Fenrir is a semi-Scandinavian restaurant in the Pacific Northwest that used to operate in Inner Southeast Portland, Oregon, but has since become mobile. They focus their cuisine around micro-seasonality, fermentation sciences, and the unification of food history and food science. Fenrir is owned by chef Ian Wilson, sommelier Tyler Hauptman, and maître d'hôtel John James Dudek. Together, they make fine food and drinks to share with good people.
Course 1: Smorgasbord with pickles, fish, sausage
Course 2: Spring Vegetables with ash oil
Course 3: Fresh Pasta with oysters, dill, cured egg yolks
Course 4: Salad with chicories, raw lamb, rye
Course 5: Braised Lamb with spelt pancakes, mustard caviar, horseradish, black sauce, greens
Dessert: After Dinner Cakes
$100 per person includes gratuity. Wine pairings by Sommelier Tyler Hauptman, will be available a la carte.
Tickets are non-refundable but are transferrable. Limited lodging is available- we suggest booking well in advance.