Choice of bacon or pork sausage.
Fried blue corn tortillas dressed with spicy roasted tomato salsa and topped with avocado, radish, cotija cheese, lime crema, and cilantro.
Choice of yogurt, granola, and fresh berries with a side of honey.
Smashed avocado topped with shredded crab, radish, grapefruit confit, fresh lime juice, and cilantro microgreens.
Scrambled eggs with bacon or pork sausage, served with fresh fruit and your choice of juice, milk, or hot chocolate.
Locally sourced crab mixed with fresh herbs and served with a lemon dill aioli.
Batter dipped and served with apricot hot honey and fried basil.
Served atop celery purée and topped with almond gremolata and Northwest cherries.
Three beef and mushroom dumplings served with a black vinegar sauce.
Citrus-cured prawns in zesty tomatillo salsa topped with radish salad.
Please ask your server for our fresh seasonal selection.
Fresh Northwest-sourced oysters served on the half shell with lemon.
Two Wagyu ground beef sliders served on pub buns with truffle aioli, roasted mushrooms, and arugula.
Wild mushroom risotto simmered in white wine with garlic and shallots, finished with Parmesan and chive oil.
6 oz Northwest salmon, skin-on filet, served with herbed fingerling potatoes, golden beets, fresh figs, and pistachio pesto.
Mixed greens with fresh blackberries, herbs, hazelnuts, blue cheese crumbles, and a lemon chamomile vinaigrette.
Northwest-sourced 6 oz filet prepared to order and accompanied by garlic potato purée and roasted mushrooms. Topped with red wine demi-glace and local truffles.
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