Coopers Hall wine bar in inner southeast Portland may be known as a wino’s paradise, but they aren’t shy about their love of craft beer either. Next week, Coopers Hall will launch their Chef's Experience menu featuring de Garde Brewing beers paired with local foraged mushroom dishes for a prix fixe menu available September 30 - October 10th.

Chef Keith Morris has created a menu highlighting the bounty of local mushroom foragers and including the optional pairing menu featuring de Garde's The Purple Kriek, The Petria, The Borbóndias and The Truffle.

During current COVID protocols Coopers Hall is only taking advanced seating reservations, but the Chef’s Experience menu is available for 10 days. Food is served family style for four shared plates at $40 + $25 for beer pairings. 10% of proceeds from the menu and beer pairings will go to Causa, who are providing relief for immigrants displaced and affected by the Oregon wildfires.

MENU

SMOKED DUCK chanterelles, futsu squash, tayberry

2020 de Garde The Purple Kriek (aged 2 years in oak barrels with black & red raspberries, Morello & Montmorency cherries)

ROASTED MAITAKE parsnip-ginger emulsion, trout roe, sorrel

2019 de Garde The Petria (aged in oak barrels with Alexeli Riesling grapes)

LAMB CHEEK BOURGUIGNON BLANC amontillado sherry, lobster mushrooms

2020 de Garde The Borbóndias (aged 2 years in sherry finished bourbon barrels)

18 MONTH COMTE & its mousse pickled mushroom duxelle, stone fruit, almond-truffle cracker

2020 de Garde The Truffle (aged in oak barrels with Oregon white truffles, blended from 3 years)

Coopers Hall is open Wed - Sat, 4 pm to 9 pm for both indoor and patio service, go to www.coopershall.com for more info or to make a reservation.