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Bistro Marquee's half-pound, dry-aged burger comes on a brioche roll (or gluten free bun) with house pickles and a long list of optional add-ons, like spicy fried chicken, crispy onion straws, pork belly, and pimiento cheese. The restaurant is decorated with vintage metal marquee letters, numbers, and symbols from around the world.
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Fresh salad offerings include golden beets with local strawberries, Oregon albacore tuna Nicoise, Kiyokawa Orchards heirloom apple with baked goat cheese, and Viridian farms asparagus with brioche croutons.
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Vegetable fans can mix and match chef Rick Widmayer's seasonal sides to make their own "combo plate" of three picks for $14. Options include carrots glazed with sherry, local honey, and salted almonds, grilled asparagus with hazelnut romesco, zucchini and squash with basil and Sungold tomatoes, and Corona beans with broccolini and olive tapenade.
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This ain't Screen Door's fried chicken, but Widmayer's new creation (a Happy Hour-only sweet tea-brined bird atop smoked honey skillet cornbread) has a familiar sweet-salty kick.
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Bistro Marquee's duck confit sits on savory French black lentils with carrots, lardons, and a red wine reduction.
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The Bistro Marquee drink menu offers local beer and wine on tap (with custom wine growlers available to-go) as well as a lineup of signature cocktails.
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