Vivian, an Icelandic Northwestern restaurant to open soon

Vivian Kex Portland

Vivian, an Icelandic Northwestern restaurant to open soon

Located at KEX in Portland, a new restaurant called Vivian will be opening next week. The founder of Kex and Vivian, Kristinn Vilbergsson from Iceland, saw commonalities between some of the food from Iceland and the Pacific Northwest. She wanted to showcase the best food that shared a common ground between Iceland and Portland.

Quoting from Eater Portland, “Culinary director Ólafur Ágústsson and executive chef Alex Jackson built the menu at Vivian together, leaning on the fall-and-winter produce available at the time of opening: The kitchen will be throwing pickled chanterelles in mushroom soups, roasting whole cabbages served with whey caramel, and tossing chicories in butternut squash vinaigrette. Of course, the two cities’ shared love of pickles means much of the menu uses preserved and fermented elements, from a pickled currant on chicken liver toast to to a pork burger topped with, in their words, “all the pickles.” Seafood also plays a big role on the Vivian menu: Bay scallops with horseradish milk, smoked mussel skewers with pickles and radishes, and shrimp sandwiches with the Icelandic cultured cream skyr all make appearances on the menu.”

Here is an advanced look at their menu(Items subject to change)

LARGER BAR SNACKS

BRINED FRENCH FRIES

PORK BURGER  Skyr and Parsley on a Potato Bun, Mustard, All the Pickles

CHORIZO CHICKEN CHUNKS House Ranch

BEET ROOT SMØRREBRØD Salt Baked Beetroot, House Fresh Cheese

BURNED & HOUSE FLATBREAD BUTTER

SHRIMP SANDWICH SMOKED MUSSELS SKEWER with Caramelized Root Vegetables, Aioli and Skyr Pickle, Radish, Horseradish Cream

CHICKEN LIVER TOAST Pickled Currants, Peppery Greens

BRAISED LAMB SMØRREBRØD Caramelized Onions, Sauteed Greens, Lamb Jus

SIDES GLAZED CARROTS

TARTAR of BEEF BAVETTE  Trout Roe, Egg Yolk Vinaigrette, Anchovies

FRIED BLACK COD & WILD MUSHROOMS  Creamy Cod Sauce, Scallions, Pickled Onions

CHARRED RAPINI

CHICORY SALAD

ROOT VEGETABLE DIP Butternut Squash Vinaigrette, Marinated Turnips,

ROASTED TROUT  Caramelized Onion, Sunflower Seeds.  Sauerkraut, Mushroom, Bacon

POACHED EGG

SWEETS Creamed Mustard Greens, Pickled Mushrooms

BAY SCALLOPS & HORSERADISH MILK

LARGE FORMAT

VANILLA ICE CREAM with Olive Oil and Apple Vinegar Celeriac and Dill

MUSHROOM SOUP Pickled Chanterelle and Fried Lobster Mushrooms

DUCK Roasted Brussels Sprouts, Smoked Leek,

WHIPPED YOGHURT

LAMB ROASTED WHOLE CABBAGE

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