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

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!

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.

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

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

Katie@obarestaurant.com

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 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!

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.

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

Havana Room