Portland's Veritable Quandary is a slice of old Portland that keeps pace without losing it's authentic Portland feel.
– The Business Journal

Founded in 1971 by Dennis King, Veritable Quandary is Old Portland charm in the middle of a bustling downtown. Over the years, VQ has seen its fair share of change. The patio bursts into bloom every spring, the cozy glass walled dining room opens and closes to bring in or keep out the elements. Our chef Annie Cuggino's creative menus are always fresh and new, blending her background in some of New York and New Orleans' finest restaurants with the Northwest's farm-fresh ingredients. The staff warm, attentive and friendly. The place, well, it's an oasis in the heart of the city. Come, see for yourself!

Veritable Quandary
1220 SW 1st Avenue
Portland, Oregon
503.227.7342
www.veritablequandary.com

Lentils

1 Carrot - large dice
1 Yellow Onion - large dice
1 Celery Rib - large dice
1 Tbs Olive Oil
1 Cup French Green Lentils - sorted & rinsed
2 Sprigs Twine
1/4 Cup Dry White Wine - (or sparkling wine!)
Salt
Pepper

Lobster Mushrooms

1Lb. Lobster Mushrooms (Shitake may be substituted) Gently brushed/scrubbed and briefly rinsed, sliced 1/4" thick.
6 oz. Unsalted Butter
1/4 Cup thin sliced shallots
1 Lemon
1/4 Cup Rouch chopped italian parsely

Halibut

4-6 oz/per person (Halibut fillets or sea scallops may be substituted)
Flour
Unsalted butter 2 oz.

Lentils

Saute onions, carrots and celery in 1 tablespoon olive oil until tender. Add lentils and thyme sprigs. Add white wine and simmer for 2 minutes. Cover with 2 inches of cold water and cook over medium heat until almost tender.

Salt and pepper to taste. Remove from heat, cover, and set aside.

Mushrooms

Heat butter and add shallots and mushrooms until mushrooms are cooked well. They will release some of their orange color into the butter.

Season with salt and pepper and a squeeze of fresh lemon. Sprinkle with fresh parsley.

Halibut

Lightly season white halibut with salt & pepper and lightly dust with flour. Heat skillet with enough olive oil to barely cover the pan. Add 2 oz. of unsalted butter. Add halibut and cook over medium-high heat until light brown. Cook in batches to avoid crowding the skillet.

To server, spoon lentils into center of plate, arrange halibut on top, then spoon mushrooms over halibut and drizzle remaining lobster mushroom butter over dish. Garnish with micro-greens if available, or thyme sprigs.