Cuvee – French Dining in the Oregon Wine Country

214 W. Main Street Carlton, OR 97111

Website

http://www.cuveedining.com/

(503) 852-6555

(503) 852-6555

French Dining in the Oregon Wine Country

Cuvée is located in the historic downtown Carlton, experience a carefully-crafted country French cuisine with hand-selected meats, seafood and vegetables sourced from local farms and vendors. A wine list of local favorites and French imports, along with a classic cocktail menu, rounded out the offerings for a classic and tastefully casual dining experience.

Fresh seafood, select meats, seasonal vegetables, housemade breads… each meal at Cuvée is created with love and careful attention to detail.

Chef Gilbert Henry has received numerous awards for his culinary expertise and his prior establishment, Winterborne Restaurant in Portland, was highly rated by Zagat Review for years.

He now showcases his considerable experience and precise palate in the great little town of Carlton, offering exceptional food in a chic and casual indoor café that is a favorite of locals and visitors alike.

About Cuvée

Cuvée is the creation of Gilbert Henry, former chef/owner of Winterborne in Portland, and his wife Susan Barksdale, a noted Willamette Valley management consultant and HR executive. Chef Henry is a native of Alsace, France, and desired a new location that would remind him of his homeland. Susan, a lifelong Francophile, dreamed of creating a chic café space that could showcase her penchant for antique French imports.

Together, they found the perfect location in the heart of the Oregon Wine Country. Historic downtown Carlton met their requirements for creating a restaurant that could feature carefully-crafted country French cuisine with hand-selected meats, seafood and vegetables sourced from local farms and vendors. A wine list of local favorites and French imports, along with a classic cocktail menu, rounded out the offerings for a classic and tastefully casual dining experience.

Signature dishes include Crab Juniper, Cassoulet, Bouillabaisse, and Mussels and Pommes Frites. While the menu leans toward seafood, you’ll also find Coquilles St Jacques, Tajine d’Agneau and Medallions de Porc l’Alsacienne.  Chef Henry bakes bread daily, and also creates the tantalizing selection of desserts that complete a sublime dinner.

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