About

The bistro is the heart of the neighborhood, gathering place

News

A potholed dirt road winds its way back into the woods off Route 9 in upstate New York. It leads to a brown dilapidated building with sagging, bracken-covered shingles and cracked cement steps. In the studio apartment on the second floor, white coats, aprons and cookbooks are crammed into every inch of space, and there’s not much of it. Partridge Hill Road is where the bleary-eyed student cooks of the Culinary Institute of America nest, and sleep when they can between grueling hours of early morning classes with demanding instructors and late night internships in high pressure kitchens.

DH Shin’s own dream and goal of owning a French restaurant sprouted in that ramshackle housing on this shaded road while he trained in the cuisine, and finally came to fruition with the opening of Perdrix, 16 years later, in May 2019. Directly translated from ‘partridge’, we are named for that road of beginnings.

As a neighborhood bistro, Perdrix reflects the heartbeat of the people who live here. We offer a gathering place to rub elbows and share a glass of wine with friends and family at the end of the work day, or meet up for a warm, hearty meal on the weekend. The bistro caters to the laboror’s soul, providing both social comfort and nourishment for the body.

Perdrix is Oregon City’s premier French restaurant, pleased to open the door to rustic, warmly traditional French fare for our beloved community.

Menu
  • Dinner
    Garde manger

    Cured meats, assorted house-made pickles and mustard, baguette

    15
    Perdrix salad

    Petite lettuce, moscatel vinaigrette, dried Oregon blueberries, candied marcona almonds, manchego

    7
    Ham croquettes

    Yukon gold potatoes, local smoked ham, lemon aioli

    10
    Ratatouille

    Summer squash, zucchini, peppers, and eggplant stew in tomato sauce. Side of bread

    9
    Brie cheese salad

    Whipped brie, cooked grape must, nectarine, frisee, buttermilk dressing, baguette croutons

    9  
    Cauliflower

    Roasted cauliflower, hollandaise, gremolata, parmesan

    9  
    Flatbread - “BLT”

    Smoked pork belly, greens, heirloom tomato salad, red onion soubise on a flatbread

    16  
    Flatbread - BEETS & TOMATOES

    Organic beets, heirloom tomato salad, herbed goat cheese, roasted garlic spread on a flatbread

    12  
    Cavatelli

    House-made semolina rolled pasta in mornay sauce, fried squash, soft poached egg

    16
    Shrimp provencal

    sauteed shrimp, tomato, garlic, capers, bulgar "grits"

    17
    Agnolotti

    House-made fresh cheese and goat cheese stuffed egg pasta, pole beans, grana padano

    18
    Steak frites*

    Painted Hill grass-fed striploin steak*, cooked to medium, red wine sauce, spiral fries

    26
    Perdrix burger*

    1/2 pound grass-fed beef burgers, 2-year Tillamook cheddar, red wine sauce on local brioche buns, spiral fries

    15
  • desserts
    Flourless chocolate cake

    Served warm with vanilla ice cream

    (baked to order, please allow 15 minutes)

    8
    Creme brulee

    Vanilla custard with a torched sugar crust

    6
    AFTER DINNER SIPS

    Martell, Cordon Bleu, Cognac 19

    The Macallan, 12, Scotch 12

    Basil Hayden's, Bourbon 11

    Castelnau de Sauduiraut, Sauternes 13

Contact

Tue-Thu: 5pm - 9pm, 
Fri-Sat: 5pm - 10pm

515 Main St.
Oregon City, OR 97045

Phone: (503) 557-5575          
hello@perdrixbistro.com

@perdrixbistro