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Tournant Oyster Social ft. Secret Language

  • Tournant 920 Northeast Glisan Street Portland, OR, 97232 United States (map)
Photo by  Josh Chang

Photo by Josh Chang

The thing about Chef Shauna Galante's food is that not only is it gorgeous to look at, it also makes you feel so damn good. Through her Secret Language pop ups, she quietly and artfully redefines "health food" for a new era. In this bacon and biscuit bombed city, Shauna's food is like a deep, cleansing breath of fresh air. With her clean, vibrant flavors and thoughtfully sourced and prepared ingredients, you will leave feeling nourished on so many levels. 

Shauna honed her skills and palate at some of Portland's most beloved restaurants (Coquine, Mae, Biwa and Willow among them) which shines through in her nuanced and artfully arranged plates that deftly combine balanced flavors and textural contrasts with precise technique. Like with all great food, the dishes Shauna prepares are highly personal. It is the food she likes to eat and share with others, from the heart.

Come enjoy delicate seasonal dishes from Chef Shauna (SEE MENU BELOW) along with fresh NW oysters and other raw bar treats from us. Our Andy will be shaking up cute cocktails at the bar and there will crisp wines and cold beers as well.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

Subject to Change

Ota tofu, sakura shoyu ponzu, baby vegetables, herbs and blossoms

Roasted beets, spring greens and sprouts, avocado, preserved kumquat, nori granola

Dungeness crab tostada, guajillo cashew cream, turmeric pickled onions, crispy shallots, peanuts, lentil & sunflower sprouts

Green pea curry, green pea tempeh, quinoa, toasted coconut, pea shoots, cilantro and mint

Roasted purple broccoli and carrots, miso-buttered buckwheat, fermented chili-carrot sauce

Sweet potato and chickpea gnocchi with silky kale sauce, rapini, fresh cheese and pine nuts

Halibut poached in nettle tea with brown rice, shiitakes, green garlic and dandelion greens