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Tuesday - Thursday: 3pm to bar close
Friday - Sunday: 11am to bar close
Tuesday-Thursday: 4pm to 11pm
Friday: 4pm - midnight
Saturday: noon - midnight
Sunday: noon - 10pm
• BAR SPECIALS •
5205 Ballard Ave NW
Seattle WA 98107
Food & Wine: Hail to Chef Tracey
So, let us just sing this woman’s praises! Tracey Stoner Crannell joined the Portalis team in September 2007 and has done nothing but wow everyone in her cooking presence since! She has worked in our tiny, ill-equipped, little kitchen cranking out delicious, wine-friendly dishes since she started. Most restaurants set their menus for the season. Tracey changes 1-3 dishes every week. The idea was that our menu would have delicious, seasonal dishes, but the menu is not large, so to keep it interesting, we needed to keep new items coming. After seven years, this means she’s put somewhere around 700 new dishes on the menu! It’s really nothing short of amazing. Her classic cooking knowledge is encyclopedic with definitions and “how to” at the tip of her tongue, and she’s been a wonderful educator, constantly teaching her cooks her skills to solidly put wonderful food on the table at Portalis day in and day out. And, on top of that she’s great company. She’s got good humor (here’s proof: “Do you serve food?”), a great smile; she’s a caring boss and a super industrious employee. Really, I can’t say enough about her cooking and her person and all the good work she’s done for us over the years!
So, in tribute to this good work and to the patrons who’ve been eating her delicious food for the past 7+ years, we got together and created a menu of “favorites” through years. Chef Tracey will be preparing these for you this fall as Portalis Wine Bar’s last hoorah, to thank our guests for the last 12 years on Ballard Ave and celebrate the good work and good times we’ve had!
Here’s what you can look forward to through the end of the year:
TOAST with smoked trout & white bean purée • TOAST seasonal mushrooms with brie • BAKED OYSTERS with spinach, bacon & smoked gouda morney (on the menu now)
CORN CHOWDER with bacon, red potato, dungeness crab & chervil (come & gone) • WHITE BEAN SOUP with spicy veal meatballs, tomato & lacinato kale (on the menu) • PUMPKIN SOUP with a homemade cayenne marshmallow • ROASTED CAULIFLOWER with toasted coriander, golden raisins, almonds & meyer lemon oil (on the menu now)
GRATIN brussels sprouts & bacon lardons • GRATIN creamed spinach with homemade bread crumb crus • FRISÉE SALAD with shaved apple, fennel, candied pumpkin seed with apple cider vinaigrette & more
BACON-WRAPPED SCALLOPS with brussels sprouts & truffle gratin • RABBIT POT PIE with carrots, peas, red potato & homemade crust (currently on the menu) • SHEPHERD’S PIE with lamb, baby carrots, parsnip & green beans with a potato topping • PORK BELLY braised with kostritzer dark lager, red cabbage, mashed potato & apple horseradish relish (currently on the menu) • ROMAN GNOCCHI with wild boar ragu • TAGINE with lamb shank • BEEF WELLINGTON with maderia oxtail glacé, potato purée & french green beans (coming in November)
HOMEMADE FETTUCINI with crimini, chanterelle & beech mushrooms, marsala, garlic & butter (currently on the menu) • TARTE FLAMBÉE with shaved red pear & cambozola
TRES LECHES CAKE with goat milk caramel & tuaca whip cream (on the menu now)
SPICED APPLE CAKE with vanilla ice cream • STICKY TOFFEE PUDDING with brandy whipped cream • GOAT CHEESE CHEESECAKE with pistachio crust
On top of that, all of your regular favorites will stay on the menu:
PORK RILLETTE with onion jam, mustard & baguette • MANILA CLAMS with chorizo, sherry, butter & baguette • CAESAR SALAD with homemade croutons, shaved parmesan & white anchovy • MAC ‘N’ CHEESE with ham hock & cave aged gruyére • GOAT CHEESE GRATIN with fresh herb marinara • TARTE FLAMBÉE beef short rib, potato, béchamel & blue cheese • MARKET CHEESES your choice of two or four • CHARCUTERIE PLATE featuring our chicken liver pâté • POT DE CRÈME chocolate
So, three cheers for Chef Tracey! My dear, you’ve played an indispensable roll in the fine work that we’ve done at Portalis through the years!
Hats off to you!
Julie & Jens, Owners
|Chef Tracey Stoner Crannell
Chef Tracey trained at the Baltimore International Culinary College and has been chef at restaurants from Captiva Island, Florida, to Nashville to Seattle. But the bigger the kitchen, the further removed the chef gets from actually preparing the food that you eat. When she joined the Portalis Wine Bar team in September 2007, she returned to her basic love of cooking in what her chef husband calls her “dollhouse” kitchen. There she took on the task of expanding our menu so that our customers would view us as a place to eat dinner while drinking their delicious glass of wine instead of just a place to have a snack. She has exceeded our expectations … and we think our customers’ as well.
Join our EMAIL LIST for news + events:
Oct 14 Wine Tour of the World: Rioja
Oct 14 Tuesday: $5 glass pours all night!
Oct 15 Wine Tour of the World: Ribera
Oct 15 Wednesday: No Corkage!
Oct 16 Wine Tour of the World: Rueda
Oct 18 Saturday Tasting: Burgundy
Oct 18 Saturday: Dinner at Portalis
3-courses | menu changes weekly
Oct 19 Sunday Tasting: Sicily
Wedding Gift Ideas:
1, 5 & 10-year anniversary gifts!
New show by returning Ballard artist Lisa Snow Lady. Stop by for a sip & a look! Show runs thru end of Sep 2014.
Let us know your wine preferences and we'll contact you with wines you may be interested in as they become available.
08.10.14 Spanish Wine Pilgrimage ... MORE >
Beyond the Glass Wine shops are now acting as social centers, schools, restaurants, even travel agencies, offering far more than just free tastings.
Published on Dec 2, 2010
BY SHARON MCDONNELL
The Portalis Wine Shop + Wine Bar in Seattle offers customers three-course dinners, art shows and tastings.