Acclaimed Dundee Restaurant Paulee Expands Hours To Serve Breakfast And Lunch

Paulee, the French-inspired wine country restaurant from James Beard-nominated Chef Daniel Mondok, is now open for breakfast and lunch six days a week. Chef Mondok and Chef de Cuisine Sean Temple introduce a new breakfast menu for those looking to start their day in the Willamette Valley with hearty breakfast options like Belgian Waffles with Vermont Maple Syrup or something light such as Yogurt Parfait prepared with house granola. The lunch menu has been updated to offer a range of items including an Arugula Salad, Steak Frites and a crispy pork belly, lettuce, tomato (PBLT) sandwich- all prepared with locally sourced ingredients, including items grown in their adjacent garden. Breakfast will be served from 8 a.m. - 11 a.m. and lunch will be served from 11 a.m. - 2 p.m. Brunch will be served Saturday and Sunday from 8 a.m. - 2 p.m. and feature everything from the breakfast and lunch menus.

With more than 25 years of professional cooking and kitchen management experience between California and Oregon, Chef Mondok is known nationally for his "Best Chef Northwest" James Beard Award nomination in 2009. He also won Iron Chef Oregon from 2005-2007. Mondok and Temple, a Paley's Place and Jean Georges alum, epitomize Paulee's approach on the breakfast and lunch menu: perfectly executed but never pretentious.

Breakfast Menu:
Entrees
Yogurt Parfait- House granola, Greek yogurt, seasonal fruit, local honey
Eggs & meat- Two eggs any way, hash browns, choice of house bacon, ham, or sausage
Benedict- Avocado, garden tomatoes, pancetta, hollandaise, toasted brioche
Skillet- Two eggs any way on potato hash with smoked salmon, peppers & onions, chanterelles, Rosemary, cream cheese, and creme fraiche
Belgium Waffle- Cinnamon apples, Vermont maple syrup
Pumpkin buttermilk pancakes- Vermont maple syrup, choice of house bacon, ham, or sausage
Crepes- Pastry cream, spiced walnuts, seasonal fruit, local honey
Biscuits & gravy- Buttermilk biscuits, fennel-sausage gravy, fried eggs

Sides
Toast- 10 grain, raisin walnut, brioche
House made meat- sausage, bacon, or ham
Leppin Farms eggs- anyway
Grapefruit- bruleed
Hash browns
Lunch Menu:
Starters
Oysters- 1/2 dozen, Granite, Gelee, Mignonette
Daily Soup
Mixed Greens- Hazelnuts, Figs, Pickled Onions, Blue Cheese
Arugula- Pecorino Romano, prosciutto di Parma, orange supremes, roasted shallots
Beets- Smoked feta, grapefruit, sherry-shallot vinaigrette
Caccio de Pepe- Toasted flour fettuccini, parmesan, black pepper, prosciutto di Parma
Mussels- Charred tomato broth, house chorizo, rouille
Entrees
P.B.L.T.- Crispy pork belly, lettuce, tomato, grilled onions, aioli, ciabatta
Smoked Turkey Reuben- House sauerkraut, provolone, apple, 1000 island dressing, rye
Grilled Cheese- Avocado, Tillamook cheddar, garden tomato, 10 grain bread
Cheese burger- Tillamook cheddar, lettuce, tomato, onion, aioli, brioche bun
Paulee Burger- Smoked bacon, fried egg, spicy tomato jam, lettuce, Pecorino Romano, aioli, brioche bun
Roasted squash- Caramelized onion, brie, chanterelles, lettuce, pickled onion, 10 grain bread
Steak frites- Grilled daily steak, frites, aioli

About Paulee:
Located in the heart of the Willamette Valley, Paulee is at once playful, seasonal, local, modern and approachable. Partners Daniel Mondok and Sean Temple roam the valley talking to winemakers, farmers, and tasting room employees to find out what the community needs, and have incorporated their combined decades of expertise in restaurants to create a dining experience unlike any other in the area. The experience at Paul�e ranges from intimate fine dining at the chef's table, to a muddy boot, vineyard-to-table community in the lounge. Farm fresh ingredients are sourced from within walking di