Raven & Rose

1331 SW Broadway
Portland, Oregon 97201
503-222-ROSE (7673)

Hours of Operation

In Portland's 132-year-old historic Ladd Carriage House


Join us in the Ladd Carriage House this Thanksgiving for a family-style feast, featuring holiday classics and farmers market fresh sides.
We’ll be seating in the dining room and upstairs in The Rookery Bar (seating upstairs is 21+), where we’ll have football on TV and will leave some open seating for walk-ins.

Hours are 1:00pm – 7:00pm, reservations are required, and credit cards are required to hold all reservations regardless of party size. Price for adults is $65 per person; kids under 12 are $25. Our suggested, coursed wine pairing menu will be available for $35.

Call 503-222-7673 or visit OpenTable.com to reserve your table today!

Thanksgiving Dinner at Raven & Rose

Table Snacks

Cheese Ball & Crackers
Cured Meats & Fish
Sweet & Savory Nuts

Soup or Salad

(choice of one per person)

Roasted Kuri Squash Soup
Lobster Bisque en Croute
Simple Greens Salad
Ladd’s Caesar Salad

Family-Style Dinner

(choice of one main entrée per person)

Served with stuffing, cranberries, mashed potatoes & gravy, and choice of one side (listed below).

Main Dish Options

Roasted Turkey Confit & Sausage
Wild-Caught Oregon Salmon
Roasted Autumn Squash, Foraged Mushrooms, Oregon Wild Rice (Vegetarian Option)

Farmers Market Sides

(choice of one per person, additional sides are $8 each)

Garlic-sautéed treviso
Brussels sprouts, bleu cheese, bacon
Savory sweet potato pastry, burnt marshmallow
Green bean casserole, creamy mushrooms, crispy onions


(choice of one per person)

Sticky chocolate gingerbread, pear sorbet, warm cinnamon cream
Heirloom pumpkin cheesecake, maple pecan crust, crème fraîche
Mountain Rose apple tart, cider-caramel sauce, ginger ice cream
Quince sorbet with simmered dried fruits

[Photo credit: Painted Pumpkins via photopin (license)]


Join us this Thursday, July 30, from 6p-midnight in The Rookery Bar to celebrate the special release of House Spirits Distillery Cask Strength Gamle Aquavit, bottled especially for us!

We’ll feature these three [pictured] cocktails starting at 6pm: The Hayes’ Maker, Peach Cobbler, and ‪‎Aquavit‬ Old Fashioned, *and* we’ll be pouring samples with the House Spirits team. Come chat with us about our single barrels and enjoy these delicious featured cocktails.

The Hayes’ Maker

Gamle Aquavit Single Barrel, Fresh-Squeezed Lemon Juice, Apricot Liqueur, Combier Orange, Peychaud’s Bitters

Peach Cobbler

Lustau La Plaza Vieja (Sherry), Gamle Aquavit Single Barrel, Housemade Peach Syrup with peaches from Baird Family Orchards

Aquavit Old Fashioned

Gamle Aquavit Single Barrel, Ramazotti Amaro, Orange Curaçao

Notes from the distillery:

If you haven’t tried this Scandinavian spirit, it starts with a rich combination of honey and star anise flavors and ends with a distinctive dry and peppery note from caraway. Aged in premium French oak wine barrels for 10-12 months, Gamle draws a lighter and more nuanced barrel character. Gamle is a traditionally aged Aquavit that was stored on Norwegian merchant ships traveling to and from Australia. The trip took roughly a year, leading to a well-aged spirit. We have taken that tradition and made our very own Gamle, ready once a year.

Read more about our single barrel program here.

Care to guess who introduced the whole 'children giving flowers to mom on mother's day' thing?  Uh huh, JC Leydendecker.

SUNDAY, MAY 10th, 2015

As spring works its way toward summer, we continue to celebrate life, this time with Mothers’ Day – another holiday perfect for families of all shapes and sizes!

Chefs Rick & Dan have put together a stunning selection of special dishes that fully celebrate the fresh abundance of spring.  These will be offered in addition to many of our regular a la carte brunch and family-style roast dinner menu options.  During brunch service, we will also be hosting a special complimentary sparkling wine tasting upstairs in the Rookery Bar!  Joins us before or after brunch for a glass of bubbly, compliments of our lovely friends at Argyle winery.

We hope you will joins us for the holiday!  Reservations are strongly recommended.  Credit card required to hold.


Butter-poached lobster Benedict, tarragon hollandaise

House-cured salmon gravlax & spinach Benedict

Sweet pea pancakes, Dungeness crab, poached egg, creme fraiche, caviar

Smoked & cured pork loin chop, Lisa’s duck egg, creamy grits, tender greens

Egg yolk ravioli, watercress, bacon, morels

Mother's Day E-Mail Graphic

Farmers market spring collage

Spring is upon us! Come solo or bring the whole family to celebrate Easter Sunday at Raven & Rose. Chefs Rick Holguin and Dan Mancini are cooking up fun and imaginative specials to celebrate spring, and of course we’ll offer many of our regular menu classics as well.

Brunch is the traditional meal often celebrated on this holiday, but we can think of nothing better than a delicious Sunday roast supper, served family-style, to mark the changing of the seasons. This year’s early spring weather brings an abundance of beautiful tender young spring vegetables, herbs and fruits to the farmers’ market and we will be featuring them prominently in both menus.

So, please join us for Easter brunch or roast supper (or both!). We are so looking forward to hosting you on this lovely holiday.


Chorizo-stuffed leg of lamb, yogurt sauce & panisses
Buttermilk fried rabbit & carrot waffles, bourbon maple syrup, spring salad
Sweet peas on country toast, shaved sheep’s milk cheese, baby spring vegetables, poached duck egg, tender herbs

Buttermilk pancakes, red berry compote, fresh whipped cream

Basket of hot cross buns & our famous doughnut muffins


Leg of spring lamb
Prime rib of beef
Shoulder of pork
Fish of the day

Yorkshire pudding & beef jus

And, as always, a selection of delectable seasonal vegetable sides inspired by the very best of what we find at the Saturday Portland Farmers’ Market, located just blocks from our door.

Easter WEB graphic #4 2015

Here we go again!  Our brewer’s dinner series continues with a SE Portland favorite: Base Camp Brewing Company.   On February 22, at 6:30pm we’re hosting the brewers to enjoy a dinner with you.  22 seats, at a communal table where you can chat with the Base Camp team about their passions, and eat traditional English-style roast supper paired with their special beers.

We’ll welcome you with a “Hop in the Pool”.

Then, after snacks, and salad, the chef team will bring out large platters of English-style roast supper, comprised of roasted meats and seasonal vegetables, to be paired with three beers in a flight:
Bier de Garde
Camp George
In-tents IPL

Lastly, our pastry team has come up with an incredible pairing for Base Camp’s Eagle Cap – a beer made with mushroom from the Blue Mountains.

Join us! To reserve, call us at 503-222-7673. Seats are limited, and are already filling-up!



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