Bar Purlieu

Tasting Menu Salad Course:

Shio Koji Marinated White Turnips, Green Garlic Roasted Zucchini, Radish, Spring Onion, Pine Nut Pesto

Of course this will and go soon!!

We are doing it. Sticking to our Spring resolution to post more!! 💪

Introducing tenderloin with roasted asparagus and morel mushroom cognac cream.

Here’s a cool story. only processes two cows a week. They only eat grass. Why? Because that is what cows eat. And we are the only account that has access to this amazing tenderloin. Alvina and crew stock for us so we can run it a few weeks at a time. You’ll see some version of this beauty until on our menu through June. Then we all have to wait again and until there is enough to sell for a few more weeks. Fun, huh?

This is what sustainable looks like 🧚

After much discussion, leading to this very late post, Bar Purlieu is remaining open today. This was not an easy or comfortable decision to make.
We will go into detail below, but want to announce up top that we are donating all profits from tonight's sales to the Catholic Community Services of Lane County's Refugee & Immigrant Services Program.
The actions of ICE and federal agents in Minneapolis and beyond is absolutely abhorrent and antithetical to any Democracy. Make no mistake that our remaining open today is any way in support of, or turning a blind eye to this evil.
We are a small business, and in an already slow time of year, closing would have only hurt us, our staff and our community members who had already made reservations well before this closure was planned.
We support everyone who is able to stay home, or protest, or simply not give money to the entities behind this injustice.
But if you do go out, shop local. Support the local businesses already facing a hard month with more uncertainty in the future.
And...don't just make this a one day thing! If you're able, eat at local restaurants, shop at locally owned grocery stores, support the artists and artisans at local markets.
Lastly, a personal message from Joe: F*CK ICE, Trump, Stephen Miller, Kristie Noem and all their execrable enablers.

New brunch menu item!
LOX & EVERYTHING BAGEL SEASONING WAFFLE
Crème Fraîche, Fried Capers, Beet Pickled Red Onion, Dill

This waffle happens to also magically be gluten free and delicious.

Join us for brunch Saturdays 10-2:30.

Summer is officially in full swing with this beautiful take on a Niçoise Salad with local Oregon Albacore…
🥬🫛🫒🥔🐟🥚🍅
Now on our menu

Romano Beans & Greens from
Tomatoes & Potatoes from
Eggs from .eggs
Salt from (like, so important)
(Those pots are in a sauce gribiche potato salad 😋)

Food credit:
📸:

🧚🌞💚

Finally… after 6.3 years, we are open for brunch!!! Saturdays only (for now) 10-2!!

Cheers 🥂🧚🥚

Please join us for our second wine dinner!! Learn all about with a very carefully (probably our most deliberate menu we’ve ever done) paired 6 course menu.