The Menu

Seasonal.
Scratch.
Italian.

Our menu is built from what is available and fresh via the season, inspired by the produce, flour, and cheeses of the Pacific Northwest. Dishes shift weekly. Pasta is rolled in-house, focaccia is baked daily, and the wines lean old-world.

Reserve a Table Take-Out · 503-477-8008
Plated dish at Tartuca
Made
to Share

Seasonal
Menu shifts with the harvest. Items here reflect a current evening of service.

Made for the table
Built around share plates and pasta. Most rooms order three to five courses for two.

Take-out
Available by phone. Not every dish travels well, so the take-out list is shorter than the dining room menu.

i.

Antipasti

To Start

Focaccia & Olive Oil

Baked through the afternoon. Light and pillowy inside, lacquered and crisp on the top. Served warm with a small pour of the house oil.

house

Oysters on the Half Shell

Pulled fresh that morning. A short, rotating list from the Oregon and Washington coast, dressed simply with lemon and mignonette.

market

Burrata, Belgian Endive & Agrodolce

A study in balance. Silky burrata over a sweet-and-sour agrodolce, crisp Belgian endive, and crunchy shards of yesterday's focaccia. Best with a glass of something dry and white.

seasonal

Plate at Tartuca Dish detail at Tartuca Tartuca dining room Tartuca seasonal plate
ii.

Piatti Piccoli

Small Plates

Roasted Parsnips with Ricotta

Caramelized root vegetables over a slab of fresh ricotta, finished with herbs and a drizzle of the house oil. A guest favorite the first cold week of the year.

seasonal

Polpette · House Meatballs

Hand-rolled, braised gently, served in their own sauce with grated cheese and a torn piece of focaccia for the dish.

share

Market Vegetable of the Day

Whatever came in fresh that morning, treated simply. Ask your server, or sit at the bar and watch it come together.

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iii.

Paste

Homemade Pasta

Rolled, cut, and cooked in-house every evening. The shapes rotate with the sauce.

Radiatori Bolognese

A long-simmered ragù finds every ridge of the radiatori shape. Built for the sauce to grip; finished tableside with cheese and a tear of fresh basil.

signature

Pasta of the Season

Shape and sauce change with what arrives from the farms. Could be tajarin in butter, could be agnolotti in brodo, could be something we settled on at the morning meeting.

ask

Garden Pasta

A vegetable-forward plate built from whatever is best at the market that week. Adaptable to the table.

market

iv.

Dolci & Caffè

To Finish

Tiramisù

Espresso-soaked, generously portioned, dusted heavy with cocoa. The classic finish, the way it should be.

16

Espresso

A proper short pull. The natural companion to dessert, or a quiet end to the evening on its own.

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Dessert of the Evening

A rotating sweet from the kitchen. Ask, and we will tell you what came out of the oven that afternoon.

ask

Dessert at Tartuca
v.

Da Bere

Wine & Cocktails

Old-World Wines

A short, considered list. Regional Italian first, then a handful of bottles from across the old world that drink well alongside our food. Glasses, half bottles, and full bottles available, and our servers are well-versed if you would like a pairing for the table.

  • By the glass · rotating
  • Northern & central Italian reds
  • Coastal whites & skin-contact
  • Half bottles & pet-nat
  • Digestivi · amaro, grappa, vin santo

Cocktails & Aperitivi

A short cocktail list shaped around the Italian apéritif tradition. Negronis, spritzes, and a few stirred and shaken drinks from the bar. Built to start the meal, not overpower it.

  • The house Negroni
  • Spritz, seasonal
  • Stirred · brown & bitter
  • Shaken · bright & citrus
  • Zero-proof aperitivi

A few notes

How the menu works

Tartuca builds its menu from what is available and fresh via the season, so dishes shift week to week. The list here reflects a current evening of service. If you have allergies, dietary preferences, or want help building a meal for the table, please ask your server. We are happy to adapt.

Tonight at Tartuca

Hold a seat for dinner.

Sunday through Thursday, last seating at 9pm. Friday and Saturday, last seating at 9:30pm. Closed Monday. Guests seated before last call will be able to experience a full meal.

Reserve a Table Call 503-477-8008

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