Portland Dining Month is the perfect opportunity to try a fun new Portland restaurant, or enjoy a new experience at a tried and true classic. For the month of March over 120 Portland restaurants offer three course dinners for just $33, allowing diners to try new dishes and have new experiences.

As a vegetarian, I am happy to report that Portland Dining Month offers more and more vegetarian (or vegan!) friendly options each year. The restaurants below are not an exhaustive list of all of the vegetarian meals possible, just the ones that sound the tastiest to me!

Are you planning on hitting up any restaurants for Portland Dining Month? Keep me updated in the comments!

23Hoyt

NW Portland • American/New American

First course (choose one): Radicchio salad with lardons, herbs, pecorino and apple-rosemary vinaigrette
-or-
Beet tartare with sweet potato chips, roasted garlic and spicy cashew sauce (vegan)

Second course (choose one): Grilled pork loin with cheddar polenta, agrodolce onions and charred carrots
-or-
Farro-stuffed squash with delicata squash, red kale and balsamic glaze (vegan)

Third course (choose one): Hazelnut milk panna cotta with blueberry compote and mint (vegan)
-or-
Pecan pie with whipped cream and orange zest

3 Doors Down Cafe

Hawthorne, SE Portland • Italian

First course (choose one): Spinach gnudi, gorgonzola cream sauce, opal basil and toasted pine nuts
-or-
Baked veal and ricotta meatball in marinara sauce
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Castelfranco radicchio with Larson's dressing, bacon and toasted walnuts

Second course (choose one): Asparagus and Meyer lemon risotto (vegetarian/gluten-free)
-or-
Linguini with clams in white wine garlic sauce and Calabrian chili peppers
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Honey liqueur and aji amarillo braised pork, Nantes carrots, chanterelles and butter beans

Third course (choose one): Coffee pot de crème
-or-
Almond cake with spicy Italian plum jam (gluten-free)

Additional: Nightly $33 bottle wine special

Bar Avignon

Division / Clinton, SE Portland • Wine Bars/Tasting, French

First course (choose one): Mixed greens with rosé vinaigrette
-or-
Potato leek soup

Second course (choose one): Pork cheek ragout with ramon gnocchi, sofrito and Grana Padano cheese
-or-
Pan-seared chicken breast served with whipped potatoes, spinach and mushroom
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Falafel with quinoa, tabouli and mint crème fraîche

Third course (choose one): Chocolate cake with orange chantilly
-or-
Panna cotta with apple butter

Besaw’s

NW Portland / Nob Hill, NW Portland • American/New American

First Course: Crispy brussels sprouts with smoked honey, taleggio cheese and Bordelaise sauce
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Roasted beet salad with miso vinaigrette, sesame seeds and avocado mousse

Second Course: Coq au vin with duck fat roasted potatoes and gremolata
-or-
Harissa polenta stuffed squash with turmeric tomato sauce, pickled onions and cilantro

Third Course: French silk Pie with Fernet whipped cream and crispy chocolate
-or-
Butterscotch pudding with salted caramel and candied hazelnuts
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Sorbet of the day

Additional: Local tasting flight, $17 (includes Stoller Chardonnay, Angela Pinot Noir and house-made raspberry limoncello)

Circa 33

Belmont, SE Portland • Bars/Pubs/Taverns, American/New American

First Course (choose one): Carrot soup with cumin and dill
-or-
Crispy chickpea fries served with creamy herb tahini sauce
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Belmont salad with gathered greens, cucumber, pickled red onion and white balsamic dressing

Second Course (choose one): Cod and shrimp piperade with potatoes, braised leeks, saffron and fennel
-or-
Lamb shank with creamy polenta, preserved lemon, peas and mint
-or-
Grilled eggplant skewers with braised chickpeas and vegetables and aigre-doux (v)

Third course (choose one): Chocolate pots de crème with coffee whipped cream
-or-
Pavlova with rosemary honey and Cara cara orange

Additional: Complimentary glass of sparkling wine served before first course

Departure

Downtown, SW Portland • Bars/Pubs/Taverns, Asian

First course (choose one): Charred beets with pickled cranberry, coconut, tamarind, and cashew
-or-
Shaved collards and roots with sesame dressing, seed furikake, and nori

Second course (choose one): Mussels with chili jam and basil
-or-
Korean fried chicken with radish kimchi and steamed rice
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Vegetables with green curry and steamed rice

Third course (choose one): Toasted chocolate custard with peanut-coconut milk ice cream with ginger nibs
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Banana custard with chocolate ice cream, smoked carmel, ginger, and nibs

Farmhouse Kitchen

Hawthorne, SE Portland • Thai

First course (choose one) :Neua num tok roll: grilled Snake River Farm wagyu flank steak with mint, cilantro, cucumber and cilantro lime vinaigrette
-or-
Mieng kum kung: crispy crusted prawn on leafy greens with a zesty mixture of lime, ginger, sesame, roasted coconut, peanuts and tamarind reduction
-or-
Vegan fresh roll: fresh rice paper with tofu, mixed green, bean sprouts, vermicelli noodles and chili peanut sauce
-or-
Samosa: Red Norland potato with caramelized onion, carrot, pastry skin and coconut curry sauce
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Gluten-free fried taro (puak tod): deep fried taro with coconut flake, sesame served with tamarind peanut dipping sauce

Second course (choose one): Pad ka pow: crispy pork belly with holy basil, chili, garlic and bell pepper, served with blue jasmine rice
-or-
Hat Yai fried chicken: fried Mary's organic chicken with turmeric with herbs, fried shallots and potato yellow curry, served with blue rice and roti
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Barbecue kai yang (leg quarter): Mary's organic chicken marinated in turmeric with coconut milk, roasted rice sauce, sticky rice and papaya salad (contains peanuts)
-or-
Panang Nuea: slow-braised bone in short rib with panang curry, grilled broccoli, bell pepper, onion and crispy basil, served with blue jasmine rice
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Gai sam rod: crunchy vegan chicken in a tamarind-pineapple glaze with pineapple, bell pepper, onion, green onions and cashew nuts, served with jasmine blue rice
-or-
Pad prik king: dry curry stir fry with green beans, vegan chicken, Ota tofu and kaffir lime leaves, served with jasmine blue rice

Third course (choose one): Ta-kho Anchan: blue coconut pudding
-or-
Khao tom mud: steamed banana stuffed with sweet coconut sticky rice wrapped in a banana leaf

Additional: Pre-starter: Tom Kha coconut soup with mixed vegetables, mushroom, tomato, galangal, kaffir lime, lemongrass and long coriander

Nonna

Alberta Arts District, NE Portland • Italian

First course: Little gem salad with citrus vinaigrette, apple, sultana, pepitas and pecorino (vegetarian and gluten-free)

Second course (choose one): Lamb ragu, pappardelle, pecorino, olive and mint
-or-
Cavatappi with butternut squash, fennel, arugula, Controne and butter sauce (vegetarian

)Third course: Chocolate budino, blueberry, cacao nib and creme de menthe whipped cream (vegetarian and gluten-free)

Patton Maryland

N Portland • Bars/Pubs/Taverns, Southern/Cajun/Creole

First Course: Pimiento cheese and crackers with pickled celery

Second Course (choose one): Black-eyed pea fritters with comeback sauce (vegetarian)
-or-
Tortilla soup with smoked pork, chilis, tomato, lime and cilantro

Third Course (choose one): Smoked meatloaf with mashed potatoes, fried onions and mushroom gravy
-or-
Mushroom chile cheese tamale with black-eyed peas and rice (vegetarian)
-or-
Green chile-fried chicken with mashed potatoes and collard greens

Additional: Apple crisp with candied bacon streusel and bourbon caramel ice cream (v)
-or-
Banana pudding with banana custard, honey whipped cream, toasted pecans, cream biscuit (v)

The Hairy Lobster

NW Portland, Pearl District • American/New American

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First course (choose one): Shrimp campechana with tomato, avocado and tortilla chips
-or-
Farmers’ market chopped salad with spicy pecan and tomato fennel vinaigrette

Second course (choose one): Halibut fish and chips with charred jalapeno tartar
-or-
Fresh sage gnocchi with smoked eggplant and caramelized onion

Third course (choose one): Tart lemon curd with Anzac crumble and candied blueberry
-or-
House-made "Our-eos" cookies and malted milk latte semmifreddo