Chameleon Restaurant & Bar - Portland, OR

dates-filled mascarpone cheese wrapped in prosciutto and grilled

bufala mozzarella, vine ripe tomatoes and basil and drizzled with extra virgin olive oil and balsamic vinegar. v v

slightly spicy minced chicken breast sauteed in garlic, shallots, jicama, pine nuts, scallions& cilantro served with crispy rice noodles & lettuce leaf wraps

jumbo shrimp marinated in yellow curry & coconut milk, skewered & grilled served with peanut sauce & cucumber salad

rice paper that has been filled with ground pork, mushrooms, cellophane noodles and sweet onions then deep fried until crispy, served with a light sweet and sour sauce and ground peanuts.

tomato, garlic, parmesan cheese, and basil. v v

pan-seared salmon with green mango salad and romaine spear

vv

thai style hot and sour soup with coconut milk, chicken, kaffir leaves, lime juice, lemon grass, galangal, mushrooms, green onion, red chili paste, tomato & cilantro. v

thinly grilled flank steak tossed with a spicy lime dressing cilantro cucumber, tomatoes and onion. v

baby greens, cherry tomatoes, cucumber & cilantro tossed with a light peanut dressing. v v

organic romaine lettuce tossed with homemade caesar dressing, herb crusted croutons & topped with parmesan cheese.

warm bacon balsamic dressing, tomatoes, feta cheese and toasted pine nuts. v

shredded green papaya, cherry tomatoes, toasted peanuts, grilled shrimp in a spicy lime dressing. v

grilled fresh salmon topped with cilantro, scallions & spicy sweet lime dressing, served with jasmine rice & grilled zucchini.

homemade ravioli filled with butternut squash & tossed in a rosemary cream sauce, topped with parmesan cheese & fried leeks. v v

grilled pork loin medallions topped with chimichurri sauce over jasmine rice and sauteed baby green beans.

bow-tie pasta tossed in a sesame garlic sauce, thinly sliced bbq pork, chinese broccoli and wild mushrooms. v

jumbo prawns grilled drizzled with a mildly spicy blueberry butter over coconut rice served with sauteed asparagus and julienned carrots.

chicken breast simmered in a lemongrass yellow curry sweet potatoes, eggplant, peppers, sugar snap peas, and holy basil. v

pan seared alaskan cod topped with spicy ginger garlic sauce, wild mushroom, scallions, tomatoes, cilantro, over jasmine rice and shredded green mango served with sauteed asparagus and julienned carrots.

wild mushrooms and arugula pesto, topped with mascarpone and parmesan cheeses. v add chicken

grilled rack of lamb marinated in fresh rosemary, grilled medium & topped with a merlot sauce, served with garlic red potatoes & grilled zucchini.