Their fragrant, winey sauce was a wonderful addition. Accompanying broccoli and green beans jardiniere were jewel green and just tender. Discreetly napped with demi-glace, the rosy rare meat was full of beefy flavor, but its peppery crust was not for the faint of heart. A special that evening, veal tenderloin with morels, allowed the kitchen a bit of a stretch. Unlike the custom of some steakhouses, not everything at the Oregon Grille is a la carte.
Some dishes come with a vegetable or potato, but it's more a garnish than a serving.
The devil is in the details. Take the grilled shrimp cocktail. The three giant shrimp were too salty and had been cooked too long. And they were served on a bed of chopped lettuce for some reason - odd when with other dishes, every item on the plate was there for a purpose. The individually served, fat French rolls were heated, but not long enough.