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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
  • Roasted patty pan squash, mint, xvo
  • Chilled summer squash soup, mint, basil, olio verde
  • Quinoa, beets, grilled scallions, basil
  • 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
  • Albacore tuna, chanterelles, crème fraiche

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, blueberries, sweet vermouth dressing
  • Panzanella Salad, summer bread salad with local tomatoes, corn, roasted peppers, cucumber and Romaine lettuce

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
  • Chilled smoked corn "chowder" with avocado and basil crème fraiche

Pasta

  • Fresh fettucine
  • 17.00
  • with fire roasted tomatoes, roasted Anaheim peppers, summer savory, garlic and extra virgin olive oil
  • House made ravioli
  • 17.00
  • filled with rapini, mushrooms and ricotta, basil cream sauce
  • 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
  • Grilled albacore tuna
  • 20.00
  • with eggplant caponata, finished with extra virgin olive oil

Alla Grigliata

  • Mt. Shadow meats grass fed 10 oz. rib eye
  • 25.00
  • Peaches, saba, salsa verde
  • Cattail Creek lamb chops
  • 25.00
  • with Madeira braised carrots, sweet onion lamb jus

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 fried fingerling potatoes, spicy chard and chocolate sauce, truffle oil

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.

  • Wilted spinach with garlic
  • Sautéed summer beans
  • Roasted fingerling potatoes
  • Creamy polenta with salsa Verde

    • Dolci

    • Torta di cioccolato
    • 8.00
    • Chocolate torte filled with mocha sabayon mousse, served with crème Anglaise and blueberry sauce
    • Torta al Formaggi
    • 8.00
    • Maple and mascarpone cheese cake with amaretti crumbles
    • Trio di Meloni
    • 8.00
    • Cantaloupe and mint soup, watermelon Campari granita, and chilled watermelon cantaloupe salad with Aleppo pepper and candied prosciutto
    • Affogato
    • 6.50
    • A scoop of vanilla gelato with a shot of espresso
    • Gelato della casa
    • 6.25
    • House made gelato
    • 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

    • Caramelized fennel, walnuts, Grana Padano cream

    Weppler Greens

    • Caramelized prosciutto, blueberries, sweet vermouth dressing

    Mt. Shadow meats grass fed 10 oz. rib eye

    • Peaches, Saba, salsa verde

    Panna cotta

    • Panna cotta, coffee caramel

    $35.00

     

    • ~ 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