Our Friday, August 19, dinner at 3 Doors Down Cafe

Milton, Kay and I rode the bus to the restaurant for dinner. We were tired from all of our sight-seeing fun and very hungry. Leland joined us there, and Lamont was in the kitchen, cooking away--the only way it would have been better would be to have Kailey and my brother Howard and his wife Vanessa up from Mississippi with us. Turns out that's for another post.

We four shared the first appetizer: Grilled peaches topped with shredded duck made special for us by my older son, sous chef Lamont


Leland and Milton shared this appetizer: Steamer clams, pan-steamed with white wine, basil, garlic & parmesan cheese


Kay and I shared the two salads.
Organic greens, raspberry poppy seed vinaigrette, hard cheese & toasted almonds


Panko-crusted fried eggplant with cherry tomatoes and mozzarella


Milton and Kay each had this entree: Grilled Painted Hills flat iron steak, potato pave, Romano beans, and roasted garlic butter


My entree, the evening's special: Braised rabbit with house-made capellini pasta and mushrooms, onion and maybe bits of bacon--I forgot to ask.


Leland's entree was the house-made ricotta cheese cavatelli pasta with pork and beef sugo. The photo did not turn out very well, but it's a wonderful dish. I've had it a time or two.

Milton, Kay and I decided on dessert--we have our favorites from the dessert menu at 3 Doors Down.

Kay's banana cream pie


Milton's bread pudding


My bocca negra

Friday night entrées at 3 Doors Down Cafe

After a spectacular tour of The Allure of The Automobile, for free thanks to my having seen the Portland Art Museum's Facebook post about their Fourth Friday free tickets where I managed to score two for 5:30 p.m., my friend Sharon and I made our way to 3 Doors Down Cafe for dinner.


Sharon's entrée: sweet corn risotto with heirloom cherry tomato and basil salad.


My entrée, the special: linguini with prawns, heirloom tomatoes, shallots, smoked Nueske's bacon, basil. I like how the flash worked on the D5100. Do you?

We ate our fill and took the rest home in sweet little containers, all ready for Saturday.