Menus

This intimate Pearl District restaurant features a simple, regional approach to Italian cooking using local, seasonal ingredients from area farmers. Chef Paul Klitsie is a talented Portland chef whose Italian approach combines only a few ingredients to bring out the natural flavors in each dish.

Now serving lunch Tuesday-Saturday from 11 until 2.


Fratelli Lunch Menu

11a - 2p Tuesday-Friday, 11a - 4p Saturday


Zuppa

Cup $3.00 ~ Bowl $5.00
  • Chilled summer squash w/ mint, basil and Olio Verde

Insalata

Starter $6.00 ~ Entree $9.00
  • Romaine w/ Caesar dressing, focaccia croutons and Grana Padano


  • Add Chicken $2.00
  • Mixed greens w/ sweet vermouth dressing, toasted Oregon hazelnuts and Grana Padano

  • Add Candied Prosciutto $2.00

Pasta

  • Bolognese w/ linguini and Grana Padano
  • $9.00
  • Pork shoulder braised w/ local cherries, sweet onions and balsamic vinegar served w/ cannolicchi
  • $10.00
  • Wood fire roasted summer vegetables and arugula pesto, served w/ penne
  • $8.00

Special

  • Housemade pheasant sausage and sautéed rapini served w/ a sweet honey mustard and local raspberry ketchup
  • $15.00

Dolce

  • Panna cotta w/ sweet balsamic reduction
  • $5.00
  • House made gelato of the day
  • $5.00

 


Fratelli Dinner Menu

Antipasti

1 item for $3.50 ~ 3 for $7.50 ~ 6 for $12.50
  • Crostini with chicken liver mousse
  • Pickled ramps and roasted beets
  • Chilled fava bean soup, Grana Padano bread
  • Farro salad, spring onions, garlic scallions, orach
  • Market inspired frittata
  • Prosciutto or salami
  • Marinated olives
  • Cheese from the 541 or 011 39

Bruschette

1 item for $3.75 ~ 2 for $7.25 ~ 3 for $10.25
  • Shaved beef, mascarpone, truffle oil
  • Caramelized fennel, walnuts, Grana Padano cream
  • Milk braised fava beans

Affetato

12.00

Served with house made brioche and dried fruit compote

  • In house cured and smoked ham
  • Ballottine of Pheasant
  • Duck liver tourchon

Polenta

9.00
  • Wild mushroom sauce
  • Prosciutto, mozzarella

Insalata

8.50
  • Weppler greens, caramelized prosciutto, roasted cherries, sweet vermouth dressing
  • Romaine Salad, roasted hazelnuts, shaved fennel, pickled beets, tarragon emulsion

Gnocchi

Appetizer 9.00 ~ Entrée 17.00
  • Potato gnocchi, wild mushrooms, parsley, Madiera

Risotto

Appetizer 10.00 ~ Entrée 18.00
  • Risotto, new potato, lemon, rapini

Zuppa

8.00
  • Organic spinach soup finished with lemon coulis

Pasta

  • Fresh fettucine
  • 17.00
  • With roasted cherries, sweet onions, sweetbreads, and oregano
  • House made ravioli
  • 17.00
  • filled with porcini and coral mushrooms and ricotta, in a lemon balm cream with fresh sage
  • Lasagna
  • 17.00
  • With beef, pork, pancetta, béchamel, Grana Padano
  • Pasta della casa
  • 18.00
  • Inspired by fresh seasonal ingredients

Pesci

  • Rockfish
  • 20.00
  • Tomato, olives, citrus, XVO, spinach with garlic
  • Sautéed Halibut
  • 24.00
  • Orange scented quinoa, currants, hazelnuts

Alla Grigliata

  • Mt. Shadow meats grass fed 10 oz. rib eye
  • 25.00
  • Smashed potatoes, salsa verde
  • Cattail Creek lamb chops
  • 25.00
  • With grilled asparagus, balsamic reduction

Al Forno

  • Pan roasted Draper Farms chicken
  • 18.00
  • Wrapped in prosciutto, with polenta and mushroom jus
  • Mt. Shadow meats grass fed beef filet "Rossini"
  • 24.00
  • Sautéed in butter, with truffle pesto, Marsala/foie gras sauce
  • Crepes
  • 21.00
  • Stuffed with duck confit, rhubarb compote
  • Ragout of spring wild mushrooms
  • 17.00
  • With roasted fingerling potatoes, spicy chard sauce, chocolate

Contorni (side dishes)

5.00

Simplicity is key to Italian cooking. Side dishes are not served with entrées. However, the following contorni give you the opportunity to complement your meal.

  • Sautéed spinach with garlic
  • Grilled asparagus
  • Roasted fingerling potatoes
  • Creamy polenta with salsa Verde

    • Dolci

    • Bavarese di Kahlua con cioccolato
    • 8.50
    • Coffee Kahlua Bavarian glazed with chocolate, finished with both a cinnamon and coffee Kahlua anglaise
    • Frutta conserva al forno
    • 8.00
    • Winter fruit crumb from the wood fired oven, with mascarpone brulee and Meyer lemon curd
    • Budino di cioccolato
    • 7.00
    • Chocolate and caramel pudding with soft whipped cream
    • Affogato
    • 6.50
    • A scoop of vanilla gelato with a shot of espresso
    • Gelato della casa
    • 6.25
    • House made gelato
    • Cioccolato al Tartufo
    • 2.00 each
    • House-made chocolate truffles
    • Formaggi misti
    • 11.25
    • Chef's selection of artisan cheeses with dried fruits and nuts

    Prix Fixe

    So hard to choose, let me help you decide. If you would ask me, I would suggest the following. ~ Chef Paul

    Bruschette

    • Bruschetta with local asparagus, roast garlic aioli, garden arugula and egg

    Pollo al proscuitto con polenta e sugo di funghi

    • Draper farms chicken wrapped in prosciutto with soft polenta and a mushroom jus

    Composta di fragole e mascarpone

    • Fresh Strawberries with a mascarpone gratin

    $25.00

     

    • ~ A 20% gratuity will be added to parties of 6 or more ~
    • ~ No separate checks ~
    • Fratelli is dedicated to working with local farmers and sourcing quality products from Italy.
    • Executive chef Paul Klitsie
    • Sous chef Adrian Hutapea
    • Pastry chef Angie Campisi