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fenrir


Fenrir

Pacific Northwest // Semi-Scandinavian 

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fenrir


Fenrir

Pacific Northwest // Semi-Scandinavian 

 

Our reStaurant

Fenrir is a semi-Scandinavian migrating restaurant that once was permanently located in inner SouthEast Portland but has now mobilized. Since 2014, our focus has been on the food and terrain of the Pacific Northwest with a nod toward the fermentation methods, cultures, and diversity of foods and flavors prevalent in the Scandinavian countries.

 
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dinner


We do not have a single location and our menu changes often. We work very closely with a handful of small farms to plant and harvest the foods of this region. To stay informed about future dinners and events, and also make reservations, please use our mailing list below.

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dinner


We do not have a single location and our menu changes often. We work very closely with a handful of small farms to plant and harvest the foods of this region. To stay informed about future dinners and events, and also make reservations, please use our mailing list below.

aquavit.jpg

menu


August Menu in collaboration with Mae

• House pork rinds with our secret fried chicken spice mix + oysters on the half shell with sour apple and last summer’s hot sauce
• Whipped fresh sheep’s milk cheese, pickled cherry bomb peppers and ramps, blistered padrons and meyer lemon salt
• Salt cod hushpuppies, whey pickled green tomato, oyster tartar sauce, dill flower
• Sour angel biscuits with house-cultured butter & bourbon barrel aged sorghum
• Cast-iron roasted McFarland Springs trout with sungold tomato emulsion, sour corn and smoky bacon hash, lemon basil & tomato leaf oil
• Smoked & braised lamb neck with wild foraged black fruit sauce, crispy grit cakes, chester blackberry, shiso & white celery relish
• Sweet pickled compressed cucumber, onion & fermented garlic bulbil with tangerine gem marigold
• Green beans & sumac roasted pecans in a summer savory & aged maple labneh dressing, preserved egg yolk
• Cornmeal crust buttermilk pie, peaches, benne brittle

SCROLL DOWN

menu


August Menu in collaboration with Mae

• House pork rinds with our secret fried chicken spice mix + oysters on the half shell with sour apple and last summer’s hot sauce
• Whipped fresh sheep’s milk cheese, pickled cherry bomb peppers and ramps, blistered padrons and meyer lemon salt
• Salt cod hushpuppies, whey pickled green tomato, oyster tartar sauce, dill flower
• Sour angel biscuits with house-cultured butter & bourbon barrel aged sorghum
• Cast-iron roasted McFarland Springs trout with sungold tomato emulsion, sour corn and smoky bacon hash, lemon basil & tomato leaf oil
• Smoked & braised lamb neck with wild foraged black fruit sauce, crispy grit cakes, chester blackberry, shiso & white celery relish
• Sweet pickled compressed cucumber, onion & fermented garlic bulbil with tangerine gem marigold
• Green beans & sumac roasted pecans in a summer savory & aged maple labneh dressing, preserved egg yolk
• Cornmeal crust buttermilk pie, peaches, benne brittle