Lucy’s Table: tasty food, gracious hearts

Gathering at Lucy’s Table has long meant good food, good wine and good conversation. Lucy entertained three generations of family and friends around the table gracing the dining room floor. Chef/Owner Michael Conklin, wife Kaye and daughter Becca are proud to have her table and continue her legacy.

This family is proud to carry on the family tradition at Lucy’s Table and to generously support the Portland community. Michael volunteers his time to sit on the board of the Nob Hill Business Association and serve as Chef Chair for the March of Dimes. Additionally, Lucy’s Table supports many nonprofit organizations in town through a program called ThursGiving. Each Thursday, Lucy’s Table donates 10% of sales to charity. Beneficiaries include Children’s Relief Nursery, DoveLewis and Sisters of the Road

Organizing a fundraising auction? Lucy’s Table will gladly support the cause with a gift certificate donation to your charity events. If interested, please send your charity request to the “Donation Committee” at lucys_table@hotmail.com.

With a successful family business, civic minds and philanthropic hearts, Michael, Kaye and Becca are incredible people invested in making Portland better. We are big fans of this trio and their wonderful staff. Lucy would be beyond proud.

A native of Portland, Chef/Owner Michael Conklin started his culinary career in high school. He trained with Xavier Bauser at the London Grill in the Benson Hotel. He went on to chef at the Shilo Inn in Newport, the Raku Grille in Neskowin, and JB Peppercorn in Lincoln City. He is assisted in the dining room with his wife and daughter.

SAMPLE MENU SELECTIONS

LUNCH

Roast Beet Salad $6
Pear, Spinach, Red Onion, Cilantro, Feta with Cider Vinaigrette

Pomegranate Glazed Baby Back Ribs $10
Glazed Carrots & Garlic Bread

Albacore Tuna $9
Seared Tuna, Cherry Tomato, Quail Egg, Lemon Vinaigrette

Goat Cheese Ravioli $9
Brown Butter Sauce, Pecorino Romano Cheese, Crispy Shallots & House Made Pancetta

French Dip $10
Roasted Rib-Eye with Horseradish Sauce on Baguette With Jus

Lucy’s BBQ Burger  $10
Ground Beef Patty, Lucy’s BBQ Sauce and Crispy Shallots.  On Whole Wheat Bun

DINNER

Vegetable Risotto $18
Arborio Rice, Seasonal Vegetables, Pecorino Romano Cheese & Flavorful Vegetable Broth

Trout $24
Trout Rolled with Rosemary Pesto and Seared, Served over Beluga Lentils

Braised Lamb Shanks $24
Slow Roasted Lamb Shank served with Braising Vegetables & Lamb Jus with Rogue Blue Cheese

Pan-Seared and Roasted Chicken Breast $22
Stuffed with Spinach, Sundried Tomatoes & Goat Cheese served with Potato Gratin & Jus

Pork Osso Bucco $24
Braised Pork Shank with Rainbow Carrots, Celeriac & Cannellini Beans

Artisan Beef of the Day $MP
Natural Fed, Dry-Aged, Regional Breeds that may be traced back to the farm

Vegetarian Meatloaf $15
Mashed Potatoes, Vegetables, Romano Crust & Herb Pistou Sauces