The bistro is the heart of the neighborhood, gathering place
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.
Cured meats, assorted house-made pickles and mustard, baguette15Perdrix salad
Petite lettuce, moscatel vinaigrette, dried Oregon blueberries, candied marcona almonds, manchego7Ham croquettes
Yukon gold potatoes, local smoked ham, lemon aioli10Ratatouille
Summer squash, zucchini, peppers, and eggplant stew in tomato sauce. Side of bread9Brie cheese salad
Whipped brie, cooked grape must, nectarine, frisee, buttermilk dressing, baguette croutons9Cauliflower
Roasted cauliflower, hollandaise, gremolata, parmesan9Flatbread - “BLT”
Smoked pork belly, greens, heirloom tomato salad, red onion soubise on a flatbread16Flatbread - BEETS & TOMATOES
Organic beets, heirloom tomato salad, herbed goat cheese, roasted garlic spread on a flatbread12Cavatelli
House-made semolina rolled pasta in mornay sauce, fried squash, soft poached egg16Shrimp provencal
sauteed shrimp, tomato, garlic, capers, bulgar "grits"17Agnolotti
House-made fresh cheese and goat cheese stuffed egg pasta, pole beans, grana padano18Steak frites*
Painted Hill grass-fed striploin steak*, cooked to medium, red wine sauce, spiral fries26Perdrix burger*
1/2 pound grass-fed beef burgers, 2-year Tillamook cheddar, red wine sauce on local brioche buns, spiral fries15
dessertsFlourless chocolate cake
Served warm with vanilla ice cream8
(baked to order, please allow 15 minutes)Creme brulee
Vanilla custard with a torched sugar crust6AFTER DINNER SIPS
Martell, Cordon Bleu, Cognac 19
The Macallan, 12, Scotch 12
Basil Hayden's, Bourbon 11
Castelnau de Sauduiraut, Sauternes 13
Tue-Thu: 5pm - 9pm,
Fri-Sat: 5pm - 10pm
515 Main St.
Oregon City, OR 97045
Phone: (503) 557-5575