Le Menu

This summer, Chefs Walker Hunter and Ryan Smith have created a delicious, approachable, and innovative menu that takes inspiration from French fine dining fare as well as childhood favorites. The sleeper hits from our dinner menu? Almost always the seafood dishes. Our raw oysters are never pre-shucked and always treated with care. That said, summer is great time for vegetables, cooked or raw, and a great opportunity for us to showcase local ingredients.

Raw oysters have been a staple of our dinner service since we opened. Oysters generally arrive on Tuesdays and Thursdays. We feature oysters from the Pacific Northwest, Maine, Massachusetts, and Canada. Our oysters are never pre-shucked and great care is taken with their presentation.

Dessert has been an afterthought at many restaurants for a long time. It’s typically the first area to be cut or downgraded on a dinner menu. Not at Porte Rouge. Pastry Chef Racquelle Horton and her assistants create fun, classic desserts that are sure to be a delight and a wonderful finish to a night out.

A note about dining times:

We budget 1h 45m for two guests and 2h 30m for four guests. You will never feel rushed at BPR and these times are ideal for nearly all of our diners.