Tusk

New on the menu.

Grilled asparagus with crispy nettle leaves, spring onion aioli, and pomegranate molasses.

Fresh, smoky, and perfectly balanced with a little crunch and a touch of sweetness.

Another new spring cocktail has entered the chat.

God Loves a Terrier — Szechuan peppercorn & olive leaf infused vodka, apricot liqueur, mediterranean vermouth, lemon, and soda.

Light, floral, a little fruity, a little salty, and just funky enough to keep things interesting—our take on a spring vodka spritz.

Fresh, bright, and made for sunny afternoons. 🌿

Bright natural light and bright smiles waiting to meet you at Tusk!

A new spring cocktail has arrived.

Your Boyfriend is Gay — made with Aria gin, suze, bergamot liqueur, red pepper syrup, and lemon.

A bitter, vibrant, vegetal gin sour—layered with bright citrus and a subtle red bell pepper note. Not spicy, just full of spring energy.

Fresh and made for the season. 🌿

Raise your hand if you want to see this on the menu!

Grilled Purple Sprouting Broccoli with sweet potato tahini, hazelnut, brown butter, and Buddha’s hand relish.

Nutty, citrusy and rich!

Save room for the final course.

Our Portland Dining Month dessert: olive oil semolina cake with kumquat marmalade and whipped labneh.

Bright, citrusy, and just the right amount of sweet—the perfect ending.

Second course at Portland Dining Month, your call.

Choose your skewer: harissa chicken or chickpea miso glazed mushroom—both served with farro, golden raisin, and pistachio.

Savory, a little sweet, and perfectly balanced.

St. Patrick’s Day Special at Tusk 🍀

We’re going green for the occasion with a combo built to celebrate.

Urban Medicine — a vibrant green cocktail with genepy, mastiha, melon liqueur, celery, Thai chili, egg white, and lemon.

Paired with our Lamb Burger topped with mimolette cheese, harissa mayo, and lamb jus on a brioche bun.

Both together for $25 — available for St. Patrick’s Day only.

This weekend only.

Hanger Steak
with watercress zhoug, sweet potato tahini, and toasted peanuts.

Grilled Kale Raab
with pistachio salsa macha and a pickled mushroom barberry relish.

Two bold specials, here for the weekend and gone when they sell out.

First course, coming right up.

Kick off our Portland Dining Month menu with a spread made to share — a tahini dip with farmers market vegetables and flatbread, alongside falafel topped with zhoug and mango amba.

Bright, bold, and the perfect way to start the meal.