Friday, October 31, 2014


MAPLE DELICATA
mozzarella, ricotta, maple-rosemary roasted delicata squash, caramelized yellow onions, lemon-dressed arugula

CARNITAS
mozzarella, cotija, corn, lime, braised pulled pork, salsa verde, cilantro, onion

when the carnitas is gone, then we'll have:

SAUSAGE AND GREENS
mozzarella, fontina, collard greens, house-made sausage, chili flakes

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

Thursday, October 30, 2014


MAPLE DELICATA
mozzarella, ricotta, maple-rosemary roasted delicata squash, caramelized yellow onions, lemon-dressed arugula

CARNITAS
mozzarella, cotija, corn, lime, braised pulled pork, salsa verde, cilantro, onion

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan

Wednesday, October 29, 2014


MAPLE DELICATA
mozzarella, ricotta, maple-rosemary roasted delicata squash, caramelized yellow onions, lemon-dressed arugula

CARNITAS
mozzarella, cotija, corn, lime, braised pulled pork, salsa verde, cilantro, onion

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan

Tuesday, October 28, 2014


MAPLE DELICATA
mozzarella, ricotta, maple-rosemary roasted delicata squash, caramelized yellow onions, lemon-dressed arugula

CARNITAS
mozzarella, cotija, corn, lime, braised pulled pork, salsa verde, cilantro, onion

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan


Each month Dove Vivi contributes 10% of Tuesday night's proceeds to a different Portland-area nonprofit. Our October recipient is The Friends of the Multnomah County Library, an organization that gives grants to the library for special programs such as adult literacy, author visits, children's programs and library staff enrichment. The Friends also work to secure public funding for the Multnomah County Library. They will also be holding a book sale October 24 though the 27th at the Lloyd Center Double Tree Hotel Exhibit Hall.

Monday, October 27, 2014


MAPLE DELICATA
mozzarella, ricotta, maple-rosemary roasted delicata squash, caramelized yellow onions, lemon-dressed arugula

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom sauté, air-cured beef, lemon chili oil

when the bresaola is gone, then we'll have 

CARNITAS
mozzarella, cotija, corn, lime, braised pulled pork, salsa verde, cilantro, onion

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan

Sunday, October 26, 2014


MAPLE DELICATA
mozzarella, ricotta, maple-rosemary roasted delicata squash, caramelized yellow onions, lemon-dressed arugula

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom sauté, air-cured beef, lemon chili oil

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan

Saturday, October 25, 2014


MAPLE DELICATA
mozzarella, ricotta, maple-rosemary roasted delicata squash, caramelized yellow onions, lemon-dressed arugula

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom sauté, air-cured beef, lemon chili oil

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan

Friday, October 24, 2014


WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)

till gone, then

MAPLE DELICATA
mozzarella, ricotta, maple-rosemary roasted delicata squash, caramelized yellow onions, lemon-dressed arugula

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom sauté, air-cured beef, lemon chili oil

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add porcini mushroom sauté! (1.5/3)

Add pickled jalapeños! (.5/1.5/3)


ROASTED CARROT  7.5
roasted carrots and Briar Rose goat cheese on a bed of arugula with a tarragon vinaigrette

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan

Thursday, October 23, 2014


WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom sauté, air-cured beef, lemon chili oil

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add porcini mushroom sauté! (1.5/3)

Add pickled jalapeños! (.5/1.5/3)


DELICATA & HAZELNUT  8
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan

Wednesday, October 22, 2014


WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom sauté, air-cured beef, lemon chili oil

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add porcini mushroom sauté! (1.5/3)

Add pickled jalapeños! (.5/1.5/3)


DELICATA & HAZELNUT  8
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts

STARGAZER MUSTARD GREENS  6
stargazer farms baby mustard greens, lemon vinaigrette, parmesan

Tuesday, October 21, 2014


WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom saute, air-cured beef, lemon chili oil

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add porcini mushroom saute! (1.5/3)

Add pickled jalapeños! (.5/1.5/3)


DELICATA & HAZELNUT
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts

Each month Dove Vivi contributes 10% of Tuesday night's proceeds to a different Portland-area nonprofit. Our October recipient is The Friends of the Multnomah County Library, an organization that gives grants to the library for special programs such as adult literacy, author visits, children's programs and library staff enrichment. The Friends also work to secure public funding for the Multnomah County Library. They will also be holding a book sale October 24 though the 27th at the Lloyd Center Double Tree Hotel Exhibit Hall.

Monday, October 20, 2014


WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)

COPPA (for a little while)
mozzarella, provolone, Italian cured ham, green olives, fresh tomatoes

when the COPPA is gone we'll have the:

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom saute, air-cured beef, lemon oil

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


DELICATA & HAZELNUT
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts

Sunday, October 19, 2014


WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)

COPPA (for a little while)
mozzarella, provolone, Italian cured ham, green olives, fresh tomatoes

when the COPPA is gone we'll have the:

BRESAOLA
mozzarella, provolone, thinly sliced red onions, porcini mushroom saute, air-cured beef, lemon oil

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


DELICATA & HAZELNUT
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts

Saturday, October 18, 2014


WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)

COPPA
mozzarella, provolone, Italian cured ham, green olives, fresh tomatoes

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


DELICATA & HAZELNUT
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts

Friday, October 17, 2014


BUTTERNUT
mozzarella, smoked mozzarella, sauteed kale, butternut squash, cranberry reduction

till gone, then

WILD MUSHROOM
mozzarella, fontina, domestic, shiitake and porcini mushrooms, basil, sundried tomatoes
add sausage! (.5/1.5/3)

COPPA
mozzarella, provolone, Italian cured ham, green olives, fresh tomatoes

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


DELICATA & HAZELNUT
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts

Thursday, October 16, 2014


BUTTERNUT
mozzarella, smoked mozzarella, sauteed kale, butternut squash, cranberry reduction

POTATO PANCETTA  (for a little while...)
mozzarella, smoked mozzarella, thinly sliced potatoes, house-cured Italian bacon, fresh rosemary, tomato sauce

when the POTATO PANCETTA is gone we'll move on to the:

COPPA
mozzarella, provolone, Italian cured ham, green olives, fresh tomatoes

CHEF’S CHOICE 23.75
a selection of six different slices chosen by the chefs

Add pickled jalapeños! (.5/1.5/3)


DELICATA & HAZELNUT
arugula, riccotta salata, garlic sherry vinaigrette, delicata squash, dried cranberries and topped with hazelnuts