Portland's Newest European-Style Bar Opens at Hurley's

New Bar Menu and Signature Cocktails Expand Hurleys French Repertoire

Portland, OR July 30, 2004 -- One of Portlands most intimate French restaurants will now offer more dining options and a new list of house-made cocktails. Hurleys unveils its new full-size bar and bar menu in an effort to expand its classic French cuisine to a wide range of diners. In honor of Hurleys one-year anniversary and the new bar, a new photo collage by Portland artist Mary Chomenko Hinckley will be featured.

"Our new bar area is another venue for tasting our menu or simply for enjoying a cocktail or dessert," says owner and chef Thomas Hurley. "We are making an effort to appeal to people who dont have the time to enjoy a three or four course meal, but still want to savor our French cooking."

Small Morsels, Big Flavor

The seasonal bar menu at Hurleys will include many familiar flavors and rely on locally grown produce and fruit, as well as exotic ingredients from around the globe. A few selections from the bar menu include:

* House made Potato Chips with Asiago Cheese and Black Truffle Oil
* Salad of Local Field Greens and Heirloom Tomatoes
* Big Eye Tuna Tartare with Avocado-Celeriac Cr Fraiche
* Foie Gras and Green Corn Tamale with Black Truffle Butter

A Splash of Style

Along with the new bar, Hurleys now offers a seasonal list of signature cocktails perfect for enjoying at a sidewalk table or shared in the intimate setting of the dining room. Summer selections rely heavily on fresh herbs and fruit. Try a Hurleys Martini with Ciroc Vodka, Crushed Green Grapes and Verjus or an Apple Sidecar with locally produced Clear Creek Apple Brandy, Cointreau, and Fresh Squeezed Lemon Juice.

About Hurleys

Owner and chef Thomas Hurley and chef de cuisine Scott Shampine create a classic French menu with attention to flavor, texture, and presentation. A graduate of the French Culinary Institute of New York, Hurley was classically trained and studied under French chef Andre Soltner and Jacques Pepin at the International Culinary Theatre in New York. Opened in July 2003, Hurleys also recently opened a catering division, Hurleys for Catering, where customers create their own menu with input from chef Robert Thomas, formerly of Union Pacific, Gramercy Tavern and Picholine in New York City. Hurleys is located at 1987 NW Kearney and is open for dinner Tuesday through Sunday from 5:30 to 11:00 p.m. For information or reservations, please call 503-295-6487. For catering information, call Robert Thomas at 503-473-8876.

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