Happy Hour Dinners
First Course
your choice of soup or one of Oba’s amazing salads
Second Course
Black Bean, Mushroom & Goat Cheese Chilaquiles
Corn tortillas layered with pasilla-tomatoe sauce, braised greens,
sauteed mushrooms, black beans and goat cheese
Pescado del Dia
Fresh fish special of the day, ask your server for today’s selection
or
Sous-Vide Certified Angus Beef New York Steak Medallions
Fanned over mole Tejano with mild mushroom farro pilaf
Third Course
Great NW Ice Cream Vanilla Bean
or
Fresh Fruit Sorbet
Muga Wine Dinner
There are still spots available for our Muga Wine Dinner! Six exquisite courses featuring Muga’s luxury wines! September 10th, 6:30 p.m. $150! Definitely an evening to remember! Call Galit Reilly for reservations, 503.228.6161!
Oba Restaurante is Taking Over YouTube!
Visit Oba Restaurante’s new YouTube channel to learn more about Oba’s cuisine and upcoming events, also get a peek of Chef Scott Neuman’s adventures.
Live Music at Oba Restaurante!
Chef’s Tasting Menu: Winter Edition
First Course
Paella-Stuffed Piquill Pepper
The traditional Northern Spanish chili stuffed with paella made with Valencia rice, Spanish saffron, chorizo and langostinos. Drizzled with basil oil and sherry reduction.
Second Course
Shave Fennel and Arugula Salad
Local arugula tossed with shaved fennel, pomegranate seeds, red onions and chevre in a dress made with Moscatel vinegar and lemon olive oil.
Third Course
Pollo Matambre
A variation on the Argentine classic, chicken breasts are pounded out and rolled up stuffed with local spinach, roasted peppers and manchego cheese, wrapped in jamon Serrano and oven-roasted. With pasilla-tomato sauce, farro pilaf and baby carrots.
-or-
Mesquite-Grilled Sea Scallops
Served with butternut squash puree, farro pilaf, white truffle beurre blanc, drizzled with pear balsamic vinegar and topped with pear meringure and baby arugula.
Forth Course
Choice of Dessert
New Years Eve at Oba Restaurante!
Join us for an extraordinary meal and festive atmosphere on New Year’s Eve. We’ll be raising our glasses while we serve our full dinner menu and a special pre-fix menu. There will be bubbles and cocktails aplenty!
On New Year’s Eve, we will be hosting three ways to ring 2011!
Choose your own adventure!
Tango Dancing in Havana
Experience a 4 course dinner with tango performers and tango lessons in our Havana Room! For $75 per person it includes a performance, tango lessons, dancing, sparkling cava, a fabulous 4 course meal and party favors for midnight! Dance in the New Year in Oba’s Havana Room!
For Reservations: 503.228.6161 or Katie@obarestaurant.com
Oba’s Annual New Year’s Eve Party
Join us in Oba’s lounge for live music from Xavier and The Classic Band! Enjoy tapas, Happy Hour pricing on cocktails, and dancing for $45 per person or $75 per couple!
No Reservations Needed
Wine & Dine
Enjoy an exquisite meal and wonderful drinks in Oba’s beautiful dining room. All evening we will be serving our full menu, as well as a fantastic pre-fix menu that will go fast! After dinner your party can head into the lounge to continue celebrating, for $15 person! Hurry and make your reservation today!
Reservations Recommended
Come celebrate New Year’s Eve with us!
For questions or reservations:
503.228.6161
Chef Neuman’s Experience at Sagebrush
My favorite event in Oregon is the Sagebrush Classic in Bend. It happens every July at Broken Top Golf Club and is sponsored by Deschutes Brewing. Eighteen chefs, literally from around the world, are brought together for a weekend to benefit Central Oregon charities. This year, we prepared Cuban style Bistek Palomillo – Kobe top sirloin seared and served with manchego béchamel, basil mashed potatoes, tomato-caper relish with Serrano chilies and crispy buttermilk onion strings
Most of the chefs arrived by Thursday night, where there is a welcoming dinner. The dinner provides a chance where the chefs get acquainted with each other. Friday is when the “work” begins – the actual golf tournament is Friday, but meanwhile the chefs are busy prepping away at a local high school for the Saturday Feast.
Friday night was a beer pairing dinner at the Mountain Room at the Deschutes Brewery for the chefs and sponsors of the event. Five of the Sagebrush chefs paired courses with Deschutes beers.
Saturday, we finished our prep and headed over to Broken Top to set up for the event. After quickly decorating our table and tent, we started getting our beef seared off and our onion strings floured and fried. The one thing you do not want to happen is to have your dish not ready when the feeding frenzy begins, shortly after the doors open at 5:00. While I was concerned about all the steps to finishing my dish for 1,000 people, my staff and volunteers did an amazing job. In just under 2 hours, my team was one of the first to run out of product. We were a hit!
The band kicked off at 7:30, and the party was on. By the end of the evening, people were dancing on the tables.
It’s a great party!
Sunday is my favorite day at Sagebrush. At noon we went on a short raft trip on the river. The afternoon was topped off with a tasting at the brewery. Tasting Deschutes beers being aged in oak barrels is a real treat. Sunday evening Gary Fish, the president and founder of Deschutes, invites everyone over to his home for a barbecue.
One thing that rarely happens is for chefs to get to hang out together – typically, when you see another chef, either they’re at your restaurant and you’re working, or vice-versa. It’s great just to be able to get to know all of these world-class chefs in a casual setting over a cold beer.
There is no place like Bend in the summertime, it’s just beautiful with perfect weather!
This was my ninth year as one of the Sagebrush chefs – and I hope to be back next year!
– Scott Neuman
Oba Spanish Wine Dinner with Alejandro Fernandez
Join us in welcoming Spanish wine making legend Alejandro Fernandez
Oba Restaurante is proud to present a seven course tasting menu prepared by Chef Scott Neuman,
paired with Alejandro’s greatest wines.
Wednesday, May 19th at 7 p.m.
Limited Seating
$150 per seat
The Menu
Amuse
Spanish Cured Meats
Fermin Jamon Iberico, chorizo and lomo with Marcona Almonds
Dehesa la Granja 2003
First Course
Spanish Tortilla
Caramelized onion and potato omelet with gathered greens
Dehesa Seleccion 2000
Second Course
Wild Oregon Mushroom Risotto
Drizzled with millennium Farms organic arugula oil
El Vinculo Crianza 2005
Thrid Course
Rotisserie-Roasted Draper Valley Farms Chicken
Parsnip-potato mash and ancho chile demi-glaze
Condado de Haza Crianza 2005
Fourth Course
Tempranillo Braised Pork Cheeks
Boniato puree and herb salad
Tinto Pesquera Crianza 2006
Fifth Course
Roast Lamb Sirloin
Fingerling potatoes and caramelized onions
Tinto Pesquera Crianza 2006
Dessert
Chocolate Almond Bombe
Salted caramel and chantilly cream
Condado Alenza 2001
Hope to see you on May 19th!
Série Regional: Colima, Mexico
This month, ¡Oba! visits Colima, Mexico for its rotating regional series. These new menu items are in addition to Chef Scott’s four-course tasting menu we’ll be offering this season.
The regional series on Colima, Meixco includes:
Mesquite-Grilled Wild King Salmon: with banana lime mojo, black bean and avocado salsa, with tomatillo rice ($26)
Tatemado: rich pork stew with ancho and guajillo chilies, garlic and cumin, served with cocnut rice ($30)
Chicken en Mole: a skin-on airline breast grilled over mesquite, served with housemade mole, cocnut rice, and grilled asparagus ($27)
These items will be on the menu throughout May.
For reservations, call 503.228.6161 or book online at the Oba website.
Wedding Destination – OBA!
Looking for a warm and romantic setting for your picture-perfect wedding, reception or rehearsal dinner?
On this special day, you deserve the best. And that’s what you get when you book your event with Oba Restaurante. Vibrant colors, sultry lighting and a warm Latin American setting provides a dining experience you and your guest will never forget.
From intimate wedding ceremonies to unforgettable receptions to sophisticated rehearsal dinners, Oba’s Havana Room is the perfect setting for your special day.
For all questions and bookings please contact event coordinato
Galit Reilly
503.750.7675 or galit@obarestaurant.com
