We are hope. We are permanent. We are family.
Wednesday, April 30th
5p - 10p


Join us for dinner on this special night.
In addition to our regular menu we will be featuring a "Raw Bar" menu.

Help raise money for Bridge Meadows,
a unique multi-generational community located
in the Portsmouth neighborhood of North Portland
where adoptive parents, foster children and elders find a
true home built with love and the shared vision of a better tomorrow.

Twenty five percent of the revenue for the evening
will be donated to Bridge Meadows.

regular menu available all night ~
Weathervane Scallop Sashimi   $13.
Salmon Roe, Hijiki Seaweed, Foraged Ginger, Chile Oil
Ahi Tuna Crudo   $11
Bottarga, Breakfast Radish, Grilled Ramps, Lemon Agrumato

King Salmon Gravlax & Pickled Mackerel   $11.
Mustard Sour Cream, Chive Flower, Spelt Toast
Oregon Lamb Carpaccio   $12.
English Peas, Pea Leaves, Orange Zest, Mint Oil

Shellfish Tasting   $14.
Nevor Netarts & Blue Pool Oysters, Mahogany Clams
House Hot Sauce, Ponzu, Tarragon-Spring Garlic Mignonette

Recommended Wine Pairings
Cava Avinyo, Brut "Reserva'" Spain   10.
Love & Squalor, Riesling, Willamette Valley, 2012   10.
Rose Wine Flight, Willamette Valley   12.

~ Menu & Prices subject to Change Based on Availability ~

Reservations Recommended.
OR call us at 503.517.0808

Mother's Day
Sunday, May 11th
5p - 9p


Let us make it easy for you to show mom how much you love her.

OR call us at 503.517.0808


~ Save the Date ~

Taste Oregon: Soil & Sea Supper Social

A Celebration of Oregon Terroir 

Thursday, May 15th

6:30 - 9p

$75 per person


Join Bar Avignon, Division Winemaking Company, Helioterra Wines,

Jacobsen Salt Co., & Nevor Shellfish as we celebrate Oregon Wine Month!

This interactive dinner will highlight Willamette Valley wines and produce

as well as Netarts Bay shellfish & salt.


Chef Eric Joppie of Bar Avignon will prepare a three-course

family-style meal highlighting these producers. Expect a shellfish heavy menu, including a raw bar attended by Nevor Shellfish's Travis Oja.

Appetizers and entrees will feature Willamette Valley vegetables

poached in seawater filtered from Netarts Bay by Jacobsen Salt Co.

Dessert will include Salty Black Licorice, also from Jacobsen Salt Co.


Southeast Wine Collective members Division Winemaking Company

Helioterra Wines will be pairing their Pinot Noir Rose,

Pinot Blanc, Pinot Noir, & Villages Beton,

all produced from Willamette Valley grapes.


Travis Oja of Nevor Shellfish will be on hand to discuss his innovative efforts,

in conjunction with Bar Avignon, to reclaim & reintroduce the native Olympia Oyster to Netarts Bay during the spawning season this May and June.