Summer Menu Spotlight

There are countless reasons to be thrilled about living in the Pacific Northwest during the summer. Whether you're passionate about hiking, swimming, fishing, or cooking, the seasonal change brings warm weather and delightful seasonal produce.

As summer fully arrives and temperatures rise, the Sesame Collective restaurants are making the most of the season's abundance. This month, we visited each location to highlight a dish from their summer menu.

Keep scrolling to discover what everyone is up to! 👇

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Dolly Olive

Burrata & Strawberries

yuzu vinaigrette. basil. hazelnuts

This is a dish that elevates a few individually delicious components by combining them in a simple yet compelling way. The burrata is buttery, rich, and creamy. The local strawberries are perfectly sweet and fragrant. The yuzu vinaigrette and strawberry coulis bring a nice tart balance and the hazelnut garnish provides texture. The end result is a bite that leaves you coming back for more and more...

This is a particularly interesting dish because it will be around all summer in some form or another. Due to seasonal nature of the the berries themselves, we will rotate the berries throughout the season but we'll be offering a version of this dish with a selection of the best local berries we can find throughout the entire Summer.

Pro Tip: If you're looking for a quick bite downtown before a show or event, stop by Bar Dolly and order a drink, this Burrata & Strawberries, and some Dolly Focaccia. 🍓🍸

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Mediterranean Exploration Company

Seared Albacore Tuna

asparagus & buckwheat salad. charred scallion tzatziki

There's no shortage of protein choices on the menu at MEC. From the Moroccan brick chicken to the Greek lamb chops, there's certainly something for everyone. The tricky part can be finding the perfect protein for a hot summer day... That's where this seared albacore tuna steps in.

A lot of effort goes into sourcing the best fish for a dish like this. We use an albacore tuna that is hand caught using hook and line by family owned and operated Sacred Sea Tuna. MEC's Chef de Cuisine Stephanie Arnet comes from three generations of West Coast Canadian fishermen, so seafood is near and dear to her heart.

The tuna is delicately seasoned with sumac, Aleppo pepper, and coriander before it gets lightly seared to form a crust. The plate gets a smear of a delicious charred scallion tzatziki and the tuna is served over an asparagus & buckwheat salad that is refreshing and filling at the same time. All together you have the perfect summer protein.

Pro Tip: If you're looking to pair this dish with the perfect wine our Beverage Director Joanna has just the thing for you... New to our by the glass menu is a local Oregon gem, the Arneis from Limited Addition. Aged in chestnut barrels, this beautiful nutty wine shows notes of pear, cardamom, honeysuckle with a stony mineral quality. This elegant wine compliments the rich creaminess that this dish showcases so well.

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Yalla

Fried Corn Ribs

harissa. urfa. butter. lime. cilantro

Is it even summertime with Sesame Collective if there are no fried corn ribs?

This dish has been on the menu at Yalla since the beginning, and it may surprise you to learn that it has been in the company before that. The real OG Sesame Collective fans might know that our very own Dan Valley, Chef de Cuisine at Yalla, used to serve this dish on the menu when he was running the kitchen at Lil' Shalom (which was still called Shalom Y'all back then).

If you've never experienced the fried corn ribs, you are absolutely missing out. These are truly a labor of love. They start as full ears of corn that get quartered by hand - a very messy and laborious process. Those quarters are then slowly poached in cream and urfa biber. This not only cooks the corn but also imparts an incredible richness.

When an order comes in, the poached corn ribs get tossed into the deep fryer. The frying process causes them to curl up and results in the most amazing texture. They get finished with a bit of hibiscus harissa, cilantro, and lime.

Pro Tip: My tip here is pretty simple. Order this dish every time it is on the menu. And depending on how many people you're with, maybe consider ordering two because they always disappear very quickly. 👀🌽

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Shalom Y'all

Persian Baked Omelette

herb blend. rye crostini. dill labneh. Aleppo pepper. chives

Ok so this is my "hear me out" for Sesame Collective Summer menu bangers...

his is a brand new dish from the lunch menu at Shalom Y'all. It all starts with this omelette. Onion, garlic, thinly sliced cabbage, turmeric, fenugreek, fennel pollen, cilantro, parsley, dill, and scallion. The texture is amazing and flavors are on point. The omelette itself is served on a piece of thinly sliced rye toast rubbed with a little bit of garlic oil. The plate is lined with the most delicious dill labneh and the whole thing is finished with an herb salad of pea shoots tossed in lemon juice and olive oil.

It is deceptively simple in composition but the end result is wildly compelling. It isn't too heavy or rich making but it leaves you full, making it an ideal lunch on a hot summer day.

Pro Tip: The tip here is less to do with this dish and more about the Shalom Y'all beverage menu. Shalom Y'all Bar Manager Sean Grosshans and team have been putting up some AWESOME drinks for the Summer and if you're stopping by for food you should most definitely try one of the house cocktails. Lately I've been particularly fond of the The Callout, Nothing is Real, and Never Say Never but you honestly can't go wrong with any of the drinks on their menu. 🍹