Pleasing palates since May 1988, Lucy's Table is named for the family heirloom table which graces the dining room. Lucy Costello, an Italian immigrant, entertained 3 generations of family and friends at the iconic table. Owners Mike and Kaye Conklin and Chef Bryan Szeliga continue the tradition of fine food, good wine and good company. Chef Bryan uses the freshest, most sustainable and eco-friendly ingredients available to create memorable dishes.

With its lush interior and lively atmosphere Lucy's Table is the place to go for a romantic evening for two or a gathering of friends. Simple, yet flavorful food prepared with the freshest ingredients available, paired with fine wine makes for unforgettable evening.

Savor the rich creamy taste of our famous Goat Cheese Ravioli, or enjoy the mouthwatering Pomegranate Glazed Baby Back Ribs. Chef/Owner Michael Conklin will happily assist you with a selection from our distinctive wine list. Located in the trendy Nob Hill district, Lucy's Table is nestled on the corner of NW 21st and Irving. Reserve your table today.

704 NW 21st Avenue
Portland, Oregon 97209
(503) 226-6126
lucystable.com

Serves 4 people

4- 6oz Salmon Fillets (Halibut may be substituted)
Reserved Salmon (or Halibut) bones
12 oz Argyle Brut
1 tsp fresh ginger chopped
2 lemon grass stalks - cracked
5 black peppercorns
2 Bay leaves
2 quarts of vegetable stock
2 oz butter
2 cups - braised escarole (kale or swiss chard may be substituted)

For Brut Brown Butter Sauce
Roast salmon (or halibut) bones in heavy saucepan for 10 minutes in 400 degree oven. Remove from oven and, over medium-high heat, deglaze w/Argyle Brut Add ginger, lemon grass, peppercorns, bay leaves, vegetable stock & simmer to reduce liquid by 30%. Melt butter over medium heat until brown. Strain butter into sauce; not letting it get too hot.

For Salmon
Grill Salmon fillets over high heat, skin-side-up. After 8 minutes, turn once. Cook for 4 minutes on skin side, remove from heat and let rest. Strain sauce and Serve over grilled Salmon (or Halibut) with braised escarole.