From 11am-4:30pm daily, order from the Butcher Shop counter, or call-ahead with your order 503-206-3097, and enjoy your items for here or to-go.
House made soup
Our soup is made from scratch daily, rotating through selection such as beef brisket, chicken and white bean chili, and tomato bacon.
Butcher Chop Salad
Arugula, Iceberg, Turkey, Salami, Giardiniera, Provolone, Toasted Sunflower Seeds w/creamy vinaigrette dressing. (also available as vegetarian)
House-made pate, sliced meats, pickles, mustard, and crostini.
Daily Sandwich Specials
Our sandwiches from the butcher shop rotate through the selections below, as well as unique weekly specials. All sandwiches lovingly wedged between Fleur de Lis breads. For larger orders please call ahead. *Limited menu available for delivery through Amazon Prime Now Delivery service.
Use any one of our housemade deli meats or pates including Smoked Ham, Pastrami, Corned Beef, Turkey Breast, & Rare Roast Beef on multi-grain, levain, ciabatta, hoagie, or baguette. Choose from White Cheddar, Gruyere, or Aged Provolone. Add greens, pickles, and condiments.
#1 Cold Corned Beef
On baguette with spicy pickle relish, red onion, Swiss cheese, mayo, and Dijon.
#2 Hot Pastrami and Swiss
On a hoagie roll bread with red onion, zucchini pickles, and Dijon.
#3 Italian Ham and Salami
On ciabatta roll with provolone, red onions, pepperoncini, shredded iceberg, spicy mayo, oil and vinegar.
#4 Smoked Turkey and Bacon
On levain with cheddar, pickled zucchini, red onion, arugula, and herb mayo.
Roasted Beets with cheddar, pickled onions, and romesco on multigrain bread.
#6 Cold Cut Special
featuring cold cuts from out butcher shop like German Bologna, Mettwurst, Cotto Salami, and Pates.
#7 Hot Daily Special
Monday hamburger Tuesday fried chicken Wednesday steak melt thurs-sun rotating specials such as pan-seared pork rillettes.
Monday Special Hamburger
House bacon, white cheddar, balsamic onions, giardiniera, arugula on a potato bun.
Tuesday Special Fried Chicken Sandwich
With slaw on a Potato Bun.
Wed Special Steak Melt w/Provolone
On a hoagie roll. *not available every week
All sides are made in-house
Pickled Hot Mama Sausage
Pickled Red Onions
Eyrie Pinot Gris
Walter Scott Chardonnay
Love and Squalor Reisling
Patz and Hall Chardonnay
Jordan "Russian River" Chardonnay
Elk Cove Pinot Gris
Malat Dry Riesling Kremstal Aut
Langlois-Chateau Sauvignon Blanc Sancerre
Pazo do Mar Treixadura Ribeiro
R Lopex Rioja Crianza
Domaine aux Moines 'Roche aux Moines' Savennières
Francois Chidaine Sauvignon Touraine
Domain Loius Magnin Chignon Bergeron Savoie
Hubert Lamy La Princée St. Aubin Burgundy
Peter Lauer "Barrel X" Riesling
Groiss Gruner Veltliner AUT
Petra unger Gruner Veltliner
Chateau Puligny Montrachet
Soter "North Valley" Pinot Noir WV OR.
Wt Vitners Syrah WA
Tyrus Evan Cabernet Blend WA
Marshall Davis Pinot Noir
Brooks Runaway Red Pinot Noir
Brickhouse Pinot Noir
Cameron Pinot Noir
Walter Scott Pinot Noir
J. Albin Cabernet
Silver Oak Cabernet
Montinore Pinot Noir WV OR
Chalk Hill Estate Cabernet Blend
Paul Autard Côtes du Rhone
Clos Siguer "Les Camilles" Malbec
La Mouroutine Bordeaux FRA
Casanova di Neri "Super Tuscan"
El Pedrosal Tempernillo
Eladio Piñeiro "La Coartada" Tempranillo Alentejo PRT
R. López de Heredia Tondonia Rioja Reserva ESP
Alvaro Palacios Camins del Priorat ESP
Foradori Teroldago Dolomiti ITL
Aldo Conterno Conca Barbera d' Alba
Nicolis Angelo Amarone della Valpolicella Classico ITL
Cantina Fongoli Secco Sagrantino Montefalco ITL
Mas de Boislauzon "Tinto" Chateauneuf-du-Papes
Chateau du Hureau "Tuffe"
Viette Rocche di Castiglione Barolo
Nicolas Chemarin "Le Rocher" Beaujolais FRA
Domaine Hirsch Chenas Beaujolais FRA
Julien Cruchandeau Savigny-lès-Beaune Burgundy FRA
Patrick Jasmin Syrah Côte Rôtie FRA
Jean Louis Chave Syrah St. Joseph FRA
Mas de Boislauzon "Tintot" Châteauneuf-du-Papes FRA
Clos Marie "Simon" Grenache/Syrah Languedoc FRA
Chât. Mourgues du Grès Syrah Costières de Nîmes FRA
Fabre Montmayou Cabernet Franc Resereva Mendoza ARG
Glaetzer Bishop Shiraz Ebenezer Vineyard Barossa AUS
Jouffreau Clos de Gamot Malbec Cahors FRA
Melaric Clos de la Cerisaie Cabernet Franc Loire FRA
Andrew Rich Gewurtztraminer
CROFT Reserve Tawny Port
Lustau NV San Emilio Pedro Ximenez Sherry
Domaine de la Casa Blanca Banyuls
Argyle Blanc de Blanc Spirit Hill Eola Amity WV
Billecart-Salmon Brut Rose Champagne
Kesselstatt Riesling Sekt Mosel-Saar GER
Philippe Foreau Brut Réserve Millésimé Vouvray FRA
Taittinger "La Française" Brut Champagne FRA
Commanderie Rose Provence FRA
Cameron Pinot Noir Rose
Fazenda Pradio Rosado Mencia Ribeira Sacra
St Aix Rose
Crowley Pinot Noir Rose
Amestoi Rubentis Txakolina
Arca Nova Espadeiro Vino Verde
La Galantin Bandol
Clos Cibonne Tibouren Rose Provence FRA
Andre Neveu Sancerre FRA
Migration 'Straight Outta Portland' IPA
Breakside 'Wanderlust' IPA
disclaimer:pricing and availability subject to change.
Butcher shop is open 10am-10pm daily.
Sandwiches served 11am-5pm daily.
Dining room and bar are open from 5pm-10pm daily.
The dining room is closed Thanksgiving, Christmas, and Super Bowl Sunday
Laurelhurst Market is brought to you by chef-owners David Kreifels, Jason Owens and Benjamin Dyer. Other projects of theirs include Simpatica Dining Hall and Catering and Ate-Oh-Ate Hawaiian Plate Lunch.
Chef Dave Kreifels was born here in Portland, OR, and has gotten the opportunity to watch the local food scene grow from its infancy into the full fledged food city Portland is. He was the Sous Chef at Tuscany Grill under both John Gorham and Paul Dicarli, where he developed his own style and technique. Dave's style is best described as Italian Trattoria, cooking Italian food using Northwest ingredients. It is very important to Dave to work closely with local farmers and food providers, and he is constantly striving to find the best that the region has to offer. Dave came to Simpatica when the Dining Hall was built in December of 2005, and has been instrumental in helping Simpatica Dining Hall become what it is today. In 2007, Dave became part owner of Simpatica and Viande. David is now the Executive Chef at Laurelhurst Market.
Jason Owens moved to Portland in 1996 after graduating from the New England Culinary Institute in Montpelier, Vermont. After working with two highly talented chefs in Mark Gould (Atwaters) and Vitaley Paley (Paley's Place), he decided that this was the only place for a cook that is interested in working with the mother lode of edibles that Oregon offers.
In the Summer of 2003, Jason teamed up with long time friend David Padberg (Park Kitchen) to start Axis Supper Club, cooking dinners in his backyard with an assortment of produce from the garden. Then his wife kicked them out of the backyard. Axis Supper Club went on to cook at many different locations (Pix, Shogren House, Park Kitchen) until December 2004.
In January of 2005, Jason joined the Simpatica/Viande team as chef/owner. He is currently Operations Manager at Simpatica.
Benjamin Dyer grew up in Kona on the big island of Hawaii. He began cooking in 1996, after earning a degree from Earlham College. Among the different places he has cooked, he was sous chef at cafe Zenon for five years, where he developed his charcuterie skills working under Chef Bill Hatch. In November 2003, he moved with his family to Portland, purchasing Viande Meats and Sausage. The next year, he and co-owner John Gorham started Simpatica as a supper club, eventually expanding into private catering events. Currently he is Executive Chef at Ate-oh-Ate.